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:

Filling:

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.

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