Sunday, October 12, 2014

Decadent Pumpkin and Toasted Pecan Bars with Coconut Flakes plus my recipes for Pecan Pie Muffins and Pecan Pie Bars

This is just another example of the perfect Fall dessert. These are great to take to any family gathering, block party or church supper. They'd be perfect for a Fall Bake Sale.
I've included the recipes for homemade Pumpkin Pecan Butter and Toasted Pecans that are used in the recipe. You can certainly use a purchased Pumpkin Butter and simply add 1/2 C of toasted Pecans to the Butter. This recipe is adapted from Williams Sonoma.
I've included a repost of my Pecan Pie Muffins and Pecan Pie Bars at the end of this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X 9" baking pan sprayed with a non stick cooking spray, lined with two pieces of Parchment Paper (9"X18") overlapping each other perpendicular, leaving a 2" overlap on all four sides. This method is used to help remove the bars just before cutting them.

1 1/2 C Graham Cracker Crumbs
2 TBS Brown Sugar
8 TBS (1 stick) Butter, melted
1 1/2 C Chopped toasted Pecans, divided (recipe to follow)
8 oz. Cream Cheese, softened
3/4 C Pecan Pumpkin Butter (recipe to follow)
1/2 C granulated Sugar
2 Eggs
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 C Chocolate Chips
1 C Flaked Coconut

In a Food Processor with a paddle attachment:
Graham Cracker Crumbs
Brown Sugar
Butter
Pulse until well combined.
Add:
1 C Toasted Pecans
Pulse again just until combined.
Press the mixture into the bottom of the pan and set aside.

In a Stand Mixer with a paddle attachment:
Cream Cheese
Pumpkin Butter
1/2 C Toasted Pecans
Granulated Sugar
Eggs
Vanilla
Cinnamon
Nutmeg
Beat on medium speed until smooth.
Spread over the graham cracker crust.
Sprinkle evenly with Chocolate Chips
Bake for 20 minutes.
Sprinkle evenly with Coconut and return to bake for an additional 30 minutes.
Remove the pan to a rack and cool completely. (this step is important. If the bars are not cooled completely, they will be difficult to cut)
Lift out the bars using the parchment paper and place the bars on a cutting surface.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!


Homemade Pecan Pumpkin Butter.

1- 15 oz. can of Pure Pumpkin
1/2 C Apple Cider
1 TBS Pumpkin Pie Spice
1/2 tsp Cinnamon
1/2 C Brown Sugar
1/2 C Chopped Toasted Pecans

In a Saucepan on medium - high heat:
Combine all ingredients, stir well and bring to a boil.
Reduce heat and gently simmer, stirring occasionally, for 30 minutes.
Remove from heat.
Transfer to a bowl to cool completely.

Toaste Pecans.

Spread out the Pecans in a single layer on a Sheet Pan lines with Parchment Paper.
Toast them at 350 degrees for 5 minutes.

Enjoy!
Peace in the Kitchen!



The All American Iconic Pecan Pie!

Here are two more Holiday Best of the Best recipes:
Alternatives to the All American Iconic Pecan Pie and just as Yummy!

These are truly two of our favorite recipes!
You may want to make a few batches of the muffins.

If you need to make something to take to a Thanksgiving dinner or to share with
coworkers, this is it!
They are easy and they taste incredible!

The Bars are equally impressive.
Just two variations on the Iconic All American Pecan Pie!


Pecan Pie Muffins:

1C chopped pecans
1C packed brown sugar
1/2 C all purpose flour
2 large eggs
1/2 C butter, melted

Combine the first 3 ingredients in a large bowl.
Make a well in the center

In a separate bowl:
Beat eggs.
Stir in the melted butter and add this mixture to the dry ingredients.
Stir until moist.

Spoon the batter into paper lined muffin tins, filling 2/3 full.
 (I brush the cups with my Pan Release Mix, equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.)

Bake  at 350 degrees for 25 minutes.


Enjoy!
Peace in the Kitchen!


Pecan Pie Bars:

Here's what you'll need:
1 - 9" X 13" baking pan, brushed well with my Pan Release Mix. ( Equal parts of Crisco, Vegetable Shortening and Flour.) I start with 1C of each and keep it in a jar in the refrigerator for all of my baking needs.

1 1/2C Flour
1/2 C (1stick) Butter, softened.
1/4 C Brown Sugar

Filling:
3 large Eggs
3/4 C Corn Syrup
3/4 C Sugar
2 TBS Butter, melted
1 tsp Vanilla
2 C Chocolate Chips
2 C chopped Pecans

To make the Crust:

In a medium mixing bowl with a hand mixer:
Flour
Butter
Brown Sugar
Mix until it forms a crumble.
Press evenly into the pan. I use the bottom of a stainless steel measuring cup.
Bake at 350 degrees for 12 - 15 minutes.

Remove from oven to a cooling rack and prepare the filling.

To make the Filling:

In a large mixing bowl:
Eggs
Corn Syrup
Sugar
Butter
Vanilla
Whisk well by hand.
Fold in Chocolate Chips and Pecans by hand.
Pour evenly over the baked Crust.
Bake an additional 25 - 30 minutes.
Remove from the oven to a cooling rack and cool completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!









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