A very delicious blondie packed full of roasted pecans.
Ingredients:
4 eggs
1 lb brown sugar
1 1/2 cups flour
1/2 lb, or 2 sticks butter
1 1/2 cups grated super fine roasted pecans
1/2 tsp. kosher salt
1 tsp. vanilla extract
pecan halves
Directions:
Preheat oven to 350 degrees F. Take chopped pecans, or pecan halves, and pulse in food processor until they are very fine. Spread them out on a cookie sheet and roast for 8-10 minutes, just until they are fragrant.
In a large mixing bowl, add sugar, butter, and salt. Whisk to combine. Whisk in eggs one at a time until incorporated. Add flour, and whisk until just combined. Add vanilla and pecans, mix until incorporated.
Place mixture in a greased 9x13 inch pan. Place pecan halves on top of each 2x2 inch square. Bake at 350 degrees F until bars pass the toothpick test.
Thank you so much for this recipe. Someone just gave me a lot of pecans. They are in my freezer, all shelled, just waiting for a recipe. This sounds really good. I especially love the idea of the grated, roasted pecans because we have people who can't eat the whole pecans because of dental problems this year. So pecan pie was out. Thanks. They can eat these.
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Recipe: Pecan Pie Bars (11/17/2009)
Enjoy one of these with a cup of coffee, tea or hot chocolate! Preheat oven to 350 degrees F. Grease a 13x9-inch pan. Combine sugar, flour and salt in a large bowl.
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Recipe: Pecan Pie Bars
Archived on 11/17/2009
Enjoy one of these with a cup of coffee, tea or hot chocolate!
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/8 tsp salt
3/4 cup butter or margarine, cut up
1 cup brown sugar, firmly packed
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, lightly beaten
2-1/2 cups finely chopped pecans
1 tsp vanilla extract
Directions
Preheat oven to 350 degrees F. Grease a 13x9-inch pan. Combine sugar, flour and salt in a large bowl. With a pastry blender or fork, put in the 3/4 cup butter and mix until mixture resembles very fine crumbs. Press mixture evenly into greased pan, using a piece of plastic wrap to press crumb mixture firmly into pan. Bake for 17-20 minutes or until lightly browned. Combine brown sugar, corn syrup and 2 cups butter in a saucepan. Bring to a boil over medium heat, stirring gently. Remove from heat. Stir 1/4 of the hot mixture into beaten eggs; add to remaining hot mixture and blend well. Stir in pecans and vanilla. Pour filling over baked crust. Bake for 35 minutes or until set. Cool completely in pan on a wire rack. Cut into 16 bars.
