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Cover: Make your cake…and eat it

October, 2012

03Oct 12

Pecan Squares

Pecan SquaresThese deliciously satisfying pecan squares are a fantastic solution if you’re looking for an interesting dessert for a dinner party or brunch.  Use the best quality pecans you can get and keep a close eye while baking to avoid burning.

I also suggest you try my apricot and pecan cake. It makes a fantastic breakfast option!

 

Pecan Squares
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A fantastic solution if you're looking for an interesting dessert
Ingredients
  • FOR THE CRUST:
  • 225g butter at room temperature
  • 150g brown sugar
  • ½tsp salt
  • 375g flour
  • FOR THE FILLING:
  • 115g butter
  • 100g brown sugar
  • 6tbsp honey
  • 2tbsp granulated sugar
  • 2tbsp double cream
  • ¼tsp salt
  • 200g pecan halves
  • ½tsp vanilla extract
Instructions
  1. FOR THE CRUST:
  2. Preheat the oven to 190ºC.
  3. Line a deep baking dish with parchment.
  4. Using an electric mixer or a food processor, mix the butter and brown sugar on medium until light and fluffy, about 2 minutes.
  5. Add the salt and mix to combine.
  6. Add the flour a third at a time on medium speed and continue mixing until the dough starts to form large clumps.
  7. Press the dough into the baking dish lined with parchment to form a crust about ½ centimetre thick.
  8. Prick the bottom of the crust with a fork in 10 places or so.
  9. Chill until firm, about 20 minutes.
  10. Bake until the crust is golden brown, about 18 to 20 minutes.
  11. Transfer pan to a wire rack for cooling.
  12. FOR THE FILLING:
  13. Reduce the heat of the oven to 160ºC.
  14. Place the butter, honey, brown sugar, double cream and salt in a pot over medium heat.
  15. Bring to the boil, stirring constantly, until the mixture sticks to the back of a spoon, about 1 minute.
  16. Remove from heat and stir in the nuts and vanilla extract.
  17. Pour the filling into the cooled crust.
  18. Bake in the 160º oven for 15 to 20 minutes, or until the filling starts to bubble.
  19. Remove from the oven and let cool completely on a wire rack.
  20. When cool, carefully lift out of the pan and place on a cutting board.
  21. Cut into 5cm squares.
  22. Can be stored in a sealed container in the refrigerator for up to a week.

 

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