STREAMING NOW: Chuck's Week Off

Crunchy Pecan Bars

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
YIELD:
72 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Add egg yolk and vanilla; mix well.
  4. In a medium-size bowl, mix flour and cinnamon.
  5. Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary.
  6. Spread evenly in buttered jelly-roll pan.
  7. In a small bowl, beat egg white just until well mixed; spread over dough.
  8. Sprinkle pecans evenly over top, then sprinkie lightly with sugar.
  9. Bake in preheated oven about 1 hour or until set. Cut in 2 x 1" bars or diamond shapes while still very warm.
  10. Remove cookies from baking sheet to wire racks and cool.
  11. Cookies become crisp as they cool.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: