Wednesday, January 11, 2012

Pecan Squares

Well this is unusual for me.  I made something with nuts!  I had a large Costco size bag of pecans that I wanted to use up.  I had bought it before Christmas but didn't get around to using more than a quarter of the bag.  This recipe looked delicious yet simple. And it was....both delicious and simple.  The only thing that I might, might change, would be to add more syrup to the pecan mixture.  I would probably make about 1.5 recipes of the syrup mixture before adding the 3.5 cups of pecans.  It's delicious as is, but a bit more gooey-ness might be better.

This is the 3rd recipe in a row that I've posted, that has come from  It's not that I'm particularly crazy about that site. I just happened to come across 3 awesome recipes that I wanted to try and they all turned out perfect.  That's unusual!  I have had more than my fair share of flops. That's for sure.

Basically, these bars are like little pecan pies in a square. The recipe calls for honey but I'm sure corn syrup would work just as well.  In fact, I might even like corn syrup better.  I'm not that fond of baking with honey but I used it anyway.  The crust on these bars is very basic but very crispy, delicious & buttery.  The recipe says to let the crust cool before pouring on the filling but I poured the filling in right when the crust came out of the oven and it turned out fine. 

Pecan Squares

2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans

Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 20 minutes or until edges are lightly browned. Cool.

Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.

Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.


Anonymous said...

Looks great! Can't wait to try it!

Lploschke said...

Do you think you could get away with using 1/2 & 1/2 instead of whipping cream? I would hate to buy a container of this just for 3tablespoons. Thanks

gail said...

Just the recipe I need for our 4th of July picnic. I didn't want to make a pie when finger foods are much preferred on the patio. Thanks for sharing.

pheben said...

Works better if you put 4 eggs in the "batter" after you take it off the stove,and then pour into crust.

SusieC said...

I will try this with maple syrup instead of honey. I love the flavor of maple and pecan together.

Deba said...

Look and sound yummy. Will try this one..also sounds like it will be kind of easy to make. Thanks for sharing