Pecan Chewies

Special thanks to my friend Stacey Little of Southern Bite for providing a guest post today! I’m working on getting our forum up and running and finishing the details of the 2011 Southern Plate Basket so Stacey gave me a little extra time to get all that done. I hope you enjoy this post and I *know* you will enjoy these pecan chewies!

Gratefully, Christy

Hey folks!  It’s me again!  (Isn’t that awesome that I got asked to post again!?)  It’s like hosting Saturday Night Live… I feel like I’m important or something being asked back!  You know – a guy could develop a complex.  Hmmm.  Anyway,  it is such a pleasure and an honor to be able to share another one of my most favorite recipes with y’all.  When I first got to meet Christy, it was on her book tour in Birmingham.  I took a little “thank you” basket to her that had some Diet Dr. Peppers (of course) and these Pecan Chewies.

I be John Brown if she didn’t open those suckers up right there in the middle of Books a Million and share them with all the other folks.  It was awesome!  I included the recipe for her and she asked if I minded if she shared them on Southern Plate.  I said of course not.  Now, low and behold, I’m the one sharing them on Southern Plate!

Let me also express a little appreciation for all the Southern Plate love after my last post.  The response was overwhelming, to say the least!  It’s just so great to be among such an amazing group of folks who share my passion for food.  Y’all enjoy!

Okay, here’s what you’ll need:  2 sticks of butter (you can use margarine here, but I suggest you splurge and go for real, unsalted butter – come on, you’re worth it!), 1 cup of white granulated sugar, 1 cup of packed light brown sugar, 2 eggs that have been beaten (poor eggs), 2 cups of self rising flour, 1 cup of pecans, and 1 teaspoon vanilla.

First, melt the butter and combine the butter and white and brown sugars in a large bowl.

Next, add the beaten eggs.

Gradually add the flour, stirring well.  Then add the pecans and vanilla and combine.

The batter is going to be rather thick and hard to stir, but keep going. 

Scrape the batter into a greased and floured 9X13 inch baking dish.

Spread to cover bottom of dish with fingers or a spatula dipped in water (or a little melted butter -hee hee).

Bake approximately 40 to 50 minutes being cautious not to over cook.

You want them to remain chewy, hence the name!

Pecan Chewies

Prep Time: 10 minutes

Cook Time: 50 minutes

Pecan Chewies

Ingredients

  • 2 sticks butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 2 eggs, well beaten
  • 2 cups self-rising flour
  • 1 cup pecans
  • 2 tsp vanilla

Instructions

  1. Preheat the oven to 300 degrees. Melt butter, add sugars, and blend well by hand (no mixer). Add beaten eggs, stir well.
  2. Add flour and stir until all lumps are gone. Add pecans and vanilla. Turn out into a greased and floured 9 x 13 baking dish.
  3. Spread to cover dish with fingers or a spatula dipped in water.
  4. Bake approximately 40 to 50 minutes being cautious not to over cook.
http://www.southernplate.com/2011/04/pecan-chewies.html

Treasure each other in the recognition that we do not know how long we shall have each other.

~Joshua Liebman

And now a little something fun from my son Brady (who requested I post this) :)

4″x6″ Vinyl decals available in the Southern Plate Online Store $4.00 and free shipping

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Comments

  1. Heather says

    Reporting back to let everyone know the crewies are delicious using butterscotch chips instead of the pecans. My boys gobbled them up in one day. Well, adding in my husband too. :)

  2. Cynthia says

    Love the video, Brady! Also love the pecan chewies and I haven’t even tasted them yet! They smell wonderful and methinks I better get busy and make another pan. One will NOT be enough.

  3. Camisha says

    I JUST took these out of the oven!!! i had to take a taste, the smell of the butter was calling my name!! These are delicious!!! I hope I can wait until after dinner to have one….

  4. debra says

    Christy, in Dothan aka down home we called these Mud Hens and they are yummy!!! I haven’t made these in years but I’m thinking I might have to make these sooner rather than later.

      • debra says

        that’s funny. I compared mine & the only difference is that my recipe has only one stick of butter so it’s more on the crunchy/chewy side than chewy. Equally just as good flavorwise though. My tummy growled looking at the picture :). Just out of curiousity have you ever heard of Butter Rolls? My Aunt Kate was famous for hers and I have tried to make them but they are not quite there yet. She passed away 3 years ago & I am trying to perfect them to surprise my family with them at our annual Christmas get-together.

  5. Jackie says

    Thanks Christa and Stacey … I’ve made my 6th batch of these in the past month … My employees, co-workers and Family LOVE them. I was experimenting with various deserts .. the brown sugar cake, a variety fo poundcakes, and so on …. but this dessert, they want a batch Every Week!!! I make it every other week and I’m sure to share to get them out of the house. Again, thanks, thanks, thanks!!!

  6. says

    If your son is pantomining then he did a fantistic job. If he isn’t pantomining then he needs to go on American Idol because he is very good.

    Thank you for sharing the recipe for Pecan Chewies they look like they would be awesome in taste. I will have to try them.

  7. Marji says

    My daughter just had a housewarming party, so I made these. Wow–these were so good. I’ve actually been looking for an awesome Blondie recipe, which is basically what these are. I love the pecan part of the recipe, but I will be experimenting with various add-ins. Thank you so much.

  8. Ashley says

    I made these last night. And my sweetie loved them. I am not fascinated with nuts like him, but I must admit they were great (especially when warm). My neighbor had some and he wanted seconds. He’s an older gentleman and says they taste just like a dish his mom use to make for him. Good cooking for a 25 year old!

  9. says

    I have been looking for a recipe for Banana Split Desert (made it years ago, but have lost my recipe). It was made in a large punch bowl. Had whipped topping sprinkled with pecans and cherries on top. I remember pineapple and bananas, but cannot remember the other ingredients. Can anyone help??

  10. Dorothy says

    I can’t wait to try this! I love pecan style brownies. I love your book, your website and your sweet southern spirit! My daughter introduced your book to me and I fell in love with it all! I even give your book as a wedding present now! I would love to meet you one day and get your autograph! Thank you and keep up the great work!

  11. Tracy N. says

    I made this last week for my church .. one member tasted them then he hid the pan from everybody else! They were so good! I couldn’t believe how good they were with such simple ingredients! I will add caramel pieces to them next time to make them chewy and gooey .. thanks for sharing this recipe your making me a good cook and baker!!!!

  12. Nicolle Walters says

    The minute I saw this recipe, I thought of a recipe I’ve used for years making your own homemade caramel (to which you add pecans after it’s cooked) that you put on a pre-baked sugar-cookie type crust . I think I’ll substitute this recipe for the crust and see what happens! If anyone else wants to try it, here’s a link to the Caramel Pecan cookie recipe!
    http://www.epicurious.com/recipes/food/views/Caramel-Pecan-Cookies-108916

  13. Kammy Miller says

    Christy,
    I am looking for something called Pecan Tassies. My husband’s grandmother use to make them for him and he comments that they are like a pecan pie. I looked at this recipe and I don’t think it’s a bar that she made. Have you ever heard of a pecan tassie? Do you have a recipe you could share?
    Thanks
    Kammy
    kam1974@ymail.com

  14. SABRENA says

    Hello Christy,

    I have made these for my family on a couple of occasions and they love them. Just made two pans tonight one regular and one lemon flavor. They usually only last about two or three days (with me watching that is). Two pans should go the whole week, maybe.

  15. Pam says

    I made some pecan chewys today went by the recipe, but they came out little to soft and chewy. Not hard and chewy like the picture. Maybe next time I will use less butter , but they still smell good and taste good. I know a lady that makes them real good and they look just the picture. Hoping to get better before the holidays.

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