Pecan Squares
Published: Friday, December 2, 2022
Crust:
1¼ lbs. unsalted butter, room temperature
¾ c. granulated sugar
3 extra-large eggs
¾ tsp. pure vanilla extract
4 ½ c. all-purpose flour
½ tsp. baking powder
¼ tsp. salt
Topping:
1 lb. unsalted butter
1 c. good honey
3 c. light brown sugar, packed
1 tsp. grated lemon zest
1 tsp. grated orange zest
¼ c. heavy cream
2 lbs. pecans, coarsely chopped
Preheat oven to 350°. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder and salt, and mix into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 x 12 x 1" baking sheet, making an edge around the outside. (Dough will be very sticky; sprinkle the dough and your hands lightly with flour.) Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar and both zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Turn heat up and boil for 3 minutes. Remove from the heat.
Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake 25-30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars. —20 large squares.
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