Monday, November 23, 2015

Our Favorite Pecan Pie Substitute

This week, our American friends in the States are preparing for their Thanksgiving feasts.  Meanwhile, all over the world, Americans who work overseas are preparing their lists of favorites and substitute-favorites of traditional foods we love but have to adapt a bit to what our grocery stores can offer :) I thought it would be fun to share one of our very favorite desserts, a take on a Southern Thanksgiving classic: Pecan Pie!

Most Pecan Pie recipes I've seen call for Karo syrup, but we can't buy that here.  So, I went on a quest to find a recipe using another kind of syrup or honey to hold it all together.  This Pecan Pie Bar recipe is quick and easy and delicious enough to be made year-round!  I'm making some of these today, along with an easy pumpkin-pie substitute, to take to our English classes this week for our Thanksgiving parties :) Enjoy!

Pecan Pie Bars
Originally found at Table for Two


For crust:
2 sticks / 200 g softened butter
2/3 cup brown sugar
2 2/3 cups flour
1/2 tsp salt

For topping:
1 stick / 100 g butter
1 cup brown sugar
1/3 cup honey
2 Tbsp heavy or sweetened whipping cream
2 cups chopped pecans

Preheat the oven to 350 degrees F / 175 degrees C.  Line a 9 x 13 in. (or similar size) baking pan with aluminum foil, leaving an overhang on the sides.  (You'll eventually be lifting the bars out of the pan using the foil)

First, make the crust.  Use an electric mixer to cream together the butter and brown sugar until fluffy.  Then, add the flour and salt, and mix until crumbles appear.  Pour the crumbles into the baking pan and use your hands to press it all down flat.  Be sure to get it as even as possible, and don't forget the corners!  Bake for 20 minutes.  It will begin to turn golden-brown.

While the crust is baking, put the butter, brown sugar, honey and cream into a saucepan and get it boiling over medium heat.  Only let it simmer for about a minute (I wait to start timing until there are bubbles all the way across the top). Then add the pecans.  Set aside until the crust finishes baking.

When the crust is ready, take it out of the oven and pour the pecan mixture over it.  Spread it out so it covers the crust evenly.  Bake for another 20 minutes and then let it cool!  Don't try to take the bars out until they are completely cool!  When it's time, use the foil to lift the bars out of the pan.  I place the bars on top of a large cutting board and slice them into squares.


PS One of our friends here compared these bars to Snickers bars, which got me thinking... what would happen if I added chocolate somehow??  YUM!!


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