Pecan Squares
Pecan squares are a delicious dessert that captures the rich, nutty, and sweet flavors of traditional pecan pie in a convenient bar form.
Ingredients
Crust:
- - 3/4 cup flour
- - 1/3 cup confectioner’s sugar
- - 1/4 cup cornstarch
- - 1 teaspoon salt
- - 1/2 cup cold butter pieces
Filling:
- - 1 1/2 stick butter
- - 1 cup brown sugar
- - 2 tablespoon honey
- - 1 teaspoon vanilla
- - Pinch of salt
- - 2 tablespoon heavy cream
- - 2 cups chopped pecans
Instructions
- CRUST: Begin by lining a 9-inch square baking pan and giving it a quick spray using nonstick cooking spray.
- Use a food processor to combine flour, cornstarch, confectioners sugar, and salt. Give it a few pulses to blend the dry ingredients.
- Add the butter to the mixture and pulse a few more times until texture resembles coarse meal.
- No need to worry if the mixture appears dry.
- Transfer the combined mixture to the prepared pan. Press it down firmly to create
- an even layer.
- Place the pan in the refrigerator for approximately 15 minutes.
- Meanwhile, preheat your oven to 350°F (175°C).
- Once the crust has had its time in the refrigerator, bake it in the preheated oven
- for roughly 16 minutes. Our aim is to set the crust without any browning.
- Once baked, allow the crust to cool on a rack. Remember to keep the oven on, as we'll be using it again.
- FILLING: Put butter, brown sugar, honey, vanilla, and salt in a medium pan over medium-low heat.
- Stir with a wooden spoon until the sugar dissolves.
- Raise the heat and let it gently boil for around 3 minutes.
- Then, add heavy cream and chopped pecans to the mixture.
- BAKING: Pour the pecan mixture over the crust (it's okay if the crust is still warm).
- Bake for about 20 minutes (until the filling bubbles ).
- Let it cool completely.
- Cut it into 2-inch squares.
Notes
- Chilled Crust: Ensure your crust is well-chilled before baking. This helps create a flakier texture.
- Even Layer: When pressing the crust into the pan, make sure it's evenly distributed to provide a consistent base.
- Proper Mixing: For the filling, thoroughly mix the ingredients to achieve a balanced flavor in every bite.
- Foil Lining: Using foil in the pan aids in easy removal and cutting. Be sure it overlaps for easy lifting.
- Filling Distribution: When pouring the pecan mixture, try to evenly distribute it for consistent results.
- Watch the Bake: Keep a close eye on the bars while baking. The filling should bubble and turn caramel, but avoid overbaking.
- Complete Cooling: Allow the bars to cool completely before cutting. This prevents them from falling apart.
- Sharp Cutting: Use a sharp knife to cut the bars cleanly and without breaking the crust.
- Airtight Storage: Store the finished bars in an airtight container to maintain freshness and prevent them from drying out.
- Room Temperature Serving: Serve the pecan bars at room temperature to enjoy their full flavor and texture.