Pecan Squares

If you like pecan pie you'll love this no fuss recipe. Very easy and not nearly as sweet. Great all-around cookie. Can be cut into smaller portions for dessert trays and gifts. You can sprinkle some miniature chocolate chips on after it's removed from the oven if you like.

• Ready In: 55 mins
• Serves: 24
• Yields: 1 batch

Ingredients

• For the pastry

• 18  tablespoons unsalted butter, at a cool room temperature (2 sticks plus 2 tb)
• 3⁄4 cup light brown sugar, firmly packed
• 1⁄2 teaspoon pure vanilla extract
• 1⁄2 teaspoon salt
• 2  cups all-purpose flour (prefer unbleached)
• 1  cup cake flour

• For the filling

• 1⁄2 cup unsalted butter
• 1⁄2 cup light brown sugar, firmly packed
• 6  tablespoons honey
• 2  tablespoons granulated sugar
• 2  tablespoons half-and-half
• 1⁄4 teaspoon salt
• 16  ounces pecan halves
• 1⁄2 teaspoon pure vanilla extract

Directions

1. Line a 9x13 aluminum baking pan with heavy duty foil.
2. Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
3. FOR THE PASTRY:
4. In a small bowl or plastic bag measure and mix flours and salt.
5. In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
6. Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
7. Continue mixing until the dough begins to come together in large clumps.
8. Press dough into prepared pan about 1/4-inch thick.
9. Prick the pastry with the tines of a fork or a wooden skewer.
10. Chill until firm, about 20 minutes.
11. While the pastry is resting, Place rack in center of oven.
12. Preheat oven to 375°F.
13. Bake until golden brown, 18 to 20 minutes.
14. Transfer pan to a wire rack to cool completely.
15. FILLING.
16. Spread nuts on a cookie sheet and roast for 5-10 minutes, until hot and aromatic (do not burn them!) Allow to cool Reduce oven to 325°FF.
17. Place butter, brown sugar, honey, granulated sugar, half and half, and salt in a medium saucepan over high heat.
18. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute (about 245°F on a candy thermometer).
19. Remove pan from heat; stir in nuts and vanilla.
20. Pour filling onto the cooled crust.
21. Bake until filling bubbles, 15 to 20 minutes.
22. Allow to cool on a wire rack.
23. Carefully lift the bars out of the pan with your foil handles and place on a large cutting board, with a VERY SHARP knife cut into approx 24- 2" squares Store in an airtight container, up to 1 week.