Pecan Squares Ala The Barefoot Contessa - Ina Garten

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 32
• 1 1/4 lbs 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 lb 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 lbs pecans, coarsely chopped

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 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.
• 3 add the eggs and the vanilla and mix well. sift together the flour, baking powder, and salt.
• 4 mix the dry ingredients into the batter with the mixer on low speed until just combined.
• 5 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.
• 6 bake for 15 minutes, until the crust is set but not browned.
• 7 allow to cool.
• 8 for the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
• 9 cook over low heat until the butter is melted, using a wooden spoon to stir.
• 10 raise the heat and boil for 3 minutes.
• 11 remove from the heat. stir in the heavy cream and pecans.
• 12 pour over the crust, trying not to get the filling between the crust and the pan.
• 13 bake for 25 to 30 minutes, until the filling is set.
• 14 remove from the oven and allow to cool.
• 15 wrap in plastic wrap and refrigerate until cold.
• 16 cut into bars.
• 17 dip one end in chocolate, if desired.
• 18 flatten cupcake papers and top each with a bar.