Chocolate Glazed Pecan Pie Bars

Turn pecan pie into beautiful bars for an easy-to-eat, on-the-go treat.

Yield

36 servings

Crust Ingredients

2/3 cup granulated (white) sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1 egg
1 1/2 cups all-purpose flour

Filling Ingredients

2/3 cup packed brown sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
3 eggs
1 cup broken pecans

Melted Chocolate Ingredients

1 cup semi-sweet chocolate chips (6 ounce)
2 teaspoons shortening

Directions

Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with cooking spray.

In large bowl, mix granulated sugar, butter, 1 teaspoon vanilla and 1 egg. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan (if necessary, use floured fingers).

Bake for 10 to 15 minutes or until edges are light brown.

Meanwhile, in medium bowl, beat filling ingredients except pecans with spoon. Stir in pecans. Pour over crust.

Bake for 25 to 30 minutes or until set. While warm, loosen edges from sides of pan. cool completely, about 2 hours.

For triangular bars, cut into 6 rows by 3 rows. Cut each bar in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until melted; stir until smooth. Dip 1 side of each bar into melted chocolate; lay flat to dry.

Estimated Time

Preparation Time: 30 minutes
Total Bake Time: 15 minutes + 30 minutes
Cool Time: 2 hours
Total Time: 4 hours 15 minutes

Additional Information

You can purchase broken pecans or you can break them up yourself by putting them in a plastic bag and hitting them with a rolling pin or can.

Cut the bars into squares instead of triangles if you like.

Nutritional Information

Amount per serving: Calories 150 (Calories from Fat 60), Total Fat 7 g (Saturated Fat 3 g, Trans Fat 0 g), Cholesterol 30 mg; Sodium 35 mg; Total Carbohydrate 19 g (Dietary Fiber 0 g, Sugars 12 g), Protein 2 g; Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat; Carbohydrate Choices: 1

Recipe Courtesy Of

Betty Crocker

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