FAVORITE PECAN PIE BARS
This pecan bar recipe is the perfect little gift this winter. Send your favorite holiday travelers on their way with a package of these nutty little bars to eat when they get home. -Sylvia Ford, Kennett, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 157 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CHUNKY PECAN PIE BARS
Make and share this Chunky Pecan Pie Bars recipe from Food.com.
Provided by Noni Suzanne
Categories Bar Cookie
Time 50m
Yield 12 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350*
- Grease 13 x 9 baking pan.
- For Crust: Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
- Bake for 12 - 15 minutes or until lightly browned.
- For Filling: Beat eggs, corn syrup, sugar, butter and vanilla extract in medium bowl with wire whisk.
- Stir in chocolate chunks and nuts.
- Pour evenly over baked crust.
- Bake for 25-30 minutes or until set. Cool completely in pan on wire rack.
- Cut into bars.
Nutrition Facts : Calories 552.8, Fat 29.6, SaturatedFat 12.5, Cholesterol 79.3, Sodium 102, Carbohydrate 69.1, Fiber 4, Sugar 41, Protein 6
CHUNKY PECAN PIE BARS
Make and share this Chunky Pecan Pie Bars recipe from Food.com.
Provided by halloweencat01
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- .Preheat oven to 350deg. Grease 13x9 inch baking pan.
- crust; Beat flour, butter,and brown sugar in small mixer bowl until crumbly.
- Press into pan , bake for 12-15 min until lightly brown.
- Filling; Beat eggs ,cornsyrup,granulated sugar, butter and vanilla in med bowl with wire wisk. stir in chunks and nuts. pour evenly over baked crust. bake for 25-30 min or until set. cool completely in pan on wire rack.
Nutrition Facts : Calories 1027.3, Fat 55.5, SaturatedFat 23, Cholesterol 145.5, Sodium 209.7, Carbohydrate 126.7, Fiber 7.1, Sugar 73.9, Protein 11.5
CHUNKY PECAN PIE BARS
If you like pecan pie you'll love these pecan pie bars with chocolate! Easy to make and easy to dissappear! RS: VeryBestBaking
Provided by Vseward Chef-V
Categories Bar Cookie
Time 57m
Yield 36 Bars
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking pan.
- FOR CRUST:.
- BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
- BAKE for 12 to 15 minutes or until lightly browned.
- FOR FILLING:.
- BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
- BAKE for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.
Nutrition Facts : Calories 182.3, Fat 9.8, SaturatedFat 4.2, Cholesterol 26.4, Sodium 29.7, Carbohydrate 22.5, Fiber 1.3, Sugar 13.4, Protein 2
CHUNKY PECAN PIE BARS
Make and share this Chunky Pecan Pie Bars recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 1h5m
Yield 36 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease a 13x9 baking pan.
- Crust-Beat flour, butter and brown sugar in a small mixer bowl until crumbly.
- Press into pan.
- Bake for 12-15 minutes or until lightly browned.
- Filling-Beat eggs, corn syrup, granulated sugar, butter and vanilla in medium bowl with wire whisk.
- Stir in chunks and nuts.
- Pour evenly over baked crust.
- Bake for 25-30 minutes or until set.
- Cool completely in pan on wire rack.
- Cut into bars.
Nutrition Facts : Calories 182.6, Fat 9.8, SaturatedFat 4.2, Cholesterol 26.4, Sodium 29.7, Carbohydrate 22.5, Fiber 1.3, Sugar 13.5, Protein 2
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PECAN PIE BARS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (22)Total Time 1 hrServings 24Calories 290 per serving
- To make the crust: Preheat the oven to 325°F. Lightly grease a 9” x 13” pan, and line the pan with parchment paper for easiest serving. Make sure the paper extends up and over the sides of the pan on two opposite sides, so you can use it as a sling to remove the bars from the pan.
- In a medium mixing bowl, beat the butter and light brown sugar until light and fluffy. Stir in the flour and salt to make a soft dough.
- Transfer the dough to the prepared pan. Use your lightly floured hands to press the dough into an even layer, ensuring you’ve reached into the corners and to the edges of the pan.
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From onceuponachef.com
Cuisine AmericanTotal Time 1 hrCategory DessertsCalories 357 per serving
- Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
- In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
- Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
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- Combine 1/2 cup butter and brown sugar in bowl; beat at medium speed until creamy. Add flour; beat at low speed until crumbly. Press into prepared pan.
- Whisk sugar, corn syrup, eggs, 2 tablespoons butter and vanilla together in bowl. Stir in chocolate chunks and nuts.
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