Pecan Shortbread Squares
If you’re a fan of Pecan Pie, you’re going to love these Pecan Squares. A buttery shortbread crust and rich caramel-pecan topping make them truly over-the-top…the perfect hostess gift, treat for your co-workers or potluck dessert this time of year.
Let’s make them.
Begin with the shortbread crust (which, by the way, is much easier than making a homemade pie crust). Combine the flour, cornstarch, confectioners sugar and salt in the bowl of a food processor. Pulse a few times until combined.
Toss in the pieces of butter.
Pulse until the mixture resembles course meal with pea-size clumps of butter within.
Dump the mixture into a foil-lined pan, then press firmly with your fingers to form an even crust.
It should be packed down, like this.
Bake until set but not browned, about 20 minutes.
In the meantime, make the topping. Combine the butter, brown sugar, honey, vanilla and salt in a saucepan.
Boil gently for a few minutes.
Then stir in the heavy cream and chopped pecans.
Spread the pecan mixture onto the baked crust.
Bake until bubbling and caramel colored.
Cool completely, then transfer baked bar to cutting board.
Cut into squares with a sharp knife.
Enjoy and Happy Thanksgiving Everyone!
For more Thanksgiving recipes, check out these favorites from the archives:
Butternut Squash and Sweet Potato Soup
Mesclun with Glazed Pecans, Goat Cheese and Maple-Dijon Vinaigrette
Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette
Roasted Brussels Sprouts
Sweet Potato Pecan Crisp
Gingered Carrot Souffle
Challah, Wild Mushroom & Herb Stuffing
Roasted Green Beans with Cranberries & Walnuts
Apple Cranberry Oat Crumble
Pecan Shortbread Squares
Makes 16 2-inch squares
For the crust
3/4 cup all purpose flour, spooned into measuring cup and leveled off with knife
1/4 cup corn starch
1/2 cup confectioners sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces
For the filling
12 tablespoons (1-1/2 sticks) unsalted butter
3/4 cup light brown sugar
3 tablespoons honey
1/2 teaspoon vanilla extract
Generous pinch salt
2 tablespoons heavy whipping cream
3 cups coursely chopped pecans
Make the Crust
Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
Place the flour, corn starch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. Dump mixture into prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes, then bake until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
Make the Filling
In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
Assemble and Bake
Pour pecan mixture over crust (it’s fine if crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.