Pecan squares

Lynnda Cloutier

By
@eatygourmet

a full slice of pecan pie always feels like a little too much to me but somehow the squares, which have a yummy nutty buttery pecan pie flavor seem just right. They have a buttery shortbread crust and a tasty, gooey topping. For a fantastic dessert, try them warm in the oven with a scoop of salted caramel ice cream. Makes about 24 squaresSource: Unknown


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Ingredients

crust:
2/3 cup powdered sugar
2 cups flour
1/2 teaspoon fine sea salt
1 cup unsalted butter, softened, two sticks
topping:
10 tablespoons unsalted butter, melted, 1 1/4 sticks
1/2 cup honey
3 tablespoons heavy cream
1/2 cup packed dark brown sugar
1/2 teaspoon fleur de sel
4 cups pecans, chopped

Directions Step-By-Step

1
preheat the oven to 350°.
2
To make the crust, sift the powdered sugar, flour, and finesea salt together in a medium bowl.
Beat the butter until creamy in a bowl of the stand mixer fitted with a paddle attachment. Add the flour -- sugar mixture to the butter and mix on low speed until fine crumbs form.
3
Gather the dough into a ball and press into a 9 x 13" baking dish, distributing it as evenly as possible. Bake for about 15 minutes until it turns golden but not browned. Let cool for 10 to 15 minutes.
4
To make the topping, mix the melted butter, honey, cream, Brown sugar, and fleur de sel together in a medium-size bowl. Stir in the pecans and then spread topping over the crust. Bake for about 25 more minutes until set and Golden Brown. Let cool completely and cut into squares. The squares will keep in an airtight container at room temperature for up to three days.

About this Recipe

Course/Dish: Cookies