Pecan Shortbread Squares Recipes
MAPLE PECAN SHORTBREAD SQUARES
These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do.
Provided by Tracey Lafave Kessler
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
- Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 18 g, Cholesterol 26.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 48.3 mg, Sugar 11.3 g
SALTED PECAN SHORTBREAD SQUARES
My shortbread squares are the ultimate go-to for cookie trays and gift-giving. The buttery caramel and toasted nuts make it tough to eat just one. -Diana Ashcraft, Monmouth, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line two 13x9-in. baking pans with foil, letting ends extend up sides of pan., Place flour, confectioners' sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans. Bake 10-12 minutes or until light brown. Cool on a wire rack., For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts., Bake 12-15 minutes or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift the shortbread out of pans. Gently peel off foil; cut each shortbread into 24 bars. Store in an airtight container.
Nutrition Facts : Calories 201 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 70mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
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- Preheat oven to 375 degrees and spray a 8x8 pan with non-stick spray, set aside. Using a mixer, cream together the butter and brown sugar until it is light and fluffy. Add salt and flour, continue to mix until it resembles coarse crumbs. Pour mixture into prepared pan and pat down into an even layer. Bake for 15 minutes or until the sides start to brown. Remove from oven and cool.
- Once crust has cooled, preheat oven to 325 degrees. Combine butter, brown sugar, honey and heavy cream in a small sauce pan over medium-high heat. Stir mixture and cook until it boils. Remove from heat, add vanilla and stir. Add pecans, stir and pour filling over prepared crust. Spread filling out if needed into an even layer and bake for 15-20 minutes or until filling is bubbly. Remove from heat and sprinkle a small amount of kosher salt over the top of filling. Cool and cut your pecan shortbread bars into squares. Store in an air tight container for up to 5 days or freeze for up to 3 months.
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