KRAFT PECAN BARS RECIPES
PECAN PIE BARS I RECIPE | ALLRECIPES
These pecan pie bars are great for the children and adults in any family.
Provided by MARIETA
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jellyroll pan.
- In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Nutrition Facts : Calories 232.8 calories, CarbohydrateContent 30.7 g, CholesterolContent 20.7 mg, FatContent 12 g, FiberContent 1 g, ProteinContent 2.5 g, SaturatedFatContent 1.7 g, SodiumContent 117.5 mg, SugarContent 15.2 g
CARAMEL PECAN CHEESECAKE BARS RECIPE - FOOD.COM
This looks so awesome and so rich! Am keeping it here for safekeeping. These look so good. Kraft's Food & Family Magazine, Fall 2007. Chilling time is 4 hours until overnight.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F
- Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
- Remove 1/2 cup of the pecans; set aside.
- Finely chop remaining pecans.
- Mix wafer crumbs, chopped pecans and butter.
- Press firmly onto bottom of prepared pan.
- Refrigerate until ready to use.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
- Add sour cream, flour and vanilla; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Pour over crust.
- Bake 45 minute or until center is almost set.
- Cool completely.
- Place caramels in microwaveable bowl.
- Add water.
- Microwave on HIGH 1 minute or until caramels are completely melted when stirred.
- Pour over cheesecake; top with the reserved pecans.
- Melt chocolate as directed on package; drizzle over cheesecake.
- Refrigerate at least 4 hours or overnight.
- Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
- Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 229.4, FatContent 17.3, SaturatedFatContent 9.1, CholesterolContent 65.1, SodiumContent 125.6, CarbohydrateContent 15.9, FiberContent 0.5, SugarContent 13, ProteinContent 4
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