Anyone have a good recipe for Pecan Pie Cookie Bars??

Looking to make in either a 9 x 13, or a square pan as opposed to a full on pie.

Thanks!!

Re: Anyone have a good recipe for Pecan Pie Cookie Bars??

Pecan Pie Bars



2 cups unsifted flour
1/2 cup confectioner sugar
1 cup cold margarine or butter
14 oz can of sweetened condensed milk
1 egg
1 tsp vanilla extract
6 oz package almond brickle chips (I use heath bar bits)
1 cup chopped pecans

-Preheat oven to 350.
-In medium bowl, combine flour and sugar; cut in margarine until crumbly.
-Press firmly on bottom of 13x9 baking pan.
-Bake 15 minutes.
-Meanwhile, beat sweetened condensed milk, egg and vanilla.
-Stir in chips and pecans, spead evenly over crust.
-Bake 25 minutes or until golden brown.
-Cool and cut into bars



I have made these many times and they are always a big hit!!

Re: Anyone have a good recipe for Pecan Pie Cookie Bars??

Message edited 11/19/2008 1:19:57 PM.

Re: Anyone have a good recipe for Pecan Pie Cookie Bars??

I don't like to make them too far in advance b/c the top seems to get a little soggy after awhile, but I usually make them the week before christmas to put on my cookie trays for parties and gifts

Re: Anyone have a good recipe for Pecan Pie Cookie Bars??

YUM !! I'm going to try these for Thanksgiving next week -
Thanks for sharing !!

Re: Anyone have a good recipe for Pecan Pie Cookie Bars??

These are AMAZING:


Ingredients
Crust:
nocoupons

* 1 1/4 pounds unsalted butter, room temperature
* 3/4 cup granulated sugar
* 3 extra-large eggs
* 3/4 teaspoon pure vanilla extract
* 4 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt

Topping:
nocoupons

* 1 pound unsalted butter
* 1 cup good honey
* 3 cups light brown sugar, packed
* 1 teaspoon grated lemon zest
* 1 teaspoon grated orange zest
* 1/4 cup heavy cream
* 2 pounds pecans, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.