Guadalupe Valley Electric Cooperative
Bauerlein’s family comes from Texas pecan country. “My dad is from Seguin, and they love pecans over there, so I grew up eating pecans. I really like sweet and salty flavors, so I added bacon to this recipe to add that saltiness I like.”
1 1/2 cups flour
1 1/2 cups powdered sugar
1 cup softened butter, divided
3 1/2 cups chopped Texas pecans, divided, or 1 1/2 cups chopped pecans and 2 cups pecan halves
1 1/4 cups light corn syrup
1 cup light brown sugar
1 teaspoon vanilla
1 teaspoon coarse salt
1/2 cup cooked bacon, chopped
- Preheat oven to 325 degrees. Whisk together flour and powdered sugar. Cut in 3/4 cup butter and mix until it forms a dough. Mix in 1 1/2 cups chopped pecans. Press the dough into a greased 13-by-9-inch baking dish and bake for 20 minutes.
- After crust is done and removed from oven, raise oven temperature to 350 degrees.
- Meanwhile, in a saucepan, combine corn syrup, brown sugar and remaining 1/4 cup butter. Cook, stirring constantly, until mixture comes to a boil. Remove mixture from heat and allow it to cool for a few minutes.
- Using an electric mixer, beat the eggs. Gradually add the syrup mixture. Stir in vanilla and salt. Fold in the remaining pecans and bacon.
- Pour filling over the crust and bake for 30 minutes or until the center is set. Let the bars cool for at least an hour before cutting.
Servings: 20. Serving size: 1 bar. Per serving: 429 calories, 5.2 g protein, 25.2 g fat, 46 g carbohydrates, 2 g dietary fiber, 225 mg sodium, 26 g sugars, 71 mg cholesterol
Be sure to check out all the 2013 winners in the Also in This Issue box at right.