Pecan Pie Bars

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Have you been looking for a Pecan Pie Bar recipe? Try this one it is so good!

Pecan Pie Bars

This recipe can be made into 3 different baking sheet sizes 12″x 18″x 1″ (cut into 24-36 pecan bars/squares) 9″x 12″x 1″ and 8″x 8″X 1″ (cut into 9 pecan bars/squares). Adjust baking time for each baking sheet size.

I’m choosing to make the 9″x 12″ baking sheet recipe (cut into 18 pecan bars/squares). If you want to make the 12″x 18″ pan size double this recipe and for the 8″x 8″recipe, cut the recipe in half.

Crust Ingredients:

*1 and 1/4 cups Butter, cold and cubed
*6 tablespoons granulated Sugar
*2 Eggs
*2 teaspoons Vanilla
*2 and 1/4 cups All-purpose Flour
*1/4 teaspoon Baking Powder
*1/8 teaspoon Salt

Pecan Topping Ingredients:

*1 cup Butter, room temperature
*1/2 cup Light Corn Syrup
*1 and 1/2 cups Light Brown Sugar, packed
*2 tablespoons Whipping Cream
*1/4 cup Coconut
*1 pound Pecans, chopped or whole if preferred

Shortbread Cookie Crust Directions:

In a food processor pulse, 2 to 3 times together the flour, baking powder and salt.  Then add butter, sugar and pulse 2 to 3 times.  Then add the vanilla and eggs one at a time and pulse just until butter resembles small peas.  The dough will be crumbly.

Place dough onto plastic wrap and  form into a dough ball/disk and wrap in plastic wrap and chill for 20 minutes no longer.

Remove from fridge and roll out dough with a rolling-pin on wax paper/plastic wrap or on a floured flat surface into a rectangular shape. Then place rolled rectangular shaped dough onto prepared baking sheet.

Place a cut piece of parchment paper and place in the bottom only of the baking sheet, place the rolled out dough on baking sheet and form to the baking sheet like you would a pie crust and poke crust randomly with a fork. Then parbake dough crust in a pre-heated 350*F. oven for 10-13 minutes or just until crust is set, crust shouldn’t brown.

Remove crust from the oven and allow cooling.

Pecan Topping Directions:

In a heavy-duty saucepan, using a wood spoon, on low heat warm the corn syrup, sugar and butter, stir until you have a melted mixture. Then turn up the heat to medium heat, bring to a boil and boil for 3 minutes.

Remove from heat and add the cream, pecans and then stir in coconut or sprinkle coconut on top.

Pour pecan topping onto the half-baked crust and bake crust with pecan topping for another 20 minutes or until bubbling and almost set. Remove from oven and allow cooling. Cut into squares, it will cut the best if you cut after letting the bars set for a few hours. Cut off crust top edge if needed for nice looking cut pecan bars. Refrigerate pecan bars for a few hours or freeze for nice clean cuts.  Pecan bars won’t go runny after refrigerating or freezing like other pies can.

Recipe adapted from The Slow Roasted Italian

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Enjoy!

Jessica and Lindy

PS. I wanted to add pictures of the chopped pecan pie bars.

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White Chocolate covered Caramel Apples

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White Chocolate covered Caramel Apples

*15 Apples, Granny Smith or Red Delicious
*1   1/2 bags (12 ounce bags) fresh Guittard White Chocolate Chips
*2   1/2 packages fresh Kraft Caramels (13.5 ounce bags), unwrapped
*1 tablespoon Water, per package of caramels to be used when melting
*3/4 cup fresh Brown Sugar
*3/4 cup Granulated Sugar
*1/2 to 1 tablespoon Cinnamon
*15 Wood Apple Sticks, or sticks of your choice

Wash and dry apples. Tip: if you are using purchased apples with a wax on them use 1 tablespoon Lime Juice and 1 tablespoon Baking Soda in a large glass bowl of water. Place apples into bowl and let sit a minute or so and wash/scrub apples, this will help the caramel to stick better to the apples.

Melt 1 bag of caramels, plus 1 tablespoon water at a time in the microwave (in a small round glass bowl that apples will be able to be dip in easily) removing stirring occasionally with wooden spoon until melted. (Dip as many apples as you can with one bag of caramels before melting another bag of caramels for dipping.)

Push apple sticks into bottoms of apples and dip into melted caramel 1/2 to 3/4 of the way up the apple or more if desired.

Let caramel set, meanwhile melt white chocolate chips in another small glass bowl in the microwave, watching and stirring occasionally until chips are melted.

Dip the set covered caramel apple into melted white chocolate, dipping as high-up on the apple as desired.

Apple “Pie” Sugar-Coating Mixture:

Combine and mix well the granulated sugar, brown sugar and cinnamon in a bowl or container. Place or set the caramel/wet white chocolate covered apples one at a time into mixture and scoop/sprinkle apples with apple “pie” sugar-coating.

Drizzle on white melted chocolate, as desired.

Place covered apples on (Pam (cooking spray) sprayed if desired) parchment paper or use Silpat on 1/2  baking sheet for easy removal and allow to dry and Enjoy!!!

 

Recipe adapted from Your Hone Based Mom

Also see Joy in my Kitchen

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Enjoy!

Jessica, Lindy and Jacque