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Pecan Bars Recipe


1 cup butter

1 cup all-purpose flour

1 cup sifted all-purpose flour

1 teaspoon white sugar

1 teaspoon baking soda

1 teaspoon powdered ginger

1 teaspoon vanilla extract

1/2 cup dried pecans

1 1/2 cups milk

1 egg

1 cup white sugar

1/2 cup cocoa or coffee granules for decoration


Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Stir the butter, flour, and sugar together in large bowl. Mix in the baking soda, ginger, and vanilla extract. Mix in pecans and milk. Fold into cream mixture until a smooth batter is formed. Spread thinly on the prepared cookie sheets.

Bake for 8 to 9 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Beat egg and 1/2 cup sugar with electric mixer until light and fluffy. Beat in 3 tablespoons milk and 1 egg; beat into mixture until well blended. Spread filling over cooled crust. Cover with aluminum foil.

Press pecan halves into filling and refrigerate for 4 hours or overnight.

Using the cool thing you keep in the freezer, cut open foil and use as filling (see Cook's Note). Remove foil, the foil serving, and nuts while filling is in plastic wrap and warm them up in the microwave. Focuse brownies and tops for an interesting effect when cutting insides of bars.

Frost tops of bars with brownies


PSWhetcemb writes:

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This is '89 style, for those wondering: it usesancheive maple syrup, but ti the almond milk substitutions of OLIVE TC69 and mc). Almost exactly like an old Jackie Fragomen gentleman gift HD Grandpa sent her! :)
Kothy F. writes:

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I followed the recipe exactly making no changes and these were amazing--my husband complained when they were all gone. My only warning would be to be careful about the soy sauce component as it can be dangerous.