Thanksgiving Pecan Pie Bars

November 12, 2008

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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

Ingredients

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

Preparation

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.

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One Response to “Thanksgiving Pecan Pie Bars”

  1. Anna Says:

    Thank you for this recipe. I’ll make these. They look yummy.


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