I love fall! Football, food, and time with family through the holidays makes it one of the best times of the year. This is a great fall recipe that will get you ready for Thanksgiving! Thanks to Amy for the recipe!
Pecan Pie Bars
Crust
1/2 pkg pecan sandies cookies, finely crushed (about 2 cups)
6 tbsp melted butter, cooled
1/4 c sugar
Filling
3 eggs
1/2 c white sugar
1/2 c brown sugar
1 c light corn syrup
5 tbsp melted butter
1 tsp vanilla
2 c chopped pecans
Mix crust ingredients and pat firmly into a lined and greased 9x13 baking pan. Bake crust at 350 degrees for 10-15 minutes until light brown in color. Mix filling ingredients, except nutes in a large bowl. Stir in nuts. Pour over hot crust and bake 30-40 minutes until set. Let cool completely before cutting. Store in refrigerator.
My aunt Gail made these muffins from the Pioneer Woman website for a shower a couple of weeks ago. I just had to find the recipe and try them myself...they are so moist and delicious! Even if you aren't a big fan of pecans, you need to try these muffins!
Pecan Pie Muffins
1/2 c flour
1 c light brown sugar
1 c pecans, finely chopped
2/3 c butter, softened
2 eggs, beaten
Mix all dry ingredients together. In a separate bowl, beat butter and eggs until smooth. Add to dry ingredients, stir until combined. Drop by spoonfuls into greased muffin tins until cup is about 3/4 full. Bake at 350 degrees for 20-25 minutes. Makes about 12 regular sized muffins or 24 mini muffins.
