Pecan Triangles Recipes

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HONEY PECAN TRIANGLES



Honey Pecan Triangles image

After stirring up batches of these tasty bar cookies for many years, I know to include plenty on cookie trays. They have all the goodness of pecan pie and are so easy to serve to a crowd. -Debbie Fogel, East Berne, New York

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 dozen.

Number Of Ingredients 10

2 teaspoons plus 1/2 cup butter, softened, divided
1/2 cup packed brown sugar
1 large egg yolk, room temperature
1-1/2 cups all-purpose flour
TOPPING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup honey
1/2 cup heavy whipping cream
4 cups chopped pecans

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter., In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes., Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack. , Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.

Nutrition Facts : Calories 159 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 44mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN PIE SQUARES



Pecan Pie Squares image

Gold Medal® all-purpose flour provides a simple addition to these pecan pie squares - a crumbly dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 60

Number Of Ingredients 10

3 cups Gold Medal™ all-purpose flour
3/4 cup butter or margarine, softened
1/3 cup sugar
1/2 teaspoon salt
4 eggs, slightly beaten
1 1/2 cups sugar
1 1/2 cups corn syrup
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla
2 1/2 cups chopped pecans

Steps:

  • Heat oven to 350°F. Grease 15x10x1-inch pan. Beat flour, 3/4 cup butter, 1/3 cup sugar and the salt in large bowl with electric mixer on low speed until crumbly (mixture will be dry). Press firmly in pan. Bake about 20 minutes or until light golden brown.
  • In large bowl, mix all remaining ingredients except pecans until well blended. Stir in pecans. Pour filling over partially baked crust; spread evenly.
  • Bake about 25 minutes or until filling is set. Cool completely, about 1 hour. For squares, cut into 10 rows by 6 rows.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Square, Sodium 55 mg

HONEY PECAN TRIANGLES



Honey Pecan Triangles image

These bars have all the goodness of pecan pie and are so easy to serve to a crowd. I've been stirring up batches for holidays for years now and it's something we all look forward to.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h5m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
2 teaspoons butter, divided (no substitutes)
1/2 cup brown sugar, packed
1 egg yolk
1 1/2 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup butter
1/4 cup honey
1/2 cup whipping cream
4 cups pecans, chopped

Steps:

  • Line a 13 inches x 9 inches x 2 inches baking pan with foil; butter the foil with the 2 tsp of butter.
  • In a mixing bowl, cream remaining butter with brown sugar. Add egg yolk; mix well.
  • Gradually add flour. Press into prepared pan. Bake at 350' for 15 minutes or until golden brown.
  • Meanwhile, in a saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans.
  • Pour over crust. Bake for 30 minutes or until hot and bubbly.
  • Cool completely on a wire rack.
  • Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; then cut each in haft diagonally making triangles.

Nutrition Facts : Calories 153.2, Fat 11.6, SaturatedFat 3.7, Cholesterol 17.9, Sodium 32.3, Carbohydrate 12.5, Fiber 1, Sugar 8.4, Protein 1.4

PECAN TRIANGLES



Pecan Triangles image

This recipe is a little different from the others found here. It's very good and the crust does not need to chill. Makes an 8 inch square pan which works better for me.( I'll keep eating till its gone so the bigger pan is not ny friend)

Provided by Boo Chef in West Te

Categories     < 60 Mins

Time 50m

Yield 24 triangles, 24 serving(s)

Number Of Ingredients 8

20 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1 1/4 cups all-purpose flour
1/3 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
1 1/2 cups pecans, toasted and chopped

Steps:

  • MAKE CRUST Adjust oven rack to middle position and heat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. With electric mixer on medium speed, beat 6 tablespoons butter and granulated sugar until light and fluffy, about 2 minutes. Add egg and mix until incorporated. Reduce speed to low, add flour, and mix until just combined. Press mixture into prepared pan, dock with fork, and bake until light golden, about 15 minutes. Cool on wire rack 20 minutes.
  • PREPARE CARAMEL Melt remain-ing butter in large saucepan over medium heat. Add brown sugar and honey and cook, stirring constantly, until sugar dissolves, about 2 minutes. Slowly whisk in cream and cook for 30 seconds. Off heat, stir in pecans.
  • BAKE BARS Pour caramel mixture over cooled crust. Bake until bubbly and deep golden brown, about 20 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 2-inch squares, then cut each square into 2 triangles. (Cookies can be stored in airtight container for 3 days.).

PECAN TRIANGLES



Pecan Triangles image

Enjoy pecan pie-style scrumptiousness any time of year with sweet, nutty triangles baked in a 13x9-inch pan.

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield Makes 4 doz. or 48 servings, one triangle each.

Number Of Ingredients 8

2 cups flour
1/2 cup granulated sugar
1-1/4 cups (2-1/2 sticks) cold butter, divided
2 eggs
1 cup firmly packed light brown sugar
2/3 cup light corn syrup
1 tsp. vanilla
3 cups pecan pieces

Steps:

  • Preheat oven to 350ºF. Mix flour and granulated sugar in medium bowl. Cut 1 cup of the butter into chunks. Add to flour mixture; cut with pastry blender or two knives until mixture resembles coarse crumbs. Press firmly onto bottom of 13x9-inch baking pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
  • Melt remaining 1/4 cup butter. Mix with eggs, brown sugar, corn syrup and vanilla in large bowl until well blended. Stir in pecan pieces. Pour over crust.
  • Bake an additional 20 to 25 min. or until topping is firm around edges but still lightly soft in center. Cool completely. Cut into 24 rectangles, then cut each diagonally in half to form two triangles.

Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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