Dessert

Beth’s Pecan Bars | ENTERTAINING WITH BETH

Beth’s Pecan Bars | ENTERTAINING WITH BETH



Learn how to make my pecan bars in time for Thanksgiving! I love this recipe because pecan bars are way easier to make than Pecan Pie, because there is no pie crust to deal with.

Instead this recipe has a shortbread crust that just gets pressed into the tin (no refrigerating, rolling or shaping like pie dough!) You get all the deliciousness of a Pecan Pie, without all the work!

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BETH’S PECAN BARS
Makes 18 small bars or 9 large squares
For printable recipe click here: http://bit.ly/2CXzbaT

INGREDIENTS:
For the Crust:
1 ½ cups (360 g) of butter
1 cup (200g) white sugar
1 egg
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest
3 1/3 (400g) cups of all-purpose flour

For the topping:
½ cup (120 g) of butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) of raw pecan halves

METHOD:
Preheat Oven to 350F (176C)

To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.

Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.

Bake crust for 25-30 minutes or until fully set and golden brown.

Meanwhile prepare the pecan bar filling.

In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla.

In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.

Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.

Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.

Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.

Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.

Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.

30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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View Comments (24)

24 Comments

  1. Zinnie Boy

    November 4, 2018 at 3:59 pm

    There's a Chinese American deli here in San Francisco that makes these fresh on a regular basis, probably depending how fast they sell. They are delicious. Tastes just like pecan pie.

  2. N Henson

    November 4, 2018 at 3:59 pm

    I was thinking of trying this with a pampered chef brownie pan? Could I spray the pan and not use parchment paper?

  3. zachtownsend1

    November 4, 2018 at 3:59 pm

    New to your channel after watching you on Home and Family a couple weeks ago. Love what you have created and can't wait to try the pecan bars. Thank you your channel is outstanding. Marie from MI

  4. khaleesi-394

    November 4, 2018 at 3:59 pm

    I love pecans! And even though there won’t be a menu this year, it still looks like a great recipe. Is there any chance you’ll share some hearty recipes that could be used as holiday side dishes though?

  5. VIZIONARY

    November 4, 2018 at 3:59 pm

    Is the bottom crumbly or soft after baking?

  6. Michelle R

    November 4, 2018 at 3:59 pm

    Thank you so much for a recipe with no corn syrup!

  7. Longhairbear

    November 4, 2018 at 3:59 pm

    Who gets to eat your great video recipes after you finish a show?

  8. Sweepout

    November 4, 2018 at 3:59 pm

    I’m assuming you can use the same amount of corn syrup still though right? Because I’m allergic to honey.

  9. Prisicila Leon

    November 4, 2018 at 3:59 pm

    Thanks for such a fabulous recipe!..For Christmas 《♥》 …regards from ECUADOR

  10. autie vase

    November 4, 2018 at 3:59 pm

    how long to beat butter n sugar until it is fluffy

  11. R Lee28

    November 4, 2018 at 3:59 pm

    This looks absolutely beautiful. Wish you were my mom or best friend! Lol

  12. Rhonda Williams

    November 4, 2018 at 3:59 pm

    Oh Beth, you have done it now. What a great dessert for the fall. Yum!

  13. Brandon Graham

    November 4, 2018 at 3:59 pm

    That looked like a lot more than 1/3 cup honey.

  14. Tiffany Stawiarski

    November 4, 2018 at 3:59 pm

    Adding this to my Thanksgiving menu this year!!!

  15. aigoochamnaa

    November 4, 2018 at 3:59 pm

    Love that this recipe doesn’t use corn syrup! I love pecan pie but always feel guilty eating it… this one, I’ll feel a little less guilty eating 😉

  16. Laura Biscaro

    November 4, 2018 at 3:59 pm

    I would basically inhale that entire pan. Just saying.

  17. Kaitlin Loyer

    November 4, 2018 at 3:59 pm

    Beth, I LOVE pecan bars, but was diagnosed with a dairy allergy. I’m trying to navigate the holidays with special dietary needs. Do you think this recipe could work if I substituted a dairy free “butter” like Smart Balance for the real butter? Thanks!

  18. easy rider

    November 4, 2018 at 3:59 pm

    I love your videos. Very well edited and seamless . Very professional!

  19. ncivaj

    November 4, 2018 at 3:59 pm

    I can't wait to give this one a try!

  20. Anne Hill

    November 4, 2018 at 3:59 pm

    This is perfect! Being the good Southern girl that I am, pecans are a food group as far as I'm concerned, but I'm the only one in the group I will have for Thanksgiving that likes pecan pie and I DO NOT want an entire pie around the house. I will make this, satisfy my craving and give the rest away!!

  21. Svetlana Vukolic

    November 4, 2018 at 3:59 pm

    Dear Beth, this must be as delicious as it looks like!!! Great recipe as always.

  22. Light Moon

    November 4, 2018 at 3:59 pm

    When we bake it for the second time, should we open the upper flame?

  23. gul

    November 4, 2018 at 3:59 pm

    I love love pecan bars

  24. Wendy

    November 4, 2018 at 3:59 pm

    the sound is only coming out on the left or is it just me? ahah, anyways it looks deliciouuus

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