Chewy Pecan Bars Diabetic Friendly Recipes

CHEWY PECAN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix brown sugar, baking mix, eggs, pecans, margarine, and vanilla extract together in a bowl; spread into the prepared baking dish.
• Bake in the preheated oven until brown and bubbling, 25 to 30 minutes. Cut into 2-inch squares.

CHEWY PECAN BARS

Steps:

• Spread butter evenly in an ungreased 13-in. x 9-in. baking pan. In a large bowl, beat eggs, brown sugar and vanilla until blended. Combine flour, baking soda and salt; gradually add to egg mixture until well blended. Stir in pecans., Spread into prepared pan. Bake at 350° for 30-35 minutes or until browned. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.

PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F. For crust, combine flour, powdered sugar, and salt in a bowl. Using a pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Pat crumb mixture into an ungreased 11x7x1-1/2-inch baking pan. Bake for 20 minutes or until lightly browned.
• Meanwhile, for filling, stir together eggs, pecans, brown sugar, corn syrup, melted butter, and vanilla in another bowl. Spread evenly over baked crust.
• Bake about 20 minutes more or until filling is set. Cool completely in pan on a wire rack. Cut into 24 bars. Cover and store in the refrigerator.

PECAN BARS MADE WITH SPLENDA©

Steps:

• Preheat oven to 350°F; butter and 8-inch square baking dish, then line it with two criss-crossed sheets of parchment paper and butter that.
• To make the crust, combine the ingredients in a food process and process until fine crumbs form; place crumbs in the prepared baking dish and press down evenly with your fingers (flour your fingers if the dough is too sticky).
• Bake just until the edges begin to brown, about 25 to 30 minutes.
• Meanwhile, prepare the filling: Spread pecans out on a fimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes; coarsely chop (or buy them already coarsely chopped and toast them the same way, heh heh heh).
• In a medium saucepan, combine the sugar, butter, honey, and cream; bring to a boil, reduce heat, and simmer until slighly thickened, about 4 to 5 minutes.
• Stir in pecans and vanilla; spread over the baked crust and let cool in the pan for an hour.
• Once cooled, lift out of the pan using the parchment overhang, and place on a cutting board.
• Cut into 24 rectangles.
• NOTE: These bars will remain fresh for 5 days if stored at room temperature in an airtight container. They also freeze well and can be frozen before they are cut, if you like (just bring to room temperature to before cutting).

CHEWY PECAN BARS - DIABETIC FRIENDLY

Steps:

• 1. PREHEAT; Oven to 350 degrees F. COAT: 9x13x2-inch baking pan with nonstick cooking spray.
• 2. IN: Large mixing bowl, combine cake mix, melted butter and 1 egg, mixing until stiff dough forms. PRESS: Mixture evenly in bottom of prepared pan. BAKE: Crust 15 minutes or until light brown.
• 3. IN: Large mixing bowl, combine remaining 2 eggs, corn syrup, brown sugar, egg white, and vanilla, mixing well. STIR: In pecans. POUR: Evenly over baked crust and return to oven 20 minutes or until filling is set. COOL: Cut, serve and enjoy! * Top with a dollop of fat-free whipped topping.