Pecan Brickle Bars Recipes

Steps:

• Generously grease a 13x9 baking pan or coat with nonstick spray.
• In a medium bowl, thoroughly stir together the flour, sugar, and salt.
• Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.
• Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture hold together. If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.
• Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.
• Firmly press the dough in an even layer into the baking pan.
• Refrigerate for 30 minutes.
• Preheat oven to 350°.
• Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges. Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.
• TOPPING:.
• Spread pecans in a medium baking pan.
• Combine the butter, brown sugar, salt, corn syrup and cream.
• Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.
• Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.
• Sspread topping evenly over the crust.
• Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.
• Transfer the pan to a wire rack and let stand until cooled to warm. Sprinkle the chocolate morsels evenly over the top.
• Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping. It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.
• Let stand until cooled to barely warm.
• Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.
• Let stand until completely cooled.
• Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
• If freezing, leave the slab whole, then cut into bars when partially thawed.

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. In the bowl of your stand mixer using the paddle attachment, pour in the cake mix.
• 3. Add the butter and egg and whip until smooth.
• 4. PAM a 13x9 pan.
• 5. Pat the cake mix, butter, and egg batter into the pan.
• 6. In a clean bowl, combine the sweetened condensed milk and one beaten egg.
• 7. Fold in one-half package of the Bits O'Brickle Toffee Bits.
• 8. Add one-half package of chopped pecans.
• 9. Pour this mixture on top of the cake batter.
• 10. Bake for 25 minutes.
• 11. Remove from the oven and cut into bars while still warm.

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 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 and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

Steps:

• Preheat the oven to 350.
• Mix cake mix, egg and butter. It will be the consistency of a pie crust dough.
• Press the mixture in the bottom of a well greased sided cookie sheet. It may seem a little thin but it is ok.
• Mix the milk, chips and pecans.
• Spread the mixture over the dough.
• bake 25 minutes
• Once these have cooled, you can cut them up.

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust., Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.