Iced Pecan Bars (ideal for Cuisinart)
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Makes: 12-16 bars (depending on size)
Crust:
1-1/2 c. all-purpose flour
1/3 c. powdered sugar
3/4 c. butter (firm, but not ice cold), cut into chunks
Filling:
4 large eggs
2 c. brown sugar, firmly packed
3/4 t. cinnamon (I used Vietnamese)
2 c. flaked coconut
1 T. vanilla
3 T. all-purpose flour
1/2-3/4 t. baking powder
1-1/2 c. pecans, finely chopped (if using Cuisinart,
coarsely chopped works best)
Icing:
3 c. powdered sugar
3 T. lemon juice concentrate
1/2 t. pure lemon extract
4 T. softened butter (room temperature works best)
12-16 Pecan halves (optional)
Preheat oven to 350 degrees Fahrenheit.
To make crust:
In large bowl of food processor, add flour and powdered sugar. Pulse 2-3
times to blend. Add chunks of firm, cold butter. Pulse just until butter
is cut into flour mixture, so it resembles crumbs.
Press crust mixture into bottom of lightly greased 9x13" pan (or use a nonstick
pan without greasing). Bake for 15-16 minutes.
To make filling:
While crust is baking, add eggs to large bowl of food processor and process
until frothy. Add brown sugar, cinnamon, coconut, and vanilla. Pulse until
lightly blended. In small mixing bowl combine flour and baking powder, then
toss pecans with flour mixture until lightly coated. Add to food processor bowl.
Process until all ingredients are combined and well-blended.
When crust has finished baking, remove from oven and spread filling mixture
evenly over crust.
Bake for 20-27 minutes. Remove from oven and let cool until pan is just
*slightly* warm on the bottom.
To make icing:
In large bowl of food processor add ingredients for icing and process until
thoroughly blended. You may adjust the amount of powdered sugar or lemon juice
until the consistency is to your liking. Spread icing over pecan bars, still
in the pan. Garnish with pecan halves, centered in middle of each piece that
will be cut later.
Cool thoroughly, then cut into bars.
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