Just made these with a few minor changes. I used 3/4 cup butter instead of 1 cup and switched out 1/4 cup applesauce and I added more apples.I didn't have pecans, I used chopped walnuts instead. Next time I plan to use half cup butter with half cup of applesauce. Nonetheless, these are so wonderful. They smell and taste so fragrant because of the combination of apples and brown sugar. They are a perfect Fall dessert. I am thinking of giving them a thin layer of cream cheese frosting to add another layer of elegance. I think this is a great base recipe that anyone could make their own by adding extras such as cranberries, or any other dried fruit, maybe even golden raisins soaked in brandy.......mmmmm!
Photo: Jim Franco; Styling: Annette Joseph
Yield: Makes about 2 dozen
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Total: 2 Hours
- 1 cup chopped pecans
- 2 cups firmly packed dark brown sugar
- 1 cup butter, melted
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups peeled and diced Granny Smith apples (about 1 1/2 lb.)
- 1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- 2. Stir together brown sugar and next 3 ingredients.
- 3. Stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured 13- x 9-inch pan; spread in an even layer.
- 4. Bake at 350º for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely (about 1 hour). Cut into bars.
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