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Pecan Bars I

Pecan Bars I

Percy Henry

A light pecan bar accented with bourbon.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
  2. To make crust: In medium mixing bowl, combine flour and salt. Add in shortening until mixture resembles coarse crumbs. Press dough into baking pan and bake for 15 minutes.
  3. To make the filling: In large mixing bowl, beat sugar, eggs and bourbon. Slowly add in flour and salt, mixing well. Fold in coconut and pecans.
  4. Spread filling over hot crust. Bake 12 to 15 minutes, or until lightly browned. Let cool on wire racks before cutting into bars.
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Reviews

bobcatt331
3
8/3/2006

Very good recipe - I should have doubled it! I used margarine instead of shortening (just make sure it's cold when you put it in), only 1/2 cup of coconut (perfect amount - 2 cups would have been WAY too much), and I used Southern Comfort for the bourbon. Turned out great! We enjoyed it topped with vanilla ice cream.

sweetpotato
3
6/29/2006

num! Nothing like chocolate and caramel!

Wendy
2
2/2/2008

The crust was flat tasting and I came out almost gooey. Too much shortning! I used brown sugar (IMHO, bourbon and brown sugar are a taste combo made in Heaven!) and sweetened coconut, but they weren't quite sweet enough to make up for the flat tasting crust. The bourbon added a great little accent to the overall flavor though. I'm giving it two stars only because I can see the potential if I were to add powdered sugar to the crust and use butter instead of shortning (omitting the salt if using salted butter). I'll probably make it again but I'll tweak the recipe.