Chunky Pecan Bars Recipes

CHUNKY PECAN PIE BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
• Combine 1/2 cup butter and brown sugar in bowl; beat at medium speed until creamy. Add flour; beat at low speed until crumbly. Press into prepared pan.
• Bake 12-15 minutes or until lightly browned.
• Whisk sugar, corn syrup, eggs, 2 tablespoons butter and vanilla together in bowl. Stir in chocolate chunks and nuts.
• Pour evenly over hot, partially baked crust. Continue baking 25-30 minutes or until set. Cool completely.

PECAN SHORTBREAD SQUARES

Steps:

• Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
• Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
• In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
• Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.

HOME

Steps:

• Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
• Beat flour, 1/2 cup butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
• Bake for 12 to 15 minutes or until lightly browned.
• Beat eggs, corn syrup, granulated sugar, melted butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
• Bake for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.

CHUNKY PECAN PIE BARS

Steps:

• 1. FOR CRUST: Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared 13x9 baking pan. Bake for 12 to 15 minutes or until lightly browned.
• 2. FOR FILLING: Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes at 350, or until set. Cool in pan on wire rack. Cut into bars.

FAVORITE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

CHUNKY PECAN PIE BARS

Steps:

• Preheat oven to 350*
• Grease 13 x 9 baking pan.
• For Crust: Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
• Bake for 12 - 15 minutes or until lightly browned.
• For Filling: Beat eggs, corn syrup, sugar, butter and vanilla extract in medium bowl with wire whisk.
• Stir in chocolate chunks and nuts.
• Pour evenly over baked crust.
• Bake for 25-30 minutes or until set. Cool completely in pan on wire rack.
• Cut into bars.

CHUNKY PECAN PIE BARS

Steps:

• PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking pan.
• FOR CRUST:.
• BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
• BAKE for 12 to 15 minutes or until lightly browned.
• FOR FILLING:.
• BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
• BAKE for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.

CHUNKY PECAN PIE BARS

Steps:

• Preheat oven to 350°.
• Grease a 13x9 baking pan.
• Crust-Beat flour, butter and brown sugar in a small mixer bowl until crumbly.
• Press into pan.
• Bake for 12-15 minutes or until lightly browned.
• Filling-Beat eggs, corn syrup, granulated sugar, butter and vanilla in medium bowl with wire whisk.
• Stir in chunks and nuts.
• Pour evenly over baked crust.
• Bake for 25-30 minutes or until set.
• Cool completely in pan on wire rack.
• Cut into bars.

CHUNKY PECAN PIE BARS

Steps:

• .Preheat oven to 350deg. Grease 13x9 inch baking pan.
• crust; Beat flour, butter,and brown sugar in small mixer bowl until crumbly.
• Press into pan , bake for 12-15 min until lightly brown.
• Filling; Beat eggs ,cornsyrup,granulated sugar, butter and vanilla in med bowl with wire wisk. stir in chunks and nuts. pour evenly over baked crust. bake for 25-30 min or until set. cool completely in pan on wire rack.