But, I did buy some at the bakery in Searsport, Maine, during a recent vacation. I make these squares often for the folks at the office and always for family get togethers. Since pecans are plentiful in Georgia, I am always looking for new recipes to use them. It would have been a four- but I'm a perfectionist. Otherwise, I see myself continuing to make these for years. Most importantly, I have found that reducing the caraml cooking time is a must since the full time called for in the recipe produce a caramel, once hardened, that is too candy like, and not chewy enough. Maybe spraying the pan with non stick spray would help (I've made these sevral time but always seem to forget). However, I hgave never been able to get them to come out of the pan neatly in squares. I make them all time at home for my family. I also have to reduce the baking time, perhaps my oven is too hot. Like the previous reviewer, I have found that reducing the caramel cooking time is a must if you want the pecan squares to be chewy. I made it for my house guests and everyone asks for a recipe. I found these hard to cut (spray with pam) because there were so many nuts so I used a utensil that I use to cut dough with and that worked great. I also shortened the caramel cooking time. Don't get me wrong, I didn't mind in the leaset bit but I think if I only put a 1/2 cup honey it will be better. The only thing I might change next time is add less honey since the end product really tasted of honey and not caramel. They were gone within 10 minutes of me putting them out. Using high quality butter improved the crust flavor as well. Then I noticed that the caramel/pecan layer really began to harden as it coolel so I drizzled 2 tbls. Second, I reduced the caramel cooking time by 7 minutes. My husband thought they were good but I won't be making them again. My attempt at these squares still came out tough and dry despite making the suggested changes (less honey, less cooking of caramel). However, I will definately try them again, perhaps next time with the alterations. I found it was better to break them into pieces rather than cut them. You can check this post on vegetarian freezer meals for more freezer meal options.I found this recipe very easy to follow, although I do agree that the squares turned out a little hard to cut. They will keep in the freezer for up to three months. I recommend cutting them into squares and transferring to a freezer safe zip top bag, removing as much air as possible. Store them in an airtight container for up to three days. Pecan pie bars do not need to be refrigerated. Do pecan pie bars need to be refrigerated? Let cool before using the foil to remove them from the pan and cutting into squares or bars. You’ll know they’re done when they’ve darkened and the edges are bubbly. It’s better to under bake than over bake or the bars will become very difficult to bite. Return to the oven for another 18-20 minutes. Bring to a boil and let simmer for one minute before removing from the heat and stirring in the pecans Putting it all togetherĪs soon as the crust comes out of the oven, pour the pecan filling over the top and spread out evenly. While the crust is baking, prepare your filling by combining butter, brown sugar, honey, and heavy cream in a 2 quart saucepan. Press this dough into your baking pan and bake 20 minutes at 350✯. Prepare your shortbread crust by combining butter and brown sugar, then adding flour and salt. Make these to serve a crowd at Thanksgiving, for your family football party, or for a fall wedding! How to make pecan pie bars Shortbread crust The filling can get pretty sticky while the crust is effortlessly flaky. I recommend baking your bars in a foil lined baking pan (affiliate link to one I love) so you can lift them out and cut them easily. They also fit much more easily into my lifestyle (not that it mattered in this case) because, unlike classic pecan pie, they don’t contain corn syrup. These bars are almost foolproof, freeze and thaw beautifully, and are seriously delicious. They’re also just terribly tricky with their easily burnt crusts and soggy bottoms. That’s because I am notoriously terrible at baking pies.įor starters I don’t generally like eating them. Perhaps you’ve noticed a lack of pie recipes on my blog. How can we make pecan pie more portable? Make pecan pie bars!
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