Best Ina Gartens Pecan Bars Recipes

PECAN SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

INA GARTEN'S PECAN BARS

Steps:

• Preheat the oven to 350 degrees F.
• Crust:.
• Cream butter and sugar in large mixing bowl, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well.
• Sift together the flour, baking powder, and salt.
• Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
• Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• Topping:.
• Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes.
• Remove from the heat. Stir in the heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan.
• Bake for 25 to 30 minutes, until the filling is set.
• Remove from the oven and allow to cool.
• Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

PECAN SQUARES ALA THE BAREFOOT CONTESSA - INA GARTEN

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
• Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
• Bake for 15 minutes, until the crust is set but not browned.
• Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
• Cook over low heat until the butter is melted, using a wooden spoon to stir.
• Raise the heat and boil for 3 minutes.
• Remove from the heat. Stir in the heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan.
• Bake for 25 to 30 minutes, until the filling is set.
• Remove from the oven and allow to cool.
• Wrap in plastic wrap and refrigerate until cold.
• Cut into bars.
• Dip one end in chocolate, if desired.
• Flatten cupcake papers and top each with a bar.