Southern Pecan Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Sift 1 1/2 cup flour with baking powder in a bowl. Cream margarine with 1/2 cup brown sugar in a separate large bowl, beating mixture until smooth. Stir flour mixture into creamed butter mixture and stir in 1/4 cup finely chopped pecans. Press the crust into the bottom of the prepared baking pan.
• Bake crust in the preheated oven until hot, about 10 minutes.
• Whisk eggs until foamy in a bowl; stir in dark corn syrup, 1/4 cup brown sugar, 3 tablespoons flour, salt, and vanilla extract. Whisk until the mixture is smoothly combined; pour over prebaked crust. Sprinkle with 3/4 cup pecans and return to oven.
• Return to oven and bake until the topping is set, 25 to 30 minutes. Cool in the pan before cutting into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides. Spray the parchment paper with baking spray.
• Combine flour, butter, powdered sugar, and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to the lined pan and press into an even layer.
• Bake in the preheated oven until lightly golden brown, about 20 minutes. Transfer pan to a wire rack.
• Combine eggs, brown sugar, melted butter, flour, and salt together in a large bowl. Mix in syrup until well combined. Stir in pecans. Pour over the still-warm shortbread crust.
• Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and pull out using the parchment overhang. Slice into bars.

Steps:

• Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry lender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9 inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350* for 17 to 20 minutes or until lightly browned.
• Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently.
• Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla.
• Pour filling over crust. Bake at 350* for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars. Yields 16 large bars.

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy skillet over medium-low heat, cook 1 cup sugar until melted. Do not stir. Reduce heat to low; cook for 5 minutes or until golden brown., In a large saucepan, combine cream and remaining sugar. Slowly pour in cooked sugar. Cook and stir over medium heat until a candy thermometer reads 236° (soft-ball stage). Transfer to a large bowl; stir in butter and baking soda. Cool until mixture reaches 110°., Add vanilla. Beat until smooth and thickened, about 2 minutes. Stir in pecans. Quickly spread into prepared pan; cool completely. Using foil, lift candy out of pan. Discard foil. Store candy in an airtight container.