Pecan Pie Squares Recipes

PECAN SQUARES

Steps:

• Heat oven to 350 degrees. Butter a 13x9-inch pan, and line with parchment, leaving a 2-inch overhang on the two long sides. Butter the parchment. In the bowl of a food processor, combine the flour, sugar and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse sand. Add the egg yolk and pulse to evenly distribute its moisture. The mixture should just hold together when you squeeze it in your hand. Add up to 2 tablespoons ice water, if necessary, but don't let the mixture get too wet: It should still be somewhat sandy.
• Tip the crumbs out into the prepared pan. Use your fingers or the flat bottom of a measuring cup to press the crumbs up the sides about 1/4 inch to create a border. Press the remaining crumbs down to an even thickness. Bake the crust until light golden brown and set, about 40 minutes. Transfer the pan to a rack while assembling the topping. Reduce the oven temperature to 325 degrees.
• In a medium, heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, honey and salt and bring to a strong simmer over medium heat, whisking ingredients together once the butter has melted. Cook the mixture, stirring frequently, for 4 minutes. Remove from the heat and stir in the heavy cream and vanilla extract. Stir in the nuts and combine well. Transfer the mixture to the prepared pan and spread it evenly, keeping it within the border as best as you can.
• Bake the bars until the caramel is thickened and just set, about 20 to 25 minutes (the caramel will continue to firm up when cooled). Transfer the pan to a rack to cool completely. Using the parchment paper, transfer to a cutting board to cut into equal pieces to serve.

PECAN SQUARES

Steps:

• Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
• Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
• Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
• Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

PECAN PIE BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown.
• Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust.
• Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.

EASY PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine flour and brown sugar. Cut in butter and margarine until mixture resembles coarse crumbs.
• Press into a 9 x 13 inch pan and bake for 10 minutes.
• Combine remaining ingredients except pecans and blend well. Stir in pecans. Pour over baked crust.
• Reduce oven temperature to 275 degrees F (140 degrees C). Bake 50 minutes or until set. Cool in pan on wire rack. Cut into bars.

FAVORITE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

PECAN SHORTBREAD SQUARES

Steps:

• Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
• Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
• In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
• Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.

PECAN SQUARES

Steps:

• In a small bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden., In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars.

CLASSIC PECAN PIE BARS

Steps:

• Heat oven to 350°F.
• Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
• Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
• Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
• Cool completely. Refrigerate 30 minutes. Cut into bars.

PECAN PIE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

PECAN SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• 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. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 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.

PECAN PIE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 9x13 inch pan.
• Beat flour, sugar, butter and salt (all crust ingredients) in a large bowl on medium speed until crumbly (will be dry).
• Press firmly into 9x13 inch pan.
• Bake for 20 minutes-will be light to golden brown.
• Combine beaten eggs, sugar, light corn syrup, vanilla and pecans (all filling ingredients).
• Pour over baked crust, spreading evenly.
• Bake until filling is set; approximately 35-40 minutes.
• Cool completely and cut into bars.
• Store at room temperature.

PECAN PIE BARS

Steps:

• For crust: Preheat the oven to 350°F. Butter or spray the bottom and sides a 13x9-inch baking pan with baking spray. Line the pan with parchment paper or foil letting the excess extend over the edges of the pan.
• Cube the butter and place in a saucepan over medium heat. Cook until butter smells nutty and the solids and turned brown, 6-8 minutes. Immediately pour the butter into a medium bowl, top stop the cooking. Whisk in the sugar and salt. Add flour and stir until it is fully moistened. Press the crust evenly into the bottom of the baking pan. (The crust will be moist. Press carefully to reach all edges and corners of the pan).
• Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust.
• For the filling: In a large bowl, whisk together the melted butter, corn syrup, sugar, eggs, vanilla, and salt until smooth. Stir in the pecan halves. Pour over the baked crust.
• Bake at 350°F for 30 to 35 minutes or until the topping is puffed and set (it should not wiggle). Let cool completely in the pan. Use the excess parchment or foil to lift the bars out of the pan. Cut into squares to serve.

PECAN PIE BARS

Steps:

• HEAT oven to 350 degrees F. Combine flour and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press mixture into bottom of 13 x 9-inch baking pan.
• BAKE 10 to 15 minutes.
• COMBINE pecans, sweetened condensed milk, eggs and lemon juice in small bowl; pour over partially baked crust.
• BAKE 25 minutes or until filling is set. Cool. Cut into bars.