Today I’m sharing a delicious oldie.
I got this recipe from a lady at my first real job after college. I fell in love in one bite. She left for another job shortly thereafter.
I make them every Christmas and sometimes just because. I keep fun “National Day” items on my calendar and saw that National Pecan Pie Day was approaching and decided to repost about these yummy squares only to find out I hadn’t even written about them! Major faux pas on my part.
Let me tell you, these are just as good in July as they are in November or December. There is just enough saucy goodness with a hint of sweet from the crust to keep you coming back for more. If you want to really take it over the top, heat a piece or two then top with ice cream.
They are a tasty alternative to pecan pie and are as easy to make in the RV as they are at home.
Drooling yet? Let’s bake!
Start by sifting flour and powdered sugar into a large bowl. Cut in the softened butter using a fork or pastry blender until it looks like coarse crumbs.
Press into a 13×9 baking dish, making sure to press up the sides of the dish about halfway.
Bake in a preheated 350° oven for 20 minutes until the edges are lightly brown. Cool.
While the crust is baking, rough chop the pecans. I really like the Pampered Chef chopper. It’s easy to use, easy to clean and you can get a bit of aggression out with every pound of the chopper. The recipe calls for 3 ½ cups which is 381 grams for easy measuring.
Now to make the filling, oh the house smells so good. Put the brown sugar, honey, butter and whipping cream in a medium sized pot and bring to a boil. Remove from heat and stir in the pecans.
Pour the hot filling over the crust.
Bake for 25-30 minutes until golden and bubbly. The hardest part of the recipe, cool completely before cutting.
Store covered.
Pecan Squares
- 2 cups flour
- 2/3 cup powdered sugar
- 3/4 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 Tablespoons whipping cream
- 3 1/2 cup coarsely chopped pecans (381 grams)
Preheat oven to 350°.
Sift the flour and powdered sugar together into a large mixing bowl. Cut in 3/4 cup softened butter using a pastry blender or a fork until is looks like coarse crumbs. Pat mixture into 13×9 baking dish pressing up the sides about halfway.
Bake for 20 minutes until edges are lightly browned. Cool.
Stir brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a large saucepan. Remove from heat, stir in pecans. Pour hot mixture over crust.
Bake 25-30 minutes until golden and bubbly. Cool completely before cutting.
Store in a covered container.