BROWN SUGAR AND PECAN STICKY BUNS
Make these delicious treats ahead of time and serve these sticky, sweet buns for breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 6
Steps:
- On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).
- Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan.
- Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.
Nutrition Facts : Calories 561 g, Fat 37 g, Fiber 2 g, Protein 6 g
BROWN SUGAR PECAN STICKY BARS
Make and share this Brown Sugar Pecan Sticky Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*.
- Generously grease 9x13 pan or coat with nonstick spray.
- In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
- Turn out mixture into the baking pan, spreading to the edges.
- Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
- Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
- Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
- Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
- Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
- Remove from the heat and stir in the vanilla.
- Immediately spread the topping evenly over the still warm crust.
- Let stand until completely cooled.
- Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
- Store in an airtight container for up to 1 week or freeze for up to 1 month.
- If freezing, leave the slab whole, then cut into bars, when partially thawed.
Nutrition Facts : Calories 257.4, Fat 15.6, SaturatedFat 6.7, Cholesterol 32.5, Sodium 78, Carbohydrate 28.8, Fiber 1.4, Sugar 19, Protein 2.5
CHEWY PECAN BARS
When you've got your hands full with cleaning, you don't have time for a full-on dessert stop. But these pecan bars will tempt you and "hit the spot," in addition to making an incredible snack-pack treat when you're on the go. Scrumptious brown sugar and chocolate are ooey, gooey, and satisfying, and they're the perfect reward for a day of hard work.
Yield makes 36 squares
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line a 9-by-13-inch baking pan with foil, leaving 2 inches of overhang to use as handles to remove the bars at the end of baking.
- Whisk together the flour, salt, and baking powder in a small bowl. Cream together the butter and light-brown sugar, using a hand mixer, in a separate, large bowl, until light and fluffy. Beat in the vanilla. Gradually pour in the dry mixture, and beat until the dough looks like coarse, pea-sized lumps. Use your hands to form the dough into a ball, then transfer it to your prepared baking pan and press down evenly to fill the pan. Bake for 20 minutes, or until lightly golden.
- To make the filling: Combine the brown sugar, corn syrup, flour, bourbon, vanilla, salt, eggs, pecans, and chocolate chips in a large bowl. Remove the hot half-baked dough from the oven, and spread the filling over the crust. Return the pan to the oven, and bake for another 25 minutes, or until the top is puffed and brown and cracks begin to form (like a pecan-pie topping). Let cool for 45 minutes before slicing into squares.
TENDER PECAN STICKY BUNS
These homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas. -Julia Spence, New Braunfels, Texas
Provided by Taste of Home
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until combined. Pour into a well-greased 13x9-in. baking dish. Sprinkle with pecans., Punch dough down. Turn onto a floured surface. Roll into a 12x8-in. rectangle; brush with melted butter. Combine sugars and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°. , Bake 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 484 calories, Fat 21g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 215mg sodium, Carbohydrate 70g carbohydrate (35g sugars, Fiber 3g fiber), Protein 7g protein.
EASY PECAN PIE BARS
Sure, you could make a pecan pie but that's so predictable. Surprise and delight everyone at the table with these easier-than-pie (pun intended!) pecan bars. A shortcut ingredient, Betty's sugar cookie mix, makes it possible to whip up a batch of these shareable and easy pecan bars with just 10 minutes of prep time. They might even be the best thing to ever come out of your 13x9 pan-but we'll let you be the judge.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir all Crust ingredients until dough forms. Press dough in bottom of pan using floured fingers. Bake 20 minutes.
- Meanwhile, in medium bowl, stir all Pecan Filling ingredients until well blended. Pour over hot crust.
- Bake 15 minutes or until center is set. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 13 g, TransFat 0 g
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BROWN SUGAR-PECAN STICKY BUNS RECIPE | BON APPéTIT
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- Butter two 13x9x2-inch glass baking dishes. Whisk sugar, butter, and honey in small saucepan over medium-low heat until smooth and bubbling around sides. Divide hot syrup between prepared baking dishes, allowing topping to cover bottom of each dish. Place pecan halves, rounded side down, in syrup, dividing equally. Cool.
- Turn cold Spiced Sweet Dough out onto floured surface; sprinkle with flour. Divide dough in half. Roll out dough to two 15x12-inch rectangles. Using fingers, spread 2 tablespoons butter evenly over each rectangle. Sprinkle cinnamon sugar over each. Starting at 1 long side of each dough rectangle, tightly roll up dough jelly-roll style, enclosing filling. Using large knife, cut each roll crosswise into fifteen 1-inch-thick slices. Arrange 15 dough slices, cut side down, atop cooled syrup and pecan halves in each baking dish, spacing evenly apart. Cover with waxed paper; let rise in warm draft-free area until buns are puffy and doubled, about 1 hour 45 minutes.
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