!2 Weeks of Christmas Cookies-NOT Pecan Pie Bars

Here we are starting the second half of the 12 Weeks of Christmas Cookies and Sweets. Time has really flown.  I am getting so many good recipes from the other bloggers who are participating.  Be sure you check them out and visit our hostess at Meal Planning Magic, too

Last week over at Southern Plate, Christy posted a recipe for Faux Pecan Pie that used pretzels instead of pecans.  Her wonderful idea intrigued me, and I couldn’t stop thinking about trying to use pretzels instead of pecans in a pecan pie bar cookie.  I knew that I had to try it.

Because of the drought, pecans are projected to reach as much as $12 a pound.  I don’t know about you, but that price is more than I am willing to pay.  Now I am not necessarily a fan of pretzels as far as just eating them is concerned, but here they may just save the day.  This substitution may also benefit those who have nut allergies.  One note:  the only pretzels I could find where I shopped were processed in a facility that processed peanut so be sure to check the label on the pretzels for that possibility.

Now I have to say that I did not think that the bars had a true pecan flavor, but they were good in their own right.  There are places that sell butter pecan flavoring that could be used, but that would probably negate any benefit to those with nut allergies.  I may add a little maple flavor next time I make these.  Although Christy crushed hers, I broke the pretzel sticks into 1/4 to 1/2-inch pieces.  This took about the same amount of time as it would have to chop the same measurement of pecans.  I tossed the pretzels with 1 T. melted butter and toasted them in a 350 degree oven for about 5 minutes.  I am not sure that this is necessary, however.

The recipe that I used came from a little Karo cookbook, another one of those grocery store ones.  There are actually 5 toppings that go on the base recipe from this cookbook so I am going to go ahead and post them all.   Another note:  Karo has nothing to do with high fructose corn syrup and does not contain it.  Grease the measuring cup to make removing the Karo easier.

Bar Cookie Crust
2 c. flour
1/3 c. sugar
1/4 t. salt
1/2 c. butter or margarine, cut up

Place flour, sugar, salt in a mixing bowl.  Cut in butter until the mixture resembles coarse crumbs.  Press crumbs firmly into bottom and 1/4 inch up the sides of a greased 9x13-inch baking pan.  Bake at 350 degrees 15 minutes or until golden brown.  Top with desired topping and complete as recipe directs.

NOT Pecan Pie Bars
1 Bar Cookie Crust
2 eggs
3/4 c. Karo, Light or Dark (I used Dark)
3/4 c. sugar
2 T. butter or margarine, melted
2 t. vanilla
1 1/3 c. broken pretzels sticks

Prepare and bake Bar Cookie Crust.  While crust is baking, beat eggs, Karo, sugar, butter or margarine, and vanilla together in a large bowl.  Stir in pretzels.  Pour over hot crust, spreading evenly.  Bake at 350 degrees 20 minutes or until filling is firm around edges and slightly firm in center.  Cool completely on wire rack.  Cut into 2x1 1/2-inch bars.  Makes about 32 bars.

To make real Pecan Pie Bars use 1 1/4 coarsely chopped pecans in place of the pretzels.
Chocolate Pecan Pie Bars:  Follow above recipe and add 3 oz. semisweet chocolate, melted to egg mixture.  Compete as above recipe directs.

Almond Toffee Triangles
1 Bar Cookie Crust
1/3 c. Karo, Light or Dark
1/3 c. brown sugar, packed
3 T. butter or margarine,
1/4 c. heavy or whipping cream
1 1/2 c. sliced almonds
1 t. vanilla

Prepare and bake Cookie Crust.  While crust is baking combine Karo, brown sugar, butter or margarine, and cream in a medium saucepan.  Bring to a boil over medium heat; remove from heat.  Stir in almonds and vanilla.  Pour over hot crust spreading evenly.  Bake at 350 degrees 12 minutes or until set and golden.  Cool completely on wire rack.  Cut into 2-inch squares; cut diagonally in half for triangles.  Makes 48 servings.

Chocolate Chip Walnuts Bars
1 Bar Cookie Crust
2 eggs
1/2 c. Karo, Light or Dark
1/2 c. sugar
2 T. butter or margarine, melted
1 c. (6 oz.) semisweet chocolate chips
3/4 c. chopped, toasted walnuts

Prepare and bake Cookie Crust.  While crust is baking, beat eggs, Karo, sugar, and butter or margarine until well blended.  Stir in chocolate chips and walnuts.  Pour over hot crust, spreading evenly.  Bake at 350 degrees 15 to 18 minutes or until set.  Cool completely in pan on wire rack.  Cut into 2x1 1/2-inch bars.  Makes about 32 bars
.
Cranberry Walnut Bars
1 Bar Cookie Crust
2 eggs
1/2 c. Karo, Light or Dark
1/2 c. sugar
2 T. butter or margarine, melted
1 c. chopped fresh or frozen cranberries or dried
3/4 c. chopped, toasted walnuts

Prepare and bake Cookie Crust.  While crust is baking beat eggs, Karo, sugar and butter or margarine until well blended.  Stir in cranberries and walnuts.  Pour over crust, spreading evenly.  Bake at 350 degrees 15 to 18 minutes or until set.  Cool completely in pan on wire rack.  Cut into 2 x 1 1/2-inch bars.  Makes about 32 bars.