Ingredients
-
-
3/4
-
2
-
1/2
-
1/2
-
-
1/2
-
1
-
1/3
-
2
-
-
-
-
-
Directions
Pecan Pie Bar Cookies,I have made these numerous times and have been asked for the recipe every time I have made them. They are one of the best things I have ever had and they freeze beautifully.,These bars are really good, and super crunchy. I was hoping for something with a pecan pie-like gooey filling. I think that the shortbread portion could stand more butter, maybe a 1/4 of a cup. The topping is a little on the scant side. Next time I think I’ll try one of the recipes that has eggs in it. The changes I made when making them were to spray the pan with Pam first, used milk instead of cream, and used light Karo syrup instead of honey.,These bars are really good, and super crunchy. I was hoping for something with a pecan pie-like gooey filling. I think that the shortbread portion could stand more butter, maybe a 1/4 of a cup. The topping is a little on the scant side. Next time I think I’ll try one of the recipes that has eggs in it. The changes I made when making them were to spray the pan with Pam first, used milk instead of cream, and used light Karo syrup instead of honey.
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Steps
|
1
Done
|
Shortbread Base: Mix Above Ingredients Together Until Mixture Is Crumbly. |
|
2
Done
|
Pat Crumbs Into a Lightly-Greased 13x9 Inch Pan. |
|
3
Done
|
Bake at 350 For 15-20 Minutes. |
|
4
Done
|
While This Is Baking, Prepare Filling. |
|
5
Done
|
Filling: Melt Butter Over Low Heat in Small Saucepan. |
|
6
Done
|
Once Melted, Stir in Remaining Ingredients Except For Pecans. |
|
7
Done
|
Simmer Over Low Heat For About a Minute. |
|
8
Done
|
Remove from Heat and Stir in Pecans. |
|
9
Done
|
Pour Mixture Over Hot Crust and Spread Evenly. |
|
10
Done
|
Bake at 350 For 20 Minutes Until Center Is Bubbly. |
