Best Amish Butter Pecan Bars Recipes

BUTTER PECAN SQUARES

Steps:

• Pre-heat oven to 350 degrees.
• In a large mixing bowl, combine the cake mix, 1 egg, butter, and pecans. Mix well.
• Press into a greased 9x13 pan.
• In the bowl of a stand mixer, beat together the cream cheese, 2 remaining eggs, and the powdered sugar until well combined. Pour over the crust.
• Bake for 45-50 minutes or until the top is golden brown and the center is set. It should be gooey, but not runny.
• Cool completely before cutting, 1-2 hours. Store in the refrigerator.

BUTTER PECAN COOKIE BARS WITH PENUCHE DRIZZLE

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans., Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.

BUTTER PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.

AMISH BUTTER PECAN BARS

Steps:

• Grease a 9x9 baking dish. Preheat oven to 350 degrees.
• In a medium mixing bowl cream butter and sugars, add eggs and vanilla, mix well. Add flour, soda and pecans to butter mixture, mix well.
• Pour into prepared pan and bake at 350 degrees for 30 to 40 minutes.
• Cut into bars while still slightly warm.

PECAN BRICKLE BARS

Steps:

• Generously grease a 13x9 baking pan or coat with nonstick spray.
• In a medium bowl, thoroughly stir together the flour, sugar, and salt.
• Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.
• Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture hold together. If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.
• Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.
• Firmly press the dough in an even layer into the baking pan.
• Refrigerate for 30 minutes.
• Preheat oven to 350°.
• Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges. Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.
• TOPPING:.
• Spread pecans in a medium baking pan.
• Combine the butter, brown sugar, salt, corn syrup and cream.
• Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.
• Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.
• Sspread topping evenly over the crust.
• Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.
• Transfer the pan to a wire rack and let stand until cooled to warm. Sprinkle the chocolate morsels evenly over the top.
• Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping. It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.
• Let stand until cooled to barely warm.
• Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.
• Let stand until completely cooled.
• Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
• If freezing, leave the slab whole, then cut into bars when partially thawed.

TURTLE BARS

Steps:

• In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.

EASY PECAN GRAHAM BARS

Steps:

• Line ungreased cookie sheet with graham cracker squares.
• In saucepan, melt margarine and brown sugar.
• Bring to rolling boil and boil for 2 minutes.
• Stir in chopped pecans.
• Pour over graham crackers and spread evenly.
• Bake in 350° oven for 10 minutes.
• Allow to cool, and break squares into halves.
• Enjoy!

AMISH PEANUT BUTTER

Steps:

• In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined. Store in an air-tight container.