Hello there– I’m saying right up front that pecans are my favorite kind of nut– and I am pretty nuts about all nuts in general. (does that make sense?) So take a pan full of pecans and layer them over a little cheese cake and a graham cracker crust and you’ve go a delectable winner.
Made these bars for friends last week, and I’m reluctant to admit that I kept nibbling away at the leftovers and ate most of them right out from under Larry’s nose. They were THAT good. (sorry Larry). All that to say– I think you should try them. I loved, loved them!
CREAM CHEESE PECAN BARS
1 cup graham cracker crumbs (about 4)
1/4 cup sugar
4 tab. butter, melted
Cream cheese filling:
8 oz. cream cheese*
1/3 cup sugar
1/4 cup whole milk (0r half & half)
2 tsp. vanilla
2 tab. flour
1 cup chopped pecans (or a little handful more if you love nuts like I do!)
1/4 cup light corn syrup
2 tab. butter, melted
1/2 cup brown sugar
pinch of salt
Spread the moist crumbs over the bottom of a 7″x11″ pan (or a 9″ square) that has been sprayed with cooking spray to make a even thin layer. Then put it in a 350 degree oven for 10 minutes while you whip up the cream cheese layer.
With an electric mixer beat the cream cheese and sugar to a smooth paste. Then beat in the eggs, milk, vanilla and flour. Pour the mixture over the crust gently (so you don’t disturb the crust) when it comes out of the oven.
Pop it back into the oven for 25 minutes just until the cream cheese is set. Then take it out and let the cream cheese layer cool for 20 minutes.
Next stir together the pecans, corn syrup, 2 tab. melted butter. brown sugar, 1 egg and salt.
Carefully spoon the pecan mixture over the cream cheese layer and send it back to the oven for another 20 to 25 minutes until the pecan layer is firm.
Let it cool an hour or so and then put it in the fridge to set up so you can cut it into neat little squares. (they do taste better chilled right out of the fridge)
A little whipped cream would turn it from cookie bar to full fledged dessert!!