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
Ingredients
Shortbread Crust:
Method
Shortbread Crust: In large bowl, beat butter with icing sugar until fluffy; beat in vanilla. In 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 fork. Bake in 350?F (180?C) oven until edges are light golden, about 14 minutes. Let cool slightly.
Meanwhile, in 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 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 serrated knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 5 days.)
Nutritional facts per square: about
- Fibre 1 g
- Sodium 24 mg
- Sugars 11 g
- Protein 2 g
- Calories 151.0
- Total fat 10 g
- Potassium 45 mg
- Cholesterol 29 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0
