August 2, 2011

Pecan Pie Bars

Keepsake Cookies

Prep time:

10 minutes

baking time:

55 to 65 minutes

“Rich, gooey and loaded with pecans, these bars left us with sticky fingers and smiling faces.”

Ingredients

Serves 48

3/4 cup (1 1/2 sticks) plus 2 tablespoons butter, divided
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
3 large eggs
2 cups coarsely chopped pecans
1 cup granulated sugar
1 cup light corn syrup
1 teaspoon vanilla extract

Directions

1
Preheat oven to 350°F. For crust, beat 3/4 cup (11/2 sticks) butter in large bowl until smooth. Add confectioners' sugar; beat until well blended.
2
Gradually add flour, beating after each addition. (Mixture will be crumbly but will press together easily.)
3
Press dough evenly into ungreased 13 × 9-inch baking pan. Press mixture slightly up sides of pan (less than 1/4 inch) to form lip to hold filling. Bake until lightly browned, about 20 to 25 minutes.
4
For filling, melt the remaining 2 tablespoons butter. Beat eggs lightly in medium bowl with fork. Stir in pecans, granulated sugar, corn syrup, melted butter and vanilla extract until well blended.
5
Pour filling over partially baked crust. Return to oven; bake until filling is set, about 35 to 40 minutes.
6
Loosen crust edges with knife. Let cool completely before cutting. Cover; chill until 10 to 15 minutes before serving.

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Grandma's Secret Trick

Proper storage of ingredients, especially expensive ones like nuts, was a must in Grandma's kitchen. Nuts have a high oil content that makes them susceptible to spoilage. So Grandma always kept all types of nuts in the refrigerator for short-term storage. In the fall she would buy large quantities of nuts in bulk for her holiday baking. These she stored in the freezer where they would keep for up to several months.

Disney Holiday Collection

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19

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