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Sunday SupperThe #SundaySupper Tastemakers are preparing for the holidays! We've been busy in the kitchen testing our favorite Thanksgiving recipes. In case you missed it, last week we featured our favorite Holiday Side Dishes, and this week we are bringing our scrumptious holiday dessert recipes to the party! Stay tuned for next week too, because it is devoted to using up those inevitable leftovers in the tastiest ways! Whether you are hosting a large family Thanksgiving dinner or just taking a potluck dish to share, there is something for everyone. Get your pinning fingers ready and scroll down past my Pecan Pie Bars recipe to see the entire list of our Best Holiday Dessert Recipes. Thanks goes out to TR of Gluten Free Crumbley for making this event possible.
Growing up I never would have eaten pecans, let alone pecan pie! I was a finicky kid and had no idea what I was missing! One year, our daughter, Madison, wanted a pecan pie, and the kid in me came out - I wasn't going to make a Pecan Pie nor try it... NO WAY! In true Madison fashion, she made it herself! I still wasn't going to eat it... but then Don and Madison loved it! I mean they were all about Pecan Pie! They kept eating it and raving about it! What the heck was I missing?? Were they just messing with me? Curiosity got the best of me! I couldn't NOT eat that Pecan Pie, so I tried it and liked it! Hey, Mikey!! (who remembers that??)
With Thanksgiving around the corner I started dreaming of that Pecan Pie, but Madison is all the way on the other side of the country, and I'm not a pie maker. So what's a pecan pie craving girl to do?
Make bar cookies of course! Easy peasy! I like these pecan pie bars much better than in the pie form. They are so much easier to make (have I mentioned I am pie crust challenged?), and the shortbread crust is so delicate and buttery it just melts in your mouth. It pairs nicely with the pecan and caramel topping it's like they were made for each other. You won't miss the pie crust and that is the truth!
Recipe Prep Tips
- Be sure to use a 10"x15" jelly roll pan for this recipe. If you don't have one, you can pick up a foil one on the cheap, and it makes clean up a breeze in case you have drips. It's important to use the right size for this recipe.
- Line the pan with parchment paper for best results. Be sure the parchment paper hangs over the sides for easy handling.
- When making the shortbread, a food processor makes quick work of it, but you can use a pastry cutter or even a couple of knives to cut in the butter.
- Speaking of butter, make certain the butter is chilled before using.
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The Best Pecan Pie Bars
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold, unsalted butter
- 4 large eggs
- 1.5 cups light corn syrup
- 1.5 cups sugar
- 3 tablespoons unsalted butter, melted
- 1.5 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2.5 cups chopped pecans
- Preheat oven to 350 degrees. Grease a 10" x 15" Jellyroll Pan and then line with parchment paper being sure to have parchment hanging over all sides of the pan. Buttering the pan allows the parchment to stick. Do not butter the top of the parchment. If you don't have a 10" x 15" Jellyroll Pan , you can pick up a foil one on the cheap, and it makes clean up a breeze in case you have drips. It's important to use the right size for this recipe.
- In the bowl of your Food Processor combine 3 cups all-purpose flour, 1/2 cup sugar, and 1/2 teaspoon salt. With the Food Processor running, feed 1 cup cold, diced butter through the tube. Once all the butter is processed with the flour mixture it will resemble coarse crumbs. If you don't have a Food Processor you can cut the butter in with a pastry cutter or using 2 butter knives. Keep cutting until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared pan, and bake in the pre-heated oven for 20 minutes.
- Meanwhile, in the bowl of the Food Processor add 4 eggs, 1.5 cups light corn syrup, 1.5 cups sugar, 3 tablespoons melted butter, 1.5 teaspoons pure vanilla extract, and 1/2 teaspoon salt. Pulse about 30 seconds to mix well, then fold in 2.5 cups chopped pecans.
- Spread the filling evenly over the crust once you take it out of the oven. Tip: Place the pan on a larger sheet pan lined with foil, just in case it spills over, to make clean up a breeze!
- Bake for 25-30 minutes in the preheated oven. When done the filling will be set nicely - no jiggles! Allow to cool completely before slicing. Enjoy!
Prep Time: 15 mins.
Total time: 60 mins.
Best Holiday Dessert Recipes
Bars and Cookies
- First Frost (Rauhreif) German Apple Dessert by Cosmopolitan Cornbread
- Frosted Sugar Cookies by Pies and Plots
- Gluten Free Cinnamon Streusel Bars by Gluten Free Crumbley
- The Best Pecan Pie Bars by Life Tastes Good
- Chocolate Fudge Layer Cake by That Skinny Chick Can Bake
- Clementine Cake with Cranberry Glaze by Caroline's Cooking
- Coconut Pecan Cake with Coconut Rum Frosting by The Chef Next Door
- Coconut Syrup Cake by Palatable Pastime
- Japanese Sugar Plum Fairy Cupcakes by NinjaBaker.com
- Moms Texas Sheet Cake by My Life Cookbook
- Rave Review Coconut Cake by Family Around The Table
- Salted Caramel Mocha Bundt Cake by A Mind "Full" Mom
- Salted Caramel Pretzel Cupcakes by Hezzi-D's Books and Cooks
- Spiked Chocolate Eggnog Cake by The Crumby Cupcake
- Raspberry Swirl Cheesecake by Mindy's Cooking Obsession
- White Chocolate Cranberry Cheesecake by Baking Sense
- Pumpkin Patch Cocktail by Wholistic Woman
- Black Bottom Oatmeal Pie by This is How I Cook
- Butterscotch Pecan Pie by Fantastical Sharing of Recipes
- Perfect Plum Pie + Art of the Pie #Giveaway by Sunday Supper Movement
- Pumpkin Roll with Cream Cheese Frosting by Recipes Food and Cooking
- Pumpkin Spice Mochi by Cricket's Confections
- Purple Yam-Ube Blueberry Tart by Asian in America
- Swedish Apple Pie Cups with Date Caramel Sauce by Simple and Savory
- Arroz Con Leche with Coconut and Cheese by Basic N Delicious
- Cranberry Apple Croissant Bread Pudding by The Freshman Cook
- Holiday Bread Pudding with Bourbon Sauce by The Hungry Goddess
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