Skip to main content
All New Orders Will be Delivered After Jan 6. Send a gift card!
877.236.9183  |  Customer Support  |  Order Tracking  |  My Account  |     Login
A Chef's Marketplace of Ingredients,
Fine Foods & Gourmet Gifts
0 ITEMS, $0.00 Review Your Order CHECKOUT
Gifts
Collections
Blog
Recipes
SALE
All New Orders Will be Delivered After Jan 6.
Gourmet Food WorldRecipesBaking, Sweets and Dessert RecipesButtery Pecan Bar Recipe
Buttery Pecan Bar Recipe

Buttery Pecan Bar Recipe

by Gourmet Food World
View all reviews
Crunchy pecans mixed in with a generous amount of butter and sugar, what’s not to love? Pair these with your afternoon coffee, and don’t forget to make a huge batch and bring them into work for Valentine’ Day to become everybody’s most-loved co-worker!

Prep Time:
Cook Time:
Total Time:
Yield: 30 bars

Buttery Pecan Bar Recipe Instructions

For the dough
  • ¾ cup unsalted butter at room temperature
  • ¾ cup powdered sugar
  • 1 and ½ cups self-raising flour

For the topping
  • 2 large eggs
  • 1 cup Muscovado or brown sugar, packed
  • 2 tablespoons self-raising flour
  • ½ teaspoon salt
  • 1 tsp. vanilla extract
  • 1 and ¼ cups chopped pecan nuts

Directions
  1. Preheat the oven to 350 F.
  2. Mix the butter and sugar in a food processor until creamy. Add flour and process. When the batter separates easily from the walls of the bowl, it’s ready.
  3. Press the dough into a baking pan using a rolling pin (or your fingers) and bake for 15 minutes. The dough should be dry and just golden. Remove from the oven and reserve.
  4. Combine the eggs, sugar, flour, salt, vanilla, and pecans and pour over the dough. Continue baking for 20 minutes until firm. Let it cool down a bit and then unmold and finishing cooling on a rack. Cut into squares or bars.

Recipe Reviews

0 out of 5 stars rating(0.00)0 ratings Log in to rate this item.There are currently no ratings for this item. Be the first to rate this item.

Recipe Questions And Answers

Q: What do you mean by two big eggs? Large, xlarge, jumbo? And what do you mean by "standard medium pan" What KIND of pan? Couldn't you simply state a 8 or 9 inch sq. cake pan? If you test these recipes surely you can state what to use?????
A: The eggs needed by the recipe are large eggs. As far as the "standard medium pan", the classic medium size is 10 inches diameter. However, we recommend to making the dough first to see how much it yields and thus determine what pan would work best for your own needs.

Q: What size pan is called for? Thank you, and happy Christmas.
A: A standard medium pan should work for this. We would recommend to make the dough first, to see how much you have and then calculate how high the bars will be, to pick the pan accordingly.