One of my favorite meals to cook is Thanksgiving dinner. There have only been a couple of times that I have not cooked and the alternative was always a disappointment. The husband and I decided years ago that I would always cook Thanksgiving dinner. I enjoy every hour I spend prepping, shopping, cooking and baking. This past year I had extra people to feed, so I needed to stretch my menu. As I was figuring out the right amount of food to cook, I came across pecan pie bars on the Internet. Instead of cooking two pies, I could cook one large pan of pecan bars. Plus, I could steal a few away for my neighbor who loves pecan pie. They were small and neatly cut bars unlike a slice of pie that can be awkward to transfer. I could stack these between parchment paper and store in a small Tupperware bowl for my neighbor.
When I announced I was making pecan pie bars instead of pecan pie, I had a few grumbles. Then they tasted the bars. These bars have a buttery, flaky pecan shortbread crust that melts in your mouth. You can hold them in your hand and scarf them down faster than a slice of pie, too! This Thanksgiving we don’t have extra people, but I will still make these bars instead of the classic pecan pie. They’re not just delicious and easier to handle, but they are a breeze to make!
Classic Pecan Pie Bars
by Rebbekkah
adapted from Land O Lakes Classic Pecan Pie Bars
For the crust:
1 3/4 cups all-purpose flour
3/4 cup butter, softened
1/3 cup sugar
1/3 cup pecans, coarsely chopped
For the filling:
1 1/2 cups dark corn syrup
2/3 cups packed brown sugar
4 eggs
6 Tablespoons all-purpose flour
2 teaspoons vanilla
1 teaspoon salt
1 1/2 cups pecans, coarsely chopped
Preheat oven to 350°F. Combine all the ingredients for the crust, except the pecans. Beat at medium speed until the crust is a light mixture of crumbs. Stir in the 1/3 cup of pecans. I lightly butter a 13 x 9 glass baking dish then press in the crust mixture evenly. You need to bake the crust for 20 minutes or until it’s a light golden brown.
While your crust is baking, combine all the filling ingredients except the pecans. Mix well with a blender on medium speed. Next, stir in the 1 1/2 cups of pecans. Spread evenly over the hot crust and bake for 30-35 minutes, or until the filling is set. Cut into bars. I stack these between parchment papers and seal them in an airtight Tupperware bowl. They will last up to a week in the refrigerator, but don’t count on it!!
by Rebbekkah
adapted from Land O Lakes Classic Pecan Pie Bars
For the crust:
1 3/4 cups all-purpose flour
3/4 cup butter, softened
1/3 cup sugar
1/3 cup pecans, coarsely chopped
For the filling:
1 1/2 cups dark corn syrup
2/3 cups packed brown sugar
4 eggs
6 Tablespoons all-purpose flour
2 teaspoons vanilla
1 teaspoon salt
1 1/2 cups pecans, coarsely chopped
Preheat oven to 350°F. Combine all the ingredients for the crust, except the pecans. Beat at medium speed until the crust is a light mixture of crumbs. Stir in the 1/3 cup of pecans. I lightly butter a 13 x 9 glass baking dish then press in the crust mixture evenly. You need to bake the crust for 20 minutes or until it’s a light golden brown.
While your crust is baking, combine all the filling ingredients except the pecans. Mix well with a blender on medium speed. Next, stir in the 1 1/2 cups of pecans. Spread evenly over the hot crust and bake for 30-35 minutes, or until the filling is set. Cut into bars. I stack these between parchment papers and seal them in an airtight Tupperware bowl. They will last up to a week in the refrigerator, but don’t count on it!!
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