Southern Pecan Squares (Print Version)
# Ingredients:
→ For the Shortbread Crust
01 -
1 and 3/4 cups of regular flour
02 -
1/4 teaspoon of fine salt
03 -
2 tablespoons of icy water
04 -
1/4 cup of plain sugar
05 -
1/2 cup of cold, unsalted butter (one stick), diced
→ For the Pecan Filling
06 -
1 teaspoon of vanilla essence
07 -
6 tablespoons of room-temperature, unsalted butter
08 -
2 tablespoons of thick cream
09 -
2 cups of pecans, chopped into pieces
10 -
1/2 cup of honey
11 -
1/4 teaspoon of salt
12 -
1 cup packed dark brown sugar
# Instructions:
01 -
Set your oven to preheat to 350°F (175°C). Take a 9x13-inch baking pan and line it with parchment paper, making sure the sides hang over for easy lifting later.
02 -
In a medium bowl, combine the flour, sugar, and salt. Use a pastry cutter or your hands to work the butter in until it’s crumbly. Add in ice water and stir it just until a dough forms.
03 -
Press the dough across the bottom of the pan to form an even layer. Pop it in the oven and bake for 20 minutes, or until you see a light golden hue. Take it out and let it cool for a bit while you prepare the filling.
04 -
Place a medium pot on medium heat and stir together brown sugar, honey, butter, cream, and salt. Stir consistently until the butter melts and everything blends smoothly. Turn the heat up so it boils, then let it cook for one minute without touching it.
05 -
Take the pot off the heat and stir in the vanilla and pecans. Spread this mixture over the crust, ensuring it’s even.
06 -
Put the pan back in the oven and bake for another 20-25 minutes, or until the filling bubbles and is fully set. Take it out and let it cool on a wire rack.
07 -
When completely cooled, grab the parchment overhang to lift the bars from the pan. Cut them into squares or rectangles and enjoy them at room temperature.
# Notes:
01 -
Store these bars in a container with a tight lid at room temperature for 5 days, or pop them in the fridge to keep them fresh longer.