When we left Texas to head north, a neighbor gave me pecans from his trees. I’m happy to send these nutty squares back to him, and he’s happy to get them.
—LORRAINE CALAND SHUNIAH, ON
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 2 DOZEN
1 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 teaspoon salt
3 cups all-purpose flour
FILLING
1/2 cup unsalted butter, cubed
1/2 cup packed dark brown sugar
1/3 cup honey
2 tablespoons sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
2 cups chopped pecans, toasted
1/2 teaspoon maple flavoring or vanilla extract
1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides of pan. In a large bowl, cream the butter, brown sugar and salt until light and fluffy. Gradually beat in flour. Press into prepared pan. Bake 16-20 minutes or until lightly browned.
2. In a small saucepan, combine the first six filling ingredients; bring to a boil. Cook 1 minute. Remove from the heat; stir in pecans and maple flavoring. Pour over crust.
3. Bake 10-15 minutes or until bubbly. Cool in pan on a wire rack. Lifting with parchment paper, transfer to a cutting board; cut into bars.
NOTE To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until nuts are lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.