Pecan Squares

from ButterYum

makes one half sheet pan or two 9x13-inch pans

recipe adapted from Ina Garten, serves 54 2x2-inch squares (recipe can also be baked in two 9x13 cake pans)

Ingredients

Crust:

• • 1 1/4 pounds unsalted butter, softened (yes pounds, not sticks)

  • 3/4 cup granulated sugar

  • 3 extra large eggs

  • 1 teaspoon pure vanilla extract

  • 4 1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon fine salt

Filling:

• • 1 pound unsalted butter

  • 1 cup honey (or Lyle's Golden Syrup)

  • 3 cups light brown sugar

  • 1 tablespoon pure vanilla extract

  • 1/4 cup heavy cream

  • 2 pounds pecans, chopped

Directions

• 1. Preheat oven to 350F.

  2. Make the crust by combining the softened butter and sugar in the bowl of a stand mixer.

  3. Use the paddle attachment or BeaterBlade, mix for 3 minutes.

  4. Add the eggs and vanilla and mix well.

  5. Sift the dry ingredients together and add to the butter/sugar mixture on low speed just until all the ingredients are completely incorporated.

  6. Using well floured hands, press dough into ungreased half sheet pan (line 1-inch tall pan with foil or better yet, use two 9x13x2-inch tall pans).

  7. Bake crust for 15 minutes and cool while preparing the filling.

  8. Make the filling by combining the butter, honey, and brown sugar in aheavy-bottomed saucepan.

  9. Heat, stirring constantly until mixture boils; continue to boil for 3 minutes.

  10. Remove from heat and stir in the heavy cream and chopped pecans.

  11. Pour mixture over the crust and bake for 20-25 minutes.

  12. Cool until set; wrap well with plastic and refrigerate.

  13. Cut and serve.

My Notes - I may decrease the shortbread crust by half next time. These are yummy drizzled with chocolate.

You might also be interested in my Vanilla Nut Bars which makes one 9x13-inch pan.