Food recipes
Pecan Pie Bars With Shortbread Crust
Pecan Pie Bars With Shortbread Crust Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched sugars, brown salt, table nuts, pecans butter, without salt sugars, brown honey cream, whipped, cream...
Pecan Pie Bars With Shortbread Crust
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
nuts, pecans
butter, without salt
sugars, brown
honey
cream, whipped, cream topping, pressurized
Directions:
Set oven to 350 degrees, set oven rack to second-lowest position.
Butter a 13 x 9-inch baking pan.
For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
Sprinkle the mixture into prepared baking pan.
Lightly press the mixture down with a spatula (do not pat down too much).
Bake in the second-lowest oven rack for 20 minutes until golden.
Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
Stir in chopped pecans.
Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
Bake on the second-lowest oven rack for about 20-22 minutes.
Cool completely in the pan.
*NOTE* these bars will cut better if refrigerated.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
nuts, pecans
butter, without salt
sugars, brown
honey
cream, whipped, cream topping, pressurized
Directions:
Set oven to 350 degrees, set oven rack to second-lowest position.
Butter a 13 x 9-inch baking pan.
For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
Sprinkle the mixture into prepared baking pan.
Lightly press the mixture down with a spatula (do not pat down too much).
Bake in the second-lowest oven rack for 20 minutes until golden.
Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
Stir in chopped pecans.
Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
Bake on the second-lowest oven rack for about 20-22 minutes.
Cool completely in the pan.
*NOTE* these bars will cut better if refrigerated.