Monday, November 8, 2010

Pecan Squares

Great cooks sharing great recipes. That is what Tastes & Treasures cookbook is all about. Thanks to Carolyn for this wonderful treat found on page 172.


Brown Sugar Crust
1 cup butter, at room temperature
3.4 cup brown sugar
½ t salt
3 cups flour
Pecan Filling
½ cup butter
½ cup brown sugar, lightly packed
6 T honey
2 T sugar
2 T heavy cream
¼ t salt
2 cups pecan halves
½ t vanilla

For the Crust:
1. In the bowl of an electric mixer with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
2. Add the salt to the flour and stir with a fork. With the mixer speed on low, add the flour to the butter mixture one cup at a time, allowing the flour to mix in before adding more flour. Mix until just incorporated.
3. Press the dough about ¼ inch thick into the bottom of a 9x13 baking pan and prick with a fork. Chill for 20 minutes.
4. Preheat oven to 375 F. Bake for about 20 minutes, or until light golden brown.
5. Remove the crust from the oven and cool on a wire rack.
6. Reduce the oven temperature to 325 F.

For the Filling:
1. Combine the butter, brown sugar, honey, sugar, cream and salt in a medium sized sauce pan.
2. Bring to a boil over high heat and boil for 1 minute, stirring constantly. The mixture should coat the back of a spoon.
3. Remove from the heat and stir in the pecans and vanilla.
4. Pour the filling into the cooled crust and return to the oven. Bake for 15-20 minutes or until bubbly.
5. Remove from the oven and cool on the wire rack.
6. When cool, run a sharp knife along the edges of the pan and invert onto the wire rack. Invert the pecan squares onto a cutting board and cut into squares.
7. Store in an airtight container up to a week.

Makes about 32 squares