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.
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
MAPLE PECAN SHORTBREAD SQUARES
These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do.
Provided by Tracey Lafave Kessler
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
- Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 18 g, Cholesterol 26.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 48.3 mg, Sugar 11.3 g
MAPLE PECAN MILKSHAKE
Steps:
- Add the ice cream, almond milk, 1/4 cup of the maple syrup and half of the pecan clusters to a blender and pulse until mostly smooth; there will be still some pecan cluster pieces. Divide among 4 glasses and sprinkle with the remaining maple syrup and pecan clusters.
MARGO'S MAPLE PECAN SQUARES
Make and share this Margo's Maple Pecan Squares recipe from Food.com.
Provided by Sam 3
Categories Bar Cookie
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spread pecans in a single layer on a baking sheet and roast them 10 minutes, set aside.
- Combine 1st measurement of flour and sugar, stir in melted butter.
- Line a 9x13in baking pan with parchment paper, allowing about 2in to hang over each end.
- Press mixture evenly into bottom of pan.
- Bake 10 minutes.
- Whisk together brown sugar, maple syrup and eggs.
- Gently whisk in 2nd measurement of flour, salt and vanilla.
- Fold in most of pecans, reserving a few for the top.
- Pour mixture over shortcake base.
- Sprinkle reserved pecans on top.
- Bake 30 minutes.
- Cool 2 hours before removing and cutting.
Nutrition Facts : Calories 247.1, Fat 11.6, SaturatedFat 4.3, Cholesterol 50.5, Sodium 154.4, Carbohydrate 34.1, Fiber 1, Sugar 23.4, Protein 2.9
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.
MAPLE PECAN SQUARES
Omg these are so good....My mom lives in maple syrup country so we are always looking for ways to use the extra syrup that she sends us. These bars are fast and easy to make...wait till you taste them.....
Provided by Baby Kato
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Base: Preheat oven to 350 degrees to cook cookie base.
- Rub the flour, sugar and butter together in bowl, mix well and press firmly into 8 x 10" pan.
- Bake for 5 minutes.
- Remove from oven and set aside.
- Topping: Combine sugar and syrup in pot.
- Simmer on stove for 5 minutes.
- Cool and pour over the beaten eggs.
- Stirring well add the remaining ingredients.
- Pour over the partially baked dough and bake at 450 degrees for 10 minutes.
- Reduce heat to 350 degrees and continue to bake for 20 minutes longer.
- Cool and cut into squares-- enjoy-- enjoy-- enjoy.
Nutrition Facts : Calories 327, Fat 16.4, SaturatedFat 7.9, Cholesterol 61.5, Sodium 169.7, Carbohydrate 43.9, Fiber 0.8, Sugar 32.5, Protein 2.9
PECAN-MAPLE CREAM CHEESE SQUARES
Make and share this Pecan-Maple Cream Cheese Squares recipe from Food.com.
Provided by Boomette
Categories Cheesecake
Time 1h40m
Yield 96 squares
Number Of Ingredients 16
Steps:
- Crust: In a bowl, with an electric mixer, beat butter until creamy. Add brown sugar and vanilla and beat until the mixture is light. Add flour and beat at low speed until grainy, but do not beat too much. Incorporate pecans with a spoon. Press the dough uniformly in a pan of 13 x 9 inches (with greased foil paper and let exceed in each side). Cook in a preheated oven of 325F for 12 minutes or until the crust is lightly golden. Remove from oven and put the pan on a rack to let cool.
- Filling: In a large bowl, with an electric mixer (use clean whisks), mix cream cheese, sugar and flour. Add eggs and beat at low speed until homogeneous. Incorporate, with a spoon : the cream, maple syrup and chopped pecans. Pour filling on the cold crust.
- Cook in the preheated oven of 325F 35 to 40 minutes or until center of the filling is set. Remove from oven and put on rack. Let cool 1 hour. Cover with plastic wrap and put in fridge at least 4 hours or until filling is cold. Unmold delicately and cut in squares. Garnish each square with a candied pecan.
- Candied Pecans: In a large skillet with a thick bottom, mix delicately all ingredients. Cook at medium-high heat, shaking the skillet from time to time, until sugar begins to melt (DON'T STIR). Reduce at low heat and keep cooking, stirring often with a wooden spoon, until sugar is golden. Remove from the heat and spread the pecans on a baking sheet with greased foil. Let cool completely at room temperature. Break in indivudual pecan. (You can prepare the pecans in advance and put in a metal container, separating each stage with wax paper. They will keep up to 5 days at room temperature.).
Nutrition Facts : Calories 78, Fat 5.6, SaturatedFat 2.4, Cholesterol 17.2, Sodium 30.3, Carbohydrate 6.2, Fiber 0.3, Sugar 4.5, Protein 1.2
CREAM CHEESE SQUARES
You can make these glorious Cream Cheese Squares in less than an hour, thanks to refrigerated crescent dinner rolls. Perfect with coffee or for dessert.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Unroll 1 can of dough onto bottom of 13x9-inch pan sprayed with cooking spray; pat out to evenly cover bottom of pan, firmly pressing perforations and seams together to seal.
- Beat cream cheese, vanilla, egg and 1/2 cup sugar with mixer until blended; spread over dough in pan.
- Unroll remaining crescent dough onto large sheet of waxed paper; firmly press perforations and seams together to form 13x9-inch rectangle. Invert over cream cheese mixture; remove and discard waxed paper.
- Bake 30 to 35 min. or until golden brown. Combine remaining sugar and cinnamon; sprinkle over dessert before cutting into squares to serve.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 220 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 8 g, Protein 3 g
MAPLE CHEESECAKE BARS WITH VANILLA BEAN WHIPPED CREAM
Whip up these Maple Cheesecake Bars with Vanilla Bean Whipped Cream for your upcoming get-together! These Maple Cheesecake Bars are topped with vanilla bean whipped cream, then garnished with orange and pomegranate seeds for the perfect fruity dessert.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil hanging over sides of pan. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 to 50 min. or until center of cheesecake is almost set. Cool completely.
- Refrigerate 4 hrs.
- Use foil handles to transfer cheesecake from pan to cutting board. Cut vanilla bean piece lengthwise in half. Use tip of knife to scrape seeds from pod into medium bowl. Discard pod. Add whipping cream and remaining sugar to vanilla bean seeds; beat on medium speed until soft peaks form. Spread onto top of cheesecake.
- Combine oranges and pomegranate seeds; spoon over cheesecake. Drizzle with remaining maple syrup.
Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 135 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.9763 g, Sugar 0 g, Protein 7 g
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.
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
SPICED MAPLE & PECAN CHEESECAKE BARS
This rich cheesecake is spiced with warming flavours of ginger, cinnamon and nutmeg - top with maple syrup and nuts
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Cuts into 12-14 bars
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm brownie tin with baking parchment - if using a loose-bottomed tin, make sure you line it really well, as the cheesecake mixture is very runny (this recipe will also work in a deep 23cm cake tin). Put the biscuits in a food processor and blitz to fine crumbs, add the butter and pecans, and blitz again until well combined and the pecans are finely chopped but still have a little texture. Tip into the baking tin and press to an even, compact layer with the back of a spoon. Bake for 10 mins, then remove from the oven and set aside to cool.
- Beat the cream cheese and soured cream in a large bowl until smooth and combined. Add the maple syrup, sugar, eggs, vanilla, flour and spices, and blend again until smooth. Pour onto the biscuit base, put in the centre of the oven and bake for 15 mins.
- Lower the heat to 110C/90C fan/gas 1/2 and continue cooking for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight.
- To make the topping, melt the remaining maple syrup with the butter, sugar and a good pinch of salt. Bubble for 2-3 mins, then stir in the pecans and leave to cool and thicken a little. Before serving, remove the cheesecake from the tin, spoon the maple-pecan caramel over the top of the cheesecake (reheat it if it's started to set too much), then cut into bars. Leftovers will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 682 calories, Fat 55 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
PECAN CREAM CHEESE SQUARES
From Wills Point, Texas, field editor Dorothy Pritchett says, "This rich, easy dessert is perfect after a light meal."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cake mix, 1 egg and butter until blended. Stir in pecans. Press into a greased 13-in. x 9-in. baking pan; set aside. , In a small bowl, beat the cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture. , Bake at 350° for 45-55 minutes or until golden brown. Cool on a wire rack; cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 204 calories, Fat 11g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 140mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
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