Here I am, checking in with a delicious dessert recipe. Perhaps one you may even find useful for the big holiday coming up in a couple of days. But before I tell you about these sweet, crunchy Pecan Pie Bars, I want to tell you about the fancy makeover Domestic Dreamboat just got!
So if you haven’t noticed already, Domestic Dreamboat is looking a little different lately. Better I think. Although I did a bit of a makeover a few months ago, I was never totally happy with it. I couldn’t get a number of things to do what I wanted them to, and the resolution of my pictures was not making them look great. So I did what I haven’t done yet. I paid a little money to get my blog to be really functional. And I am so happy that I did. I didn’t go custom or anything (maybe some day, but I’m definitely not there yet), I just paid for a premium theme. And I am in love with it!
In addition to everything being centered, and lined up where it should be, here are some of the new functions that I’m loving.
- New and improved mailing list signup (and new and improved newsletter to go along with it!)
- Improved menu bar, with drop-down recipe categories
- Featured area (right below the menu), where I can feature popular, seasonal or recent posts
- Layout – this is what really sold me on the theme. It’s exactly as I was looking for: the first post features a larger pictures, and an excerpt. The rest are laid out in a grid. I also love that they keep my featured photos in a vertical orientation instead of cropping them to square or horizontal.
Browse around and let me know what you think!
Now onto these sweet, crunchy and ever so slightly salty morsels of pecan goodness. I love pecan pie so much, but for whatever reason, I have an aversion to actually making pie. I’ve done it on occasion, but it’s not my first choice. I much prefer my pecan pie in bar form, where I can cut them up into teeny tiny pieces and serve them on a tray. When I was developing the recipe and photographing these, Hubby brought a batch into his work for his coworkers on his birthday, so I cut them up very small, so everyone would get a piece. Unfortunately, that batch was too salty, but they still disappeared!
- 1 cup whole wheat flour
- ½ cup packed brown sugar
- ¼ cup pecan halves, toasted
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 6 Tablespoons unsalted butter, cut into small pieces and chilled
- ½ cup packed brown sugar
- 4 Tablespoons unsalted butter, melted and cooled
- 3 Tablespoons corn syrup
- 2 Tablespoons pure maple syrup
- 1 Tablespoon dark rum
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 large egg
- 1¾ cup pecan halves, coarsely chopped
- Move oven rack to middle position and heat oven to 350°F. Prepare a 9x9" baking dish with a foil sling, then grease the foil, making sure to grease the corners well.
- Pulse flour, sugar, pecans, salt and baking powder together in food processor until it looks like cornmeal, about 5 times. Add butter, and pulse until the mixture looks like wet sand. Press the mixture into the prepared baking dish, and bake until it becomes fragrant, and begins to brown, about 20 minutes.
- While crust is cooking, whisk together brown sugar, melted butter, corn syrup, maple syrup, rum, vanilla and salt until the sugar dissolves. Add the egg and whisk to combine.
- Spread pecans over the crust, and pour filling over the pecans. Back until the top is browned and beginning to crack, 22-24 minutes. Cool in the baking pan on a wire rack for 1 hour. Remove foil sling from pan and peel foil from bars. Cut into squares.
Pecan Pie Bars Nutrition Notes:
Like most of the desserts that I make that I serve on a platter, I cut these into small pieces. This is what I based the nutrition information on. After all, one of the best ways to control calories is to reduce portion size! Otherwise, it should come as no surprise that these tasty tidbits are loaded with sugar, fat and calories.