Thursday, December 21, 2017

Pecan Pie Bars #recipe @LucyBurdette




LUCY BURDETTE: We were attending a holiday potluck party and my responsibility was some kind of cookies. I decided this was an opportunity to try pecan pie bars, which would be festive but also easier than making dozens of cookies. I looked at a number of recipes and decided to try one from Life Tastes GoodI made a few tweaks, cutting the salt and subbing some brown sugar for white.

The recipe is not very difficult and it makes a lot. But warning, it’s very very sweet! So cut your bars small. 

Ingredients

3 cups flour
1/2 cup sugar
1/4 teaspoon salt
1 cup cold unsalted butter

For the topping:

Four eggs
1 1/2 cups light corn syrup
One and a half cups sugar (I decided to use a half cup brown sugar and a cup of white)
3 tablespoons unsalted butter, melted
One and a half teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups pecans, broken into pieces

Put the flour, sugar, and salt in your food processor. Cut the cold butter into small chunks and with the machine running, feed them into the dry ingredients. This should all begin to hold together a little like pie crust.

Cover a 11 by 15 inch sheet pan with parchment paper so the paper hangs out the sides. (The paper will stick better if you grease the pan, then lay the parchment on top.) Dump the shortbread mixture into the pan and spread it evenly. Bake this for 20 minutes at 350.

Crust baked and ready for action!

While the crust bakes, whip the eggs in your food processor and then add the other ingredients up to pecans. Fold in the lightly broken pecans. When the shortbread crust has baked, remove the pan from the oven and pour in the filling. Spread the pecans evenly over the top. Bake for 25 to 30 minutes until nothing jiggles.

ready to bake

Let the pan of bars cool completely before lifting the bars out of the pan with the parchment overhang. Place them on a large cutting board and divide them into individual squares. Store in the refrigerator or freeze them for your party!

Finished bars


Merry Christmas and happy all holidays to our readers and friends!



Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...





3 comments:

  1. What a great alternative to pecan pie.
    Do you think you could cut back on the sweeteners without compromising the final product? The intense sweetness is what turns me off to the pie version. One bite and I'm about done.
    Very merry to you and yours.

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    Replies
    1. I do remember seeing a similar recipe that didn't use corn syrup. But honey or maple syrup instead. There were two or three different ones.

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  2. Looks great. Hope they were a hit, dont see how they wouldnt be. Thanks for the recipe and your wonderful books. Merry Christmas to you and yours!

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