Sunday, July 8, 2012

Pecan Bars


You know how it goes. You've got a family gathering or potluck to attend (like 4th of July....) and you want to bring something yummy, but you don't have the time or energy for something fancy or show-stoppy. Here's the deal....make pecan bars. Quick, easy, no running to the grocery for a plethora of ingredients that you don't have  and best of all, they are simply rockin' good. 



I adore bar cookies. They are simple to make, easy to serve and completely travel-worthy. These pecan bars even sat in the back seat of a hot car for 2 hours, while we took in a movie first.
This 1954 recipe is from Mrs. Pope of Aberdeen, South Dakota and won a $1000 prize in Pillsbury baking contest. Love that! They are made with a shortbread pecan dough crust and then covered with a sweet, gooey nut topping.


I considered adding chocolate chunks to the recipe, but you know....sometimes it's best just to keep it simple. These are lovely and they are just sweet enough. We enjoyed them with a cup of coffee and a side of fireworks. Hope you had a wonderful 4th with the special people in your life.


Chewy Pecan Bars
makes about 36 small or 16 large

from Mrs. Pope of Aberdeen, South Dakota via The Dessert Bible

Crust: 
1 cup all-purpose flour (I used half white whole wheat)
1/4 teaspoon baking powder
4 tablespoons unsalted butter, softened but still firm
1/3 cup brown sugar, packed
1/4 cup pecans, finely choppped

Topping:
2 eggs
3/4 cup dark corn syrup
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup pecans, chopped

Heat oven to 350F. Grease a 9 x 9-inch pan.
For crust: Sift together the flour and baking powder and set aside. With electric mixer, mix the butter and brown sugar together for 2-3 minutes. Add the flour mixture and continue beating until mixture resembles coarse meal. Stir in the pecans and mix. Pat mixture firmly into prepared pan and bake for 10 minutes. Remove from oven.
For topping: Whisk the eggs in medium bowl till foamy. Add the next 5 ingredients and whisk until combined. Pour over baked crust. Sprinkle with pecans. Bake for about 25-30 minutes. Cool in pan and then cut and serve.

2 comments:

  1. Funny that you mentioned chocolate. I have a recipe very similar to this that does use chocolate. Love that shortbread crust.

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    Replies
    1. Hey Aimee....yes, chocolate always seems like a win, win. Maybe a little bourbon and we've got a new bar!

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