Pecan Squares

"These make fabulous gifts and are a great addition to your holiday dessert tray."
 
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photo by teresas photo by teresas
photo by teresas
Ready In:
1hr 30mins
Ingredients:
9
Yields:
24 bars
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ingredients

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directions

  • Position an oven rack in the center of the oven and preheat oven to 350 degrees. Butter a 13x9-inch baking pan. Line the bottom and the 2 short ends with a 20-inch-long piece of aluminum foil, pleating the foil to fit and let the excess foil hang over the ends. Lightly butter the foil.
  • To make the shortbread layer: In a medium bowl, mix the flour, butter and sugar with an electric mixer set on low speed just until combined and crumbly. Do not mix into a dough; it should remain crumbly. Press firmly and evenly into the prepared pan. Bake until golden brown, about 30 minutes. Remove from the oven and let stand on a wire cooling rack. Leave the oven on.
  • To make the topping: In a medium saucepan, bring the butter, brown sugar, honey, maple syrup and heavy cream to a boil, stirring until the butter melts. Boil for 2 minutes. Remove from the heat and stir in the pecans. Pour and spread the pecan mixture over the crust.
  • Return to the oven and bake until the pecan mixture is bubbling and golden brown around the edges, about 30 minutes. Let cool completely in the pan on a wire cooling rack.
  • Run a dinner knife around the edges of the shortbread to release it. Lift up the foil "handles" and remove the shortbread from the pan. Using a long sharp knife, cut into 24 rectangles.

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Reviews

  1. Well...these didn't last long...I should have pulled them out of the oven earlier...but got side tracked and left them in the full 30 mins...next time the timer will be set for 20 mins to check on it...but the little bit over done didn't seem to discourage anyone from trying them and going back for thirds... I was afraid there wouldn't be any left for the New Year Eve party...I did cut them smaller due to the richness...yummy...they are very easy to prepare...I bought a 4 cup whole pecans and broke them in pieces in their bag...worked great and was less expensive...I know this are going to be made again...made for For Your Consideration tag game...=)
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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