Pecan Squares



5 dozen




3 cups unbleached all purpose flour
1 tsp. baking powder
1/2 tsp. salt
10 tbsp. unsalted butter, softened
6 tbsp. vegetable shortening
3/4 cup granulated sugar
2 lg. eggs
1/2 tsp. vanilla extract


1/2 lb. unsalted butter
1/2 cup honey
1/4 cup granulated sugar
1-1/4 cup light brown sugar
1/4 cup heavy cream
4 cups chopped pecans


1. Crust, combine flour, baking powder, and salt in a medium bowl and mix well. Beat butter and shortening together with an electric mixer on medium speed until smooth. Gradually add sugar; beat until mixture is light and fluffy. Beat in eggs and vanilla then reduce speed and add flour mixture, mixing until just combined.

2. Gather dough in a ball, flatten slightly. Using your fingers press into a buttered nonstick baking sheet about 10x15x3/4-inches (jelly roll pan). Refrigerate dough overnight or place in freezer until firm, about 30 minutes.

3. Preheat oven to 375°F. Prick crust all over-then bake until golden about 12 minutes. Set aside to cool.

4. Topping, combine butter, honey, white and brown sugars in a saucepan. Simmer, stirring constantly over medium heat until sugars melt and mixture darkens and foams, about 5 minutes. Remove from heat whisk in cream and stir in pecans.

5. Spread filling evenly over crust with a rubber spatula and bake until topping is bubbly, about 15 minutes. Remove pan from oven and cool completely on wire rack, then cut into 1-1/2\" squares.

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