Pecan Rum Bars Recipes

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray (do not use dark pan).
• In medium bowl, beat 1 cup butter and 1 cup brown sugar with electric mixer on low speed until creamy. Stir in flour. Press evenly in pan.
• Bake 12 to 14 minutes or until edges are golden brown and center springs back when touched lightly.
• Meanwhile, in medium bowl, mix all filling ingredients except pecans. Stir in pecans. Pour over crust, spreading pecans evenly.
• Bake 12 to 15 minutes or until filling is set. Cool completely, about 1 hour.
• In small bowl, mix icing ingredients (add additional rum or water, 1/2 teaspoon at a time, if icing is too thick to drizzle). Drizzle icing over bars. For bars, cut into 8 rows by 4 rows.

Steps:

• Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan., Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour to creamed mixture, beating well., Spread batter into prepared pan. Combine candied fruit and remaining pecans. Spread fruit and pecans evenly over creamed mixture; press gently to help mixtures adhere. Bake until a toothpick inserted in center comes out clean, about 1 hour. Sprinkle rum over the top; cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F.
• Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
• In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
• Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
• Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

Steps:

• For the crust: Heat the oven to 350 degrees F and arrange a rack in middle. Line an 8 by 8-inch baking dish with aluminum foil, leaving a few inches of overhang on each side.
• Combine the pecans, butter, flour, sugar, and salt in bowl of a food processor and pulse until the mixture is well combined and it resembles coarse meal. Press the mixture evenly into the prepared baking dish and bake until lightly golden, about 25 to 30 minutes. Remove from the oven and immediately make the filling.
• For the filling: Whisk together the sugar, molasses, corn syrup, butter, rum if using, vanilla, salt, and eggs in a small bowl until well combined. Add the pecans and stir to coat. Pour the pecan mixture over the hot crust and return the baking dish to the oven.
• Bake until top is browned and set, about 25 to 30 minutes. Remove from the oven and let cool completely before removing from dish and cutting into 1-inch squares.

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray (do not use dark pan). In medium bowl, beat 1 cup butter and 1 cup brown sugar with electric mixer on low speed until creamy. Stir in flour. Press evenly in pan. Bake 12 to 14 minutes or until edges are golden brown and center springs back when touched lightly. Meanwhile, in medium bowl, mix all filling ingredients except pecans. Stir in pecans. Pour over crust, spreading pecans evenly. Bake 12 to 15 minutes or until filling is set. Cool completely, about 1 hour. In small bowl, mix icing ingredients (add additional rum or water, 1/2 teaspoon at a time, if icing is too thick to drizzle). Drizzle icing over bars. For bars, cut into 8 rows by 4 rows

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch cake pan.
• Set aside 1 cup cake mix to be used for filling.
• Mix remaining cake mix, butter, and 1 lightly beaten egg together in a bowl until crumbly; press into the prepared pan.
• Bake in the preheated oven until crust is lightly browned, about 12 minutes.
• Combine brown sugar, corn syrup, 3 eggs, and vanilla extract together in a bowl; add the reserved 1 cup cake mix and stir until well blended. Spread mixture evenly over crust and top with pecans.
• Bake in the preheated oven until filling appears to be set when gently shaken, 25 to 30 minutes. Cool completely before cutting into bars.

Steps:

• Preheat oven to 350°F.
• Beat all ingredients except pecans, in a medium bowl at medium speed for 2 minutes.
• Stir in pecans and spread into greased and floured tube or 9X13-inch pan.
• Bake for 45-50 minutes, or until toothpick comes out clean.
• If using tube pan: let cool in form for 10 minutes, invert tube pan and let cool on rack completely.
• Dust with powdered sugar.

Steps:

• Toast all of the pecans first. Put all them (in a single layer) on a rimmed baking sheet. Bake in a 350 degree oven for 5 - 10 minutes until golden brown and fragrant. Give them a shake every few minutes and watch closely; they can go from toasted to burnt very quickly. Let cool.
• While that's going on, melt your butter so that it can cool adequately for the filling.
• For the crust: Line an 8-inch square pan with foil (two large sheets going opposite direction), then coat lightly with oil spray.
• Process flour, brown sugar, pecans, salt and baking powder in a food processor until it resembles coarse cornmeal, about 5 pulses. sprinkle the butter over the top. Pulse until the mixture is pale yellow and resembles coarse oatmeal, about 8 pulses.
• (If you don't have a food processor, take 1/4 Celsius toasted pecans and chop them very, very finely. The toasting makes them very easy to chop into a meal or near-meal. I used a butchers knife on a wooden board. Mix them with the rest of the crust's dry ingredients, and then cut in the butter with a pastry blender.)
• Put the crust mixture in the prepared pan. Press firmly into an even crust with your fingers. Bake at 350 degree oven until it starts to brown, 20 - 24 minutes.
• For the filling: As soon as the crust finishes baking, whisk together the brown ssugar, corn syrup, melted butter, bourbon/rum, vanilla and salt just until combined. Whisk in the egg until incoporated, then pour over the hot crust. Sprinkle the pecans over the top.
• Bake until top is brown and cracks start to form (Note: I never saw cracks on mine. I took them out when it was started to brown up and I didn't see goop on a toothpick.) Bake for 25 to 30 minutes.
• Let cool completely on a wire rack, about 2 hrs., before removing from the pan using the foil as lifters.