Nutty Pecan Bars Recipes

Steps:

• Preheat oven to 350°F. Mix flour and 1/4 cup of the sugar in large bowl. Cut in 8 Tbsp. (1 stick) of the margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 to 12 minutes or until lightly browned.
• Melt remaining 2 Tbsp. margarine; pour into large bowl. Add eggs, corn syrup, remaining 1/2 cup sugar and vanilla; beat with wire whisk until well blended. Stir in pecans. Pour over crust.
• Bake 25 minutes or until filling is set. Cool completely in pan. Cut into 20 bars to serve.

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°. 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 degrees F.
• Cut 3/4 cup butter into 1/2 inch pieces.
• In a food processor blend butter, flour, 1/2 cup brown sugar and the salt until mixture becomes slightly crumbly.
• Sprinkle mixture into a 9x13 baking pan and press evenly onto the bottom.
• Bake on middle rack of oven for 20 minutes or until golden brown.
• Coarsely chop pecans.
• Melt remaining 1/2 cup butter and remaining 1 cup brown sugar, honey and cream in a heavy saucepan.
• Simmer mixture stirring occasionally for 1 minutes.
• Stir in pecans and then pour mixture over hot crust and spread evenly.
• Bake on middle rack of oven for 20 minutes or until bubbling; remove and let cool.
• When slightly cooled, run a sharp knife around the edge of the pan to loosen bars.
• Cool completely in the pan and cut into bars.
• Bars will keep for 5 days covered at room temperature.

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 degrees.
• Grease and flour 9 x 13 inch baking pan.
• Stir together and mix well dry cake mix, 3/4 cup melted butter and 3/4 cup pecans. Press mixture evenly into prepared pan.
• Stir together until well mixed 1 cup brown sugar and 2 packages of cream cheese. Spread this over cake mixture.
• Sprinkle with remaining 3/4 cup pecans.
• Bake 25 to 30 minutes or until edges are brown.
• Cool completely. Cut and store in refrigerator in air tight container.