Pecan Squares With Dipped Chocolate Ganache Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350ºF.
• MAKING THE CRUST:.
• Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approxiamtely, 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 18x12x1" 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.
• 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 heat. BE VERY CAREFUL - IT IS HOT CARAMEL!
• Stir in the heavy cream and the pecans. Pour over the crust, trying not to get the filling between the crust and the pan.
• Bake for 25-30 minutes, until the filling is set.
• Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into small bars(as they are rich).
• MAKE GANACHE:.
• Cook the heavy cream, chocolate chips, and instant coffee(if using) in the top of a double boiler over simmering water until very smooth and warm, stirring occasionally.
• Dip only one end of pecan bars in the ganache, & place on white muffin cup liners; smoosh(for lack of a better word - this word is mine, not Ina Garten's) to open and place the dipped pecan bar in it. This way it can drip into the liner! Serve with or without liners.

Steps:

• Preheat oven to 350°F. Line standard muffin tins with paper liners. In a food processor, finely grind shredded coconut; transfer to a bowl. Process pecans with 2 tablespoons sugar until finely ground. Sift together flour, baking powder, and salt; stir in ground coconut and pecans.
• With an electric mixer on medium-high speed, cream butter, creamed coconut, and remaining sugar until pale and fluffy. Add extract and then eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 20 to 22 minutes (cupcakes will not be domed). Turn out cupcakes onto wire racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, dip tops of cupcakes in chocolate glaze, then turn over quickly and garnish with toasted coconut. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Steps:

• Preheat the oven to 350 degrees F.
• Crust:.
• Cream butter and sugar in large mixing bowl, 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.
• 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.