White Chocolate Pecan Bars Recipes

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.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

WHITE CHOCOLATE AND PECAN BLONDIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
• In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
• Whisk in the eggs one at a time until well combined.
• Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
• Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
• Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.

CHOCOLATE PECAN BARS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in flour. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown., Meanwhile, in a large saucepan, melt chocolate with corn syrup over low heat; stir until smooth. Remove from the heat. Stir in the sugar, eggs and vanilla. Add pecans. , Spread evenly over hot crust. Bake for 25-30 minutes or until firm around the edges. Cool on a wire rack. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over bars.

WHITE CHOCOLATE PECAN BARS

Steps:

• To toast pecans, place them on a baking sheet in a 350° oven for 15 minutes or until lightly browned and fragrant.
• Preheat oven to 350°; grease and flour a 13x9 inch baking pan.
• In a bowl, combine the flour and salt; set aside.
• In another bowl, beat the butter, sugar, egg, and vanilla together until creamy.
• Add the dry ingredients and mix thoroughly; stir in pecans.
• Spread batter evenly in the prepared pan; bake for 25 minutes.
• Remove from oven and immediately sprinkle with white chocolate on top.
• Let stand 5 minutes and then gently spread the melted chocolate in a thin later over the bars; sprinkle with the pecans.
• Let cool to room temperature (the white chocolate should harden) or overnight before cutting and serving.

CHOCOLATE PECAN BARS

Steps:

• For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
• Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
• In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
• For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
• Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.

EASY CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a microwave, melt 1/2 cup butter in a large microwave-safe bowl. Stir in cookie mix, 1 egg and cinnamon. Spread into a greased 13x9-in. baking pan. Bake until edges are lightly browned, 12-15 minutes. Remove to a wire rack., Meanwhile, in a small saucepan, melt chocolate and remaining 1/4 cup butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and remaining 3 eggs until blended. Stir in bourbon, vanilla and chocolate mixture. Stir in pecans. Pour over warm cookie crust. Bake until top is golden brown, 15-20 minutes. Cool completely in pan on a wire rack., For caramel sauce, in a small saucepan, cook and stir brown sugar and butter over medium heat until butter is melted. Gradually add cream; bring to a boil. Cook and stir until slightly thickened, 10-12 minutes. Remove from the heat. Cool completely., For chocolate whipped cream, in a large bowl, beat cream, confectioners' sugar and cocoa until stiff peaks form. Serve bars with caramel sauce and chocolate whipped cream.

BUTTER PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.