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Pecan Pie Bars
Making plans for your Thanksgiving Dinner? Then plan on making these delicious Pecan Pie Bars. An easy and wonderful dessert to serve on Thanksgiving or anytime really. As with a pecan pie, pecan pie bars are just as easy to make. Add chocolate chips for a chocolate version of this southern classic.
If you want to take these already delicious bars to the next level, add 1 1/2 cups of semi-sweet chocolate chips for a chocolaty version of these already irresistible bars. Serve bars topped with whipped cream or vanilla ice cream. To turn these already delicious bars into an even better at, simply stir in chocolate chips at the same time you add the chopped pecans. You’ll have yourself one tasty bar, that everyone will love.
The native American nut is a member of the hickory family. It has a fat content over 70 percent. Pecan trees prefer temperate climates and are widely grown in Georgia, Oklahoma and Texas. The nut’s smooth, tan shell averages about 1-inch in length and though hard, is relatively thin. The buttery-rich kernel is golden brown on the outside and beige on the inside. Chopped or halved shell pecans are available year-round in packages, jars and cans.
Unshelled pecans are also available throughout the year, their peak season is during the autumn months. Choose unshelled pecans by their clean, unblemished, uncracked shells. When shaken the kernel should not rattle. Store tightly wrapped in a cool, dry place for up to 6 months. Refrigerate shelled pecans in an airtight container for up to 3 months or freeze up to 6 months.
How to Enjoy
Pecans are favorites for eating out of hand, as well as a variety of sweet and savory dishes. Probably the most well known dessert is the deliciously rich Southern Pecan Pie. Pecan pie is usually served with a generous dollop of whipped cream. In Kentucky, Derby Pie or Tart is made the same way as pecan pie only walnuts are used. Over the years the two have become somewhat intertwined and a masterpiece was created. A sweet pecan filling with bourbon and chocolate chips added.
Tastes just like a piece of pecan pie.
- 2 cups flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3/4 cup butter, cut-up
- 1 cup firmly packed brown sugar
- 1 cup light corn syrup
- 1/2 cup butter
- 4 large eggs, lightly beaten
- 2 1/2 cups finely chopped pecans
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips, for chocolate pecan pie bars
Combine flour, sugar and salt; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9 pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes or until lightly browned.
Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan, bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans, vanilla and semi-sweet chocolate chips, if using. Pour filling over crust.
Bake at 350º for 34 to 35 minutes or until set.
Cool completely in pan on a wire rack. Cut into bars.