PECAN CAKE BARS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Make and share this Pecan Cake Bars recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 1 9x13, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
- For crust, cream together the butter and brown sugar until fluffy. Add in the flour and salt and mix until crumbly.
- Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
- While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
- Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
- Return the pan to the oven and bake an additional 20 minutes.
- Remove the pan and allow the bars to fully cool in the pan.
Nutrition Facts : Calories 466.8, FatContent 29.8, SaturatedFatContent 13.1, CholesterolContent 51.5, SodiumContent 88.4, CarbohydrateContent 49.2, FiberContent 2, SugarContent 30.6, ProteinContent 3.9
CAROLINA BUTTER PECAN CAKE BARS RECIPE | ALLRECIPES
A delicious twist on a Southern favorite! Serve cold.
Provided by Bethany
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Total Time 3 hours 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
- Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
- Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
- Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
- Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
- Refrigerate until firm, 3 to 4 hours. Cut into bars.
Nutrition Facts : Calories 974 calories, CarbohydrateContent 128.9 g, CholesterolContent 165.2 mg, FatContent 48.8 g, FiberContent 2.2 g, ProteinContent 9.5 g, SaturatedFatContent 24.8 g, SodiumContent 483.9 mg, SugarContent 101.8 g
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