"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pecan Bars Recipe

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This recipe for Pecan Bars, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aimee Goldberg
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. butter, chilled & divided
2 large eggs, slightly beaten

Filling:
2/3 c. light corn syrup
1-1/3 c. brown sugar
1/2 c. heavy whipping cream
1 tbsp. dark rum
1 tsp. instant coffee powder
2 tsp. vanilla extract
4 c. pecan halves, toasted

Directions:
Directions:
Preheat oven to 350 degrees. Line a 10-1/2 X 15 inch pan with foil. Coat foil with vegetable spray.

**Toast pecans in preheated oven on a cookie sheet for 10 minutes,stir occasionally. Set aside to cool.

Crust:
Combine first four crust ingredients. Cut 1/2 c. of the butter into the mixture until it resembles coarse crumbs. Stir in eggs until pastry holds together. Transfer dough to a floured surface and knead lightly. Press into the pan and bake for 15 minutes. Cool.

Filling:
Mix corn syrup and brown sugar in a medium saucepan. Boil, stirring occasionally over medium heat. Stir in remaining 1/4 c. butter and cream. Return to light boil, them reduce heat and simmer for 3 minutes.

Remove from heat and stir in rum, coffee powder, vanilla & toasted pecans. Pour over cooled crust. Bake 30 minutes, rotating pan twice during baking. Remove from oven. Pull foil lined bars from the baking pan and peel off the foil. Cut into 1-1/2 inch squares.

Number Of Servings:
Number Of Servings:
60 bars
Personal Notes:
Personal Notes:
These bars are delicious and make a great dessert for special occasions. I cut them into diamond shapes for Riley and Ethan's Baptism receptions.

 

 

 

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