Monday, January 17, 2011

Texas Pecan Pie Bars

Totally delicious!

I was in the mood to bake something decadent and I've had this recipe by Michelle of the blog  fame One Ordinary Day saved in my Favorites.  While the recipe is for my kind of pan (large 12X18), it's still weird using so much butter and sugar at once....but worth it when done because there will be enough bars to put some away in the freezer for later!

Recipe:  Texas Pecan Pie Bars
(from The Pastry Queen cookbook)

A hideous amount of ingredients - but this recipe makes a lot!

1 1/2 c. unsalted butter (3 sticks)
1 c. firmly packed light brown sugar
4 c. all-purpose flour
1 tsp. salt

8 large eggs
6 c. firmly packed light brown sugar
1/4 bourbon, optional
6 Tbsp. unsalted butter, melted
2 Tbsp. vanilla extract
1 c. all-purpose flour
1 tsp. salt
2 c. sweetened, flaked coconut
2 c. pecan halves

To make the crust:  Preheat oven to 350 degrees and grease a 12×17″ baking pan with butter or cooking spray.  Beat butter in a large bowl on medium speed for about 1 minute.  Add sugar and beat one minute, until fluffy.  Add flour and salt; beat on low speed until combined but still crumbly.  Press the mixture evenly over bottom of prepared pan. 

Bake the crust for about 15 minutes, until it has turned a deep golden brown.  Leave oven temperature at 350, but remove baking pan from oven.

To make the filling:  Whisk the eggs and sugar in a large bowl until blended.  Stir in bourbon, butter, vanilla, flour, and salt.  Add coconut and pecans.

Pour the filling over the crust, spreading evenly. 

Bake until set, about 25 minutes.  This took about 35 minutes in my oven.

Cool thoroughly on wire rack.

Right out of the oven - cooling on a rack

Cool enough to remove from pan and continue to cool

Slice into bars.  I prefer mine a little chilled so I store them in the fridge.  These bars freeze well for later.


Weight Watchers PointsPlus: 394 for the pan.  For 48 generous squares, 8 points each.

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