RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2628
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| Recipe Name: |
Pecan Pie Bars |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-12-10
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.26
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 350 degrees. Line your 9 x 13 pan with tin foil, leaving a 2 inch overhang on all sides.
To make the crust, cream together butter and dark brown sugar until light and fluffy. Then add in the flour and salt until mixture is crumbly.
Pour the crust mixture into the lined pan and press into an even layer. Bake for 20 minutes until nice and golden brown.
Remove and set aside. Keep oven temperature.
While the crust bakes, in a medium stockpot, melt butter, dark brown sugar, honey, and heavy cream. Bring to a boil then turn the heat down to a low simmer and pour the pecans in and stir to combine.
When crust is ready, pour pecan mixture over the entire crust, using a spatula to make it a smooth, even layer.
Return pan to oven and bake for another 20 minutes.
When done, remove from oven and let cool completely before cutting into bars.
Use the foil to lift out the bars and place on cutting board to slice. Peel down the foil sides and slice with a very sharp knife for a clean edge.
Store in airtight container for up to 5 days. |
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| Nutrition per Serving: |
| Calories: |
236 |
Total Carbs: |
23.7 |
Net Carbs: |
21.4 |
| Cholesterol: |
1.8 |
Fat: |
14.2 |
Protein: |
4.61 |
| Fiber: |
2.34 |
Sodium: |
97.81 |
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