Monday, November 24, 2008

Cranberry Pecan Bars

This is my special holiday recipe that I created a couple of years ago for a cookie exchange; VERY few people have this recipe (until now, that is). I hope you enjoy this as much as I have!

Cranberry Pecan Bars


Shortbread base

1/2 cup salted butter, softened
1/3 cup brown sugar
1 cup all-purpose flour

Cranberry pecan filling

3/4 - 1 cup fresh cranberries, chopped
1 egg
1/2 cup white sugar
1/2 cup dark corn syrup
3 tbls butter, melted
1/2 tsp vanilla
1/8 tsp allspice
pinch of salt
1/2 cup pecans, chopped


Preheat oven to 350.

Base - Combine butter and sugar in mixing bowl and beat at medium speed until well mixed. Reduce speed to low and add flour. Press dough into ungreased 8 inch square pan. Prick with a fork and bake for 18-20 minutes until lightly browned.

Filling - Lightly beat egg in mixing bowl and add sugar, corn syrup, butter, vanilla, allspice and salt. Stir after the addition of each ingredient.

Chop cranberries and spread evenly onto the baked shortbread. Pour egg mixture over the cranberries and sprinkle with chopped pecans.

Bake for 20-25 minutes or until the filling looks set and is brown on top. Cool completely before cutting.

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