Cashew Pecan Pie Bars Recipes

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°. Line a 13x9-in. baking pan with foil; grease foil., Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack., For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans., Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes. , Meanwhile, in a large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust. , Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Beat in egg yolk and vanilla. Gradually beat in flour., Press dough onto bottom and 1/4 in. up sides of a 13x9-in. baking pan coated with cooking spray. Bake 15-20 minutes or until edges are light brown. Cool 10 minutes on a wire rack., For filling, in a large bowl, beat brown sugar, egg whites, egg, flour, extracts and salt until smooth. Stir in cashews. Pour into crust. Bake 15-20 minutes longer or until set., Cool completely in pan on a wire rack. In a small bowl, mix icing ingredients; drizzle over top. Cut into bars.

Steps:

• Preheat oven to 350°. Pour butter into a 13x9-in. baking pan. In a large bowl, combine the next 6 ingredients; mix well. Stir in pecans. Spread over butter. , Bake 30-35 minutes. Remove from oven. If desired, immediately dust with confectioners' sugar. Cool before cutting.

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.