Editor’s Note: Welcome to the 2014 edition of The 12 Days of Christmas Treats! Over 12 days we’ll bring you a new, scrumptious recipe for a holiday cookie, cake, or other sweet treat. Whether you leave them out for Santa or simply sample them all yourself is up to you, we just encourage you to try them all! Leave your comments below each recipe and upload a photo if you make your own batch at home. Season’s Eatings!
PHILADELPHIA, PA — It’s no secret that I have a sweet tooth. Bring on the cookies, cakes, and pastries. But pie is the thing that really takes the cake (pun completely intended). Today’s recipe combines the best of both worlds, putting a tasty pecan pie into portable cookie form. This dessert is decadent, rich, and very sweet but worth every bite!
Pecan Pie Bars
Recipe Courtesy: FoodNetwork.com
Prep/Cook Time: 1 hr 45 min
Yield: about 2 dozen bars
For the crust:
1/2 cup pecans, toasted and roughly chopped
6 tablespoons cold unsalted butter (3/4 stick), cut into small chunks
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon kosher salt
For the filling:
3/4 cup packed light brown sugar
1/4 cup light molasses
1/3 cup light corn syrup
4 tablespoons unsalted butter (1/2 stick), melted
1 tablespoon dark rum, optional
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
2 large eggs, beaten
1 cup toasted and roughly chopped pecans
1. Heat the oven to 350F and arrange a rack in middle. Line an 8 by 8-inch baking dish with aluminum foil, leaving a few inches of overhang on each side. Combine the pecans, butter, flour, sugar, and salt in bowl of a food processor or blender and pulse until well combined, resembling coarse meal.
2. Press the mixture evenly into the prepared baking dish and bake until lightly golden, about 25 to 30 minutes. Immediately make the filling after removing the crust from the oven.
3. Whisk together the sugar, molasses, corn syrup, butter, rum (if using), vanilla, salt, and eggs in a small bowl until well combined.
4. Add the pecans and stir to coat.
5. Pour the pecan mixture over the hot crust and return to the oven.
6. Bake until top is browned and set, about 25 to 30 minutes.
7. Let cool completely before removing from dish and cutting into 1-inch squares.
Be sure to check back tomorrow for our next holiday recipe – Red Velvet Crinkles! And if you missed any of our previous recipes in this series, take a moment to check them out below:
Day 1 – Chewy Oatmeal Cranberry Cookies
Day 2 – Lemon-Ginger Wafers
Day 3 – Santa Hat Brownies
Day 4 – Walnut-Maple Sandies
Day 5 – English Pudding Petits Fours, Chocolate Raspberry Wreaths
Day 6 – Maple Butter Kiss Cocktail
Day 7 – Glazed Angel Food Cake
Day 8 – Warm and Fuzzy Cocoa
Photo credits: Amy Johnson