Easy Recipe for Pecan Squares

🧂 Ingredients

• 18 tablespoons unsalted butter

  room temperature
• ¾ cup light-brown sugar

  firmly packed
• ½ teaspoon salt
• 3 cups all-purpose flour
• 8 tablespoons unsalted butter

  1 stick
• ½ cup light-brown sugar

  firmly packed
• 6 tablespoons honey
• 2 tablespoons granulated sugar
• 2 tablespoons heavy cream
• ¼ teaspoon salt
• 2 cups pecan halves

  8 ounces
• ½ teaspoon pure vanilla extract

Instructions

• 1 Place rack in center of oven. Heat oven to 375 degrees.
• 2 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.
• 3 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.
• 4 Press dough about ¼-inch thick into a 9-by-13-by-1-inch baking pan.
• 5 Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes.
• 6 Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool
  completely.
• 7 Reduce oven to 325 degrees.
• 8 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.
• 9 Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20
  minutes. Carefully transfer pan to a wire rack to cool completely.
• 10 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.
• 11 Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container
  up to 1 week.

Nutrition Info