Jackieohnos Pecan Squares Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• Cream the butter and 1 cup of the dark brown sugar together until light and fluffy. Mix in 1 beaten egg then add the flour and until well combined. Pour batter into the prepared pan and spread evenly.
• Cover the batter with the remaining well-beaten egg. Sprinkle 1/2 cup of the dark brown sugar over the surface then sprinkle with the chopped pecans and top with the remaining 1/2 cup of dark brown sugar.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool for 30 minutes then cut into squares.

Steps:

• In a small bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden., In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

Steps:

• Heat oven to 350 degrees. Butter a 13x9-inch pan, and line with parchment, leaving a 2-inch overhang on the two long sides. Butter the parchment. In the bowl of a food processor, combine the flour, sugar and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse sand. Add the egg yolk and pulse to evenly distribute its moisture. The mixture should just hold together when you squeeze it in your hand. Add up to 2 tablespoons ice water, if necessary, but don't let the mixture get too wet: It should still be somewhat sandy.
• Tip the crumbs out into the prepared pan. Use your fingers or the flat bottom of a measuring cup to press the crumbs up the sides about 1/4 inch to create a border. Press the remaining crumbs down to an even thickness. Bake the crust until light golden brown and set, about 40 minutes. Transfer the pan to a rack while assembling the topping. Reduce the oven temperature to 325 degrees.
• In a medium, heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, honey and salt and bring to a strong simmer over medium heat, whisking ingredients together once the butter has melted. Cook the mixture, stirring frequently, for 4 minutes. Remove from the heat and stir in the heavy cream and vanilla extract. Stir in the nuts and combine well. Transfer the mixture to the prepared pan and spread it evenly, keeping it within the border as best as you can.
• Bake the bars until the caramel is thickened and just set, about 20 to 25 minutes (the caramel will continue to firm up when cooled). Transfer the pan to a rack to cool completely. Using the parchment paper, transfer to a cutting board to cut into equal pieces to serve.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Steps:

• Preheat the oven to 350°F
• Prepare pan (9x13 or 10x15) by lining it with parchment paper (or grease pan heavily because the filling gets quite sticky after baking).
• Crust: Place all crust ingredients in a mixer. Mix until it looks like coarse grain, then pour this crumbly mixture into prepared pan. Use floured fingers to pat dough firmly into place. Bake crust at 350°F until light golden brown, 22-24 minutes (9x13) or 20-22 minutes (10x15).
• Filling: While crust is baking, place pecans in food processor and pulse to chop coarsely; set pecans aside.
• In a saucepan, melt butter; then add white sugar and stir until dissolved. REMOVE FROM HEAT NOW and add corn syrup, vanilla and eggs. Add pecans. (It's important that this mixture is warm, but not HOT which would cook the eggs).
• Remove crust from oven; pour warm pecan mixture over hot crust and return to oven. Bake at 350°F for 32-34 minutes (9x13) or 25-27 minutes (10x15 jellyroll). When it is done, only the very center will appear wobbly and most of the filling will have puffed up slightly to indicate that the eggs are cooking and setting up.
• **Tip for cutting: freeze pecan squares a couple hours, then use a serrated knife which will score through the pecans for perfect small squares.
• Chocolate Pecan Squares: Add 1/2 cup semi-sweet chocolate chips to the filling before baking.

Steps:

• Preheat oven to 350*.
• Grease jelly roll pan.
• FOR CRUST: Beat flour, sugar, butter and salt in large bowl on medium speed until crumbly (mixture will be dry).
• Press firmly in pan.
• Bake until light golden brown, about 20 minutes.
• Prepare filling.
• For Filling: Mix all ingredients except pecans until well blended.
• Stir in pecans.
• Pour filling over baked layer; spread evenly.
• Bake until set, about 25 minutes; cool.
• Cut into 1 1/2" squares.
• Makes about 70 squares.

Steps:

• Preheat oven to 375°F. Combine 3/4 cup butter, powdered sugar and salt in processor. Process until moist clumps begin to form. Add flour and egg and process just until dough forms.
• Press dough onto bottom and 3/4 inch up sides of 13 x 9 x 2-inch baking pan. Bake until crust is golden brown, about 22 minutes. Cool crust slightly. Maintain oven temperature.
• Bring brown sugar, honey and remaining 3/4 cup butter to boil in heavy large saucepan, stirring frequently. Boil 2 minutes. Add vanilla. Stir in pecans. Pour pecan filling onto prepared crust. Bake until filling thickens and bubbles all over, about 25 minutes. Cool completely on rack. Cut into 2-inch squares. (Pecan squares can be prepared up to 1 day ahead. Cover and let stand at room temperature.)