Butter Pecan Squares Food

BUTTER PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.

PECAN 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.

PECAN SQUARES

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.

BUTTER PECAN TURTLE BARS

Steps:

• Set oven to 350 degrees.
• Prepare a 13x9-inch baking pan.
• In a bowl, combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend with fork until crumbly.
• Pat the mixture onto bottom of prepared baking pan.
• Sprinkle pecan halves evenly over the unbaked crust; set aside.
• In a small saucepan, combine 1/2 cup brown sugar with 2/3 cup butter.
• Cook, over medium heat, stirring constantly, until the mixture begins to boil; boil for 1 minute, stirring constantly.
• Drizzle the caramel mixture over pecans and crust in baking dish.
• Bake for 18-20 minutes, or until cacamel layer is bubbly, and crust is light brown.
• Remove from oven, and immediately sprinkle with chocolate chips.
• Spread chips evenly as they melt.
• Cool completely before cutting into bars.

BUTTER PECAN CHEWS

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan with butter.
• In medium bowl, mix flour, granulated sugar and butter. Press mixture in bottom of pan. Bake 12 to 14 minutes or until light brown.
• Meanwhile, in large bowl, beat egg yolks, brown sugar, vanilla and salt with electric mixer. Stir in pecans and coconut. In small bowl, beat egg whites with electric mixer until foamy. Fold into egg yolk mixture.
• Remove partially baked crust from oven. Spread filling evenly over crust. Reduce oven temperature to 350°F.
• Bake 25 to 30 minutes or until deep golden brown and center is set. Sprinkle powdered sugar over bars. Cool on cooling rack. Cut into 6 rows by 6 rows.

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

AMISH BUTTER PECAN BARS

Steps:

• Grease a 9x9 baking dish. Preheat oven to 350 degrees.
• In a medium mixing bowl cream butter and sugars, add eggs and vanilla, mix well. Add flour, soda and pecans to butter mixture, mix well.
• Pour into prepared pan and bake at 350 degrees for 30 to 40 minutes.
• Cut into bars while still slightly warm.

PECAN SQUARES

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.