Scratch or Shortcut: Pecan Pie - Martha White® has the recipes for you

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Dec 21, 2012, 01:29 ET

NASHVILLE, Tenn., Dec. 21, 2012 /PRNewswire/ -- The abundance of pecan groves that sweep across the South have made delicious favorite holiday recipes for generations: pralines, fruitcakes, a variety of cookies and the all-time holiday favorite – pecan pie. Whether you prefer classic or convenient, Martha White® has the recipes for you.

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"Some bakers love making a recipe from scratch and other bakers prefer to take some shortcuts," says the Martha White baking expert Linda Carman. "For those who prefer a shortcut, Chocolate Chip Pecan Pie Bars are a great alternative. This quick and easy recipe features a pecan filling similar to the pie, but the crust is a breeze to make with a convenient Martha White Chocolate Chip Muffin Mix. It's as easy as pie."

If baking is your passion, go to www.marthawhite.com/recipes for the tried-and-true Martha White Pecan Pie recipe.

No matter which category you fall into, the recipients of your efforts will be equally appreciative of the time and care you took to bake something special for them.

For more holiday recipe ideas, join the Martha White community at www.Facebook.com/MarthaWhiteBaking.

Chocolate Chip Pecan Pie Bars

CRUST
Crisco® Original No-Stick Cooking Spray
3 ounces cream cheese
1/4 cup butter, slightly softened
1/4 cup sugar
2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix

FILLING
4 large eggs, lightly beaten
1 cup sugar
3/4 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups coarsely chopped pecans

1.	HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with no-stick cooking spray. Line pan with foil or parchment paper. Spray again.
2.	BEAT cream cheese, 1/4 cup butter and 1/4 cup sugar together with electric mixer on medium high speed until creamy. Add muffin mixes and beat at low speed until large clumps form. Press into prepared pan. Bake 15 to 20 minutes or until brown. Press gently with back of wooden spoon.
3.	STIR together eggs, 1 cup sugar, corn syrup, 2 tablespoons butter and vanilla until blended. Stir in pecans. Pour over baked crust. Bake 25 to 30 minutes or until filling is set. Cool completely. Use foil to lift bars from pan. Place on cutting board. Cut into bars. Store in refrigerator.