Pecan Pie Bar recipe- Trishinomaha or anyone else?

[SusanL]

This recipe was mentioned, I have been searching for it, and give up. Any help? I have an event coming up that these would be perfect to take. TIA!

[mcgee]

Originally Posted by SusanL

This recipe was mentioned, I have been searching for it, and give up. Any help? I have an event coming up that these would be perfect to take. TIA!

Here's one from Southern Living - not sure if it's the one you're looking for but it gets good reviews.

[cumulus]

I'm a sucker for shortbread--but these were well received by my family! Recipe from Gourmet, March of 1999

Hot Shortbread Base

1-1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preheat oven to 350°F.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping (below).

Pecan-Pie Bars

8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream

Preheat oven to 350°F.
In a food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

[LakeMartinGal]

Here's my favorite... easy to halve, if necessary, and always gone in a jiffy!

Pecan Pie Squares

Ingredients
3 cups AP flour
6 Tbs sugar
3/4 cup butter, softened
3/4 tsp salt
1/2 cup maple syrup and honey (1/2 cup combined, not each!)
1 cups corn syrup
4 eggs, lightly beaten
3 Tbs melted butter
1 1/2 cups sugar
1 1/2 tsp vanilla extract
2 1/2 cups chopped pecans

Procedure
1. Preheat oven to 350*F.

2. Combine the flour, 6 Tbsp sugar, 3/4 cup butter and salt in a medium mixer bowl. Beat at medium speed until crumbly. Press ove the bottom of a greased 10x15-inch baking pan. Bake for 20 minutes or until golden brown.

3. Combine the remaining 1 1/2 cups sugar, corn syrup, eggs, 3 Tbsp melted butter and vanilla in a medium mixer bowl. Beat at medium speed until blended. Stir in the pecans. Spread evenly over the baked layer.

4. Bake for 25 minutes longer or until set. Cool in the pan on a wire rack.

5. Cut into 1 1/2 inch squares.

Servings: 70
Yield: 70 squares

Nutrition Facts
Nutrition (per serving): 113 calories, 48 calories from fat, 5.6g total fat, 18.6mg cholesterol, 38.7mg sodium, 31.4mg potassium, 15.3g carbohydrates, <1g fiber, 10.7g sugar, 1.3g protein, 2.8 points.

Source
Source: Pampered Chef, The Kitchen is the Heart of the Home

Author Notes
Reduce the oven temp 25* for glass pan for the filling. May take longer to bake until set, if using maple syrup and honey with corn syrup.

[Tutalady]

Here's the one I use:
Pecan Pie Bars
2c unsifted flour
1/2c packed brown sugar
1/2c butter
1can Eagle Brand Condensed milk
3 eggs beaten
1 1/2c chopped pecans
2T lemon juice
Preheat oven to 350°. Combine flour, brown sugar, and cut in butter
til crumbly. Press into 9x13" pan and bake for 15 minutes.
Meanwhile, combine Eagle Brand milk, eggs, and lemon juice.
Beat well and pour over hot crust. Bake another 25 minutes or
until filling is set. Cool and cut into bars. Yield: 36 bars.

[heavy hedonist]

what an evil, evil thread--- thank you!!!

[swedish cook]

Trishinomaha mentioned Recipezaar and there were several recipes to choose from. However, a 10 x 15-inch baking dish was also mentioned and that would be the following recipe that's very close to what LakeMartinGal posted. No, I have not tried it yet but there were lots of rave reviews and some of the comments are below. HTH

Pecan Pie Bars - http://www.recipezaar.com/Pecan-Pie-Bars-57836
I found this recipe in the Capital Cookbook that is published by Fundcrafters. I baked it the first time for a bake sale and it was a real hit. It is fairly quick and easy to assemble. It is really rich, so a little goes a long way. By Jellyqueen

1 1/4 hours - 10 min prep
48 small squares

Crust:
1/2 cup sugar
1/2 teaspoon salt
2 1/2 cups flour
1 cup butter, softened

Bars:
4 large eggs
1 1/2 teaspoons vanilla
3 tablespoons butter
1 1/2 cups sugar
1 1/2 cups Karo syrup
2 1/2 cups pecan halves

Preheat oven to 350°F.

Prepare and bake Cookie Crust as follows:
Spray 10 x 15-inch baking dish with Pam.
Beat at medium speed the sugar, flour, salt and butter. Beat until mix is fine crumbs.
Press into pan. Bake 20 to 30 minutes or until light brown.

While baking prepare filling as follows: Beat eggs, corn syrup, sugar, butter and vanilla until blended. Stir in pecans. Pour over hot crust. Bake 30 minutes.

Cool and cut into squares.

Reviews:
- I reduced the sugar to 1 cup (instead of 1.5 cups), and they were still plenty sweet. I also lined the pan with foil, extending the foil well over the sides of the pan, and sprayed well. It worked great — no sticking!
- I chopped the pecans for easier cutting. Otherwise made it as written.
- The only thing I wish would be for the crust to be thicker.
- I doubled this recipe and made it in a half-sheet sized cake pan with straight sides. I increased the baking time by about 10 minutes to compensate. These bars turned out totally delicious and so buttery! I've also made these with honey in place of the Karo Syrup, which gives a very unique flavor.
- Verrrry gooey at 30min, but I loved it! and would not suggest leaving it in any longer. The centre was still very soft when I took it out and I thought for a moment that I should put it back in, but am SO glad I did not. It firmed up to the perfect soft and gooey pecan pie bar treat.
- I had a bit of a problem with it being a tad "runny" at first. But it seemed to get a little better after sitting and I think my Karo might have been "not up to par". Then the more it sits, the better it gets.

[peachesncream]

I use the Southern Living recipe. It's delicious.

I've heard that Ina Garten's recipe is very good. But, it makes a huge amount, which with the price of pecans could be a problem.

Be sure not to overbake pecan bars. If the pecans get too brown, they will be bitter.

[Trishinomaha]

Sounds like I'm chiming in a little late but here's the recipe I used: http://www.recipezaar.com/Pecan-Pie-Bars-57836 from Recipezaar. It does make a huge amount (jelly roll pan) but half the pan went to work with DH on Friday and they were well received by all. Our TG guests enjoyed them too. Very simple recipe but I think I over-baked a bit.

[Kate B]

Originally Posted by heavy hedonist

what an evil, evil thread--- thank you!!!

EXACTLY what I was thinking! I'm happy I opened it. I think I'll add pecan pie bars to my holiday baking list.

My thanks as well,

Kate

[SusanL]

Thanks everyone!! My plan is to cut them into small, tiny bites so they won't be too evil . Putting them into the tiny paper muffin cups to serve, sure hope that works.

[sfarler]

Originally Posted by SusanL

Thanks everyone!! My plan is to cut them into small, tiny bites so they won't be too evil . Putting them into the tiny paper muffin cups to serve, sure hope that works.

That is my plan also. I'll be making them this Saturday for my part in a neighborhood progressive dinner party.

I'm also making a pumpkin roll and Pioneer Woman's Apple Dumpings.

[SusanMac]

I noticed that it says 48 squares from a 10 x 15 pan -- yea right! that would make about 6 squares in my house :-)

[Trishinomaha]

Originally Posted by SusanMac

I noticed that it says 48 squares from a 10 x 15 pan -- yea right! that would make about 6 squares in my house :-)

Well...what you do is....cut them into 48 squares and then you eat one and then go back in five minutes for another one and so on....That's why I sent most of them to work with my DH

[little_bopeep]

Originally Posted by SusanMac

I noticed that it says 48 squares from a 10 x 15 pan -- yea right! that would make about 6 squares in my house :-)

The folks that said 48 squares must be the same ones that said that a pint of Ben and Jerry's serves 4!

[Joanie B]

I have achieved near rock star status the last few years with a recipe from Cook's Illustrated from a few years back that uses booze ; will dig it out and post if anyone needs another version (and risk CI's wrath)! Seriously, I don't think I've ever fixed any dessert that had people so excited--musta been that liquor! I'm not a pecan pie fan and I even liked these (and nibbled them frozen, they're that good!).

[SusanL]

Sure Joanie, I would love to see it. Why not go hog wild this season?

[Joanie B]

here's the recipe, these aren't too sweet, ++! The pecans in the crust make this so good! I think I'll try white ww flour this year (I can't remember if I used ww pastry previously or not...). Toasting the pecans is a bit more work, but well worth it, IMHO!

Pecan Bars (CI, Holiday Baking 2006)

Crust
1 c (5 oz) unbleached all-purp flour
1/3 c packed (2 1/3 oz) light brown sugar
1/4 c pecans, toasted and chopped
1 tsp table salt
1/4 baking powder
6 Tbs (3/4 stick) cold unsalted butter, cut into 1/2" pieces

Filling
1/2 c packed (3 1/2 oz) light brown sugar
1/3 c light corn syrup (I sub Lyle's Golden Syrup)

4 Tbs (1/2 stick) unsalted butter, melted
1 Tbs bourbon/dark rum (no harm if you splash a bit more)
2 tsp vanilla extract
1/2 tsp table salt
1 lrg egg, beaten
2 c pecans, toasted & chopped

Put oven rack in middle position; preheat oven to 350. Spray 9" square baking pan w/nonstick spray. Make a foil/parchment sling w/overhang and line pan (I totally recommend doing this). Spray w/cooking spray.

Place flour, brown sugar, pecans, salt, and baking powder in food processor. Whirl til mixture like coarse cornmeal, about 5 1-sec hits. Add butter, pulse til mix is like sand, maybe 8 1-sec hits. Pat mixture into pan and bake about 20 min, til crust is light brown and springs back when touched.

As crust bakes, mix brown sugar, corn syrup (or Lyle's), melted butter, booze, vanilla, salt with whisk in med. bowl til just combined. Add egg, whisk til blended.

Pour filling over hot crust, sprinkle pecans over top. Bake about 22-25 min til top starts to crack and turns brown. Rotate pan halfway thru baking. Cool on rack 1 hr (). Remove from pan using sling; cut into bars (makes 24).

[swedish cook]

Originally Posted by little_bopeep

a pint of Ben and Jerry's serves 4!

One pint of Phish Food is one serving - 1 1/2 if I'm in a generous mood willing to share the half serving

Joanie, those boozy pecan bars make me drool!