Beth's Pecan Bars | ENTERTAINING WITH BETH
Learn how to make my pecan bars in time for Thanksgiving! I love this recipe because pecan bars are way easier to make than Pecan Pie, because there is no pie crust to deal with.
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Instead this recipe has a shortbread crust that just gets pressed into the tin (no refrigerating, rolling or shaping like pie dough!) You get all the deliciousness of a Pecan Pie, without all the work!
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BETH'S PECAN BARS
Makes 18 small bars or 9 large squares
For printable recipe click here:
INGREDIENTS:
For the Crust:
1 ½ cups (360 g) of butter
1 cup (200g) white sugar
1 egg
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest
3 1/3 (400g) cups of all-purpose flour
For the topping:
½ cup (120 g) of butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) of raw pecan halves
METHOD:
Preheat Oven to 350F (176C)
To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, and vanilla and beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.
Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.
Bake crust for 25-30 minutes or until fully set and golden brown.
Meanwhile prepare the pecan bar filling.
In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla.
In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.
Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.
Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.
Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.
Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.
Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.
30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Vlogmas: Magic Bars, Brickle and more
Today I made several recipes. Grab a pen and paper and write them down as I go or check out the videos below.
Seaside Candy @ Celebrating Appalachia
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Killer Dark Chocolate Fudge
Butter Brickle Ice Cream Recipe
Butter Brickle Ice Cream Recipe
2 Ingredient 2 Minute Chocolate Fudge - No Fail Recipe - The Hillbilly Kitchen
2 Ingredient 2 Minute Chocolate Fudge - The Hillbilly Kitchen.
No- Fail 2 Ingredient Chocolate Fudge in 2 Minutes Only $2 per Pound Just Like Gift Shop Fudge.
This fudge is incredibly easy to make and has a rich creamy indulgent flavor. It is exactly like gift shop fudge which sells for $10 to $20 per pound depending on where you are shopping. You can make this for about $2 per pound and it literally only takes about 2 minutes. It is perfect for gift giving, something quick to take to an office party, holiday get together, potluck or hostess gift. No one will have any idea it was so easy to make.
This is a kid friendly recipe. There is nothing hot enough to cause a burn and it doesn’t require a long attention span.
Remember to put God first! :)
Ingredients:
14 ounces Sweetened Condensed Milk
12 ounces Semi-Sweet Chocolate Chips
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Blast From The Past: Chocolate Cream Puffs with Hazelnut Filling Recipe
Chocolate Cream Puffs with Hazelnut Filling Recipe - This easy chocolate cream puff recipe is finished off with an out-of-this-world hazelnut filling. You won't believe how good they are!
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Chocolate Cream Puffs with Hazelnut Filling Recipe:
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