On 12/7/2017 8:37 AM, Ophelia wrote:
> Apols for the additional weights. I had worked on that before I made
> them to make it easier. I should have removed them when I posted the
> recipes!
>
Don't apologize! It saves me having to work out the weights.
>
> I make these often. D loves them so much
))))
>
> I can't remember where I got the recipe so if someone here gave it to me, I
> apologise and thank them profusely
>
> Pecan Pie Bars
> Prep time: 20 mins
> Cook time: 40 mins
> Total time: 1 hour
> Serves: 12 bars
> Super Addicting Pecan Pie Bars. Just like pecan pie but so much easier to
> make!
> Ingredients
> Shortbread Crust
> ’ ΒΎ cup (1Β½ sticks) unsalted butter, softened - 6 oz
> ’ Β½ cup light brown sugar - 100 grams
> ’ 2 cups all purpose flour - 260 grams
> ’ ΒΌ teaspoon salt
> Pecan Filling
> ’ Β½ cup unsalted butter - 8 ox
> ’ 1 cup light brown sugar - 200
> grams
> ’
cup pure maple syrup
> ’ 1 teaspoon vanilla extract
> ’ 2 tablespoons heavy whipping cream
> ’ 2 cups halved pecans
> Instructions
> Shortbread Crust
> 1. Preheat oven to 350 degrees. Grease a 9 x 13 pan with cooking spray
> and set aside.
> 2. In a stand mixer with the paddle attachment cream butter and brown
> sugar until light and fluffy 3-4 minutes.
> 3. On low speed add in flour and salt and mix until crumbly. You will
> still be able to form it with your hands.
> 4. Press the dough into the prepared baking dish smoothing into an even
> layer. Bake for 20 minutes or until golden brown.
> 5. While the crust bakes prepare the pecan filling.
> Pecan Filling
> 1. Add butter to a medium saucepan and heat over medium heat. Cook
> butter
> stirring continuously until it turns golden brown and smells nutty. This
> takes about 5-7 minutes.
> 2. Take off of the heat and stir in brown sugar, maple syrup, vanilla
> and
> heavy cream until combined. Fold in the pecans.
> 3. When the crust comes out of the oven pour the pecan filling over and
> spread into an even layer.
> 4. Place back in the oven and bake for 20 minutes. It will still look
> liquidy but will firm as it cools.
> 5. Allow the bars to cool completely before cutting into squares.
> 6. Store the bars in an airtight container at room temperature for up to
> 5 days.