From the kitchen of One Perfect Bite...I love pecan pie and, if it weren't so caloric, you'd see it far more often on my table. Despite the calories, I break my own rules during the holiday season and often serve it as a dessert, though in a slightly altered form. A slice of pie following a holiday feast boggles my mind, but I can deal with bite-size bars that are packed with the same ingredients and flavors. This is my favorite recipe for pecan bars. It comes from McCormick and I think you would agree these folks know a thing or two about spices. While the bars are delicious and easy to make, I've not had a lot of luck freezing them. They do, however, keep for up to a week if they are kept in an air-tight container or tightly wrapped. They are also a great excuse to practice will-power and avoidance of the old "one's not enough, two is too many" syndrome. Here is how this version of the bars is made.
Pecan Pie Bars...from the kitchen of One Perfect Bite courtesy of McCormick
2-1/2 cups flour
1/2 cup confectioners' sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) cold butter, cut into chunks
1 cup light corn syrup
1 cup granulated sugar
2 tablespoons butter, melted
1 tablespoon vanilla extract
2-1/2 cups coarsely chopped pecans
1) Preheat oven to 350 degrees F. Line a 13 x 9-inch pan with foil. Set aside.
2) To make spiced crust: Mix flour, confectioners’ sugar, cinnamon and salt in large bowl until well blended. Add butter; beat with electric mixer on medium speed until mixture resembles coarse crumbs. Press firmly into an even layer in prepared pan. Bake 20 minutes or until golden brown.
3) To make pecan topping: Mix eggs, corn syrup, granulated sugar, butter and vanilla in large bowl until well blended. Stir in pecans. Pour over hot crust. Bake 25 minutes longer or until topping is slightly firm in the center. Cool in pan on wire rack. Cut into bars. Yield: 24 bars.
One Year Ago Today: Two Years Ago Today:Cratchet's Christmas Cake Pecan Streusel Coffee Cake
Three Years Ago Today: Four Years Ago Today:Baked Indian Pudding Pasta with Pesto and Peas