I have some issues when it comes to food textures. It was worse when I was younger (I could barely handle the sight of any "creamed" vegetable), but now that I'm technically an adult, I try not to be a picky toddler about foods that may have caused a gag reflex in the past.

I can now handle (and enjoy!) most dishes, but I generally don't prefer nuts in desserts. Love them on their own, just not mixed in. So, the thought of an entire pie made of nuts, say a pecan pie, has zero appeal.

One of the ways I

can

do nuts in my sugar indulgences is when they are finely chopped and part of a topping or crust. So, when my mom passed on this recipe for Pecan Bars several years back, it quickly became a holiday staple in our house.

She originally found it in a magazine (I think Country Living) and it's now part of our family recipe box.

The best part is that it comes together in a cinch. It's so simple but packed with all those amazing flavors of a pecan pie.

Here's what you'll need...

1 cup softened butter

1/2 cup sugar

1/4 tsp salt

2 cups flour

4 large eggs, beaten

1 1/3 cup firmly packed brown sugar

1 tsp vanilla

2 cups chopped pecan pieces

Preheat oven to 350 degrees. In a large bowl, cream butter, sugar and salt at a medium speed until well mixed. Gradually add flour, beating well to combine.