PECAN SQUARES
We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.
Provided by Ina Garten
Categories dessert
Time 55m
Yield 20 large squares
Number Of Ingredients 14
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.
CHEWY PECAN SQUARES
Deliciously chewy squares, similar to brownies minus the chocolate!
Provided by DebAC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix brown sugar, baking mix, eggs, pecans, margarine, and vanilla extract together in a bowl; spread into the prepared baking dish.
- Bake in the preheated oven until brown and bubbling, 25 to 30 minutes. Cut into 2-inch squares.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 25.2 g, Cholesterol 31 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 153.2 mg, Sugar 18.6 g
PECAN SQUARES
If you like pecan pie, you're sure to love these bars. They don't last very long at my house.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden., In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 175 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 81mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
MOTHER'S PECAN SQUARES
Like a slice of pecan pie in bar form, delicious.
Provided by Millin Moscoso
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
- Cream the butter and 1 cup of the dark brown sugar together until light and fluffy. Mix in 1 beaten egg then add the flour and until well combined. Pour batter into the prepared pan and spread evenly.
- Cover the batter with the remaining well-beaten egg. Sprinkle 1/2 cup of the dark brown sugar over the surface then sprinkle with the chopped pecans and top with the remaining 1/2 cup of dark brown sugar.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool for 30 minutes then cut into squares.
Nutrition Facts : Calories 218 calories, Carbohydrate 28 g, Cholesterol 35.8 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.3 g, Sodium 65.7 mg, Sugar 18 g
PECAN SQUARES
A cousin to the pecan pie, but much less fussy: Pecan squares are a kitchen classic. Here, we've updated a version that came to us in 1998 from William Grimes, scaling it down and moving away from the original pâte brisée. The pecans are mixed in an addictive caramel sauce, which - if you can stop eating it on its own - is spread over shortbread and baked until just set. The end result is sweet, but not cloying, balanced by the crust and sure to please.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 1h30m
Yield 24 squares
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 13x9-inch pan, and line with parchment, leaving a 2-inch overhang on the two long sides. Butter the parchment. In the bowl of a food processor, combine the flour, sugar and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse sand. Add the egg yolk and pulse to evenly distribute its moisture. The mixture should just hold together when you squeeze it in your hand. Add up to 2 tablespoons ice water, if necessary, but don't let the mixture get too wet: It should still be somewhat sandy.
- Tip the crumbs out into the prepared pan. Use your fingers or the flat bottom of a measuring cup to press the crumbs up the sides about 1/4 inch to create a border. Press the remaining crumbs down to an even thickness. Bake the crust until light golden brown and set, about 40 minutes. Transfer the pan to a rack while assembling the topping. Reduce the oven temperature to 325 degrees.
- In a medium, heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, honey and salt and bring to a strong simmer over medium heat, whisking ingredients together once the butter has melted. Cook the mixture, stirring frequently, for 4 minutes. Remove from the heat and stir in the heavy cream and vanilla extract. Stir in the nuts and combine well. Transfer the mixture to the prepared pan and spread it evenly, keeping it within the border as best as you can.
- Bake the bars until the caramel is thickened and just set, about 20 to 25 minutes (the caramel will continue to firm up when cooled). Transfer the pan to a rack to cool completely. Using the parchment paper, transfer to a cutting board to cut into equal pieces to serve.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 164 milligrams, Sugar 19 grams, TransFat 1 gram
PECAN SQUARES
Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 32 cookies
Number Of Ingredients 12
Steps:
- Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
- Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
- Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
- Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.
PECAN SQUARES WITH DIPPED CHOCOLATE GANACHE
This is from The Barefoot Contessa Cookbook, copyright 1999. These are easy and oh so very good, very rich but not diet friendly! A good choice for gift giving during the holidays and/or for your celebrations at home. Didn't include chilling times.
Provided by Manami
Categories Bar Cookie
Time 1h15m
Yield 1 platter of great bars, 24-30 serving(s)
Number Of Ingredients 17
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.
PECAN SQUARES
Steps:
- Preheat oven to 365 degrees F.
- While the pastry is cooling, combine the butter, brown sugar, white sugar, honey, and salt in a large pot over high heat. Boil for 6 minutes. Remove from the heat and, at arm's length, carefully stir in the cream, being mindful of splatters.
- Add the pecans and mix thoroughly. Pour the filling evenly over the baked pastry. Bake for 20 minutes until golden brown. Cool completely before cutting into squares.
- Preheat oven to 400 degrees F.
- In a medium bowl, cream together the butter and sugar. Mix in the pastry flour and salt. Add the egg and egg yolk. Mix thoroughly.
- Press the dough evenly onto the bottom of the pan. Refrigerate for 15 minutes.
- To bake, cover the pastry with parchment paper and weigh it down with dried beans or pie weights (see Cook's Note*). Bake for 20 minutes. Cool completely before removing the beans and parchment paper.
PECAN SQUARES
Categories Dairy Dessert Bake Pecan Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 20 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Blend flour and powdered sugar in processor. Add butter and cut in, using on/off turns, until moist clumps form. Press dough onto bottom of prepared pan. Bake until golden, about 20 minutes. Maintain oven temperature.
- Stir pecans, brown sugar, honey and cream in heavy small saucepan over medium heat until sugar dissolves. Boil until mixture bubbles, about 2 minutes.
- Pour pecan mixture over crust. Bake until filling bubbles and is light caramel color, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Cover tightly and store at room temperature.) Cut into squares and serve.
CHOCOLATE COCONUT PECAN SQUARES
A buttery crust holds layers of coconut, chocolate and a creamy pecan mixture in these luscious baked bar cookies.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 24 servings, 1 square each.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Beat 1/2 cup of the margarine and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until creamy. Add flour; beat until well blended. Press dough firmly onto bottom of ungreased 9-inch square baking pan. Bake 18 to 20 minutes or until edges are lightly browned.
- Place remaining 1/2 cup sugar, remaining 1/4 cup margarine and the cream in medium saucepan; cook until margarine is melted and mixture is well blended, stirring frequently. Stir in pecans; set aside.
- Sprinkle coconut and chocolate evenly over crust. Top with the pecan mixture; spread to evenly cover chocolate layer. Bake an additional 20 to 25 minutes or until golden brown; cool completely. Cut into 24 squares to serve. Store in airtight container at room temperature.
Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PECAN SQUARES
Make and share this Pecan Squares recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 1h
Yield 70 Squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Grease jelly roll pan.
- FOR CRUST: Beat flour, sugar, butter and salt in large bowl on medium speed until crumbly (mixture will be dry).
- Press firmly in pan.
- Bake until light golden brown, about 20 minutes.
- Prepare filling.
- For Filling: Mix all ingredients except pecans until well blended.
- Stir in pecans.
- Pour filling over baked layer; spread evenly.
- Bake until set, about 25 minutes; cool.
- Cut into 1 1/2" squares.
- Makes about 70 squares.
Nutrition Facts : Calories 114.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 18.6, Sodium 51.1, Carbohydrate 15.6, Fiber 0.5, Sugar 7.5, Protein 1.3
PECAN SQUARES
Steps:
- Preheat oven to 375°F. Combine 3/4 cup butter, powdered sugar and salt in processor. Process until moist clumps begin to form. Add flour and egg and process just until dough forms.
- Press dough onto bottom and 3/4 inch up sides of 13 x 9 x 2-inch baking pan. Bake until crust is golden brown, about 22 minutes. Cool crust slightly. Maintain oven temperature.
- Bring brown sugar, honey and remaining 3/4 cup butter to boil in heavy large saucepan, stirring frequently. Boil 2 minutes. Add vanilla. Stir in pecans. Pour pecan filling onto prepared crust. Bake until filling thickens and bubbles all over, about 25 minutes. Cool completely on rack. Cut into 2-inch squares. (Pecan squares can be prepared up to 1 day ahead. Cover and let stand at room temperature.)
CHOCOLATE PECAN BARS
These chewy, chocolaty bars are great for Thanksgiving or Christmas...and always a big hit with everyone. They're easy to prepare and make a big batch. We find them simply irresistible! -Carole Fraser, North York, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in flour. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown., Meanwhile, in a large saucepan, melt chocolate with corn syrup over low heat; stir until smooth. Remove from the heat. Stir in the sugar, eggs and vanilla. Add pecans. , Spread evenly over hot crust. Bake for 25-30 minutes or until firm around the edges. Cool on a wire rack. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over bars.
Nutrition Facts :
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