These rich bars are a pecan lovers dream. If you love butterscotch you will love these.
Makes: 24 bars
1 cup all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
6 tbsp. butter or margarine
1 3/4 cups packed light brown sugar
2 tsp. vanilla extract
2 large eggs, lightly beaten
1 cup pecans (4 ounces), coarsely chopped
1. Preheat oven to 350 degrees F. Line 13 in. by 9 in. baking pan with foil; grease foil.
2.In a small bowl, with wire whisk, mix flower, baking powder, and salt. In 3-quart saucepan, melt butter over medium heat. Remove saucepan from heat; stir in brown sugar and vanilla. Add eggs; stir until well mixed. Stir in flour mixture and pecans just until blended. Spread batter evenly in prepared pan.
3. Bake untill toothpick insert it 2 in. from edge comes out almost clean, 20 to 25 min. do not overbake; blondie will firm as it cools. Cool completely in pan on wire rack.
4.When cool, lift foil, with blondie, out of pan; peel foil away from sides. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
The Dessert Girls 🙂
This recipe was from http://www.fishernuts.com
Makes: about 8 servings
20 chocolate wafer cookies, finely crushed
1 cup Fisher® Chef’s Naturals Pecan Chips, chopped
3 tablespoons butter, melted
8 ounces white chocolate, finely chopped
1 pound cream cheese
1 teaspoon vanilla extract
2 large eggs, beaten
½ cup raspberry preserves
⅔ cup plus ¼ cup granulated sugar, separated
Pre-heat an oven to 350°F. In a bowl, combine the ground cookies and ½ cup of the pecans and melted butter. Using a spoon, mix well. Press the mixture into an 8″ square pan sprayed lightly with vegetable spray, then press the cookie mixture firmly into the bottom of the pan. Fill a pot with 1-2 cups of water and bring to a simmer. Place white chocolate chips in a double boiler or a microwave safe bowl (the water should not touch the bottom of the bowl). Stir the chocolate constantly while the chocolate melts and remove from stove once completely melted. Using a whisk, beat in the cream cheese and vanilla until smooth. Add eggs one at a time and ⅔ cup granulated sugar, mixing well until very smooth. Pour mixture over the cookie crust, tap the pan gently to smooth out and bake for 25-30 minutes until firm. Cool for 15 minutes. Heat the preserves gently in a bowl over hot water just until melted. Spoon over the slightly cooled cheesecake. Cool completely and refrigerate for at least 6 hours. In a saucepan, heat the remaining ¼ cup of sugar and add the remaining ½ cup of pecans. Stir over medium heat until pecans are lightly coated. Let cook a few minutes, cut into bars and sprinkle with the candied pecans and serve
The Dessert Girls 🙂