BUTTER PECAN COOKIE BARS WITH PENUCHE DRIZZLE
I have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery-all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 212 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 103mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
PENUCHE PUMPKIN BARS
If you like Penuche you will love these bars. The fudge frosting will curl your toes and you will smack your lips. Great for pumpkin lovers too!!
Provided by Pat Duran
Categories Other Desserts
Time 40m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350^. Lightly butter and flour a 13x9-inch pan. Spray is best. Bars: In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin. Mix well.
- 2. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices, mix to combine. Slowly add flour mixture to butter mixture, Mix well. If desired, add nuts or raisins; mix until evenly distributed.
- 3. Pour batter into pan, spread evenly. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan before topping with fudge frosting.
- 4. Fudge Frosting: Combine butter and brown sugar in a saucepan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add milk and return to boil, stirring constantly. Transfer mixture to a medium bowl, cook to lukewarm. Gradually add powdered sugar, stirring until blended well. Beat mixture until thick enough to spread; adding additional powdered sugar if needed. If fudge is too thick, add a little hot water. Frost cooled bars with warm fudge, let fudge set completely before cutting into squares. Store covered in the refrigerator for 3 days.
PENUCHE CAKE BARS
For those who love rich, butterscotch, caramel, and brown sugar flavored candies, it is likely an all-time favorite. The nuts used are generally pecans, but walnuts and other nutmeats can also be used as desired. Pecans lend a sweet, full flavor and walnuts give the candy almost bittersweet undertones.
Provided by kaithun1
Categories Dessert
Time 1h
Yield 20 bars, 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine in saucepan butter, brown sugar and milk. Bring to a full boil. Remove from heat. Stir in remaining ingredients. Spread in greased 13 x 9 inch pan.
- Bake at 350 degrees for 20 minutes. Glaze with Penuche Frosting when cool.
Nutrition Facts : Calories 171, Fat 8.8, SaturatedFat 3.4, Cholesterol 12.8, Sodium 130.2, Carbohydrate 22.4, Fiber 0.8, Sugar 14.4, Protein 1.6
PENUCHE BARS
Steps:
- Cream brown sugar and margarine. Add egg, beat in by hand. Add vanilla and salt. Sift one cup flour and baking powder. Fold into first mixture. Add butterscotch chips and coarsely-chopped nuts. Bake in 8-inch square pan for 25 minutes in 350-degree oven. Don't overbake
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