Pecan Squares
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Ingredients
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
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Preparation
Step 1
Preheat the oven to 350°F.
Step 2
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.
Step 3
Add the eggs and the vanilla and mix well.
Step 4
Sift together the flour, baking powder, and salt.
Step 5
Mix the dry ingredients into the batter with the mixer on low speed until just combined.
Step 6
Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside.
Step 7
Sprinkle the dough and your hands lightly with flour if it's sticky.
Step 8
Bake for 15 minutes, until the crust is set but not browned.
Step 9
Allow to cool.
Step 10
For the topping: Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
Step 11
Cook over low heat until the butter is melted, using a wooden spoon to stir.
Step 12
Raise the heat and boil for 3 minutes.
Step 13
Remove from the heat.
Step 14
Stir in the heavy cream and pecans.
Step 15
Pour over the crust, trying not to get the filling between the crust and the pan.
Step 16
Bake for 25 to 30 minutes, until the filling is set.
Step 17
Remove from the oven and allow to cool.
Step 18
Wrap in plastic wrap and refrigerate until cold.
Step 19
Cut into bars and serve.
Step 20
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Chef's notes
Ensure your baking sheet is at least the correct size to prevent caramel overflow.
Consider using parchment paper to line the pan for easy removal.
If you have a preferred shortbread recipe, you can substitute it for this one.
