Pecan Squares
Photo by James Culcasi
This is a relatively short post - which is odd, because I think these Pecan Squares are the things that made me want to be a baker way back when. I’ve been making them for a long time - maybe 35 years? I baked as a teenager, but mostly brownies and cookies - especially chocolate chip cookies, I mean the recipe was right on the bag of chocolate chips! Later on I worked at an insurance company during the summers while I was in college. A co-worker brought these in, and they were unlike anything I had had before. I believe she created the recipe and I’d love to credit her, but all I can remember is that her first name is Amy. She was an AMAZING baker and would regularly bring her baked goods to work for us to sample.
Thinking about it now, these squares were the first things I attempted that were outside of my established comfort zone. That said, they are embarrassingly easy to make but absolutely decadent at the same time. The base is shortbread, which seems like a theme for me. The top is pecan pie-esque, but not exactly. I can think of many possible tweaks...a little whisky, maybe?
We’ve moved many times (30 years in the USAF will do that), and I’ve misplaced this recipe many times, causing me to brave several internet searches. Of course, there are many pecan squares out there - just not these. I’ve gotten my act together a bit, and I can generally find my typed (yes, typed) index card with the recipe when I need it.
Pecan Squares
For the base:
2 cups flour
1 cup butter, cut into ½ inch pieces
½ cup confectioners sugar
For the top:
1 14 oz can sweetened condensed milk
1 egg
1 tsp vanilla
1 6 oz bag English toffee bits (Heath Bits O’ Brickle)
10 oz of chopped pecans
Preheat oven to 350°. Lightly grease a 13x9 inch pan (I also line the pan with parchment paper).
Combine the ingredients for the base in the bowl of a stand mixer - or in a large mixing bowl if you are using a hand mixer. Mix on medium speed for several minutes. The mixture will start off floury, but will eventually become sandy, with no remaining chunks of butter, and will hold together if pinched between your fingers - this is when you should stop mixing. You don’t want to form a dough.
Empty the mixture into the prepared pan and press well into the entire base of the pan.
Bake for 10 minutes, or until light golden brown.
Combine all the ingredients for the topping and mix well by hand. Pour over the base, spread to the edges, and bake for an additional 20 - 25 minutes. Let cool completely on a wire rack and cut into squares (or bars).
