Pecan Slice Recipes

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 OR ANGEL SLICES

Steps:

• Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
• Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
• Stir in 3/4 cup of flour until well blended and smooth.
• Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
• Stir in nuts and coconut.
• Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
• Let stand until the bars are cool and the glaze is set.
• For lemon glaze:
• Beat confectioners' sugar, juice, and vanilla together until smooth.

BUTTERSCOTCH PECAN SLICES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 1/2 cup pecans. Shape into two 7-in. rolls; wrap each and refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with remaining nuts; press gently. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

PECAN AND PINEAPPLE SQUARES

Steps:

• Combine flour and sugar in bowl.
• Rub in butter until mixture resembles breadcrumbs.
• Stir in pecans.
• Press 2 cups of the mixture into a greased slice tray.
• Blend together baking soda, cinnamon, egg, sour crem and vanilla.
• Add to remaining mixture combining well.
• Stir in well drained pineapple and sultanas.
• Spread mixture over the base.
• Bake in moderate oven for about 35 minutes or until cooked when tested.
• Cool in pan before cutting into squares.

PECAN SLICE

Steps:

• Preheat the oven to 190ºC. Line a Line a 9-inch square baking pan.
• In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.
• Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and ¾ inch up sides. Freeze until firm, about 15 minutes.
• Prick bottom of dough; bake until lightly golden, 20 minutes. Let cool while preparing filling.
• Make the filling: In a large saucepan, bring butter, brown sugar and corn syrup to a boil over high heat, whisking constantly until smooth. Continue to boil, without stirring, until slight darkened. About 2 minutes.
• Remove pan from heat. Whisk in cream and salt. Mix in pecans.
• Spoon hot filling evenly over crust, using a spoon or spatula to press in nuts so they fit snugly.
• Bake for about 20 minutes. The slice should be bubbling and amber coloured. Cool completely in pan.

PECAN SLICE

Steps:

• Preheat oven to 350*.
• Grease an 8 inch square pan.
• BASE.
• Sift together flour, baking powder and salt.
• Cream butter and blend in flour to make a soft dough.
• Spread dough evenly over the base of greased pan.
• Bake for 15 minutes.
• TOPPING.
• In a small saucepan over low heat, melt butter.
• Remove from heat and stir in syrup, brown sugar, beaten egg, vanilla and flour.
• Spread pecans evenly over base.
• Pour topping over pecans.
• Bake an additional 20-25 minutes until topping is set and lightly browned.
• Cool in pan.
• When cool, cut into squares.