{"id":855,"date":"2010-10-14T20:00:00","date_gmt":"2010-10-14T20:00:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2010\/10\/14\/ginger-pecan-delight-bars\/"},"modified":"2015-10-08T23:12:59","modified_gmt":"2015-10-09T05:12:59","slug":"ginger-pecan-delight-bars","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/ginger-pecan-delight-bars\/","title":{"rendered":"Ginger Pecan Delight Bars"},"content":{"rendered":"

Do you remember making Molasses Crinkles Cookies in the Fall?<\/p>\n

\"Ginger<\/a><\/p>\n

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My mom made fragrant little cookie balls that she rolled in sugar and flattened with the bottom of a glass. Our home smelled amazing creating a sweet memory this time of the year. It’s funny how we associate tastes with seasons.<\/span><\/div>\n<\/div>\n

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Ginger Pecan Delight Bars<\/span><\/h2>\n
I was asked to bring brownies to my book club last week. \u00a0I chose to make Ginger Pecan Delight Bars, chewy, nutty, sweet bars that have a little zing. \u00a0They are so perfect for Fall and remind me of my sweet Mom’s cookies we all loved, especially my Dad.<\/div>\n
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\u00a0<\/span>I used Anna’s Ginger Thins, a delicious Swedish cookie for the crust and filling. My 11-cup Cuisinart Food Processor<\/a> made fine even crumbs. If you don’t have a food processor try a blender or rolling pin.\u00a0<\/span><\/div>\n<\/div>\n
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Begin by preheating\u00a0the oven to 350 degrees. \u00a0To make the crust, in a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the ginger thin crumbs, butter, sugar and flour until moist and well-blended. \u00a0Press the mixture firmly and evenly over the bottom of a 13- by 9-inch baking pan. \u00a0Bake until the crust is golden brown, 10 to 15 minutes.<\/p>\n

While the crust is baking, make the topping. \u00a0In a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the ginger thin crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans. \u00a0Spread the mixture over the baked crust and return to the 350-degree oven until the filling is light-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.<\/p><\/div>\n

\nCut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.<\/div>\n
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You’ll find, the top is crunchy along with the crust and the middle just a little gooey, with rich chunks of pecans…so yummy! \u00a0<\/span><\/p>\n

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Ginger Pecan Delight Bars<\/div>\n
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Recipe Type<\/span>: Dessert<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time: