Pecan Squares That Are Worth It

Indulgence takes on a new meaning with these delectable pecan squares that are unquestionably worth every extra calorie.

Pecan Squares Worth Their Weight:

Prepare your taste buds for a symphony of rich, buttery goodness, perfectly complemented by the crunch of toasted pecans and the sweetness of a luscious caramel layer. In this culinary journey, we bring you a delightful treat that transcends ordinary desserts, and it comes from the kitchen of a Kuel Life Member – a testament to the finest flavors curated by those who truly appreciate the art of indulgence. Brace yourself for a divine experience as we unveil the recipe for these irresistible pecan squares that are bound to become the star of your dessert repertoire.

Preheat oven to 350°F.

SHORTBREAD CRUST:

• 6 Tablespoons unsalted butter
• 1 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 teaspoon salt

Cut butter into 1/2-inch pieces. In a food processor or with a pastry blender, process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a greased (or Pam sprayed) 13 x 9 x 2-inch baking pan and with a metal spatula (or your fingers) press evenly onto the bottom. Bake shortbread in middle of oven until golden, about 15 minutes. While shortbread is baking, prepare filling.

FILLING:

• About 3 cups of pecans
• 1 stick (1/2 cup) unsalted butter
• 1 cup packed light brown sugar
• 1 teaspoon vanilla
• 1/3 cup Karo dark syrup
• 2 tablespoons heavy cream

In a food processor or other nut chopper coarsely chop 2 cups pecans, reserve one cup of whole pecans. In a heavy saucepan, melt butter and stir in brown sugar, Karo, vanilla and cream. Heat mixture until well blended and butter and brown sugar are melted. Stir in chopped pecans. After shortbread comes out of oven, pour pecan mixture over hot shortbread and spread evenly. Hand place reserved whole pecans across the top of the mixture, making sure they are well placed in the mixture.

Bake in the middle of the oven until bubbling, about 16 minutes. Cool completely in pan and cut into the size bars you prefer. I cut the squares small, only slightly larger than 1” x 1”.