Best Mothers Pecan Squares Recipes

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PECAN SQUARES



Pecan Squares image

If you like pecan pie, you're sure to love these bars. They don't last very long at my house.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 8

1/2 cup butter, softened
3 tablespoons confectioners' sugar
1 cup all-purpose flour
3 eggs
3/4 cup packed brown sugar
3/4 cup corn syrup
Dash salt
3/4 cup chopped pecans

Steps:

  • In a small bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden., In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 175 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 81mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN SQUARES



Pecan Squares image

A cousin to the pecan pie, but much less fussy: Pecan squares are a kitchen classic. Here, we've updated a version that came to us in 1998 from William Grimes, scaling it down and moving away from the original pâte brisée. The pecans are mixed in an addictive caramel sauce, which - if you can stop eating it on its own - is spread over shortbread and baked until just set. The end result is sweet, but not cloying, balanced by the crust and sure to please.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 1h30m

Yield 24 squares

Number Of Ingredients 14

2 sticks/227 grams cold unsalted butter, cut into pieces, plus more at room temperature for the pan
2 1/2 cups/320 grams all-purpose flour
1/3 cup/67 grams granulated sugar
1/2 teaspoon kosher salt
1 large egg yolk, lightly beaten
1 to 2 tablespoons ice water, if necessary
2 sticks/227 grams unsalted butter
1/2 cup/100 grams granulated sugar
1 cup/200 grams light brown sugar
1/4 cup/85 grams mild honey
1 1/2 teaspoons kosher salt
1/2 cup/120 milliliters heavy cream
2 teaspoons vanilla extract
4 cups (1 pound/454 grams) pecans, coarsely chopped

Steps:

  • Heat oven to 350 degrees. Butter a 13x9-inch pan, and line with parchment, leaving a 2-inch overhang on the two long sides. Butter the parchment. In the bowl of a food processor, combine the flour, sugar and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse sand. Add the egg yolk and pulse to evenly distribute its moisture. The mixture should just hold together when you squeeze it in your hand. Add up to 2 tablespoons ice water, if necessary, but don't let the mixture get too wet: It should still be somewhat sandy.
  • Tip the crumbs out into the prepared pan. Use your fingers or the flat bottom of a measuring cup to press the crumbs up the sides about 1/4 inch to create a border. Press the remaining crumbs down to an even thickness. Bake the crust until light golden brown and set, about 40 minutes. Transfer the pan to a rack while assembling the topping. Reduce the oven temperature to 325 degrees.
  • In a medium, heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, honey and salt and bring to a strong simmer over medium heat, whisking ingredients together once the butter has melted. Cook the mixture, stirring frequently, for 4 minutes. Remove from the heat and stir in the heavy cream and vanilla extract. Stir in the nuts and combine well. Transfer the mixture to the prepared pan and spread it evenly, keeping it within the border as best as you can.
  • Bake the bars until the caramel is thickened and just set, about 20 to 25 minutes (the caramel will continue to firm up when cooled). Transfer the pan to a rack to cool completely. Using the parchment paper, transfer to a cutting board to cut into equal pieces to serve.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 164 milligrams, Sugar 19 grams, TransFat 1 gram

CHEWY PECAN SQUARES



Chewy Pecan Squares image

Deliciously chewy squares, similar to brownies minus the chocolate!

Provided by DebAC

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 6

1 (16 ounce) package light brown sugar
2 cups baking mix (such as Bisquick ®)
4 eggs
1 cup chopped pecans
2 tablespoons melted margarine, cooled
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix brown sugar, baking mix, eggs, pecans, margarine, and vanilla extract together in a bowl; spread into the prepared baking dish.
  • Bake in the preheated oven until brown and bubbling, 25 to 30 minutes. Cut into 2-inch squares.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 25.2 g, Cholesterol 31 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 153.2 mg, Sugar 18.6 g

PECAN SHORTBREAD SQUARES



Pecan Shortbread Squares image

With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares make a wonderful potluck dessert for the holidays.

Provided by Jennifer Segal

Categories     Desserts

Time 1h

Yield 16 ({2-inch|5-cm}) squares

Number Of Ingredients 12

¾ cup all-purpose flour, spooned into measuring cup and leveled-off
¼ cup cornstarch
½ cup Confectioners' sugar
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into 1-inch pieces
12 tablespoons (1½ sticks) unsalted butter
¾ cup packed light brown sugar
3 tablespoons honey
½ teaspoon vanilla extract
Generous pinch salt
2 tablespoons heavy whipping cream
3 cups coarsely chopped pecans

Steps:

  • 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, cornstarch, 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. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
  • 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.
  • Pour pecan mixture over crust (it's fine if the 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.
  • Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 357, Fat 29 g, Carbohydrate 26 g, Protein 3 g, SaturatedFat 11 g, Sugar 18 g, Fiber 2 g, Sodium 88 mg, Cholesterol 41 mg

PECAN SQUARES



Pecan Squares image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 12 squares

Number Of Ingredients 14

Pastry Shell, recipe follows
1 cup unsalted butter
1 1/2 cups brown sugar
1/4 cup sugar
1/2 cup honey
1/4 teaspoon fine salt
1/3 cup heavy cream
4 1/2 cups halved pecans
1/2 cup unsalted butter, softened
2/3 cup sugar
2 cups pastry flour
1/2 teaspoon salt
1 egg
1 egg yolk

Steps:

  • Preheat oven to 365 degrees F.
  • While the pastry is cooling, combine the butter, brown sugar, white sugar, honey, and salt in a large pot over high heat. Boil for 6 minutes. Remove from the heat and, at arm's length, carefully stir in the cream, being mindful of splatters.
  • Add the pecans and mix thoroughly. Pour the filling evenly over the baked pastry. Bake for 20 minutes until golden brown. Cool completely before cutting into squares.
  • Preheat oven to 400 degrees F.
  • In a medium bowl, cream together the butter and sugar. Mix in the pastry flour and salt. Add the egg and egg yolk. Mix thoroughly.
  • Press the dough evenly onto the bottom of the pan. Refrigerate for 15 minutes.
  • To bake, cover the pastry with parchment paper and weigh it down with dried beans or pie weights (see Cook's Note*). Bake for 20 minutes. Cool completely before removing the beans and parchment paper.

PECAN SQUARES



Pecan Squares image

We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 20 large squares

Number Of Ingredients 14

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It 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 zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat 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 for 25 to 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 and serve.

PECAN SQUARES



Pecan Squares image

Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 32 cookies

Number Of Ingredients 12

18 tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract

Steps:

  • Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
  • Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
  • Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
  • Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

HONEY-PECAN SQUARES



Honey-Pecan Squares image

When we left Texas to head north, a neighbor gave me so many pecans from his trees that my trunk was bulging at the seams. This is one of the squares I brought back for him the next year. He loved them! -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 13

1 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 teaspoon salt
3 cups all-purpose flour
FILLING:
1/2 cup unsalted butter, cubed
1/2 cup packed dark brown sugar
1/3 cup honey
2 tablespoons sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
2 cups chopped pecans, toasted
1/2 teaspoon maple flavoring or vanilla extract

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides of pan. In a large bowl, cream the butter, brown sugar and salt until light and fluffy. Gradually beat in flour. Press onto bottom of prepared pan. Bake 16-20 minutes or until lightly browned. , In a small saucepan, combine the first six filling ingredients; bring to a boil. Cook 1 minute. Remove from the heat; stir in pecans and maple flavoring. Pour over crust., Bake 10-15 minutes or until bubbly. Cool in pan on a wire rack. Lifting with parchment, transfer to a cutting board; cut into bars.

Nutrition Facts : Calories 292 calories, Fat 19g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 81mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

MARTHA'S MAPLE-PECAN SHORTBREAD



Martha's Maple-Pecan Shortbread image

These sweet and nutty shortbread cookies would be perfect with an afternoon cup of tea. Martha made this recipe on Martha Bakes episode 607.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 9

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
1/2 cup pecan halves (about 2 1/4 ounces), finely chopped
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1/4 cup pure maple syrup, preferably Grade B
1 large egg yolk
1/4 teaspoon pure vanilla extract

Steps:

  • Whisk flours, salt, and chopped pecans in a bowl.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth and light, about 1 minute. Add maple syrup, egg yolk, and vanilla; beat on medium until well combined. On low speed, gradually add flour mixture; beat until just combined. Dough should be smooth and pliable. Flatten into a square. Wrap in plastic; refrigerate until firm, 1 1/2 hours or overnight.
  • Preheat oven to 275 degrees. Line a baking sheet with parchment paper.
  • On a lightly floured work surface, roll out dough into a 1/2-inch-thick rectangle. Cut out squares using a 3-inch fluted square cutter; place 1 inch apart on prepared baking sheet.
  • Bake cookies, rotating sheet halfway through, until golden just around the edges, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack to cool. Cookies can be stored in an airtight container at room temperature up to 4 days.

PECAN PIE SQUARES



Pecan Pie Squares image

Comments Kimberly Pearce of Amory, Mississippi, "I'm always on the lookout for recipes that are quick and easy to prepare. A neighbor shared this fast favorite with me. The chewy bars taste just like pecan pie."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 5

3 eggs
2-1/4 cups packed brown sugar
2 cups self-rising flour
2 cups chopped pecans
1-1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, beat eggs. Add brown sugar. Stir in flour until smooth. Add the pecans and vanilla (dough will be stiff). , Spread into a greased 13x9-in. baking pan. Bake at 300° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 189 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 136mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

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