Pecan Squares (Print Version)
# Ingredients:
→ For the Shortbread Crust
01 -
1/4 teaspoon salt
02 -
2 tablespoons ice-cold water
03 -
1/4 cup granulated sugar
04 -
1 3/4 cups all-purpose flour
05 -
1/2 cup (1 stick) chilled unsalted butter, diced
→ For the Pecan Filling
06 -
1 teaspoon vanilla extract
07 -
6 tablespoons unsalted butter
08 -
1 cup firmly packed brown sugar
09 -
1/2 cup honey
10 -
2 tablespoons heavy whipping cream
11 -
1/4 teaspoon salt
12 -
2 cups pecans, chopped coarsely
# Instructions:
01 -
Turn your oven on to preheat at 350°F (175°C). Grab a 9x13-inch pan and line it with parchment paper, leaving a bit of extra paper hanging off the sides to make it easy to pull the bars out later.
02 -
In a medium-sized bowl, stir together the sugar, salt, and flour. Using your fingers or a pastry cutter, work the butter into the mixture until it looks crumbly. Drizzle the ice water over it and stir until the dough starts to hold together.
03 -
Press the dough into the bottom of your prepared pan, smoothing it out evenly. Pop it in the oven and bake for about 20 minutes, or until it’s lightly golden. Once it’s done, set it aside to cool a little while you make the filling.
04 -
In a medium saucepan over medium heat, toss in the butter, brown sugar, honey, cream, and salt. Stir constantly until everything melts together and looks smooth. Turn up the heat to bring the mixture to a boil, and let it bubble for 1 minute without stirring.
05 -
Take the saucepan off the heat and mix in the vanity extract and chopped pecans. Pour this blend over your pre-baked crust, spreading it around evenly with a spatula.
06 -
Slide the pan back into the oven and bake for another 20-25 minutes. You’ll know it’s ready when the filling is bubbling and set. Let the whole thing cool completely on a wire rack while it’s still in the pan.
07 -
When the bars are fully cooled down, grab the parchment paper to lift them out of the pan. Slice the bars into squares or rectangles and serve them at room temperature.
# Notes:
01 -
You can keep these bars for up to 5 days in a sealed container at room temperature. If you want them to last longer, pop them in the fridge.