Pecan Pie Bars AND Rice Krispie Treat Brownies
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 3rd 2017 edition. By: Blaise Doubman
Dessert Bars are perfect for Holidays
Blaise Doubman
Lately I have been testing and developing recipes using the “bar” method, whereas you create some type of dough, and or filling, and bake in a large 9×13-inch pan and cut into bars once baked and cooled. You can take just about any type of cookie dough recipe and transform the cookies into “bars” by using this method, and when pressed for time, it is so much easier to spread into one pan instead of dolloping up each cookie. Same goes for cakes! People ask me all the time if you can take a recipe for a cake, calling for two 8 or 9-inch pans, and bake it instead in a 9x-13-inch pan. Yes, you can! This method of baking got me thinking about different types of pies that could be made into “bars”, as well as brownies that could be “bars, yet brownies”. Yes, this is how my mind works most of the time. Ha! The results were fantastic!
I started with the pecan pie bars. Pecan pie is my favorite pie on earth and my favorite recipe is that of a traditional, old-fashioned pecan pie that I shared with everyone several columns ago, right here! I do have a recipe in my cookbook for a “Chocolate Chip Pecan Pie” which is tasty and delightful too, but for my bar recipe I wanted to stick with traditional. I made a crust recipe, placed it into the bottom of a 9×13-inch baking pan, baked the crust, made the filling, baked the filling, allowed it to sit awhile and chill and the results were fantastic! Better than a traditional pecan pie because transformed into “bars”, the pie suddenly becomes a portable food. Portable pecan pie, how bad could that be? When developing the Rice Krispie Treat Brownies I wanted to combine the two, brownies and the cereal treats, but could not think of a way of holding them together. Then I thought about marshmallow cream and it worked! The combination of and texture of the brownie with the crunch of the cereal treats and the marshmallow sandwiched inside really makes for something fun and different. I would recommend trying both of these desserts to serve to your family and friends at your Holiday table!
Pecan Bars and Rice Krispie Treat Brownies
Each of these dessert bars are the perfect make ahead dessert! Whip up a batch of both, cover with aluminum foil and refrigerate for up to three days. You will find that after both of these dessert bars chill they are not only easier to cut and serve, but the flavors really have a chance to come together. The Rice Krispie topping on the brownies can also be made with Cheerio cereal or Frosted Flake cereal. Each makes one 9×13-inch pan and serves about 20-25 people depending on the size of pieces cut for each. These are deliciously rich desserts!
For the Pecan Bars…
2 sticks (8 oz) unsalted butter, soft
½ cup white granulated sugar
Pinch of salt
2 cups white all-purpose flour
4 large eggs, beaten
1 ½ cups white corn syrup
1 ½ cups light brown sugar, lightly packed
2 teaspoons pure vanilla extract
2 cups chopped pecan pieces
Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray containing flour. In a large bowl beat together the soft unsalted butter with the white granulated sugar and salt. Slowly stir in the white all-purpose flour and mix until it becomes a soft dough. Press the dough into the prepared pan with clean wet hands. Bake in preheated oven for 20 minutes. Remove and allow to cool slightly.
To make the filling, combine the beaten eggs, white corn syrup, light brown sugar, pure vanilla extract and pecan pieces in a large bowl. Whisk this together until small bubbles appear in the mixture. Pour the filling over the warm crust and place bake into the 350 degree F oven for 35 minutes. You will know when it is done because the filling will be firm and not jiggly. Remove and allow to come to room temperature before refrigerating. Chill at least 4 hours before cutting and serving the bars. Serve alongside vanilla ice cream if desired.
For the Rice Krispie Treat Brownies…
2 sticks (8 oz) unsalted butter, soft
2 cups white granulated sugar
4 large eggs, beaten
2 teaspoons pure vanilla extract
6 tablespoons unsweetened cocoa powder
1 cup white all-purpose flour
Pinch of salt
1 jar (7.5 oz) Marshmallow Fluff
1 cup creamy peanut butter
2 cups (12 oz) semi-sweet chocolate chips
3 cups Rice Krispie cereal
Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray containing flour. In a large bowl combine the soft unsalted butter with the white granulated sugar until light in color and fluffy in texture. Beat in the large eggs and pure vanilla extract. Fold in the unsweetened cocoa powder, white all-purpose flour and the salt. Pour this mixture into the prepared pan and bake for 30 minutes, until the edges pull away from the pan. Once bake remove and allow to cool completely.
Once cooled, frost the top with the Marshmallow Fluff, spreading evenly along the top and sides. Place into the refrigerator while you finish making the topping.
To make the topping, combine the peanut butter and semi-sweet chocolate chips in a large microwavable bowl and microwave on high for 2 minutes. Stir until melted and glossy. If you need to microwave more, do so in 30 second intervals. Once melted and glossy, add in the Rice Krispie cereal and stir well to combine and coat all of the cereal. Remove the brownies from the refrigerator and top with the topping, spreading evenly.
Wrap with aluminum foil and refrigerate for at least 4 hours before cutting and serving.
Ask and Answer: Sheila Cole Dellinger would like to know what recipes or cookbook I would recommend for someone who has allergies against regular all-purpose flours. Shelia, I would recommend “Flavor Flours” By: Alice Medrich. You can find this cookbook available online and wherever books are sold. Alice is a genius in the kitchen is known for her extensive work on pastries and chocolates. Recently she has been winning awards and gaining followers for her newest venture into diverse types of flours, ranging from almond, coconut and rice flours.
