Pecan Squares ...p103

The last of my 2010 Christmas concoctions was Pecan Squares.  My daughter contributed this recipe and to quote her, "if you like pecan pie...oh my...these are to die for.  I can't even stand to think about these - they are that good!"

Well, after a couple nights' frenetic Christmas goody baking,  I decided I could assemble the bottom layer of this recipe one night and the rest the following day.  Great idea, but when I assembled the other layers, I forgot I hadn't baked the bottom layer.....  I couldn't quite figure out why the bottom layer was so doughy until I realized my mistake!  Not wanting to pitch all the expensive pecans, I opted to extend the baking time of all layers to what they would have equaled separately, fearing the filling may be pecan brittle or pralines when finished.  (Mmmm...bourbon and pralines!)  Alas, granted I'm not sure what the "accurately baked" recipe tastes like, this faux pas was still yummy and delectably acceptable to bring to our New Year's celebration where everyone exclaimed they loved it.

I'll have to try it again another time....after the holiday sugar rush has subsided long enough to consider baking once more!

unbaked....all layers!  be sure to bake the bottom FIRST.

After baking, crisp but still delicious!

Hardy Appetit!

PECAN SQUARES
makes about 32 cookies

Yum, but do it right next time!

Crust:
18 T (2 sticks plus 2 T) unsalted butter, room temperature
 3/4 cup light brown sugar, firmly packed
1/2 tsp salt
3 cups all-purpose flour

Filling:
8 T (1 stick) unsalted butter
1/2 cup light brown sugar, firmly packed
6 T honey
2 T granulated sugar
2 T heavy cream
1/4 tsp salt
2 cups (8 oz) pecan halves
1/2 tsp pure vanilla extract

Place rack in center of 375° oven.

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 min.  Add salt and mix to combine.  Add flour, 1 cup at a time, on medium speed, mixing until fully incorporated.  Continue mixing until dough begins to come together in large clumps.

Press dough about 1/4-inch thick into a 9" x 13" pan.  Prick the pastry with the tines of a fork.  Chill until firm, about 20 min.  Bake until golden brown, 18-20 min.  Transfer pan to a wire rack to cool completely.  Reduce heat to 325°.

Filling:
Place butter, brown sugar, honey, sugar, heavy cream and salt in medium saucepan over high heat.  Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 min.  Remove pan from heat; stir in nuts and vanilla.

Pour filling onto cooled crust.  Bake until filling bubbles, 15-20 min.  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"x 3" bars.  Store in airtight container for up to one week.