Pecan Chews Recipes

BUTTER PECAN CHEWS

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan with butter.
• In medium bowl, mix flour, granulated sugar and butter. Press mixture in bottom of pan. Bake 12 to 14 minutes or until light brown.
• Meanwhile, in large bowl, beat egg yolks, brown sugar, vanilla and salt with electric mixer. Stir in pecans and coconut. In small bowl, beat egg whites with electric mixer until foamy. Fold into egg yolk mixture.
• Remove partially baked crust from oven. Spread filling evenly over crust. Reduce oven temperature to 350°F.
• Bake 25 to 30 minutes or until deep golden brown and center is set. Sprinkle powdered sugar over bars. Cool on cooling rack. Cut into 6 rows by 6 rows.

PECAN CHEWIES

Steps:

• Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches.
• Beat butter, brown sugar and vanilla in large bowl on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour and pecans. Pour into pan.
• Bake 30 to 35 minutes or until golden brown. Cool completely. For 48 bars, cut into 8 rows by 6 rows.

PECAN CHEWS

Steps:

• Preheat oven to 350 degrees, rack in middle position.
• Melt butter and.
• add brown sugar.
• Mix well and let cool.
• Add beaten eggs and mix.
• Add salt, baking soda, vanilla and nuts.
• Mix well.
• Add flour.
• Mix until flour is thoroughly distributed.
• Form dough into balls the size of a walnut with shell.
• Place them on a greased cookie sheet, 12 to a standard sheet.
• Press them down with a spatula sprayed with Pam (or greased).
• Bake at 350 degrees for 10-12 minutes.
• Allow cookies to set up on sheet for one minute.
• Remove to a wire rack to finish cooling.
• Eat & enjoy.

PECAN CHEWIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
• Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
• Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
• Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

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 SNACK

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
• Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

CHEWY MAPLE PECAN COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
• Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
• Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
• Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.

BOURBON PECAN CHEWS

Steps:

• Whisk together flour, allspice, and salt in a small bowl; set aside.
• Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.
• Preheat oven to 400 degrees. Scoop balls of dough using a 11/4-inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely.

CHERRY PECAN CHEWS

Steps:

• Beat egg whites until frothy.
• Add sugar, salt, and vanilla; beat until mixture forms soft peaks.
• Add flour and blend well.
• Mix Crisco and butter until smooth.
• Fold in pecans and cherries.
• Pour into two greased 9x9 inch pans. (or you can use muffin or mini-muffin pans).
• Bake for 40 min at 350 degrees, then let cool.
• Cut into bars.
• *Holiday version: use 1 jar each of red and green candied cherries.