Sticky Bourbon Pecan Bars (gluten free)
These gluten free Sticky Bourbon Pecan Bars have a chocolate pretzel base that adds subtle chocolate flavor and salty crunch to the layers of sweet filling and toasted pecans. It is finger-licking sticky goodness that is fairly easy to whip up! Recipe AtHomeWithShay by typing bourbon pecan bars in the search bar or follow this link
Pecan Pie Bars. A super easy, freezer friendly recipe!
Olivia is back, this time from Baccalieu Cottage with an in depth recipe video of The Best Pecan Pie Bars. This easy recipe includes a simple shortbread bottom and a one bowl mix & pour topping. Tips for baking and cutting them are included.
RECIPE HERE:
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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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Bring This To Thanksgiving | Pecan Pie Bars
This Pecan Pie Bar recipe somehow takes a classic Thanksgiving favorite and makes it into a more portable, handheld version without sacrificing any of the elements we love. These are 100 times easier to serve and don’t require forks and plates, like a traditional pie would. Less dishes? Yes please!
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You can print out the recipe here:
We have created a super tasty, buttery crust that is almost like a hybrid between a shortbread and a classic pie crust. And trust me, you won’t feel like you’re missing out on a thing. But don’t worry! You’ll still get that signature ooey gooey pecan pie filling and the same amazing flavors you look forward to all year long. We know better than to mess with tradition!
Anytime someone says they don’t like pecan pie it’s because it’s too sweet. Well, we didn’t want to remove much of the sugar from the filling because well… we love it! BUT, we did create the crust to lean a little more on the savory side of things and boy does it work! That sweet and salty combo wins every time and these Pecan Pie Bars are no exception.
Here's what you'll need!
For the Crust:
1 ⅔ cup all-purpose flour
⅓ cup granulated sugar
½ teaspoon fine sea salt
¾ cup unsalted butter, cut into small cubes
For the Pecan Pie Filling:
4 large eggs, plus 1 yolk
1 cup Karo® Light Corn Syrup
⅔ cup light brown sugar
6 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 ¼ teaspoon fine sea salt
2 ½ cup chopped pecans
How to make Pecan Pie Bars:
Start off by preheating your oven to 350° and greasing a 9x13” baking dish. Then, you’ll measure and cut pieces of parchment paper to fit the bottom and sides of your pan. This will make a big difference when it comes time to remove your bars.
Now, you’ll whisk flour, sugar, and salt together in a large mixing bowl and sprinkle in cold butter that has been cut into cubes. Using a pastry blender, cut the butter into the dry ingredients until it is well combined and a fine consistency. If you don’t have a pastry blender, you can also use a fork for this part.
Next, pour the mixture into your prepared dish and use either your hands or the bottom of a measuring cup to pack it down evenly. It may help to dust your hands or cup with flour to prevent sticking.
Bake your crust for 28 minutes or until the edges are just barely beginning to turn gold, then remove it from the oven and set it aside while you move on to your filling. At this point you will need to reduce the oven temperature to 300°.
Alright, time for that Pecan Pie Bar filling! In a medium mixing bowl whisk the eggs, egg yolk, Karo light corn syrup, light brown sugar, melted butter, vanilla extract, and salt. Add the pecans and stir to combine.
Transfer the filling to the warm crust and bake it for 35 minutes. Allow the bars to cool on a wire rack before cutting into them. Enjoy!
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Classic Pecan Pie Bars #pecanpie #pecanpiebars #pecanbars
Pecan Pie Filling on top of a Shortbread Crust. This is a great alternative to the Classic Pecan Pie.
CRUST
1 3/4 Cups AP Flour
3/4 Cup Butter, softened
1/3 Cup Sugar
1/3 Cup chopped Pecans
FILLING ***This is a sturdy pecan pie filling meant for BARS, not an actual PIE***
2/3 Cup Firmly Packed Brown Sugar
4-6 TBSP Flour
1 Tsp Salt
1 1/2 Cups Corn Syrup
4 Large Eggs
2 Tsp Vanilla
1 1/2 Cup Coarsely chopped Pecans
DIRECTIONS
Combine the Flour and Sugar for the crust. Cut in Butter with hand mixer or pastry cutter to get coarse crumbs. Stir in Pecans.
Press the crust mixture evenly onto bottom of ungreased 9x13 inch baking pan.
Bake the crust at 350 degrees for 18 to 22 minutes, until edges are very light golden brown.
Remove from oven and let stand for 5 minutes.
Combine the Filling, mixing well before adding pecans. Pour filling over the partially baked shortbread crust. (Let crust stand for about 5 minutes) Bake at 350 degrees for 30 to 35 minutes. PLEASE DON'T OVERBAKE. Check for doneness with a knife inserted one inch from outside edge. Let cool completely. Refrigerate for 30 minutes after cool.
Slice into bars. Makes 36 bars.
This is a Land O Lakes Butter recipe.
#pecanpierecipe
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.
Get the full recipe with progress pictures here -
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