August 3, 2015

Toasted Pecan Honey Squares

Ohio State Fair

These simple and scrumptious Toasted Pecan Honey Squares are a winning sweet treat. They come from Cheryl Adkins, a home baking exhibitor at the 2015 Ohio State Fair. She won second place for these shortbread cookie bars topped with a pecan-pie type “filling.”

The hardest part of this recipe is waiting long enough for them to cool.  They are tender and chewy with just a touch gooey… and oh so good!

-Cyndi

 

Toasted Pecan Honey Squares

2 1/4 cups chopped pecans

1 1/2 cups butter, unsalted, softened, divided

3/4 teaspoon salt, divided

1 1/4 cups packed dark brown sugar, divided

3 cups Gold Medal All-Purpose Flour

1/3 cup honey

3 tablespoons whipping cream

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Spread pecans on baking sheet (11×16-inch works great). Bake 10-12 minutes or until toasted and slightly crunchy, stirring once or twice; set aside. Line a baking pan (glass 13×9-inch works great) with parchment paper, leaving a 1/4 inch overhang along edges for easy removal. In a large bowl, cream 1 cup butter with 1/2 teaspoon salt, and 3/4 cup brown sugar. Slowly add flour while beating. Once all blended, press into prepared baking pan. Bake 20-25 minutes or until lightly browned on edges.

In a medium saucepan, combine 1/2 cup butter, 1/2 cup dark brown sugar and 1/4 teaspoon salt with honey, whipping cream and vanilla. Bring to a boil; cook for a minute. Stir in pecans. Pour over baked crust, spreading evenly and to edges.

Bake 10-15 minutes or until topping is bubbling. Cool until set. Move by parchment lining to cutting board and cut into bars. Makes 24 squares. (You can cut them in 6 lengthwise and 4 across, or do center-cut squares and trim the edges).

-Recipe (adapted) by Cheryl, 2015 Ohio State Fair, Gold Medal Flour Cookie Contest