When the bars are done cooking, cool on the counter for about 30 minutes before refrigerating for at least 4 hours, or overnight. This pecan bar recipe is the perfect little gift this winter. ( don't add too many or you will lose the pecan pie flavor!) There is no way that these bars could be cooked in 25 minutes, per the recipe (unless you expect to eat the bars with a spoon). Otherwise, I like them better than a pecan pie! The crust is buttery, and the filling is sweet and gooey. Also, don't be worried by the texture of the crust when you're mixing it. Info. The new Reynold's Wrap Easy Release Foil works well to help get them out of the pan when the carmel sticks to the edge of your pan. Cool completely in pan on a wire rack. There is no run-over or clean-up required. Everything about these was great. Very good flavor....the crust is very buttery and goes so well with the pecan filling. baking pan. I suggest using the large disposable foil pans found at Sam's Club or Wal-Mart. Add in … I did bake the crust for 20 minutes, per the recipe. First, you have to have the right size jelly roll pan! I lined the pan with parchment paper (Make sure it goes up on all four sides, if not and it 'leaks' it WILL stick! Percent Daily Values are based on a 2,000 calorie diet. I will be making these often! Since, my pan was dark, I lowered the temperature to 325. I absolutely love pecan pie but often find that it is made too thick and is thus overly sweet and rich. If you get just a slight bit of movement at the center, the bars are ready to be taken out of the oven. In the crust I used real butter and had it soft, I used 1/2 cup packed light brown sugar, instead of white;omit the salt. These were the perfect solution. Pam eliminates sticking troubles. A thick buttery shortbread crust topped with sweet filling and crunchy pecans. But not where the paper is covered.) To cut in butter quickly and easily, pulse it in your food processor. I also used half butter half margarine in the crust and all butter in the topping. Your daily values may be higher or lower depending on your calorie needs. Make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer. I baked the crust 15 minutes; then put on the filling and baked it 27 minutes (electric oven). Added the mini chocolate chips too. I'll be making these again! Stir in the chopped pecans. These turned out so good. It seems too crumbly, but once it cooks and the filling is poured on top, it is a wonderful buttery shortbread consistency. This has to be the best recipe out there! Most people won't think twice about serving basic cornbread when is on the table. Add comma separated list of ingredients to include in recipe. —Sylvia Ford, Kennett, Missouri. Classic Southern pecan pie, with its sticky, nutty filling, gets simplified into easy-to-eat bars featuring a crunchy shortbread crust. Now, here is how I 'tweaked' the recipe. Pecan pie is a favorite, but these were too sweet! 3/4 cup butter, softened. Also, don't be worried by the texture of the crust when you're mixing it. I did not have a jelly roll pan, so I changed the serving from 36 to 24 (all measurements changed nicely except the 4 eggs which equaled to 2 and 3/4. But if your pan is not large enough, please stick to the others who used a 9X13 pan. As with brownies, lots of people like the crunchy edge. At that point, they'll be too dry. Place the pan in the oven and bake for 40 to 50 minutes … Allow to cool completely on a wire rack before slicing into bars. Since the filling was similar to my pecan pie recipe, I used 5 eggs, increased pecans to 3 cups, threw in a handful of left-over chocolate chips that I had on hand. absolutely delicious, although the baking time is a little off, I bake for about 40 45 minutes. I did adjust the cook time by about 15 minutes to get a firm set and that seemed to work out well. As with brownies, lots of people like the crunchy edge. https://www.landolakes.com/recipe/17205/classic-pecan-pie-bars First, you have to have the right size jelly roll pan! Delicious!!!! It seems too crumbly, but once it cooks and the filling is poured on top, it is a wonderful buttery shortbread consistency. The crust was totally blah and ruined the flavor of the overall cookie. In the crust I used real butter and had it soft, I used 1/2 cup packed light brown sugar, instead of white;omit the salt. Don't worry about the crunchy edges. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition VERY good. 2/3 cup powdered sugar. 4 eggs. Add comma separated list of ingredients to exclude from recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Because the volume of filling was deep I cooked it in a 325 convection oven for considerably longer than the recipe stated. I’ll definitely use this recipe again. 2 cups all-purpose flour. This cookie sounded really promising but turned out to be only adequate. After topping with the filling, I baked the bars for 45 minutes, rotating the pan halfway through the baking time to ensure even cooking. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. https://www.tasteofhome.com/recipes/favorite-pecan-pie-bars Sorry! Stir in pecans. But if your pan is not large enough, please stick to the others who used a 9X13 pan. ½ cup white sugar. Saltine Cracker Candy with Toasted Pecans, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Do Not Sell My Personal Information – CA Residents. Yummy! These were really fantastic! It worked perfectly. I made in a 9 x 13 pan and cooked at same temp and time. Press into a greased 15x10x1-in. Maybe I did something wrong, but we didn’t love these. Next time I make them, I will cut the sugar in half. My office insists that I make them. At that point, they'll be too dry. Taste of Home is America's #1 cooking magazine. 1 ½ cups white sugar. 1/2 cup honey. ), then tossed them with about 1/2 TBSP of salted butter before I added them to the filling mixture. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang … Either way, I don't think you will be disappointed. Amount is based on available nutrient data. 1 ½ cups light corn syrup. Also I lined my pan with foil and then greased the foil and had no trouble removing them from the pan. I did bake the crust for 20 minutes, per the recipe. It seems too crumbly, but once it cooks and the filling is poured on top, it is a wonderful buttery shortbread consistency. First I opted not to use a jelly roll pan as so many said it made a mess. There is no way that these bars could be cooked in 25 minutes, per the recipe (unless you expect to eat the bars with a spoon). Don't worry about the crunchy edges. But do use the parchment paper, it makes a big difference. Allrecipes is part of the Meredith Food Group. I took these to a bake sale at my son's school and got rave reviews!