Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Bakery Cafe Pecan Bar Cookies
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- #33234
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
Crust
1 1/4 cup unsalted butter
3/4 cup granulated sugar
2 tablespoons heavy cream
2 egg yolks
2 1/2 cups flour
Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted
directions
Crust: Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.
Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.
Filling: In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes. Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.
Recipe Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.
added by
maureen_richmond3
nutrition data
136 calories, 10 grams fat, 12 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
December 24, 2008
I made these last year for thanksgiving and all year long my family has been "reminding" me to make them every holiday! I fear the day I walk into our family home for a holiday celebration without them!
September 3, 2008
I added a bit of salt to the crust (1/4 teasp) and filling (1/8 teasp). The filling firms ups quickly when spreading onto the crust so be sure your pecans are in small pieces to easily spread. I ended up making another half recipe of the filling so it covered the entire crust surface. They were yummy and I'll make the again (and again).
December 28, 2006
This is one of the best pecan bar recipes ever! Very tasty; reminds me of a bite of pecan pie with the added pleasure of a touch of honey. A real hit with my family and friends and has become a request as an annual addition to the Christmas cookie plate!