KitchenAid KPFP850OB Instruction Manual - Page 94

Pecan Shortbread Bars

Get KitchenAid KPFP850OB - Pro Line Series Food Processor PDF manuals and user guides
UPC - 883049064406
View all KitchenAid KPFP850OB manuals
Add to My Manuals
Save this manual to your list of manuals

Page 94 highlights

PECAN SHORTBREAD BARS CRUST 2 cups all-purpose flour 2⁄3 cup powdered sugar 1⁄8 teaspoon salt 1 strip orange peel, orange portion only 1 cup butter or margarine, cut into 1-inch pieces FILLING 2⁄3 cup butter or margarine 1⁄3 cup packed brown sugar 1⁄4 cup maple syrup 1⁄8 teaspoon salt 1 teaspoon vanilla 1 cup pecan pieces Position multipurpose blade in work bowl. Add flour, powdered sugar, 1⁄8 teaspoon salt, and orange peel. Process until peel is finely chopped, 10 to 15 seconds. Add 1 cup butter. Process until soft dough forms, 40 to 45 seconds. Press in bottom and 1⁄2 inch up sides of ungreased 13 x 9 x 2-inch baking pan. Bake at 350° F for 20 to 25 minutes, or until set and light golden. Cool completely. Meanwhile, in medium saucepan over medium heat, combine 2⁄3 cup butter, brown sugar, maple syrup, and 1⁄8 teaspoon salt. Cook, stirring constantly, until mixture boils. Boil 1 minute without stirring. Remove from heat. Add vanilla and pecans. Stir until blended. Pour into prepared crust and spread evenly. Let cool completely. Yield: 32 bars (1 bar per serving). Per Serving: About 160 cal, 1 g pro, 13 g carb, 12 g total fat, 6 g sat fat, 25 mg chol, 20 mg sod. 92

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
92
CRUST
2 cups all-purpose flour
2
/
3
cup powdered sugar
1
/
8
teaspoon salt
1
strip orange peel, orange
portion only
1
cup butter or margarine, cut
into 1-inch pieces
FILLING
2
/
3
cup butter or margarine
1
/
3
cup packed brown sugar
1
/
4
cup maple syrup
1
/
8
teaspoon salt
1 teaspoon vanilla
1 cup pecan pieces
Position multipurpose blade in work bowl. Add flour, powdered sugar,
1
±
8
teaspoon salt,
and orange peel. Process until peel is finely chopped, 10 to 15 seconds. Add 1 cup butter.
Process until soft dough forms, 40 to 45 seconds. Press in bottom and
1
±
2
inch up sides of
ungreased 13x9x2-inch baking pan. Bake at 350°F for 20 to 25 minutes, or until set and
light golden. Cool completely.
Meanwhile, in medium saucepan over medium heat, combine
2
±
3
cup butter, brown sugar,
maple syrup, and
1
±
8
teaspoon salt. Cook, stirring constantly, until mixture boils. Boil 1 minute
without stirring. Remove from heat. Add vanilla and pecans. Stir until blended. Pour into
prepared crust and spread evenly. Let cool completely.
Yield:
32 bars (1 bar per serving).
Per Serving:
About 160 cal, 1 g pro, 13 g carb, 12 g total fat, 6 g sat fat, 25 mg chol,
20 mg sod.
PECAN SHORTBREAD BARS