Pecan Fingers – A vintage recipe that earned “Keeper” status decades ago!

A few weeks ago, mom cookie pie bars made these for the Schuermann Family. She made them because she knew they were one of Ken and Alice’s favorite. As I took the first bite, I remembered how delicious these treats are and thought to myself “Why haven’t I made these??”. That mental whisper was quickly followed by a directive: “You will be making these and sharing them with the world ((via Food for a Year – however small that world may be)). Because, what the world needs now is this cookie bar perfection.”

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This recipe came from mom’s vintage 1960’s Original Betty Crocker’s Cookbook, entitled “Pecan Fingers”. It also happens to be in my “New and Revisied” 1979 edition.

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Now in my edition, if I didn’t know what I should be looking for, I may have overlooked this treasure because it is buried under “Coconut Chews” ((which sounds mouthwateringly yummy)) as a recipe alternative entitled “Pecan Chews”. 

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Oh yes. Sweet, gooey, a hint of salt, a perfect sweet and buttery “press and bake” crust – and, the very top layer of the Pecan Finger has a crispness that delights every sense as you bite through to the oozy brown sugar pecan filling. Heaven. A bite of heaven.

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It is important to start this recipe by lining and prepping ((flouring and greasing)) an 11½” x 8′ x 2″ baking dish. The recipe actually calls for a 9″ x 13″, but mom made the with the smaller pan and I loved to more. The crust is thicker, the filling is thicker ((and slightly runny in the center)) and the overall product is simply delightful.

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Speaking of the crust, it is the simplest crust I have ever made, a “Press & Bake” style ((as I like to call it)).

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Simply fork together flour, powdered sugar, butter & shortening.

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Dump it into the lined baking dish. 

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Then press and bake. 

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 While the crusts bakes for 12 to 15 minutes, prepare the filling. 

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Blend the ingredients together.

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As you can imagine, the brown sugar ((along with the pecans)) is the key to this filling. 

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Pour the filling into the baked crust.

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Return the bars to the oven and finish off the baking.

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Next, try hard not to eat them all in one sitting. I had to wrap these babies up and freeze them – or else I would have eaten every last one of them. True.

Pecan Fingers
Yields 24
A wonderfully simple & delicious pecan bar cookie. The brown sugar pecan filling layer atop the sweet buttery crust...who could ask for anything more?
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Crust
  1. 3/4 c powdered sugar
  2. 3/4 c shortening (or half butter & half shortening, softened*)
  3. 1 1/2 c flour
Pecan Finger Filling
  1. 2 eggs
  2. 1 c brown sugar, packed
  3. 2 T Flour
  4. 1/2 t salt
  5. 1 t vanilla
  6. 1 c chopped pecans
Instructions
  1. Preheat oven to 350°.
Crust
  1. Mix powdered sugar and shortening/butter blend. Stir in 1 1/2 c flour, combining until a sandy, well blended texture has been formed. Press in prepared pan. Bake crust until golden brown, 12-15 minutes.
Filling
  1. Mix remaining ingredients. Spread over baked crust. Bake 20 minutes; cool. Cut into bars.
  2. Serves 24
Notes
  1. *I used a shortening butter combination and it worked wonderfully.
Adapted from Betty Crocker's Cookbook, 1979
Food for a Year: http://foodforayear.com/

In true show & tell form: "I am open for questions & comments"

 
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