1/2 cup cold unsalted butter, cut into 1/2 inch pieces
Instructions
Preheat oven to 350 degrees F. Position rack in the center of the
oven. Line a 9x9-inch baking pan with aluminum foil, letting the
foil extend up the sides and over the edges. Either butter the
aluminum foil or spray with non-stick spray.
Prepare the Crust Base. Press the crumbs onto the bottom of the
prepared baking pan. Partially bake for approximately 12 to 17
minutes or until the edges are lightly browned and the top feels
firm. Remove from oven and set aside to slightly cool.
While the Crust Base is cooking, prepare the Pecan Filling. In a
saucepan over medium heat, combine the butter, maple syrup, and
brown sugar. Stir until the butter melts and the brown sugar
dissolves. Bring to a simmer, and let simmer for 2 minutes, stirring
occasionally. Remove from heat and stir in the cream and pecans.
Pour the hot Pecan Filling over the partially baked Crust Base,
spreading evenly and to the edges with a spatula. Baked
approximately 22 to 25 minutes or until the filling is set when you
give the pan a gentle shake. Remove from the oven to a wire
cooling rack. Let set until cool and firm, approximately 1 1/2 hours.
Pecan SquareUsing the ends of the aluminum foil liner, carefully lift
the Pecan Squares (in its liner) from the baking pan to a cutting
board. Run a knife around the edges to loosen from the aluminum
foil. Using a large, sharp knife, cut into 25 small squares.
Pecan Squares may be stored at room temperature, in an air-tight
container, for up to 3 to 5 days.
Crust- Using your food processor, combine the flour, brown sugar,
and salt. Add the cold butter pieces and pulse until the mixture
forms pea-sized, coarse crumbs. NOTE- Don't over mix as you want
a crumble texture for a tender base.
Originally Submitted
2/19/2015
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