Ina’s Pecan Squares

Standard

inaspecansquares

Ina’s Pecan Squares

I made these for Thanksgiving this year and they were a big hit.  I must say though, they are sooooo delicious because they are sooooo rich.

It makes a huge pan of bars and will bubble over the edge of the pan, so be sure and put a piece of foil on the bottom rack of your oven.  I’m thinking next time I make them, I will divide the recipe between two 9 x 13″ baking pans.  That should keep them from bubbling over.  Or just make a half recipe and put in one pan.  Line your pan with foil so it is easier to take out of the pan and cut.

CRUST

  • 1 1/4 pounds unsalted butter at room temperature
  • 3/4 cup 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

TOPPING

  • 1 pound unsalted butter
  • 1 cup good honey
  • 3 cups light brown sugar, packed
  • 1 teaspoon grated lemon zest (I didn’t use)
  • 1 teaspoon grated orange zest (I didn’t use)
  • 1/4 cup heavy cream
  • 2 pounds pecans, coarsely chopped

Preheat oven to 350 degrees.

For the crust, beat butter and sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.  Add eggs and vanilla and mix well.  Sift together flour, baking powder and salt.  Mix dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased 18 x 12 x 1-inch baking sheet, making an edge around the outside.  It will be very sticky; sprinkle the dough and your hands lightly with flour.  Bake for 15 minutes, until the crust is set but not browned.  Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.  Cook over low heat until the butter is melted, using a wooden spoon to stir.  Raise the heat and boil for 3 minutes.  Remove from the heat.  Stir in the heavy cream and pecans.  Pour over the crust, trying not to get the filling between the crust and the pan.  Bake for 25 to 30 minutes, until the filling is set.  Remove from the oven and allow to cool.  Wrap in plastic wrap and refrigerate until cold.  Cut into bars and serve.

Makes 20 large squares.  (I made mine half that size and then cut some into bite size pieces.)

“He who has the Holy Spirit as his resource has already won the victory.”

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s