Blue Ribbon Group 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.” They recall the beauty of a classic pecan pie and remind us how tasty it is to add pecans to any dessert, like with this THIS cheesecake.
With just 8 ingredients, you’ll have these out of the oven in no time!
The hardest part of this toasted pecan honey squares 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 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).
