Wednesday, October 17, 2012

To All The Crust Haters Out There...

Now when I say crust haters, I don't mean people who hate EATING crusts, I mean people who hate MAKING crusts. That's me :) I absolutely love pie crust, but it stresses me out to make it, and I feel like it takes a long time. My mother is absolutely pro at making pie crusts, but unfortunately I can't say I inherited her talent.

Anytime we take a trip to Hooper to visit the parents, my dad is always trying to talk me into making a pecan pie for him. The only reason it is difficult for him to convince me to bake him one is that I would have to make that darn crust. So, when I discovered these Pecan Pie Bars, I knew I had to give them a shot. Instead of a pie crust, they have more of a shortbread base. I was intrigued.

Let me tell you, I was not disappointed! These taste extremely similar (pretty much exactly) like pecan pie! The shortbread base really does taste like pie crust, and the gooey pecan topping tastes exactly like the pie! YUM. Although I consider my opinion to be important, the big test was to see if my dad liked them! Well guess what everyone? HE DID! The next morning I woke up to find 3/4 of the pan gone! Somebody got hungry in the night :)

I'd definitely say these bars receive an A+! An avid pecan pie eater and lover gave them a thumbs up. Now that means something!

Here's to you, dad.

Pecan Pie Bars
From Taste of Home Magazine

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
1 can (14 ounces) sweetened condensed milk
1 egg
1 teaspoon vanilla extract
Pinch salt
1 package (10 ounces) English toffee bits or almond brickle chips (7-1/2 ounces)
1 cup chopped pecans


In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes.
Meanwhile, in large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee chips and pecans; spread evenly over baked crust.
Bake for 20-25 minutes longer or until lightly browned. Cool. Cover and chill; cut into bars. Store in refrigerator. Yield: 4 dozen.

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