Crunchy Pecan Bars
"When Marilyn Martell started exhibiting at her local county fair, she won so many ribbons for cookies that she decided to share them in a cookbook entitled "County Fair Prize Cookies", published in 1975. For a number of years now, she has competed at the state fair, continuing to win blue ribbons for baking. Crunchy Pecan Bars is a long-time favorite. These delectable toffee-flavored bars are quick to make and yield a large batch. Simply pat the dough into a jelly-roll pan. Long baking at a low temperature gives the thin bars their crisp texture. They keep well-if you hide them."
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
72 cookies
ingredients
- 1 cup butter, room temperature
- 1 cup sugar
- 1 large egg, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon, Ground
- 1 1⁄2 cups pecans, Sliced
- sugar
directions
- Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg yolk and vanilla; mix well.
- In a medium-size bowl, mix flour and cinnamon.
- Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary.
- Spread evenly in buttered jelly-roll pan.
- In a small bowl, beat egg white just until well mixed; spread over dough.
- Sprinkle pecans evenly over top, then sprinkie lightly with sugar.
- Bake in preheated oven about 1 hour or until set. Cut in 2 x 1" bars or diamond shapes while still very warm.
- Remove cookies from baking sheet to wire racks and cool.
- Cookies become crisp as they cool.
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Reviews
-
Wow....really good. Easy to make...would made nice gifts. I'm going to chop the nuts finer next time. My husband and I loved them. Wanda in Texas -
I forgot to put the cinnamon in the dough, so I mixed 1/2 tsp with the 2 Tb sugar that was sprinkled on top. Made these with finely chopped walnuts instead of pecans because that's what I had on hand. WOW! They're delicious!! -
The tops of mine started browning before the bottom crust got done, so therefore, they weren't so crunchy. Since pecans are a rare commodity here, I didn't want to monkey around too much with the cooking time because to burn them would be too much to bear. They were still fine, but a little oily and pasty because the bottoms didn't brown. -
I didn't have any real eggs on hand or butter, so I just used egg whites substitute and hard margarine. Mine didn't turn out crisp or toffee flavored, but I think it's because of the substitutions. They were still really good though, just not exactly what I expected. So I recommend using the real ingredients!!
