Foodie Friday: Pecan Squares
So, I have to admit that I'm currently chilling in my home office, wearing VS sweats, listening to Grouplove Pandora Radio and thoroughly enjoying a pecan bar that I just pulled out of my freezer from a few weeks ago. They are heavenly! I might say they are even better served cold! Imagine a sugar cookie kind of sheet cake doused in chewy caramel and crunchy pecans kind of a thing... It's been recommended that you add a dollop of whipped cream for a mini pecan pie treat by Aunt Di.You can also make these thinner in a large, shallow pan for a more presentable pecan bar, or thick, chewy, and messy like mine that are pictured. Here's the recipe: Pecan Squares
3 cups flour
¾ cup butter or margarine, softened
¼ cup plus 2 Tbs, granulated sugar
¾ teaspoon salt
4 eggs, slightly beaten
1.5 cups granulated sugar
1.5 cups light corn syrup
3 tablespoons butter
1.5 teaspoons vanilla
2.5 cups chopped pecans
Heat oven to 350°. Grease jelly roll pan generously.
PREPARE COOKIE CRUST:
Beat flour, sugar, margarine and salt in large bowl on medium speed until
crumbly (mixture will be dry). Press firmly in pan. Bake until light golden
brown, about 20 minutes.
Mix all ingredients, except pecans, until well blended. Stir in pecans. Pour
filling over baked cookie crust. Spread evenly.
Bake until filling is set, about 25 minutes. Cool. Cut into 1-½ squares.
Nutrition (per serving): 220.3 calories; 42% calories from fat; 11.0g total fat; 40.0mg cholesterol;
74.9mg sodium; 53.2mg potassium; 29.7g carbohydrates; 1.0g fiber; 21.0g sugar; 2.6g protein.
Author: Barbara Camp