|Hican Pie Bars--substitute pecans if you want. Click on pic for clearer image.|
The trouble now is to find sweets that won't tempt me Sunday through Friday, while I wait for my cheat day. That's where these Hican Pie Bars come in. Hicans are a bit stronger tasting than pecans, and I'm not crazy for them...so I'm not craving these bars like I would be my fav: Lemon Pie Bars.
My Hican Pie Bars are a riff on the Pecan Pie Bars found on MyRecipes.com, which I had made before. Added the butter flavoring because I like a more pronounced butter flavor in a pecan pie. When I'm short on time, I make these bars rather than a pecan pie, 'cause there's no mess from rolling out pie crust dough to clean up afterwards.
Anyway, hope you're having an absolutely fabulous day. Eat something sweet for me, and I'll catch up on Cheat Day!
|Determined to wait for "cheat day," the "bite" in the pic went back into the pan!|
At left: bars ready for the freezer; butter wrappers work perfectly to keep extra air out.
I remembered to buy more rechargeable batteries today. Love those little money savers!
2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter or margarine, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter, melted
4 large eggs
2 1/2 cups finely chopped hicans (or substitute pecans)
1 teaspoon vanilla extract
1/8 to 1/4 to 1/2 teaspoon butter flavoring, as desired (optional)
Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. (Or use a food processor.) Press mixture evenly then firmly into a greased 13" x 9" pan. Bake at 350° for 17 to 20 minutes or until lightly browned.
For filling, combine brown sugar, corn syrup, eggs, flavoring(s) and pecan in a large bowl. Stir to combine then slowly pour in 1/2 cup melted butter while mixing. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.