Tuesday, December 20, 2011

Pecan Pie Squares

Here's what's in these crazy-good (and dangerously easy to eat) dessert bars:

Butter.  Flour and sugar.  Butter.  Butter.  Butter.  Honey, pecans.  Butter, butter, butter, and butter.  A little more butter.  And some heavy cream.

(You know, to lighten it up a little.)

The crust is light as air (thanks to the butter!), and the gooey pecan topping is it's match made in heaven. 

First we'll make the crust...

You can either use a food processor fitted with a steel blade or a pastry blender.  (Two forks work well, too.)

Process some flour, powdered sugar, and TWO WHOLE STICKS of butter together,

until it resembles fine crumbs.  

And said crumbs stick together when pressed.
Transfer the crust ingredients to a greased 9 x 13-inch pan.

This is my version of a peaceful Japanese garden.
My fingers are my rake.  

After that relaxing activity, press the crust into the pan.  
 And bake it at 350 degrees for 20 minutes.  

While it's baking, melt 11 MORE tablespoons of butter in a saucepan.

Add 1/2 cup honey 
(tip:  grease the measuring cup first, and the honey will slide right out).

Now add 3 tablespoons of heavy cream.

And 1/2 cup of brown sugar.

Whisk it well until it looks like this:

Then stir in the pecans (3 cups).

Remove the baked crust from the oven,

and spread the pecan mixture over it.
Return dish to the oven and bake for 25 minutes. 

It will emerge perfectly browned and lovely.

Serve alone or with a generous scoop of French Vanilla ice cream. 

Here's the printable recipe.

Pecan Pie Squares
Makes about 24 large squares

2/3 cup confectioners' sugar (powdered sugar)
2 cups all-purpose flour
1/2 pound (2 sticks) unsalted butter

Pecan Topping:
2/3 cup (about 11 tablespoons) unsalted butter, melted
1/2 cup honey
3 tablespoons heavy cream
1/2 cup brown sugar
3 1/2 cups shelled pecans, coarsely chopped

Preheat oven to 350.  Generously grease a 9 x 13-inch pan with butter.

Combine sugar and flour in the bowl of a food processor fitted with a steel blade (or in a large bowl with a pastry blender or two forks).  Add butter, pulsing the processor until fine crumbs form.  Pat crust into prepared baking pan.  Bake for 20 minutes; remove from oven.

While crust is baking, prepare topping.  Melt butter in a medium saucepan.  Add honey (grease the measuring cup to make the honey easily slide out...), cream, and brown sugar.  Whisk together until thoroughly combined.  Stir in pecans, coating them well.  Spread pecan mixture over the crust.  Return pan to oven and bake for 25 minutes more.  Cool completely before cutting into squares. 

From:  The Silver Palate Cookbook:  Delicious Recipes, Menus, Tips, Lore from Manhattans' Celebrated Gourmet Food Shop


Rita said...

What a great recipe for all teh pecan lovers.