HEALTHY PECAN PIE BARS RECIPES

PECAN PIE BARS WITH SHORTBREAD CRUST RECIPE - FOOD.COM

Pecan Pie Bars With Shortbread Crust Recipe - Food.com image

One of my favorite bars, this works well also with walnuts! The shortbread crust is light and buttery, make certain to make the crust only on a processor, mixing by hand will produce a harder textured crust, also make certain to pour the topping over the crust when it is hot out of the oven, so prepare the topping while the crust is baking, the filling takes only minutes to make! Yield is only estimated depending on size of bars. Cooking time is for both crust and topping.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 24 bars

Number Of Ingredients 9

Ingredients

3/4 cup cold butter, cut into small pieces (no subs!)
2 cups flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
2 cups coarsley chopped pecans
1/2 cup butter
1 cup light brown sugar
1/3 cup honey
2 tablespoons whipping cream (unwhipped)

Steps:

Set oven to 350 degrees, set oven rack to second-lowest position.
Butter a 13 x 9-inch baking pan.
For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
Sprinkle the mixture into prepared baking pan.
Lightly press the mixture down with a spatula (do not pat down too much).
Bake in the second-lowest oven rack for 20 minutes until golden.
Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
Stir in chopped pecans.
Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
Bake on the second-lowest oven rack for about 20-22 minutes.
Cool completely in the pan.
*NOTE* these bars will cut better if refrigerated.

Nutrition Facts : Calories 256.3, FatContent 16.7, SaturatedFatContent 6.9, CholesterolContent 27.1, SodiumContent 137.6, CarbohydrateContent 26.6, FiberContent 1.2, SugarContent 17.6, ProteinContent 2.1

PUMPKIN BARS WITH PECAN STREUSEL | DAPHNE OZ | RECIPE ...

Pumpkin Bars with Pecan Streusel | Daphne Oz | Recipe ... image

Daphne Oz shares her easy pumpkin and pecan pie mashup in bar form that is festive + gorgeous enough for any holiday table.

Provided by Daphne Oz

Number Of Ingredients 24

Ingredients

1 ½ sticks (12 tablespoons) unsalted butter
softened
plus additional for greasing
½ cup packed light brown sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon fine sea salt
2 large eggs
1 cup canned pumpkin puree
1/3 cup packed light brown sugar
½ teaspoon ground cinnamon (plus cardamon and other pumpkin pie spices
as desired)
1 teaspoon vanilla extract
¼ cup all-purpose flour
½ teaspoon baking powder
Pinch fine sea salt
¼ cup light brown sugar
¼ cup all-purpose flour
1/3 cup chopped pecans
1/3 cup old-fashioned rolled oats
¼ teaspoon cinnamon
Pinch of salt
½ stick (4 tablespoons) cold unsalted butter
cubed

Steps:

Preheat the oven to 350ºF, with a rack in the middle
Line a 9-inch-square baking pan with parchment paper, leaving some overhang on the sides to act as handles
Set aside
For the crust, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat until fluffy and combined, 1 to 2 minutes
Add the vanilla, flour and salt and mix again until just combined and a soft dough forms
Press the dough into the bottom of the baking pan
Bake until the edges are lightly golden, 13 to 15 minutes
Remove from the oven and allow to cool for 15 minutes
Meanwhile, prepare the filling
In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, cinnamon and vanilla until smooth
Add the flour, baking powder and salt and whisk together until just combined
Pour over the crust
For the pecan topping, in a medium bowl, add the brown sugar, flour, pecans, oats, cinnamon and salt and mix to combine
Add the butter and toss to coat
Pinch the butter into the mixture using your fingers until pea-size crumbles form
Refrigerate until ready to use
Sprinkle over the pumpkin filling
Bake until set, 30 to 35 minutes
Allow to cool completely in the pan on a wire baking rack
Remove from the pan using the parchment paper, cut into bars and serve

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