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November 2004 Issue
Quick Pecan Bars
by Ronda L. Halpin
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I am a strong believer in the idea of making Thanksgiving desserts in advance ... and simple. Instead of a time-consuming apple pie, I opt for an apple crisp. Instead of pumpkin pie, it might be pumpkin pudding or cake. And instead of a rich pecan pie, I like to make a batch of quick pecan bars.

This month, I share this delightful recipe with you. Instead of fussing with rolling pins and pie plates, you simply mix a simple crust and press it into the bottom of a baking pan. The time it takes to prepare the bars is no more than 15 minutes and the result is delightful. Perhaps the best part of all is being able to actually have a small piece after that huge meal ... try doing that with a regular pecan pie!!!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Quick Pecan Bars

Crust:
  • 1 c. all-purpose flour
  • 3/4 c. whole wheat flour
  • 1/3 c. dark brown sugar, firmly packed
  • 3/4 c. butter
Filling:
  • 1 c. dark brown sugar, firmly packed
  • 4 eggs
  • 1 c. corn syrup
  • 1/4 c. butter, melted
  • 1/8 tsp. salt
  • 1 1/4 c. pecans, chopped
To make the crust, combine the flours and brown sugar. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Press the mixture evenly into a greased 9 x 13-inch pan. Bake at 350 degrees for 15 to 17 minutes.

For the filling, combine the brown sugar and the remaining ingredients except the pecans, beating well. Stir in the pecans. Pour the filling over the prepared crust. Bake at 350 degrees for 35 to 40 minutes or until firm. Let it cool, and cut into bars.

  • Yields: about 30 servings
  • Preparation Time: 1 hour
 



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