Pear Custard Bars Recipe

5 23 27
Pear Custard Bars Recipe
Pear Custard Bars Recipe photo by Taste of Home
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Pear Custard Bars Recipe

Read Reviews
5 23 27
Publisher Photo
When I take this crowd-pleasing treat to a potluck, I come home with an empty pan every time. Cooking and baking come naturally for me - as a farm girl, I helped my mother feed my 10 siblings. -Jeannette Nord, San Juan Capistrano, California
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 50 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon vanilla extract
  • 2/3 cup chopped macadamia nuts
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 can (15-1/4 ounces) pear halves, drained
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground cinnamon

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts.
Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°.
Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix sugar and cinnamon; sprinkle over pears.
Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting. Yield: 16 bars.
Originally published as Pear Custard Bars in Taste of Home August/September 2000, p25

Nutritional Facts

1 bar: 225 calories, 15g fat (7g saturated fat), 41mg cholesterol, 114mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon vanilla extract
  • 2/3 cup chopped macadamia nuts
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 can (15-1/4 ounces) pear halves, drained
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts.
  2. Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°.
  3. Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix sugar and cinnamon; sprinkle over pears.
  4. Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting. Yield: 16 bars.
Originally published as Pear Custard Bars in Taste of Home August/September 2000, p25

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Reviews forPear Custard Bars

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MY REVIEW
bfmulligan User ID: 8315516 273096
Reviewed Sep. 16, 2017

"I made this for my co-worker's birthday. My whole office loved the bars! My 12 year old son was lucky to get one to taste and he said they were awesome! Definitely worth keeping this recipe."

MY REVIEW
2124arizona User ID: 845443 268176
Reviewed Jun. 21, 2017

"These bars are incredible!! These are worthy of being named a grand prize winner!!"

MY REVIEW
delowenstein User ID: 3766053 244465
Reviewed Feb. 25, 2016

"This recipe I tried for the first time and I just made adjustments by using pecans in place of the macadamia nuts, 1 can (15-oz.) LITE canned pear halves in extra light syrup, drained and sprinkled 1 Tbsp. cinnamon-sugar mixture over the pears. I did grease/flour my baking pan. These bars came out very well! They looked beautiful in pan after baking! I'm saving them for my retirement

community social hour next week! delowenstein"

MY REVIEW
simply delicious User ID: 1542360 40669
Reviewed May. 3, 2014

"This dessert was absolutely tops. Since I made it, I have had requests for the recipe. It is well recommended! Nice with vanilla ice cream."

MY REVIEW
pmcollector User ID: 5329394 27389
Reviewed Jan. 8, 2014

"These are awesome! I actually made these quite some time ago, but am going for a weekend getaway with my card group friends, and am going to make these again."

MY REVIEW
bernerlover User ID: 2342652 31254
Reviewed Jun. 27, 2013

"really tasty. hubby loved it. only change I made was I used 11x7 pan (both my 8in squares were in use) so I made 1-1/2 times the filling so it wouldn't be so thin and it turned out excellent. i'm gonna try it next time with peaches for something different (though the pears were great)"

MY REVIEW
Denco24 User ID: 6689112 203711
Reviewed Feb. 28, 2013

"Yummy! They are a light dessert and very tasty. Will definitely be making these again."

MY REVIEW
faye_100 User ID: 800026 203710
Reviewed Aug. 31, 2011

"love this recipe I use over ripe pears in the fall an add some sugar to them in a bowl instead of canned, everyone loves them"

MY REVIEW
soju User ID: 3151351 86914
Reviewed Dec. 23, 2010

"I have made this recipes for years and it is wonderful. However, it causes people to do these crazy things such as: take two pieces right away with no regard if someone does not get any .Happens all the time."

MY REVIEW
terri0307 User ID: 4308287 203709
Reviewed Dec. 8, 2010

"As you can see, I already posted a comment on this recipe but just had to add this..since my family loved it so well I decided to make this into a pie for a pie contest I entered at church....and it won first place!! All I did different was not use all of the crust in the pie plate, it would have been to thick, and I doubled the recipe for the filling...it makes a beautiful pie!"

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