![]() ![]() Yes! This pecan pie bars recipe freezes great! Simply wrap the bars in an airtight container and freeze for up to 3 months. Then slice and serve! I like to pull these out about an hour before serving so they can come to room temperature. You can bake these then store in the refrigerator overnight. Store: The pecan pie bars in an airtight container at room temperature for up to 5 days.Ībsolutely! Being able to make desserts ahead of time is a must for me during the holiday.Serve: I love to serve these best ever pecan pie bars as is or with a dollop of whipped cream and a sprinkle of cinnamon! They are also wonderful warm with a scoop of vanilla ice cream on top!.Allow the bars to cool completely before cutting into squares. It will still look liquidy but will firm as it cools. Place back in the oven and bake for 20 minutes. When the crust comes out of the oven pour the pecan filling over and spread into an even layer. Take off of the heat and stir in brown sugar, maple syrup, vanilla and heavy cream until combined. Cook butter stirring continuously until it turns golden brown and smells nutty. For the pecan pie filling: Add butter to a medium saucepan and heat over medium heat.While the crust bakes prepare the pecan filling. Bake for 20 minutes or until golden brown. Press the dough into the prepared baking dish smoothing into an even layer. You will still be able to form it with your hands. On low speed add in flour and salt and mix until crumbly. In a stand mixer with the paddle attachment cream butter and brown sugar until light and fluffy 3-4 minutes. Grease a 9 x 13 pan with cooking spray and set aside. Butter Pecans: Millican Pecans are fresh and a great choice Brown Sugar: Dixie Crystals Sugar is sweet and full of rich flavor Salt Dark Corn Syrup Eggs Vanilla Bean Paste from Taylor and Colledge gives a great rich flavor How to make Pecan Pie Bars In a mixing bowl combine softened butter, sugar and flour until light and fluffy. ![]() Bake for 20 minutes and remove from oven. For the shortbread crust: Start by preheating your oven to 350 degrees. Cut in butter using 2 knives or a pastry blender, until fine crumbs form.You can always substitute corn syrup or honey if you are not a fan of the maple syrup. I browned the butter for the pecan filling to make the bars extra nutty. So much easier and less finicky then pie crust! Simply make the dough in the stand mixer and press into your baking dish. It tastes like a sugar cookie and is so buttery! Plus it’s super easy to make. I actually prefer the shortbread crust 10x better than any pie crust I’ve tried. These Pecan Pie Bars are a hit everywhere I take them. You cant go wrong with a layer of shortbread, a layer of cheesecake and a layer of pecan pie in every bite My daughter calls these Pecan Cheesecake. They are the perfect dessert to serve for the Holidays or Thanksgiving! Instead of making the traditional pecan pie why not try something different this year?! These store best in the fridge with baking paper in between the squares.Warning: These easy pecan pie bars are so addicting! You cannot stop at just one! They have a buttery shortbread crust and are topped with sugary candied maple pecans. Then lift out the remaining plank, cut into strips and then into squares.Įnjoy. Remove, and if you like chocolate and nuts, sprinkle with the chocolate chips at this time.Ĭool for a few hours, cut one strip out of pan and cut into squares with a sharp knife. sprinkle with flaky sea salt.īake for 20 minutes at 350 degrees in the center of the oven. Pour the mixture over the nuts as evenly and quickly as you can. Boil for one minute you will see it become homogenous and begin to rise up the sides of pot. Add the butter, and pulse until the mixture resembles coarse sand. In the bowl of a food processor, combine the flour, sugar and salt, and pulse to combine. In a small sauce pot combine the butter and the brown sugar, cooking over medium heat, stir until it comes to a boil. Preheat oven to 350 degrees F (175 degrees C). Butter a 13x9-inch pan, and line with parchment, leaving a 2-inch overhang on the two long sides. Press the mixture into the bottom of a 9 x 13 baking pan and sprinkle the pecans on evenly. In a standing mixer with the paddle attachment, mix all the crust ingredients together on a low speed for about 90-120 seconds. ![]()
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