Pecan Squares Ala the Barefoot Contessa - Ina Garten

Recipe by dojemi
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
  • Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
  • Mix the dry ingredients into the batter with the mixer on low speed until just combined.
  • Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
  • Bake for 15 minutes, until the crust is set but not browned.
  • Allow to cool.
  • For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
  • Cook over low heat until the butter is melted, using a wooden spoon to stir.
  • Raise the heat and boil for 3 minutes.
  • Remove from the heat. Stir in the heavy cream and pecans.
  • Pour over the crust, trying not to get the filling between the crust and the pan.
  • Bake for 25 to 30 minutes, until the filling is set.
  • Remove from the oven and allow to cool.
  • Wrap in plastic wrap and refrigerate until cold.
  • Cut into bars.
  • Dip one end in chocolate, if desired.
  • Flatten cupcake papers and top each with a bar.
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