Food recipes
I'm a Little Nutty Pecan Pie Bars
I'm a Little Nutty Pecan Pie Bars Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched sugars, brown salt, table nuts, pecans honey cream, fluid, heavy whipping Directions: Preheat oven to 350...
I'm a Little Nutty Pecan Pie Bars
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
nuts, pecans
honey
cream, fluid, heavy whipping
Directions:
Preheat oven to 350 degrees F.
Cut 3/4 cup butter into 1/2 inch pieces.
In a food processor blend butter, flour, 1/2 cup brown sugar and the salt until mixture becomes slightly crumbly.
Sprinkle mixture into a 9x13 baking pan and press evenly onto the bottom.
Bake on middle rack of oven for 20 minutes or until golden brown.
Coarsely chop pecans.
Melt remaining 1/2 cup butter and remaining 1 cup brown sugar, honey and cream in a heavy saucepan.
Simmer mixture stirring occasionally for 1 minutes.
Stir in pecans and then pour mixture over hot crust and spread evenly.
Bake on middle rack of oven for 20 minutes or until bubbling; remove and let cool.
When slightly cooled, run a sharp knife around the edge of the pan to loosen bars.
Cool completely in the pan and cut into bars.
Bars will keep for 5 days covered at room temperature.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
nuts, pecans
honey
cream, fluid, heavy whipping
Directions:
Preheat oven to 350 degrees F.
Cut 3/4 cup butter into 1/2 inch pieces.
In a food processor blend butter, flour, 1/2 cup brown sugar and the salt until mixture becomes slightly crumbly.
Sprinkle mixture into a 9x13 baking pan and press evenly onto the bottom.
Bake on middle rack of oven for 20 minutes or until golden brown.
Coarsely chop pecans.
Melt remaining 1/2 cup butter and remaining 1 cup brown sugar, honey and cream in a heavy saucepan.
Simmer mixture stirring occasionally for 1 minutes.
Stir in pecans and then pour mixture over hot crust and spread evenly.
Bake on middle rack of oven for 20 minutes or until bubbling; remove and let cool.
When slightly cooled, run a sharp knife around the edge of the pan to loosen bars.
Cool completely in the pan and cut into bars.
Bars will keep for 5 days covered at room temperature.