Recipe Pecan Pie Bars Sweetened Condensed Milk
Pie Bars

Recipe Pecan Pie Bars Sweetened Condensed Milk

  • October 10, 2021

I love everything about this time of year.And friends, I think you’re gonna like , scratch that, love these best ever pecan pie bars.The other day I made these pecan pie bars and took them to work in a covered tin container.If you ask me, I think these pecan pie bars are way better than actual pecan pie.I’ve said it before, these best ever pecan pie bars are so good that they’ll make you wanna slap ya mama- just don’t get me involved if you do! .

Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars

These easy Chocolate Pecan Pie Bars NEED to make it onto your holiday table this year!I’m especially excited to be sharing this amazing recipe with you today BECAUSE….it’s from my friend Stephanie’s new book – Blondies, Brownies, and Bars!This is the perfect book to buy those bakers and treat lovers for Christmas this year so go order one NOW!The book is filled with amazing brownies, blondies, and, you guessed it, BARS!Recipes like Fluffernutter Chocolate Chip Blondies, No Bake Oreo Peanut Butter Cheesecake Bars, and what I’m making tomorrow – Hot Fudge Peanut Butter Cup Cheesecake Brownies.These bars are the ultimate decadent treat and WILL be making an appearance at our table this holiday season.In a large bowl, use a pastry cutter or fork to cut the butter, sugar and flour together until crumbly.Meanwhile, combine sweetened condensed milk and cocoa powder in a small bowl and set aside.Once the crust has finished baking, remove from the oven and sprinkle with 2 cups of semi-sweet chocolate chips and the pecans.Notes Recipe from Brownies Blondies and Bars by Stephanie Brubaker.Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars. .

Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars

Prep this easy recipe in 20 minutes then bake!Love is the secret ingredient that makes special recipes like these pecan pie bars so memorable and delicious!The base for these pecan pie bars is a buttery shortbread crust.STEP 1: Add flour and sugar to a mixing bowl.Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.STEP 3: Transfer the crust mixture to the baking pan.STEP 4: Bake the shortbread crust for 15 to 20 minutes, or until edges are lightly golden.This easy pecan pie bars recipe comes together quickly!STEP 1: In a medium bowl, add NESTLÉ® LA LECHERA® Sweetened Condensed Milk, lemon juice, vanilla, salt and one egg.STEP 2: Mix wet ingredients until smooth.bAKE PECAN PIE BARS.Remove pan from oven and cool completely.Place the large bar, with parchment paper, on a cutting board.Nothing says “happy holidays” more genuinely than bite-sized pieces of tender pecan pie bars along with cozy comforting mugs of hot chocolate!If you enjoyed these tasty pecan pie bars, then you’ll also love these easy holiday desserts!Family and friends say this is the best pecan pie bars recipe!Ingredients Scale 1x 2x 3x CRUST 2 cups all-purpose flour.butter, softened 1/3 cup chopped pecans FILLING 1 14-ounce can sweetened condensed milk.– cups butterscotch morsels 1 cup pecans, coarsely chopped OPTIONAL GARNISH Shredded coconut, sweetened or unsweetened Instructions Preheat oven to 350 degrees F. With cooking spray, lightly coat the sides of a 9X13 baking dish.In a mixing bowl, combine flour and sugar.Cover the pan with wax paper and chill in the refrigerator for 30 minutes.Using the over-sized parchment paper as handles, remove the large bar from the pan.Share your family’s treasured holiday traditions in the comments below! .

Pecan Pie Bars (No Corn Syrup!)

Pecan Pie Bars (No Corn Syrup!)

Pecan Pie Bars (No Corn Syrup!)

A finishing sprinkle of flaky sea salt ties the whole shebang together and saves these pecan pie bars from many a classic pecan pie’s greatest transgression: being cloyingly sweet.Whereas with traditional pecan pie, I find myself barely being able to finish a bite or two, these pecan pie bars are a true danger in the best possible way.How to Make Pecan Pie Bars.Let’s get this out right now: this recipe has a lot of butter—more than in any dessert I have ever baked.These pecan pie bars are WORTH IT.I loosely based this recipe off of Ina Garten’s pecan pie bars, which call for a whopping three additional sticks of butter on top of all of the butter this recipe already uses.These pecan pie bars taste magnificent to the point that (and, I do not say this lightly) I can’t actually imagine them with any more butter or sugar than they already have.And then of course I had to tinker with the vanilla extract, swap in maple syrup (a heaven-sent pairing with pecans), and add that flourish of sea salt.I used a combination of sugar and brown sugar for the perfect amount of sweetness.I used a combination of sugar and brown sugar for the perfect amount of sweetness.A necessity in all pecan pie recipes.A necessity in all pecan pie recipes.Since the crust is made like a shortbread cookie in the mixer, they are far, far easier than pecan pie bars with pie crust (and you won’t be tempted to short cut the recipe and make pecan pie bars with store-bought crust either.).Press the dough to the pan.Prepare the filling: in a large saucepan, combine butter, syrup, brown sugar, and zest.Let cool, then cover the bars, place in the refrigerator, and let chill for at least 6 hours.How to Tell When Pecan Pie Bars Are Done Baking.It will continue to set as it cools at room temperature and in the refrigerator.How to Cut the Pecan Pie Bars.The bars will be thick and heavy, so if your paper starts to tear, cut the whole pan of bars in half or quarters first, then with a spatula, lift it onto a cutting board in sections.Should You Refrigerate Pecan Pie Bars?You do not need to refrigerate pecan pie bars, if you will be enjoying them within a day or two.You do not need to refrigerate pecan pie bars, if you will be enjoying them within a day or two.Lay fully cooled bars onto a parchment-lined baking sheet, and place in the freezer until frozen solid.Lay fully cooled bars onto a parchment-lined baking sheet, and place in the freezer until frozen solid.Bake the recipe as directed, then drizzle the cooled bars with melted chocolate.Bake the recipe as directed, then drizzle the cooled bars with melted chocolate.Add 3 tablespoons of bourbon to the saucepan with the butter, syrup, sugar, and lemon zest.Add 3 tablespoons of bourbon to the saucepan with the butter, syrup, sugar, and lemon zest.Settle in with a serving and embrace the sweet indulgence of the season. .

Pecan Pie Cookie Bars

Pecan Pie Cookie Bars

Pecan Pie Cookie Bars

Tips: I added 2 Tbsp of light corn syrup to the pecan mixture someone had mentioned doing this but I am not sure it made much of a difference I guess the next time I make it I will do without and see. .

Pecan Pie Bars Recipe (no corn syrup!)

Pecan Pie Bars Recipe (no corn syrup!)

Pecan Pie Bars Recipe (no corn syrup!)

Pecan Pie Bars are easy mini pecan pies to go!Pecan squares with a gooey pecan filling with chopped pecans on a buttery shortbread crust.Pecan Pie is one of the most classic Thanksgiving Dessert Recipes!It’s not a difficult pie recipe to master, but it can be a bit tricky the first few times.These easy Pecan Bars take all the guess work and stress out of pecan pie, giving you perfect pie filling every time!The filling on Pecan Bars is soft at room temperature so to make cutting these bars easier, chill in the refrigerator for at least 30 minutes.Warm the bars slightly before serving for dessert or just leave them on the counter for a sweet snack all week long.Bring out more flavor in the nuts by toasting in a skillet before chopping.Bring out more flavor in the nuts by toasting in a skillet before chopping.: Give your shortbread a nutty buttery flavor by browning the butter before making the dough.Serve : You can keep Pecan Pie Bars at room temperature for up to 4 days. .

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