Tuesday, May 10, 2011

Please eat some sweets for me while I watch Hubby eat Hican Pie Bars

Hican Pie Bars--substitute pecans if you want. Click on pic for clearer image.
Still working hard to reduce packaging waste by cooking/baking mostly from scratch. Since I've started trying to follow the 4-Hour Body suggestion to eat "slow carbs" (protein, legumes, veggies) except on the Saturday cheat day, it's been tougher deciding what to bake. After all, Hubby still wants his sweets. As he's most days out in the garden, yard or garage often tending to projects that I came up with in the first place, I can hardly deny him his just desserts!
   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 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, 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!
Hican Pie Bars
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.


Lace up and Walk said...

I've never eaten (or heard of)hicans before...learn something new everyday! Looks pretty tasty. I went to a meeting at church tonight and I ate a piece of lemon pound cake. It was pretty good:-)

Maris (In Good Taste) said...

This looks great. My brother is a big pecan pie lover so I will make these for him

Pennyblossoms said...

Hi Dmarie! Thanks for popping by the other day and leaving a message about my baby fig. It's still growing...but very, very slowly!
I love pecan pie but have never heard of hicans, probably don't get them over here, maybe? But that recipe sure sounds tasty, one to try out I think!
Z xx

melissa said...

These look delicious! I had never heard of hicans before, and I'm certain they're not available here, but I may have to "veganize" this recipe with pecans! Thanks for sharing it!

Practical Parsimony said...

I had to look it up--hican is a cross between a hickory and a pecan tree. Hmm, I have lived here in the South all my life and have never heard of this tree. Dmarie, where do you get these?

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