PECAN BARS RECIPE BAREFOOT CONTESSA RECIPES

Name: Ina Garten's Pecan Bars
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 24 serving(s)
Ingredients: 2 1/4 cups butter, room temperature; 3/4 cup sugar; 3 eggs; 3/4 teaspoon vanilla; 4 1/2 cups flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 cups butter; 1 cup honey; 3 cups brown sugar, packed; 1 teaspoon lemon zest; 1 teaspoon orange zest; 1/4 cup heavy cream; 2 lbs pecans, coarsely chopped

INA GARTEN'S PECAN BARS RECIPE - FOOD.COM

Ina Garten's Pecan Bars Recipe - Food.com image

From her show today--essentially a pecan pie filling on top of shortbread crust. She dipped one end of each bar in ganache, but I like it better without

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

2 1/4 cups butter, room temperature
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla
4 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups butter
1 cup honey
3 cups brown sugar, packed
1 teaspoon lemon zest
1 teaspoon orange zest
1/4 cup heavy cream
2 lbs pecans, coarsely chopped

Steps:

Preheat the oven to 350 degrees F.
Crust:.
Cream butter and sugar in large mixing bowl, until light, approximately 3 minutes.
Add the eggs and the vanilla and mix well.
Sift together the flour, baking powder, and salt.
Mix the dry ingredients into the batter with the mixer on low speed until just combined.
Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
Topping:.
Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes.
Remove from the heat. Stir in the heavy cream and pecans.
Pour over the crust, trying not to get the filling between the crust and the pan.
Bake for 25 to 30 minutes, until the filling is set.
Remove from the oven and allow to cool.
Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Nutrition Facts : Calories 824.9, FatContent 61.6, SaturatedFatContent 23.8, CholesterolContent 113.1, SodiumContent 337.4, CarbohydrateContent 68.2, FiberContent 4.3, SugarContent 46.1, ProteinContent 7.2

PECAN SQUARES ALA THE BAREFOOT CONTESSA - INA GARTEN ...

Pecan Squares Ala the Barefoot Contessa - Ina Garten ... image

This is a pie recipe but she made it in bars. Dipping one end it chocolate makes a beautiful presentation. The recipes make a lot so servings is a guesstimate and depends on on the size you cut the bars into.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 32 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 lbs unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 lb unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 lbs pecans, coarsely chopped

Steps:

Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
Mix the dry ingredients into the batter with the mixer on low speed until just combined.
Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
Bake for 15 minutes, until the crust is set but not browned.
Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
Cook over low heat until the butter is melted, using a wooden spoon to stir.
Raise the heat and boil for 3 minutes.
Remove from the heat. Stir in the heavy cream and pecans.
Pour over the crust, trying not to get the filling between the crust and the pan.
Bake for 25 to 30 minutes, until the filling is set.
Remove from the oven and allow to cool.
Wrap in plastic wrap and refrigerate until cold.
Cut into bars.
Dip one end in chocolate, if desired.
Flatten cupcake papers and top each with a bar.

Nutrition Facts : Calories 631.7, FatContent 47.7, SaturatedFatContent 18.8, CholesterolContent 94.2, SodiumContent 44.5, CarbohydrateContent 51, FiberContent 3.2, SugarContent 34.5, ProteinContent 5.4

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