Tuesday, October 25, 2011

Pecan Squares with Shortbread Crust

This recipe came from Southern Living.They are like little mini-pecan pies, but better. The shortbread crust is amazing!
Sorry for the terrible photo. They are better than they look.
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons heaving whipping cream
3 1/2 cup coarsely chopped pecans

Preheat to 350 degrees. Lightly grease a 13 x 9 in. baking dish.
Stir flour and powdered sugar. Cut in softened butter using a pastry blender or fork until it looks like coarse meal. Pat mixture on bottom and halfway up the sides of the greased baking dish. Bake for 20 minutes, or until edges are lightly browned. Set aside to cool

Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil over med-high heat. Stir in pecans and pour hot filling into crust. Bake for 25-30 minutes or until golden and bubbly. Cool completely before cutting into 2 inch squares.

*I didn't have enough honey, so I did 1/4 cup honey and 1/4 cup maple syrup, and it turned out just as good.*

p.s. How cute is my dog. Very.

chillin' with gumby. 

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