|Non-stick foil is a big help.|
|Chocolate Chip Cookies No Nuts.|
Here is the link to my favorite chocolate chip cookie recipe. thehiddenpantry.blogspot.com/2011/01/chocolate-chip-cookies-for-chris.html The following is my adaption of the Pecan Bars.
1/2 C. toasted and chopped pecans
6 T. cold butter diced
1 C. flour
1/4 C. packed brown sugar
1 t. kosher salt
Ingredients for the Filling:
3/4 C. packed brown sugar
1/4 C. molasses
1/3 C. light corn syrup
4 T. melted butter
1 T. dark rum
1 T. vanilla
1/2 t. kosher salt
2 large beaten eggs
1 C. toasted rough chop pecans
Preheat the oven to 350 degrees and line an 8"x 8" baking pan with aluminum foil. I used the new non-stick. Place all of the pecans (1 1/2 C.) in the pan and toast them in the oven for 7-8 minutes. Remove and cool.
|Toasted Pecan Crust|
Whisk all of the filling ingredients together and pour into the crust. Return to the baking dish to the oven and bake for 25-30 minutes more until browned and set. Cool completely before removing on the foil from the dish and cutting into bars.
|Slip the foil down and cut into bars.|
PS: These are a couple of rungs past awesome!!!