Pecan bars are a classic dessert. They are usually made with a pecan pie-like recipe, with a chess, or egg and sugar, filling on a cookie crust. This recipe is from my newest cookbook, Everything Tex Mex Cooking, by Adams Media. It uses crushed cinnamon flavored graham crackers for a much easier crust that blends well with the cake-like filling.
Pecans are used in Tex-Mex desserts because pecan trees are commonly found in the Southern United States and in Mexico. The cuisine developed around inexpensive and free foods. Using what is readily available and making the most of it is how regional cooking develops.
Enjoy these easy bars.
Pecan Bars
- 2 cups cinnamon graham cracker crumbs
- 1/2 cup ground pecans
- 1/2 cup butter, melted
- 3/4 cup butter, softened
- 1 cup brown sugar
- 3/4 cup sugar
- 1/4 cup corn syrup
- 3 eggs, beaten
- 1 tsp. vanilla
- 1-1/4 cups flour
- 2 cups chopped pecans
- 1/2 cup semisweet chocolate chips
- 1/2 tsp. vegetable oil
Preheat oven to 350 degrees F. In large bowl, combine graham cracker crumbs, 1/2 cup ground pecans, and 1/2 cup melted butter and mix until crumbly. Press into the bottom of a 13x9" pan and set aside.
In same bowl, cream 3/4 cup butter with brown sugar and sugar until light and fluffy. Beat in corn syrup, eggs, and vanilla until well blended. Stir in flour, then pecans. Pour over graham cracker crust.
Bake bars at 350 degrees F for 30-40 minutes or until filling is just set. Cool for 30 minutes on wire rack. In small microwave-safe bowl, melt chocolate chips and oil together, about 1 minute at medium power; stir until smooth. Drizzle over bars. Cool completely, and cut into bars. Makes about 36 bars
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