RECIPE: BOURBON STREET PECAN BARS

 

SERVINGS / QUANTITY: 48

 

INGREDIENTS:   EGGS LIGHT BROWN SUGAR BUTTER CORN SYRUP (DARK PREFERRED) BOURBON PECAN PIECES YELLOW CAKE MIX OATMEAL, QUICK GROUND CINNAMON BUTTER, MELTED CHOCOLATE CHIPS, MELTED

MEASURE:   1 3/4 CUPS 1 1/4 LBS. 4 OZS. 2 1/4 CUPS 3 TBSP 2 LBS. 5 LBS. 2 LBS. 1 TBSP. 1 3/4 LBS. 1 CUP

 

 

DIRECTIONS:

1. COMBINE EGGS, SUGAR, 1ST LISTED BUTTER, CORN SYRUP AND BOURBON FOR FILLING. MIX WELL.

2. STIR IN PECANS. HOLD REFRIGERATED.

3. IN A MIXER BOWL, COMBINE CAKE MIX, OATS AND CINNAMON. DRY MIX, USING A PADDLE, FOR 2 MINUTES.

4. ADD 2ND LISTED BUTTER. MIX UNTIL WELL-COMBINED AND CRUMBLY. DO NOT OVER MIX. PRESS HALF OF CRUMB MIXTURE INTO GREASED 18" X 26" SHEET PAN. SPREAD FILLING OVER CRUMB MIXTURE. SPRINKLE REMAINING CRUMB MIXTURE OVER FILLING. PAT DOWN LIGHTLY.

5. BAKE IN A 325º CONVECTION OVEN (375º CONVENTIONAL) 25 TO 30 MINUTES OR UNTIL LIGHTLY BROWNED.

6. DRIZZLE MELTED CHOCOLATE OVER PAN. LET COOL FOR 4 TO 6 HOURS BEFORE CUTTING.