Pecan Bars Made With Splenda Recipes

PECAN PIE

Steps:

• Preheat oven to 350°F.
• In a bowl, combine eggs, Splenda Brown Sugar Blend, corn syrup, butter, and vanilla extract, mixing until blended. Stir in pecan halves. Pour filling into pastry shell.
• Bake for 50 minutes or until a knife inserted near center comes out clean.
• Cool on a wire rack. Serve warm.

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).

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 PIE USING SPLENDA BROWN SUGAR BLEND RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Combine eggs, SPLENDA® Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell. Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Serve warm. Cook's note: Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning.

PECAN BARS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
• Remove crescent roll dough from package and cover the bottom of the prepared jellyroll pan. Pinch seams together so there is just one sheet of dough.
• In a small saucepan , melt butter over medium heat. Stir in the brown sugar to dissolve, and bring the mixture to a rolling boil for 1 to 2 minutes. Pour the mixture over the prepared crust. Sprinkle the pecans evenly over the mixture. Bake for 20 to 25 minutes in the preheated oven. Edges of crust will be golden.
• Remove from the oven and sprinkle the chocolate chips over the top. Wait a few minutes, then spread the chips out over the bars. Be careful not to mess up the layer underneath. Allow bars to cool completely before cutting into squares or triangles.

PECAN PIE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.