Salted Pecan Bars With Pretzel Crust Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
• In the bowl of a food processor, grind the pretzels to a fine powder. Add the flour, sugar and salt and pulse to combine. Add the butter and pulse until the dough starts to come together and clump, about 30 seconds. Dump the contents of the bowl into the pie plate and press it evenly along the sides and bottom.
• Bake until the crust starts to turn golden brown, 20 to 25 minutes. Let cool slightly.
• For the filling: Meanwhile, mix together the corn syrup, sugar, butter, vanilla and eggs in a large bowl.
• Arrange the pecans in a concentric pattern in the warm crust. Place the pretzels in a ring on top of the pecan pieces. Gently pour the filling over the pecans and pretzels. Place the pie plate on a baking sheet and bake until the filling is completely set, 40 to 45 minutes. Cool for at least 30 minutes before slicing.

Steps:

• Preheat oven to 375. Line bottom and sides of a 8 inch square pan with aluminum foil, allowing 2-3 inches to extend over sides. Coat foil with cooking spray.
• Stir together crushed pretzels, melted butter, sugar and egg white. Press mixture on bottom of pan. Bake for 11 minutes.
• While crust is baking, combine milk and caramels in a medium saucepan. Cook over low heat, stirring occasionally for 5 minutes or until melted. Remove from heat. Stir in vanilla.
• Remove crust from oven. Pour caramel mixture over hot crust. Sprinkle with pecans and salt. Cool in pan on a wire rack 10 m inutes. Chill at least 30 minutes.
• Left mixture from pan, using foil sides as handles. Cut into 20 bars. Store in refrigerator up to 1 week. Serves 20.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
• Arrange pecans in a single layer in a shallow pan.
• Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
• Arrange graham crackers in a single layer on the prepared jelly roll pan.
• Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
• Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.