How To make Sticky Pecan Bars
Crust 1 1/2 cups flour
1/4 cup sugar
1/8 teaspoon salt
1/2 cup plus 2 Tbsp. cold unsalted butter
cut into pieces
1 large egg YOKE
Filling 1/2 cup brown sugar :
packed
2 tablespoons flour
3/4 cup dark corn syrup
3 large eggs
1 teaspoon vanilla
2 cups large pecan halves
Heat oven to 400. Grease a 9" square pan.
For crust: Put flour, sugar and salt in a food processor and pulse until blended. With the processor running, gradually add butter through the feed tube; process until blended. Turn out into prepared pan and gather dough. Flatten and press evenly over the bottom of the pan, forming a 1/2" edge up the sides of the pan. Bake for 10 minutes.
For filling: Stir brown sugar and flour in a medium bowl until blended. Add corn syrup, eggs and vanilla; whisk until well blended.
Spread pecans in an even layer over the partially baked crust. Pour filling over pecans.
Reduce oven temperature to 350. Bake for 25 minutes or until filling is firm. Cool on a wire rack before cutting into bars.
How To make Sticky Pecan Bars's Videos
The PERFECT Sticky Buns Recipe
Incredible Sticky Buns made with chopped pecans and drenched in the most delicious rich brown sugar butter caramel sauce. Filled with cinnamon sugar they are the ultimate treat perfect for any occasion! I'm SO EXCITED to share this recipe with you! I love cinnamon rolls but adding those crunchy pecans and that amazing caramel into the mix makes for a truly delicious treat!
RECIPE:
Sticky buns are the ultimate treat any time of the year but especially during the holidays as a Christmas brunch or dessert. They’re just like soft and fluffy Cinnamon Rolls but are baked in an incredible, rich, and decadent brown sugar and pecan caramel sauce.
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How to Make Ultranutty Pecan Bars
Elle shows Julia how to make the ultimate Pecan Bars.
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Caramel Pecan Sticky Buns | Pillsbury Recipe
Your favorite bakery caramel sticky buns are made easier with Grands!™ refrigerated cinnamon rolls!
Recipe:
Upside Down Pecan Cake - Sticky Pecan Pie Topped Cake
This upside-down pecan cake has a layer of pecans caramelized on the bottom of a light and fluffy vanilla batter. When turned upside down, the caramelized juices sink into the baked sponge. The luxury of pie and cake all in one.
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You Need to Make These Life Changing Homemade Pecan Sticky Buns
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Hosts Julia Collin Davison and Bridget Lancaster head into the test kitchen to uncover the secrets to making the ultimate Sticky Buns at home. Next, tasting expert Jack Bishop challenges Bridget to a tasting of Almond Butter. And finally, equipment expert Adam Ried reviews waffle irons in the equipment corner.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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*Cuisinart has terminated its Waring Pro line. Our winning Belgian waffle iron, the Waring Pro Double Belgian Waffle Maker (model WMK600), is now called the Cuisinart Double Belgian Waffle Maker (model WAF-F20B). We purchased the new model, tested it, and, despite a minor cosmetic change of the heat-control knob, its status has not changed; it remains our favorite.
The BEST Pecan Pie Bars - Pecan Pie Recipe
Sticky and gooey with toasted pecans, these sit on a buttery and crumbly shortbread crust {that can also be made into cookies}!
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Ingredients
Crust
1½ sticks soft unsalted butter
½ c sugar
1 ts vanilla extract
1⅔ c unbleached flour
Filling
2 sticks soft unsalted butter
¼ c honey or maple syrup
2 c brown sugar
2 tb heavy cream
Pinch of fine salt
1 tb bourbon {optional}
1 lb toasted pecans
Instructions
For the crust, cream together the butter and sugar until fluffy.
Blend in the vanilla.
Add half the flour and blend. Add the rest of the flour and blend. Make sure not to over work the dough.
Gather the dough and press it down into plastic wrap and chill for 30 minutes.
After the dough has chilled, press it down onto the bottom of a well greased pan. Bake at 350 for 15 minutes.
For the filling, cream together the butter, honey/syrup, and sugar until fluffy.
Blend in the cream, salt, and bourbon.
Fold in the toasted pecans.
Spread this filling evenly onto the cooled crust and bake at 350 for 25-35 minutes.
Love,
Your Squishy Monster ^.~