Cashew-Pecan Pie Bars Recipe
Cashew-Pecan Pie Bars Recipe photo by Taste of Home

Cashew-Pecan Pie Bars Recipe

Publisher Photo
A buttery shortbread crust is covered with a rich maple flavored topping that is just loaded with pecans and cashews. A little piece is all you'll need.—Karen Haen, Sturgeon Bay, Wisconsin
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES: 24 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup cold butter, cubed
  • TOPPING:
  • 1 cup packed brown sugar
  • 1 cup maple syrup
  • 3/4 cup butter, cubed
  • 1-1/2 cups coarsely chopped cashews
  • 1-1/2 cups coarsely chopped pecans
  • 3 tablespoons heavy whipping cream

Nutritional Facts

1 bar equals 340 calories, 23 g fat (10 g saturated fat), 38 mg cholesterol, 212 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Line a 13-in. x 9-in. baking pan with foil; grease the foil and set aside.
  2. In a large bowl, combine the flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
  3. Meanwhile, in a large saucepan, combine the brown sugar, syrup and butter. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in the cashews, pecans and cream.
  4. Pour over crust. Bake 25-30 minutes longer or until filling is set. Cool on a wire rack. Using foil, lift bars out of pan. Discard foil; cut into bars. Yield: 2 dozen.
Originally published as Cashew-Pecan Pie Bars in Taste of Home Christmas Annual Annual 2012, p133

Nutritional Facts

1 bar equals 340 calories, 23 g fat (10 g saturated fat), 38 mg cholesterol, 212 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cashew-Pecan Pie Bars

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 29, 2013

Fabulous taste - this is my new favorite "pecan pie" bar recipe. I will definitely be making/sharing this again and again! (I like them best when they are cold.)

MY REVIEW
444
Reviewed Dec. 22, 2013

I made these bars and they turned out hard as a rock. I couldn't even cut into them. Can anyone tell me what I did wrong?.. I'd like to make them again. duforever4@hotmail.com

MY REVIEW
Reviewed Nov. 30, 2013

Delicious

MY REVIEW
Reviewed Nov. 16, 2013

These are soooooo good. The only thing I did differently was to cut the pan into 32 bars rather than 24. I served these at a card party and they were a hit!!!

MY REVIEW
Reviewed Nov. 11, 2013

I did make this and it is awesome! Very easy to do if you follow the directions, I used a grater to grate the butter rather than cube it because it makes cutting it into the flour much easier. Lining the pan with foil was genius and it made cooling and cutting it a breeze. Definitely will make this again.

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