Yum Peaceful Cooking: December 2016

Tuesday, December 6, 2016

Krusteaz Shortbread Pecan Pie Bars and Giveaway

I'm going to try and make this short and sweet....although I've never been able to accomplish that in the past.

But I'll try.

This is another Krusteaz Giveaway....with some really cool things

8 boxes of cookie mix!! (2 - Shortbread, 2 - Butter Vanilla Sugar, 2 - Snickerdoodle and 2 - Triple Chocolate Chunk), Then....there is a tote bag, an E-Z Deco Icing Pen, Edible Markers (SO COOL!!!) and a set of Christmas cookie cutters.

This set-up is perfect! Especially for kids. But since my kids are adults now, I had to borrow one, just to prove how much fun kids will have with this stuff. I let him do it all...start to finish (I did help with rolling out the cookie dough a little) and he was busy all day. Loving it. From mixing to icing to drawing with the pens.

And he did a great job!

Of course an adult would have loads of fun too. And I did, Only I made other things.

Like these Thumbprint cookies, using the Shortbread mix. The recipe is on the back of the box.

And of course I made the Triple Chocolate Chip Cookies but those didn't last long enough to photograph.

What I personally had the most fun doing, was making Shortbread Pecan Pic Bars.

Easy and delicious.

I started off by following the recipe for Krusteaz Shorbread. Instead of rolling it out and cutting it into rectangles, I placed the dough in a 13 x 9 casserole dish that was lined with parchment paper. I pressed it along the bottom, as evenly as possible, and up the sides a bit. This went into a 375' oven and baked for about 15 - 20 minutes, or until golden brown. 

What I didn't do...was prick the bottom with a fork. I didn't want holes that would allow the pecan mixture to escape through. Instead, once it was out of the oven, I let it cool some and then pressed the dough down. I does puff up....so in order to have a smooth surface for the pecan mixture...you will want to press it down with your hands.

But...make sure it's cool enough to the touch so you don't burn yourself.

Then I let it cool completely.

While the dough crust cooled, I prepared the filling:

Pecan Filling:

1/2 cup butter
1/2 cup brown sugar
2 TB honey
2 TB granulated sugar
2 TB heavy cream
1/4 tsp salt
2 cups pecan halves
1/2 tsp vanilla

In a medium sauce pan over high heat, combine the butter, brown sugar, honey, granulated sugar, cream and salt. Bring to a boil, stirring constantly.

Boil for about 1 minute, or until the mixture coats the back of your spoon.

Remove from heat and stir in the pecans and vanilla. 

Pour into your crust.

Reduce the oven heat down to 325' and bake for about 40-45 minutes, or until the mixture is bubbly. If you want a crispier crust, you can bake it a bit longer. 

Allow to cool completely before cutting.

And *POOF* you have yummy little sweets to share with everyone. Along with all the other cookies you've baked.

Ok...now for the important stuff....

How do you get a chance at winning all these goodies? Look below and do what it says. The more entries, the better your chance! 

a Rafflecopter giveaway

This giveaway is open to continental US residents only. This giveaway will run from Wednesday, December 7, 2016 through Saturday, December 10, 2016 (11:59 pm PT). A winner will be notified within 48 hours of the close of the contest and given 48 hours to respond before a new winner is chosen. 

I was not compensated for this post, however Krusteaz supplied me with samples. They are also supplying the products for the giveaway.  
All opinions are my own.