Join Login Search
For Electric Cooperative Members
For Electric Cooperative Members

Courtney Bauerlein
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
4 eggs
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.