I noticed the other day that I had ninety-nine recipes saved in Delicious. That’s like having ninety-nine beers on the wall, isn’t it? It’s time to take one down and pass it around!
One of my oldest tagged recipes is the Eggless Pecan Bars from Madhuram’s Eggless Cooking. Since Madhuram‘s blog is featured this month in Tried and Tasted (hosted this month by Tasty Treats), this was the perfect time to make them. I made a few substitutions to make them vegan: Earth Balance margarine for butter, agave nectar for honey and Frangelico hazelnut liqueur for the cream.
These are incredibly rich, richer than pecan pralines even. They were also easier to make than pralines, as you don’t need to be fussy about how long you cook the topping, since there is a crust to support it. My crust did end up a little bit greasy, though. I might have used too much margarine or too little flour, so I’ll be more careful with the measurements next time.