Photo: Pecan Squares Recipe
We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.
Ingredients
Crust:
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping:
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
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 and serve.
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By swtpickles2
APO, AE
on January 11, 2012
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These bars were delicious! I cut mine down to smaller bars, but overall these were a great hit around the holidays. Definitely put some heavy duty foil on the bottom of your oven for easy clean up!
By AllyOops1
on December 21, 2011
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These are the MOST delicious cookie I have ever had. I have been baking these every Christmas for a number of years now and every year I am asked if I'm going to make them again. I shared some with friends at a local pharmacy last year. I gave away the recipe and one gal had already made them three times between Christmas and Valentines Day. SOOOOOOOOO yummy! The only drawback is the mess in the oven. For first-timers that is something they need to be aware of. Also, the Pecan Square recipe should include the Chocolate Ganache used by Ina.
By Dees Diner
on December 17, 2011
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These are fabulous - Very rich, so I cut them into smaller bars than Ina did on her tv show.
Without exception, use heavy duty FOIL to line your pans!!! I took a reviewer's tip to use the foil to create an edge that went up above the pan -- not only did it prevent the mix from boiling over the pan, it makes getting the bars out easy as pie! If you don't use the foil, you will have a much tougher time getting the bars out and cleanup will be much harder. Trust me... use the foil.
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