Best 4 Nanas Creole Pecan Cake Bars Recipes

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Prepare to indulge your sweet tooth with the irresistible flavors of Nanas Creole Pecan Cake Bars! Embark on a culinary journey that blends the richness of Creole cuisine with the comforting taste of pecan cake. These delectable bars offer a delightful fusion of textures, combining a moist and tender cake base with the crunch of toasted pecans. Savor the symphony of spices and the hint of sweetness that dances on your palate with every bite. In this article, we present a collection of the best recipes for Nanas Creole Pecan Cake Bars, each offering a unique twist on this classic dessert. With step-by-step instructions and helpful tips, we'll guide you towards creating these mouthwatering treats, whether you're a seasoned baker or just starting your culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

NANA JOSé'S CHOCOLATE PECAN CAKE



Nana José's Chocolate Pecan Cake image

A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.

Provided by Joan Nathan

Categories     dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

1/4 cup plus 1 tablespoon unsalted butter or pareve margarine
6 ounces bittersweet chocolate
1 cup pecans
6 large eggs
1 teaspoon vanilla extract
1 cup sugar
Dash of salt
3 tablespoons grated piloncillo sugar or brown sugar
Finely grated zest of 1 lime
Juice of 2 limes (about 1/4 cup juice)
1 pint strawberries, washed, hulled and halved
1 pint blackberries, washed
Lightly sweetened whipped cream, optional

Steps:

  • For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
  • Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
  • Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
  • For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams

CAROLINA BUTTER PECAN CAKE BARS



Carolina Butter Pecan Cake Bars image

A delicious twist on a Southern favorite! Serve cold.

Provided by Bethany

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 3h50m

Yield 12

Number Of Ingredients 17

2 tablespoons butter
1 ½ cups pecan pieces
2 cups white sugar
1 cup butter
4 eggs
2 teaspoons vanilla extract
1 teaspoon butter extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
6 ½ cups confectioners' sugar
11 ounces cream cheese, softened
⅔ cup butter, softened
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 tablespoon milk, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
  • Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
  • Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
  • Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
  • Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
  • Refrigerate until firm, 3 to 4 hours. Cut into bars.

Nutrition Facts : Calories 974 calories, Carbohydrate 128.9 g, Cholesterol 165.2 mg, Fat 48.8 g, Fiber 2.2 g, Protein 9.5 g, SaturatedFat 24.8 g, Sodium 483.9 mg, Sugar 101.8 g

NANA'S CREOLE PECAN CAKE BARS



Nana's Creole Pecan Cake Bars image

Make and share this Nana's Creole Pecan Cake Bars recipe from Food.com.

Provided by Katzen

Categories     Bar Cookie

Time 1h15m

Yield 48 Cookies, 24-48 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 cups light brown sugar, packed
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon nutmeg, freshly grated
3 cups pecans, chopped
1 cup raisins, preferably golden
1 cup pitted dates, finely chopped

Steps:

  • 1. Preheat oven to 300°F Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
  • 2. Sift flour, baking powder and salt together in a medium bowl.
  • 3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
  • 4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.).
  • 5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.
  • Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrate; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.
  • Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition Facts : Calories 265.7, Fat 14.4, SaturatedFat 3.5, Cholesterol 36.6, Sodium 81, Carbohydrate 34.3, Fiber 2.3, Sugar 26.6, Protein 3

NANA'S CARAMEL PECAN ROLLS



Nana's Caramel Pecan Rolls image

Gina: I don't know if any of you have an appetizer before breakfast, but that's what we sometimes do in our house, and it sure is fun. 'Course, when we do, the only appetizer we make is Nana's Caramel Pecan Rolls. Nana was my godmother, who lived across the street from us while we were growing up. Nana is one of the best cooks in our family, and one of our most cherished matriarchs. She took care of me from the time I was six months old until I started school. Later, Nana took care of Shelbi when she was a baby. Nana always made the best caramel pecan rolls, and when we didn't want to make them ourselves, we'd call her and request a batch for a special Sunday breakfast. After making these, you'll know why.

Yield 9 large rolls

Number Of Ingredients 13

Two 1/4-ounce packages active dry yeast
1/2 cup sugar
3/4 cup warm water
2 large eggs
1 1/4 teaspoons salt
4 1/2 cups flour, plus more for work surface
1/2 cup unsalted butter, melted
Vegetable oil, for greasing
1 cup unsalted butter, softened
3/4 cup firmly packed light-brown sugar
1 tablespoon ground cinnamon
1 cup pecans, chopped
1/2 cup raisins

Steps:

  • Combine the yeast, 1 tablespoon of the sugar, and the warm water in the bowl of a standing mixer fitted with the dough hook, and let sit for 5 minutes, until foamy. In a medium mixing bowl, whisk together the eggs, remaining sugar, and salt. Turn the mixer on low, and pour the egg mixture over the yeast; mix until well combined, about 1 minute. Add 1 1/2 cups of the flour, and mix until smooth. Add the melted butter, and mix well. Add the remaining 3 cups flour, 1 cup at a time, and mix until the dough has a smooth, elastic texture.
  • Lightly oil another large bowl. Place the dough in the bowl; turn to coat with oil. Cover the bowl with plastic wrap, then cover with a kitchen towel. Let the dough rise in a warm, draft-free area until doubled in volume, about 1 1/2 hours (or, at this point, the dough can be refrigerated overnight, then rolled out and filled the next day).
  • Meanwhile, make the filling. Combine the softened butter, brown sugar, and cinnamon in a medium mixing bowl.
  • After the dough has risen, turn it out onto a lightly floured work surface, and roll it into a 12 × 15-inch rectangle (the size of a half-sheet tray). Using a rubber spatula, spread 1/2 cup of the butter mixture evenly over the dough. Sprinkle the butter with 1/2 cup of the pecans and the raisins. Starting with the long edge, roll the dough, jelly roll-style, into a large pinwheel cylinder. Cut the cylinder into nine equal rolls.
  • Lightly grease a 9 × 13-inch cake pan, then spread the remaining butter mixture evenly over the bottom of the pan and sprinkle with the remaining 1/2 cup pecans. Arrange the dough slices in staggered rows of three (pinwheel swirl side down), three across and three down on top of the butter mixture. Press each dough piece lightly to spread into an even circle. The slices in the rows across should just touch; there will be a space between the rows down. Cover the pan with plastic wrap and allow the dough to rise in a warm, draft free spot for 45 minutes to an hour, until the rolls have doubled in bulk.
  • Preheat the oven to 350°F.
  • Bake the rolls, uncovered, for 20 to 25 minutes, until the tops are golden brown. Remove the pan from the oven and cool for 5 minutes on a baking rack. Using a sharp knife, cut around the sides of pan. Place a large baking sheet over the pan. Using oven mitts, hold the baking sheet and pan together tightly and flip over, releasing the cinnamon rolls onto the baking sheet (use a rubber spatula to scrape any remaining buttery syrup or nuts onto the tops of the rolls). Serve the cinnamon rolls warm or at room temperature.

Tips:

  • Use fresh pecans for the best flavor.
  • Toast the pecans before using to bring out their flavor.
  • Do not overmix the batter, as this can make the cake tough.
  • Bake the cake bars until a toothpick inserted into the center comes out clean.
  • Let the cake bars cool completely before frosting them.
  • Use a cream cheese frosting for a classic Creole pecan cake flavor.
  • Garnish the cake bars with additional chopped pecans or a sprinkle of powdered sugar.

Conclusion:

Nanas Creole Pecan Cake Bars are a delicious and easy-to-make dessert that is perfect for any occasion. With their rich, buttery flavor and crunchy pecan topping, these cake bars are sure to be a hit with everyone who tries them. So next time you are looking for a special treat, try making Nanas Creole Pecan Cake Bars. You won't be disappointed!

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