We started out to make Pumpkin Pie Squares into Pecan Pie Squares. We didn’t end up there. These Pecan Squares are not pie-like at all. They are much more confection-like, almost like a candy bar. But they are very good and we won’t change a thing. We’ll save the pie squares for another day.
(But about those Pumpkin Pie Squares–when you have a crowd and making a bunch of pies is too much work you can turn to Pumpkin Pie Squares—they are pie-like without the work of pies. They save time and they’re darn good.)
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For the crust:
1/2 cup quick oats
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup butter
For the filling:
1/2 cup butter
1 cup brown sugar
1/3 cup light corn syrup
3 tablespoons whipping cream
2 cups pecans
Preheat the oven to 350 degrees.
1. For the crust, cut the butter into the sugar, oats, and flour until crumbly. Press the ingredients into an ungreased 9 x 13-inch baking pan, across the bottom and up the sides about 1/2 inch. Bake the crust for 15 minutes.
2. For the filling, melt the butter in a saucepan. Add the sugar, syrup, and cream and bring to a simmer, stirring as needed. Cook for one more minute. Remove from the heat and stir in the pecans.
3. Pour the filling over the crust and spread evenly. Bake for 15 minutes at 350 degrees or until bubbly. Cool on a wire rack. Cut into squares and store in an airtight container.
Baker’s note: Do not overcook. Overcooking will create a harder than desired product. (The sugar cooks to hard-ball stage instead of soft-ball.) At the soft-ball stage, the topping will be caramel-like. These cookies keep and ship well.
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