Saturday, December 4, 2010

Ina's Pecan Squares - Recipe of the Month

Are you looking for a new, perfectly decadent Christmas cookie?
Look no further, you've found her.

These cookies are heavy and rich and packed with luxurious pecans.
Kind of like pecan pie...but better.
Yes, I said better than pecan pie.

I can't take credit for this recipe, though.
My shout out goes to every one's favorite Contessa,
Ina Garten.
Thank you, Ina.
 May you forever reign in your barefoot glory.

Ina's Pecan Bars
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

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.

photos from

1 comment:

Stacy said...

My mouth has literally been watering over the IDEA of this recipe since I read this days ago. I now have all the necessary ingredients, and am just waiting for the TIME in which to make them.

Oh, YUM. Can't wait.