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This recipe for PECAN SQUARES, by , is from Recipes from your family and friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Osenkowski
Added: Wednesday, February 8, 2006


1 1/4 lbs. unsalted butter, room temperature
3/4 c. granulated sugar
3 extra large eggs
3/4 tsp. vanilla extract
4 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

1 lb. unsalted butter
1 c. honey
3 c. light brown sugar, packed
1 tsp. grated lemon zest
1 tsp. grated orange zest
1/4 c. heavy cream
2 lbs. pecans, coarsely chopped

Preheat oven to 350 degrees.

CRUST: beat the butter & granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approx. 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 in an ungreased 18x12x1 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.

TOPPING: combine 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 heat. Stir in heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25-30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic and refrigerate until cold. Cut into bars and serve.

Personal Notes:
Personal Notes:
The filling will bubble over the pan so line oven with aluminum foil to catch drips.

Wrapped bars will last one week in the refrigerator.




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