This recipe is a bar cookie recipe. It is fairly simple to make, and will go over great at any party. You can serve them on a nice platter or serving dish if you wish. The bonus to this recipe is that they can also can be served on napkins if you wish, they are a hand held treat if you so desire.
First the pie crust:
1 ½ sticks of butter
2 cups all purpose flour
½ cup of packed light brown sugar
½ teaspoon salt
Preheat your oven to 350F degrees. You will combine all of the ingredients in a food processor, and mix. You will stop mixing when the mixture it starts to become small crumbles. If you do not have a food processor you can us a hand-held mixer. You will then, add the dough mixture into an un-greased 12 by 12 inch baking pan, and press the dough into the pan until it is uniform and flat. You will bake for about 10 minutes and turn 180 degrees in the oven to ensure even cooking, and then cook for about another 10 minutes until it is golden brown, so about 20 minutes total. I would check during the cooking process just to make sure it is not getting overcooked.
While your crust is baking you will want to get started on your Texas Pecan Filling:
2 Cups of crushed Shelled Pecans
1 Stick of unsalted butter
1 Cup packed light brown sugar
1/3 Karo Syrup
First, If you do not have crushed or ground pecans you will need to grind them in a food processor, or by hand. In a sauce pan, melt the butter, and then stir in the brown sugar, Karo Syrup. Bring the mixture to a simmer, stir frequently, and cook for about 2 to 3 minutes. You will start to stir in the pecans, and make sure they are completely covered with this sugary mixture. Take the sauce pan off of the heat. When the crust is ready, pour the pecan mixture over the top, and make sure it is spread evenly. Then, bake the pecan pie bars for about 20 to 25 minutes.
Make sure the Texas pecan pie bars are completely cool, this is a must, before you cut them into about 24 pieces. If they are not cool the liquid will run out and the bar will be dry.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
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