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pecan bars

Anyone have a recipe for delicious thick pecan bars?

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  1. http://chowhound.chow.com/topics/590121
    http://chowhound.chow.com/topics/342580
    http://chowhound.chow.com/topics/748538
    http://chowhound.chow.com/topics/338966

    2 Replies
    1. re: goodhealthgourmet

      ROFL...she's back! I enjoy these:
      http://everylastcookie.blogspot.com/2...

      1. re: goodhealthgourmet

        Thanks GoodHG! I perused some of these threads, but mustn't have searched back far enough for the others. Appreciate it.

      2. http://smittenkitchen.com/2006/12/aww...

        10 Replies
        1. re: ForFoodsSake

          FFS, does the large amount of butter in Ina's recipe make all that much difference on the deliciousness? That's a large amount of butter for one batch.

          1. re: HillJ

            Good question I'd love to know the answer to that too..
            The Ina G recipe appeals to me because the bars look like what I'm after, a thick based chocolate dipped wonder a local bakery makes that I'm hoping to approximate.....but then I read the amount of butter, sugar and honey in those calorie bombs!

            OT, but curious, how do blogs like smitten kitchen and other sites get away with printing a recipe noted as "adapted from Ina Garten" when it's the EXACT same recipe? OK the picture doesn't show the bars dipped in chocolate like Ina's, but she doesn't specify that in her recipe either.

            1. re: Island

              It's the word adapted from (fill in the origin) that is the fine slice with food blogging. Asking the origin source for permission is another. Sometimes the recipe is offered to the blogger to test it out on readers by the origin source. Sometimes food bloggers get taken to task. So my understanding when this question comes up at blogging bootcamps is: it depends, always check your sources.

              As for the butter ?, I'm hoping FFS has made these and can explain.

            2. re: HillJ

              I have to admit that they are sinfully delicious! I haven't ever tried to make them with any less butter, but I have had some similar bars made by friends that were made with less butter and sugar and still pretty tasty. The one thing that I've always been curious about with the Smitten Kitchen version is how long they would keep well without getting that cold hardened lard feel to them since they do have so much butter, but they never seem to last long enough around here for me to find out.

              I figure that a butter-loaded pecan bar (or maybe two) doesn't hurt as long as it's in moderation!

              1. re: ForFoodsSake

                Thanks FFS, I really do appreciate the feedback. Tipping the scales of butter and sugar is a hot topic with everyone these days but often not at the expense of really delicious results...so finding that "sweet spot" btwn enough and too much butter & sugar is a quest.

                1. re: HillJ

                  i'm sure a quick dip in some really good *dark* chocolate (perhaps spiked with espresso?) would take the edge off the sweetness ;)

                  1. re: goodhealthgourmet

                    Nah, ha! That's all Ina!

                    I love pecans so all that "extra" would get in my way. Pecan bars should taste like pecans, yes :)

            3. re: ForFoodsSake

              oof. all that sugar & butter sounds more like a dare than a recipe to me. now what we need is for Paula Deen to deep-fry it.

              1. re: goodhealthgourmet

                After dipping it in waffle batter!

                1. re: mcf

                  And rolling it in Krispy Kreme Doughnut glaze!