Thanksgiving Pecan Pie Bars
November 12, 2008
If you’re looking for a twist on pecan pie, try these simple Pecan Pie Bars. With ingredients that you probably already have in your pantry, you can prepare these with ease. I put my pecans in the food processor to speed up the prep time on this recipe. If you want to make them lighter, use skim milk instead of whipping cream. Just don’t forget to have a glass of milk on hand and an empty stomach (I’m stuffed as I am writing this).
Prep: 15 minutes
Cook: 45 minutes
Yield: Makes about 28 squares
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
2/3 cup butter
3 tablespoons whipping cream or milk (skim milk may be used)
3 1/2 cups coarsely chopped pecans
1. Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.
2. Bake at 350° for 20 minutes or until edges are lightly browned. Cool.
3. Bring brown sugar, corn syrup, 2/3 cup butter, and whipping cream (or milk) to a boil in a saucepan over low heat. Stir in pecans, and pour hot filling into prepared crust.
4. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.