Pecan Bar Cookies Recipes

PECAN BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
• In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
• Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
• Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

PECAN CARDAMOM BAR COOKIES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, cream together 1cup of butter, white sugar and brown sugar until light and fluffy. Mix in the egg yolk and 1 tablespoon of vanilla. Combine the flour, cardamom and salt; stir into the batter until it forms a soft dough. Spread evenly in the prepared pan. Brush the top with egg white and sprinkle pecans over the top.
• Bake for 1 hour in the preheated oven. Prepare the frosting while the cookies bake.
• Melt the remaining butter in a saucepan over low heat until it starts to brown. Remove from the heat and stir in confectioners' sugar until smooth. Stir in enough milk to achieve a drizzling consistency. Drizzle frosting onto the bars when warm. Cool, then cut into bars.

PECAN BAR COOKIES

Steps:

• Preheat the oven to 375 degrees. Using an electric mixer, beat butter, confectioners' sugar, and 1 teaspoon salt until light. Beat in 2 cups flour until it forms a mass. Transfer to a 9-by-13-inch pan. Place a sheet of plastic wrap on the dough and use it to press the dough into the pan (this will make it easier and will prevent the dough from sticking to your fingers). Bake 20 to 25 minutes or until edges are golden.
• Meanwhile, whisk together remaining 2 tablespoons flour, remaining teaspoon salt, and baking powder. Using an electric mixer, beat eggs, brown sugar, and corn syrup until light. Fold flour mixture into egg mixture, then pecans and coconut.
• Pour over crust and bake 20 to 25 minutes until set. Run a metal spatula around the edges while still warm, then transfer to a wire rack and cool in pan before cutting into 24 bars.

EASY PECAN PIE BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking pan.
• Mix flour, 3/4 cup butter, 1/4 cup plus 2 tablespoons sugar, and salt together in a bowl until crumbly. Press into the prepared pan.
• Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and leave oven on.
• Mix corn syrup, 1 1/2 cups sugar, eggs, melted butter, and vanilla extract together in a bowl until blended. Stir in pecans. Spread filling evenly over the baked crust.
• Bake in the hot oven until filling is set, about 25 minutes. Let cool completely, and cut into squares.

COOKIE AND PECAN BARS

Steps:

• In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.
• Place a piece of parchment inside an 8 by 8-inch baking dish. Parchment should hang over the edges all around. (Alternatively, you can butter the dish on all sides.)
• Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar. Stir until the sugar has dissolved. Bring to a simmer. Stir to make sure the sugar is melted and cook for 1 more minute.
• Add the butter mixture to the cookies, pecans, raisins and cherries. Stir until combined. Pour the warm mixture into the prepared baking pan. Spread evenly with a spatula or the back of a large spoon.
• Place a medium saucepan of water, about 2 cups, onto a medium heat. Then place a heat-proof bowl over it to create a double boiler. Add the chocolate chips to the bowl. Allow the chocolate to sit for 1 minute over the heat. When it starts to melt, stir until it's completely melted. Pour the melted chocolate over top of the pecan mixture. Spread out evenly. Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.
• Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.

CHOCOLATE CHIP BAR COOKIES WITH PECANS

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Using electric mixer, beat sugar and shortening in large bowl to blend. Beat in eggs 1 at a time. Sift flour, baking powder and salt over batter; beat to blend. Mix in chocolate chips and nuts. Spread batter in prepared pan.
• Bake until top is golden and tester inserted into center comes out with moist crumbs still attached, about 35 minutes. Cool in pan on rack; cut into bars.

MARTHA'S PECAN BARS

Steps:

• Preheat oven to 375 degrees. Brush a 9-by-13-inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter parchment; set aside.
• Make crust: Place butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
• Press dough about 1/4-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20 to 22 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees.
• Make filling: Place ingredients in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; pour filling into the cooled crust.
• Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.

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.

FAVORITE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

PECAN PIE BAR COOKIES

Steps:

• Shortbread base: mix above ingredients together until mixture is crumbly.
• Pat crumbs into a lightly-greased 13x9 inch pan.
• Bake at 350° for 15-20 minutes.
• While this is baking, prepare filling.
• Filling: melt butter over low heat in small saucepan.
• Once melted, stir in remaining ingredients except for pecans.
• Simmer over low heat for about a minute.
• Remove from heat and stir in pecans.
• Pour mixture over hot crust and spread evenly.
• Bake at 350° for 20 minutes until center is bubbly.
• Remove from oven and allow to cool completely.
• Cut into bars when cool.

CRUNCHY PECAN BARS

Steps:

• Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add egg yolk and vanilla; mix well.
• In a medium-size bowl, mix flour and cinnamon.
• Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary.
• Spread evenly in buttered jelly-roll pan.
• In a small bowl, beat egg white just until well mixed; spread over dough.
• Sprinkle pecans evenly over top, then sprinkie lightly with sugar.
• Bake in preheated oven about 1 hour or until set. Cut in 2 x 1" bars or diamond shapes while still very warm.
• Remove cookies from baking sheet to wire racks and cool.
• Cookies become crisp as they cool.

EASY PECAN PIE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Crust ingredients until dough forms. Press dough in bottom of pan using floured fingers. Bake 20 minutes.
• Meanwhile, in medium bowl, stir all Pecan Filling ingredients until well blended. Pour over hot crust.
• Bake 15 minutes or until center is set. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

EASIEST PECAN BARS EVER RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, and cut into bars.