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Nutella Pecan Pie Bars

November 8, 2014

pecan-pie-barsnutella-pecan-pie-barsnutella-pecan-pie-barsnutella-pecan-pie-bars

If the Amaretto Pumpkin Pie Bars didn’t tip you off, this should tell you that I’ve got a bit of a thing for American seasonal desserts at the moment. This recipe is one of the first desserts I ever cooked from scratch, 3 years ago in my student kitchen which, inexplicably, was bigger than my current one is! For some insane reason I haven’t actually made it since then so I reckoned it was high time I shared it with you.

Once again, I’ve gone for bars rather than an actual pie and with that comes a few challenges. So, I’ll share with you the mistake that I am most certainly far too intelligent to have made… Ahem.

Let’s start by stating the obvious: liquid fillings are runny. And therefore if you try to pour them into a loose based tin they will drip everywhere and you will end up with syrup all over your floor, oven, trousers… Definitely didn’t happen to me. And I definitely did not throw a hissy fit. Nope.

Secondly, even though we’re making bars, you can’t just put pastry in the bottom of your tin, or the filling will run underneath (and if you’re using a loose based tin the above will happen…). So, shape the pastry into a pie crust (albeit a square one) to hold the filling.

And if you follow the sensible suggestions above (which I’m sure you would have done anyway!) you’ll end up with beautiful nutella pecan pie bars and zero mess*.

*I make no guarantees

Nutella Pecan Pie Bars

Yield: 12 bars

Nutella Pecan Pie Bars

Ingredients

  • 250g shortcrust pastry
  • 200g nutella
  • 85g butter
  • 175ml golden syrup
  • 150g dark brown sugar
  • 1 tsp vanilla extract
  • 3 medium eggs
  • 200g pecans

Instructions

  1. Preheat oven to 180c. Roll out pastry and line a greased 9" square tin with it, making sure to cover the sides with pastry. Blind bake for 10 minutes then leave to cool. Spread the nutella over the pastry base.
  2. In a saucepan, add the butter, syrup, sugar and vanilla extract until melted and allow to cool.
  3. Beat the eggs and add to the syrup mixture, stirring continuously. Add the pecans and pour into the cake tin. Bake for 45 minutes.
3.1
https://www.adashofginger.co.uk/2014/11/nutella-pecan-pie-bars.html

 

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More recipes you might like:

Crunchy Peanut Butter Bars: A super easy, 5 ingredient, no bake recipe for creamy & crunchy chocolate peanut butter bars. SO yum!Crunchy Peanut Butter Bars amaretto pumpkin pie barsAmaretto Pumpkin Pie Bars nutella frosted coffee cakeNutella Frosted Coffee Cake Pecan Pinwheels with Cinnamon Glaze

8 Comments
Tagged With: vegetarian

Comments

  1. Alice says

    November 8, 2014 at 9:51 pm

    These look amazing!!
    alicekatex ♥

    Reply
    • Kirsty says

      November 9, 2014 at 4:12 am

      Thanks Alice x

      Reply
  2. Karly says

    November 10, 2014 at 7:19 pm

    Nutella + Pecans + Pie = THE BEST THING EVER. Love these!

    Reply
    • Kirsty says

      November 10, 2014 at 7:58 pm

      YES, that is an equation I like!

      Reply
  3. Heather says

    November 11, 2014 at 9:08 pm

    These look incredible and maybe even simple enough for me to be able to master…going to try them out for my bake sale 🙂

    Heather x
    http://heatherrrrm.blogspot.co.uk/

    Reply
    • Kirsty says

      November 11, 2014 at 9:42 pm

      Glad you like them 🙂 hope they go down well at your bake sale!

      Reply
  4. Sophie says

    February 5, 2015 at 9:59 am

    Oh my gosh these sounds amazing! I think I’ll definitely be trying these out soon.

    Also so glad I found your blog, I love it!

    Sophie x

    Reply
    • Kirsty says

      February 5, 2015 at 10:05 am

      Aww thanks Sophie, that’s so lovely to hear! Hope you enjoy if you do try them 🙂

      Reply

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Hello! I'm Kirsty, a food-obsessed 20-something in Edinburgh. You can read more about me here!

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