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.

Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

Cool completely before cutting into squares. Pastry Shell: Preheat oven to 400 degrees F. In a medium bowl, cream together the butter and sugar. Mix in the pastry flour and salt. Add the …

Add the pecans and stir to coat. Pour the pecan mixture over the hot crust and return the baking dish to the oven. Bake until top is browned and set, about 25 to 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.

It combines pecan pie with chocolate chips and a splash of Bourbon (because it was invented in Kentucky and if it will sit still we will throw Bourbon in it in this state).

Return to the oven and bake until the top is set and no longer jiggly, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan. Remove and cut into diamonds or squares.

BAKE 10 to 15 minutes. COMBINE pecans, sweetened condensed milk, eggs and lemon juice in small bowl; pour over partially baked crust. BAKE 25 minutes or until filling is set. Cool. Cut …

This recipe is an easy way to stack the flavors and win a baking competition. Brownies topped with pecan pie vibes: perfection. Feel free to make blondies or add nuts to the brownies.

Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.