Pecan Pie Bars

Pecan Pie Bars

I haven’t posted any sweets this month so I figured it was about time.  After all, I am all about moderation.  These Pecan Pie Bars taste just like pecan pie, but way better in my opinion because of the nice thick shortbread crust.  The ratio of about 50% shortbread and 50% pecan filling is perfect in my opinion.  We all LOVED these.

I know sometimes we think of pecan pie as a fall dessert, but I think these would be a great Valentine’s dessert with a little chocolate drizzled on top.  But honestly they are perfect as is, too!

I have heard feedback when people make pecan bars that they stick or the filling hardened too much, but I didn’t have one issue with these.  I would just suggest either using parchment paper or doing a good job making sure your pan gets greased all over and definitely in the areas where the filling  is.   You also don’t want to over bake these as that could cause some sticking issues.   Honestly, I just used some baking spray and had absolutely no issues at all.


Source:  Taste of Home

Pecan Pie Bars
  • ½ cup butter, softened
  • 3 tablespoons confectioners' sugar
  • 1 cup all-purpose flour
  • 3 eggs
  • ¾ cup packed brown sugar
  • ¾ cup corn syrup
  • Dash salt
  • ¾ cup chopped pecans
  1. In a small bowl, cream butter and confectioners' sugar. Gradually add
  2. flour, mixing until blended.
  3. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden.
  4. In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars.


Soft Pumpkin Spice Honey Cookies

Soft Pumpkin Spice Honey Cookies


These cookies!!  I’m trying to decide how to describe them.  Fall, spicy, soft, chewy, melt in your mouth.  They are really, really good.  I was a little skeptical about the kiddos liking them because of all the spices (they can be weird like that sometimes), but they loved them, too!  Ella actually helped to make them and we shared with some of the neighbor friends to a big thumbs up.

If you want to read a great blog with lots of irresistible recipes and photos you will have to check out Averie Cooks.  My only issue with her blog is that I want to make EVERYTHING!!  As a food blogger that is a problem because usually if I bake something then I will want to blog about it.   I mean, I can’t have my whole blog about recipes from another site…I can’t, right?  So I will just tell you to go and check it out.  I also made these little muffins and they were awesome, too!

Enjoy these cookies.  They would be a good option for a Christmas cookie tray, too.

Source: Averie Cooks

Soft Pumpkin Spice Honey Cookies
  • ½ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • ¼ cup honey
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 2 cups flour (I used ½ cup KAF Whole Wheat White Flour which might make mine a little less puffy than hers)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • Pinch of salt
  1. In your stand mixer cream the butter, eggs and sugar for about 5 minutes scraping down the sides as needed. The mixture will be light and fluffy.
  2. Add the honey, pumpkin pie spice and vanilla and mix another 2 minutes.
  3. Add the flour, cornstarch, baking soda and pinch of salt. Mix until just combined and everything is incorporated.
  4. With your cookie scoop form heaping mounds of dough on a platter and push down slightly on the dough to flatten. Refrigerate the dough for 3 hours minimum or overnight.
  5. When you are ready to bake, preheat your oven to 350 and place dough on your prepared baking sheets. Bake cookies for 8-9 minutes, but no longer than 9. Your cookies might look a bit undercooked, but that is fine as they will set as they cool. Allow to cool on the cookie sheet for about 5 minutes and then transfer to a baking rack until completely cool.
  6. Enjoy!