If you love Pecan Pie but hesitate to indulge in a full slice, you will love these bite-size pecan squares. UPDATED 12/12/07 to provide more specific baking times for 9x13 pans and 10x15 pans. Now you can be sure your filling will set properly!
Prepare pan (9x13 or 10x15) by lining it with parchment paper (or grease pan heavily because the filling gets quite sticky after baking).
Crust: Place all crust ingredients in a mixer. Mix until it looks like coarse grain, then pour this crumbly mixture into prepared pan. Use floured fingers to pat dough firmly into place. Bake crust at 350°F until light golden brown, 22-24 minutes (9x13) or 20-22 minutes (10x15).
Filling: While crust is baking, place pecans in food processor and pulse to chop coarsely; set pecans aside.
In a saucepan, melt butter; then add white sugar and stir until dissolved. REMOVE FROM HEAT NOW and add corn syrup, vanilla and eggs. Add pecans. (It's important that this mixture is warm, but not HOT which would cook the eggs).
Remove crust from oven; pour warm pecan mixture over hot crust and return to oven. Bake at 350°F for 32-34 minutes (9x13) or 25-27 minutes (10x15 jellyroll). When it is done, only the very center will appear wobbly and most of the filling will have puffed up slightly to indicate that the eggs are cooking and setting up.
**Tip for cutting: freeze pecan squares a couple hours, then use a serrated knife which will score through the pecans for perfect small squares.
Chocolate Pecan Squares: Add 1/2 cup semi-sweet chocolate chips to the filling before baking.