Pecan Squares

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 12 tablespoons cold salted butter, cut into 1/2-inch cubes, plus more for pan
• 1/3 cup granulated sugar
• 10 tablespoons salted butter, cut into tablespoons
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup honey
• 1/4 cup grade b pure maple syrup
• 1/4 cup heavy cream
• 3 1/2 cups coarsely chopped pecans

Recipe

• 1 position an oven rack in the center of the oven and preheat oven to 350 degrees. butter a 13x9-inch baking pan. line the bottom and the 2 short ends with a 20-inch-long piece of aluminum foil, pleating the foil to fit and let the excess foil hang over the ends. lightly butter the foil.
• 2 to make the shortbread layer: in a medium bowl, mix the flour, butter and sugar with an electric mixer set on low speed just until combined and crumbly. do not mix into a dough; it should remain crumbly. press firmly and evenly into the prepared pan. bake until golden brown, about 30 minutes. remove from the oven and let stand on a wire cooling rack. leave the oven on.
• 3 to make the topping: in a medium saucepan, bring the butter, brown sugar, honey, maple syrup and heavy cream to a boil, stirring until the butter melts. boil for 2 minutes. remove from the heat and stir in the pecans. pour and spread the pecan mixture over the crust.
• 4 return to the oven and bake until the pecan mixture is bubbling and golden brown around the edges, about 30 minutes. let cool completely in the pan on a wire cooling rack.
• 5 run a dinner knife around the edges of the shortbread to release it. lift up the foil "handles" and remove the shortbread from the pan. using a long sharp knife, cut into 24 rectangles.