Southern Pecan Pie Cappuccino Squares Recipes

Steps:

• Heat oven to 350°F Grease bottom only of a 13 x 9 inch baking dish. In medium saucepan, melt 1/4 cup of butter; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. Cook over medium-low heat 5 minutes or until thickened, stirring constantly.
• Remove from heat. Dissolve instant coffee in hot water; stir into filling. Add 2 t. bourbon, vanilla and pecans; mix well. Set aside.
• In large bowl combine brownie mix, coffee, oil and 1 egg; beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan. Spoon and spread flling evenly over top.
• Bake at 350°F for 30-40 minutes or until set and deep golden brown. DO NOT OVERBAKE.
• In small saucepan over very low heat, melt glaze ingredients, stirring constantly. Immediately drizzle over warm brownies. Cool completely. To serve, beat topping ingredients until stiff peaks form. Top each dessert square with whipped cream. Garnish with chocolate dipped pecans, if desired. Store in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides. Spray the parchment paper with baking spray.
• Combine flour, butter, powdered sugar, and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to the lined pan and press into an even layer.
• Bake in the preheated oven until lightly golden brown, about 20 minutes. Transfer pan to a wire rack.
• Combine eggs, brown sugar, melted butter, flour, and salt together in a large bowl. Mix in syrup until well combined. Stir in pecans. Pour over the still-warm shortbread crust.
• Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and pull out using the parchment overhang. Slice into bars.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 9x13 inch pan.
• Beat flour, sugar, butter and salt (all crust ingredients) in a large bowl on medium speed until crumbly (will be dry).
• Press firmly into 9x13 inch pan.
• Bake for 20 minutes-will be light to golden brown.
• Combine beaten eggs, sugar, light corn syrup, vanilla and pecans (all filling ingredients).
• Pour over baked crust, spreading evenly.
• Bake until filling is set; approximately 35-40 minutes.
• Cool completely and cut into bars.
• Store at room temperature.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

Steps:

• Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan. In medium saucepan, melt 1/4 cup butter stir in flour until smooth. Add brown sugar and 2 eggs mix well. Cook over medium-low heat 5 minutes or until thickened, stirring constantly. Remove from heat. Dissolve instant coffee in hot water stir into filling. Add 2 teaspoons bourbon, vanilla and pecans mix well. Set aside.In large bowl combine brownie mix, coffee, oil and 1 egg beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan. Spoon and spread filling evenly over top.Bake at 350°F. for 30 to 40 minutes or until set and deep golden brown. DO NOT OVERBAKE.In small saucepan over very low heat, melt glaze ingredients, stirring constantly. Immediately drizzle over warm brownies. Cool completely.To serve, beat topping ingredients until stiff peaks form. Top each dessert square with whipped cream. Garnish with chocolate-dipped pecans, if desired. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry brownie mix. Bake as directed above.Nutrition Per Serving: Calories 530 Protein 5g Carbohydrate 55g Fat 32g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.