Chunky Pecan Pie Bars

Crust
1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup packed brown sugar
Filling
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 3/4 cup coarsely chopped semisweet or bittersweet chocolate, or chocolate chunks
1 1/2 cups chopped pecans

Preheat oven to 350°F.  

Grease a 9x13-inch baking pan.

For the crust, mix together the flour, butter, and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

For the filling, beat the eggs, corn syrup, sugar, butter, and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.

Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature. 

Pecan Coffee Cake

This is an amazing coffee cake that is moist and will melt in your mouth

INGREDIENTS 12 servings
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Add to Recipe Box

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Mini Pecan Tarts

Makes 48 tassies

Tassie Filling
1 cup pecan halves
2 large eggs, room temperature
1 ½  cups packed dark brown sugar
½  tsp vanilla extract
¼ cup light corn syrup
2 TBSP unsalted butter, melted

Cream Cheese Dough
1 ½ cups all-purpose flour-measured by fluffing, scooping and leveling
2 TBSP powdered sugar
1 TBSP Bourbon
Pinch salt
8 tablespoons (4 ounces) unsalted butter, cold
8 ounces cream cheese, cold
¼ tsp  vanilla extract

Preheat the oven to 350 degrees F., with an oven rack in the middle of the oven.
Spray-grease three nonstick mini-muffin pans.
For the filling:
Chop the pecans to medium-fine dice. In a bowl, whisk together the ingredients.
For the pastry:
Place the flour, powdered sugar, Bourbon, vanilla extract, and salt in a food processor bowl and pulse-process to mix the ingredients together. Cut the butter into ¼ inch chunks, add to the processor and pulse on and off, until the mixture looks like coarse meal.
Add the cream cheese, by tablespoonful to the processor. Pulse-process until the dough just starts to come together (about 10, 5-second bursts), and then turn it out onto a board. Press the dough together into a cohesive mass and then divide the dough into 48 balls.
Assembly:
The easiest way to press the dough into shape is to use a tart tamper, if not use your hands.
To use the tamper, place a ball in each cup and tamp down on each ball, lightly, just so that the dough is centered and fills the cup.
Dust the tamper with flour and then press down gently, and not all of the way to the bottom, just until the dough starts to curl around the top part of the tamper bulb. To get the tamper out of the dough, rock it side to side and pull up. Use the tamper to thin the edges of the tarts by patting it against the edges. Place the tamper back into the tart and push down until it bottoms out. Touch the bottom to make sure that it is neither too thin nor too thick, pushing the dough up or down to make it right. The dough in the bottom should not be so thin that you can see through it, nor so thick that it feels squishy when you touch it.
Place ½  rounded teaspoonful of nuts into each cup. Spoon in 1 ½ to 2 tsp of the sugar/egg mixture, filling the tarts to within a scant 1/8-inch of the top. Do not fill the tarts up to the top, as the filling expands as it cooks and tarts that have overflowed are hard to remove from the pans after baking.
Place the pans on a cookie sheet and bake for 23-27 minutes, until the filling is puffed and the pastry is lightly browned. Remove the pans to a cooling rack. Let the pastry stand for 5 minutes. While the pastry is still warm, run a skewer along the top edge of the pastry to loosen it from the pan and then remove the tarts from the pans. Set the tarts on a cooling rack to cool completely.

Pecan Bars

FOR THE CRUST:

1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/4 cup sugar
1/4 teaspoon salt
1 large egg, lightly beaten
FOR THE FILLING

3/4 cup packed light-brown sugar
1/4 cup light corn syrup
1/4 cup heavy cream
1/4 teaspoon salt
8 ounces (about 2 cups) pecans
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil.

Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.

Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.

Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.

Remove pan from heat. Whisk in cream and salt; mix in pecans.

Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).

Bake until bubbling and golden-colored, 18 to 22 minutes. Cool completely in pan.

Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.

Pecan Praline Morsels

Ingredients
2 cups whole pecans
1/2 cup packed light brown sugar
4 tablespoons heavy cream
Cooking spray
Directions
Preheat oven to 350 degrees F.

In a medium bowl combine pecans, brown sugar, and heavy cream. Spread into a square baking pan, sprayed with cooking spray. Bake in the preheated oven for about 20 minutes, or until coating is dry, and slightly crystallized, stirring once. Remove from oven to cool and stir once more. If not serving immediately, store in an airtight container.

Sugar Coated Pecans

these are good for a snack or to put on top of a salad, chopped up

INGREDIENTS
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes