BUTTER PECAN PIE SQUARES
Make and share this Butter Pecan Pie Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Combine 1 1/4 cups flour and 1/3 cup sugar in a medium bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal.
- Press mixture evenly into a greased 9-inch square pan.
- Bake at 375 degrees for 15 minutes.
- Combine next 7 ingredients, and beat well.
- Stir in pecans.
- Pour filling over prepared crust.
- Bake at 350 degrees for 25 minutes or until firm.
- Let cool on a rack; cut into squares.
BUTTER PECAN CAKE SQUARES
This is different, because the icing is inside the cake.
Provided by Carla Tipton @Carla99
Categories Cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Grease and flour 9x13 baking dish.
- In a large bowl on low speed, mix eggs, water, oil and icing together until mixed well. Add cake mix and pecans; mix on lowest speed about 1 minute or just until combined. Pour into prepared pan and bake 35-40 minutes until firm in the middle. Dust with powdered sugar.
BUTTER PECAN SQUARES
Make and share this Butter Pecan Squares recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 35m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F
- Grease 8-or 9-inch square baking pan.
- Beat butter, brown sugar, egg and vanilla in medium bowl until fluffy; stir in flour.
- Stir in 1 cup milk chocolate chips and 1/2 cup pecans.
- Spread batter evenly into prepared pan.
- Bake 25 to 30 minutes or until lightly browned.
- Remove from oven.
- Immediately sprinkle remaining 1 cup chips over surface.
- Let stand 5 to 10 minutes or until chips soften; spread evenly.
- Immediately sprinkle remaining 1/4 cup pecans over top; press gently onto chocolate.
- Cool completely in pan on wire rack.
- Cut into squares.
Nutrition Facts : Calories 251.2, Fat 16, SaturatedFat 8, Cholesterol 31.7, Sodium 73.7, Carbohydrate 24.5, Fiber 1.4, Sugar 17.8, Protein 3.1
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