Best 5 Im A Little Nutty Pecan Pie Bars Recipes

PECAN PIE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees F and line a 9x13 pan with parchment paper.
• In a large bowl, whisk together the flour, powdered sugar, and salt.
• Cut in the cold butter until only pea-sized pieces remain.
• Transfer the mixture to the prepared pan, pressing it into an even layer.
• Bake for 20 minutes, or until set.
• Whisk the eggs, brown sugar, honey, maple syrup, melted butter, vanilla, and salt together in a large bowl.
• Fold in the pecans, and pour the mixture over the partially baked shortbread crust (it's ok if the crust is still hot).
• Bake the pecan pie bars until the filling is set (20 to 25 minutes).
• Cool completely, run a thin knife around the edges to loosen, then remove to a cutting board to cut into squares.

I'M A LITTLE NUTTY PECAN PIE BARS

Steps:

• 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.

I'M A LITTLE NUTTY PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Cut ¾ cup (1 ½ sticks) butter into ½-inch pieces. In food processor, blend butter, flour, ½ cup brown sugar and the salt until mixture begins to form small lumps. Sprinkle mixture into 13-by-9-inch baking pan and, with a metal spatula, press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread bakes, prepare topping. In food processor, coarsely chop pecans. In a heavy saucepan, melt remaining ½ cup (1 stick) butter and stir in remaining 1 cup brown sugar, honey and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of preheated oven until bubbling, about 20 minutes. When slightly cool, run sharp knife around edge of pan to loosen bars. Cool completely in pan and cut into bars. Bars keep, covered, five days at room temperature.

MAPLE PECAN BARS

Steps:

• To Make the Crust: ---------------- Preheat oven to 350 degrees F Combine the flour, brown sugar, and salt and mix. Add the butter and using a pastry blender, mix butter into flour mixture until pea sized crumbs form. Line 8-inch square baking pan with parchment paper or non-stick foil, letting it extend up the sides of pan. Press the crumb mixture into the bottom of the prepared pan. Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12 - 17 minutes. Set aside. ---------------- To Make the Filling: ---------------- In a saucepan over medium heat, combine the butter, maple syrup, and brown sugar and stir together until the butter melts and the brown sugar dissolves. Bring to a boil and boil for 1 minute. Remove from the heat and immediately stir in the cream. Then stir in the pecans and oatmeal. Pour the hot filling over the partially baked crust, spreading it evenly to the edges with an icing spatula. Bake at 350F until the filling is set when you give the pan a gentle shake, 22-25 minutes. Transfer to a wire rack to let cool until firm, about 1 1/2 hours. Using the ends of the paper or foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Loosen the paper or foil from the edges and cut into 20 - 25 small squares. Store in an airtight container at room temperature for up to 3 days.