We are into Christmas Cookies around here. That's just the way it is. Regardless of whether we're going anywhere, or anyone is coming here for the holiday, we make cookies. It's a thing.
We also love, and I mean LOVE, Pecan Pie in this house. I used caps on purpose because it's that important to us. Really. We decided a couple of years ago that unless we had lots of extra people we were only making one pecan pie for Thanksgiving. Why? Because it's the first pie to disappear. Like within 24 hours when only four of us are here. So if we made more, well, we'd just eat it. Yep, it's bad and if we had more, we would eat it.
Thanksgiving was late this year and I hadn't quite gotten over my pecan pie craving yet. But, for us, pecan pie is for Thanksgiving (we don't make & eat a lot of desserts the rest of the year). So, I made a slight adjustment. I made pecan pie bars. They were-are (we still have a few left!) really fantastic, so I thought I'd share, just in case there are any other Pecan Pie obsessed families or individuals out there!
Hope you enjoy my recipe for totally addictive Pecan Pie Bars! One note, when I was making them I thought some orange liqueur would be really great in them, but we didn't have any. Rather than make someone go to the liquor store I chose to improvise. It turned out pretty damn good! If, on the other hand, you have orange liquor on hand, feel free to use it and please let me know how it turns out!
Here's my recipe (much as I can remember, downside of never following one!), adapted from so many others I wouldn't even know where to start giving credit. I'm one of those who reads recipes and immediately adapts in my head. The pecan pie bars are awesome though! : )
We also love, and I mean LOVE, Pecan Pie in this house. I used caps on purpose because it's that important to us. Really. We decided a couple of years ago that unless we had lots of extra people we were only making one pecan pie for Thanksgiving. Why? Because it's the first pie to disappear. Like within 24 hours when only four of us are here. So if we made more, well, we'd just eat it. Yep, it's bad and if we had more, we would eat it.
Thanksgiving was late this year and I hadn't quite gotten over my pecan pie craving yet. But, for us, pecan pie is for Thanksgiving (we don't make & eat a lot of desserts the rest of the year). So, I made a slight adjustment. I made pecan pie bars. They were-are (we still have a few left!) really fantastic, so I thought I'd share, just in case there are any other Pecan Pie obsessed families or individuals out there!
Hope you enjoy my recipe for totally addictive Pecan Pie Bars! One note, when I was making them I thought some orange liqueur would be really great in them, but we didn't have any. Rather than make someone go to the liquor store I chose to improvise. It turned out pretty damn good! If, on the other hand, you have orange liquor on hand, feel free to use it and please let me know how it turns out!
Here's my recipe (much as I can remember, downside of never following one!), adapted from so many others I wouldn't even know where to start giving credit. I'm one of those who reads recipes and immediately adapts in my head. The pecan pie bars are awesome though! : )
Pecan Pie Bars
Pre-heat
oven to 350° F. Grease 13” x 9” pan.
Crust:
1/2 cup diced pecans
¾ Cup
Butter, room temp
¾ Cup
powdered sugar
1 Egg
2 Cups flour
Filling:
2 Cups
Pecans, roughly chopped
3 eggs, slightly
beaten
1 ½ cups
light corn syrup
2/3 Cup
brown sugar
1 ½ TBS
Molasses
3 TBS Melted
Butter
3 TBS Flour
In between ¼
& ½ Tsp Salt
1 TBS fresh
grated Tangerine or Orange Zest
2 Tsp
Coconut Rum
For crust,
beat butter, sugar, salt & egg until well blended. Stir in flour until
blended.Spread diced pecans on bottom of pan. Pat dough into pan, going about 1/3 of the way up the sides. Bake
about 25 minutes (watch-ovens vary!) until edges are lightly golden brown. Remove from oven &
set aside until filling is ready.
Filling:
Spread pecans over baked crust. Mix the
rest of the ingredients together and pour over pecans.
Bake covered
for 20 minutes; remove cover and bake an additional 10 – 20 minutes, until just a little jiggly in the center of the pan - time depends on your oven, so watch. Remove from oven and cool thoroughly
before cutting into squares. Store covered.
