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.
#entertainingwithbeth #thanksgivingrecipe #pecanbars
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!
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.
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How to Make Pecan Pie Bars
All the pecan pie flavor you love, with none of the mess! These portable Pecan Pie Bars are sticky and sweet little bites of heaven. #pecanpiebars #dixiecrystals #pecanpie
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Skip the whole pie and make these delicious single serving size Pecan Pie Bars!
Pecan Pie Bars with a delicious shortbread crust are simply PERFECT! They are easy to make, easy to serve and freeze beautifully! In fact, they are terrific right out of the freezer, no need to thaw! I use the Ninja Foodi XL oven, but these can be made in any oven.???????????? CLICK FOR RECIPE & DETAILS ????????????
#RealLifeRealFoodRealSimple
You can find the written recipe on The Salted Pepper website:
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Pecan Squares Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pecan Squares. Pecan Squares, also known as Pecan Bars, combine a buttery crisp shortbread crust with a deliciously sweet and gooey filling that is loaded with coarsely chopped pecans. They make a nice alternative to a Pecan Pie.
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Maple Pecan Sticky Bars - 4th Bake of Christmas
Turn up the carols and get festive in the kitchen, I'm Eric Lanlard and here's my 4th Bake of Christmas - sticky maple pecan bars with a crisp pastry base. Makes about 16.
Ingredients
100ml pure maple syrup
200g light muscovado sugar
2 tbsp whipping cream
150g unsalted butter
175g pecan nuts, toasted and roughly chopped
1 tsp vanilla extract
For the pastry base
100g unsalted butter, softened
75g golden caster sugar
1 egg yolk
175g plain flour
Method
1. Preheat oven to 180°C/fan 160°C/gas mark 4. Butter and line 23cm square, 5cm deep tin with baking paper.
2. To start, make the shortcrust pastry base. In a large mix together the butter and sugar with your hands. Mix in the egg yolk, then the flour, and beat in a mixer until the dough comes together.
3. Press the dough into the bottom of the tin and bake for 10-12 minutes until golden. Remove from the oven and allow to cool.
4. To make the filling, in a medium saucepan combine all the ingredients except the nuts and vanilla extract. Bring to the boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds then remove from the heat and stir in the nuts. Allow to cool slightly before stirring in the vanilla so that the flavour is not killed.
5. Pour the warm filling over the pastry base and bake for 15 minutes until the filling is bubbling in the centre.
6. Allow to completely cool in the tin so the filling becomes firm, then slice and chill in the refrigerator for at least 1 hour, and up to 2 hours.
7. When chilled, cut into bars with a large sharp knife and serve.
Happy Baking E x