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Wednesday, July 27, 2011

Pecan Pie Bars

If you love to bake like I do, you will understand when I say that I feel rich if I have pecans in my freezer.  We have pecan trees in our front yard, back yard, and fruit orchard that almost always give us enough pecans to have cracked, picked out, and put in the freezer.  That was not the case this past fall.  Pecans were not plentiful and I have had to buy pecans for my baking.  Due to supply and demand, the cost of pecans was at a premium.  Our pecan trees right now have put on a good crop and I am hopeful that there will be good pecans to gather this fall. 

The Pecan Pie Bars recipe is one that I found in Southern Living many years ago.  I have always loved Pecan Pies and this recipe was given a thumbs up when I shared it with my friends at work.

                                                        Pecan Pie Bars

2 cups all purpose flour                                       
1/2 cup sugar                                                         
1/8 tsp. salt                                                             
3/4 cupe butter or margarine, cut up                  
1 cup firmly packed brown sugar                        
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, lightly beaten
2 1/2 cups finely chopped pecans
1 tsp. vanilla extract
Combine flour, sugar, and salt in a large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs.  Press mixture evenly into a greased 13 X 9 baking dish.  Bake at 350 degrees for 17 to 20 min. or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently.  Remove from heat.  Stir 1/4 of hot mixture into beaten eggs; add to remaining hot mixture.  Stir in pecans and vanilla.  Pour filling over crust.  Bake at 350 degrees for 35 min. or until set.  Cool completely in baking dish on a wire rack.  Cut into bars.

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