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Sunday, June 17, 2018



SPONSORED BY  Lavazza Holiday

This recipe is featured on: Holiday desserts that pair perfectly with coffee

Classic pecan pie gets a bite-size makeover with these crunchy pecan-packed squares. Toothsome shortbread is the perfect base, adding a delightful contrast. Chill the squares before cutting for a smooth, easy slice.

Portion size 36 servings
Credits: Canadian Living: Holiday Baking 2014

1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup liquid honey
1 tablespoon cider vinegar
2 teaspoons vanilla
1/4 teaspoon salt
3 eggs lightly whisked
2 cups pecan halves
Shortbread Crust:
1/2 cup unsalted butter softened
1/3 cup icing sugar
1/4 teaspoon vanilla
1 1/2 cup all-purpose flour
pinch salt

Shortbread Crust: In a large bowl, beat butter with icing sugar until fluffy; beat in vanilla. In a separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan; prick all over with a fork. Bake in 350?F (180?C) oven until edges are lightly golden, about 14 minutes. Let cool slightly.

Meanwhile, in a small saucepan, melt butter over medium heat; whisk in brown sugar until smooth, about 2 minutes. Remove from heat; whisk in honey, vinegar, vanilla, and salt. Whisk in eggs.

Sprinkle pecans over crust; pour egg mixture over top. Bake on a baking sheet in 350?F (180?C) oven until egg mixture is set, 50 to 55 minutes. Let cool completely in pan; cover and refrigerate until chilled, about 1 hour. Lift out onto cutting board; using a serrated knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 5 days.)

per square: about
Fibre1 gSodium24 mgSugars11 gProtein2 gCalories151.0Total fat10 gPotassium45 mgCholesterol29 mgSaturated fat4 gTotal carbohydrate16 g

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