By Martha A. Simpson, D.O., M.B.A.
Associate Professor of Family Medicine
Ohio University College of Osteopathic Medicine

CHEF SIMPSON’S ANNUAL HOLIDAY TREAT: CALORIE-RICH PECAN BARS

Well, it’s the second week of December already! Soon we’ll celebrate many different religious and secular holidays including Christmas, Hanukkah, Kwanzaa and New Year’s Day. Thus we often refer to this as the “holiday season.” In preparation for this festive time of year, I am once again dispensing with my usual discussion of human illness and giving you a recipe for a tasty treat instead. This annual recipe column, which has been a custom now for nearly two decades, has been hugely popular with readers. The special treat I have for you this year is one a friend shared with me recently. It was delicious. It would also make a good gift. The down side is that these bars have little nutritional value other than in the nuts. It is also not good for anyone’s diabetes, but a small taste on an occasional basis is probably worth the risk.

Holiday Pecan Bars

Crust

2 cups flour, all purpose
1/2 cup sugar
1/8 tsp salt
3/4 cup butter, cut up

• Thoroughly combine flour, sugar and salt in large bowl with butter. Cut it in like you would making a pie crust.
• Press mixture evenly into greased 9 x 13 pan. (Hint: covering the top with plastic wrap makes this easy to do, but remember to remove the wrap before baking!)
• Bake at 350o for 17-20 minutes, or until lightly browned.

Filling

1 cup brown sugar (firmly packed)
1 cup light corn syrup (could use dark if that is all you have)
1/2 cup butter (could use margarine, but I like butter better)
4 eggs, lightly beaten
2 1/2 cups pecans, finely chopped
1 tsp vanilla extract

• Combine brown sugar, corn syrup and butter in saucepan.
• Bring to a boil over medium heat, stirring gently.
• Remove from heat.
• Stir 1/4 of hot mixture into beaten eggs. Be careful not to cook your egg mixture when doing this!!! Add this to remaining hot mixture.
• Stir in pecans and vanilla.
• Pour filling over crust. You don’t need to let this cool much since your mixture is warm.
• Bake at 350o for 32-35 min. or until set.
• Cool completely in pan on wire rack. Cut into bars. This yields 16 large bars or 24 small bars.
• It’s best to store these covered in the fridge.
  
  I hope you enjoy your holiday pecan bars. I also want to offer you my personal best wishes for a festive and healthy holiday season and a happy new year.

Family Medicine® is a weekly column. To submit questions, write to Martha A. Simpson, D.O., M.B.A., Ohio University College of Osteopathic Medicine, P.O. Box 110, Athens, Ohio 45701, or via e-mail to readerquestions@familymedicinenews.org. Medical information in this column is provided as an educational service only. It does not replace the judgment of your personal physician, who should be relied on to diagnose and recommend treatment for any medical conditions. Past columns are available online at www.familymedicinenews.org.