Pecan Pie Squares

Name: Pecan Pie Squares
Ingredients: FOR THE CRUST:; 12 Tablespoons Butter, Room Temperature; 1/2 cups Light Brown Sugar, Packed; 1/2 teaspoons Salt, I Used Kosher Salt; 2 cups All-purpose Flour (I Used White Wheat Flour); FOR THE FILLING:; 2 sticks Butter; 1 cup Light Brown Sugar, Packed; 1/4 cups Honey; 3/4 cups Granulated Sugar; 1/4 cups Half-and-half; 1/2 teaspoons Salt, I Used Kosher Salt; 4 cups Pecan Halves; 1 teaspoon Vanilla Extract

14 ingredients

10 steps

Ingredients

FOR THE CRUST:
12 Tablespoons Butter, Room Temperature
1/2 cups Light Brown Sugar, Packed
1/2 teaspoons Salt, I Used Kosher Salt
2 cups All-purpose Flour (I Used White Wheat Flour)
FOR THE FILLING:
2 sticks Butter
1 cup Light Brown Sugar, Packed
1/4 cups Honey
3/4 cups Granulated Sugar
1/4 cups Half-and-half
1/2 teaspoons Salt, I Used Kosher Salt
4 cups Pecan Halves
1 teaspoon Vanilla Extract

Directions

1

Place the oven rack in the center of the oven. Line a jelly roll pan (10 1/2 x 15 1/2 x 1) or any similar sized rimmed baking sheet with parchment paper and allow some paper to hang over the ends of the pan to make handle to allow for ease in removal. Spray paper with cooking spray and set aside.
2

For the crust:
3

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 2-3 minutes. Add salt and mix to combine. With mixer on medium speed, add 1 cup of flour at a time, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps (note: it is a dry-ish mix but the butter holds it together).
4

Press dough about 1/8-1/4-inch thick across the bottom of the jelly roll pan. Prick the pastry with the tines of a fork. Put it into the refrigerator and allow the crust to chill for 20 minutes before baking. Preheat oven to 375°F.
5

After chilled, bake at 375°F until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely. Reduce the oven to 325°F.
6

For the filling:
7

Place butter, brown sugar, honey, granulated sugar, half-and-half, and salt in a medium saucepan over high heat (do not choose too small of a pan because the mixture needs room to bubble up in the last stage). Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 4 minutes. Remove pan from heat; stir in pecans and vanilla (don't worry, it's normal to bubble a lot). Pour filling onto the cooled crust and spread it out.
8

Bake until filling bubbles, about 15 to 20 minutes (longer if necessary to see bubbles). Carefully transfer pan to a wire rack to cool completely.
9

Run a paring knife around edges of the pan, and invert it onto a cooling rack, leaving the pastry on the rack. Remove the parchment paper. Invert the pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-1 to 2-by-2-inch bars. You can store them in an airtight container up to 1 week.
10

Source: Adapted slightly from Martha Stewart.