Pecan Square Cookies are so fantastic! In fact you will find them very intoxicating and addictive! Think Southern Pecan Pie as these cookies taste like you are eating the classic pecan pie. The only thing different is that you are enjoying the convenience of you favorite treat in the form of a bar cookie. If you love the traditional pecan pie, you will definitely love this easy cookie alternative. A buttery shortbread crust with a gooey caramel pecan topping that makes them truly an outstanding and unforgettable rich bar cookie! These Pecan Square Cookies will not be in your diet – Sorry!
Perfect Christmas cookies, plus they are surprisingly quick and easy to prepare! This recipe is so easy to make using your food processor, plus they freeze beautifully. These bar cookies are similar to the Southern Pecan Tassies
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 6 tablespoons unsalted butter
- 1/3 cup pure maple syrup*
- 2/3 cup (firmly-packed) brown sugar
- 1/3 cup heavy cream
- 2 cups (8 ounces) pecans, coarsely-chopped
- 1 1/2 cups all-purpose flour, sift before measuring
- 1/3 cup (firmly-packed) brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch pieces
Preheat oven to 350 degrees F. Position rack in the center of the oven. Line a 9x9-inch baking pan with aluminum foil, letting the foil extend up the sides and over the edges. Either butter the aluminum foil or spray with non-stick spray.
Prepare the Crust Base: Press the crumbs onto the bottom of the prepared baking pan. Partially bake for approximately 12 to 17 minutes or until the edges are lightly browned and the top feels firm. Remove from oven and set aside to slightly cool.
Prepare the Filling: While the Prepare the Crust Base is cooking, prepare the Pecan Filling. In a saucepan over medium heat, combine the butter, maple syrup, and brown sugar. Stir until the butter melts and the brown sugar dissolves. Bring to a simmer, and let simmer for 2 minutes, stirring occasionally. Remove from heat and stir in the cream and pecans.
Pour the hot Pecan Filling over the partially baked Crust Base, spreading evenly and to the edges with a spatula. Bake approximately 22 to 25 minutes or until the filling is set when you give the pan a gentle shake. Remove from the oven to a wire cooling rack. Let set until cool and firm, appro
Using the ends of the aluminum foil liner, carefully lift the Pecan Squares (in its liner) from the baking pan to a cutting board. Run a knife around the edges to loosen from the aluminum foil. Using a large, sharp knife, cut into 25 small squares.
Pecan Squares may be stored at room temperature, in an air-tight container, for up to 3 to 5 days.
Makes 25 squares.
Using your food processor, combine the flour, brown sugar, and salt. Add the cold butter pieces and pulse until the mixture forms pea-sized, coarse crumbs. NOTE: Don't over mix as you want a crumble texture for a tender base.
Categories:Bar & Brownie Cookies Christmas Cookies