{"id":1483,"date":"2021-11-22T21:59:14","date_gmt":"2021-11-22T21:59:14","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1483"},"modified":"2024-02-09T21:34:51","modified_gmt":"2024-02-09T21:34:51","slug":"pecan-pie-squares","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pecan-pie-squares\/","title":{"rendered":"Pecan Pie Squares"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Pecan Pie Squares<\/span><\/h2>\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n\n\n\n
Author: <\/span>From “Sugar Cookie Murder” by Joanne Fluke<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • 9"x13" cake pan<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>

    <\/span>For First Step:<\/span><\/h4>
    • 2<\/span> cups<\/span> flour<\/span> (no need to sift)<\/span><\/li>
    • 1<\/span> cup<\/span> softened butter<\/span> (2 sticks, \u00bd lb)<\/span><\/li>
    • \u00be<\/span> cup<\/span> loosely packed brown sugar<\/span><\/li><\/ul><\/div>

      <\/span>For Second Step:<\/span><\/h4>
      • 5<\/span> beaten eggs<\/span> (just whip them with a fork)<\/span><\/li>
      • 1<\/span> cup<\/span> brown sugar<\/span><\/li>
      • \u00bd<\/span> cup<\/span> melted butter<\/span><\/li>
      • 1\u00bd<\/span> cups<\/span> white corn syrup<\/span> (i.e. Karo)<\/span><\/li>
      • \u00be<\/span> tsp<\/span> salt<\/span><\/li>
      • 1<\/span> 8oz bag<\/span> pecan halves<\/span> chopped<\/span><\/li>
      • \u215b<\/span> cup<\/span> flour<\/span> (2 Tbsp)<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Preheat oven to 350\u00b0F, rack in the middle position.<\/span><\/div><\/li><\/ul><\/div>

          <\/span>First Step:<\/span><\/h4>
          • Cream softened butter with brown sugar and add flour. Mix well. Spread 3 cups of this mixture in a greased 9"x13" cake pan and pat it down with your hands. Reserve the rest of the mixture for a crumb topping.<\/span><\/div><\/li>
          • Bake the crust at 350\u00b0F for 15 minutes.<\/span><\/div><\/li>
          • Remove from oven. Don't turn off the oven!<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Second Step:<\/span><\/h4>
            • Beat the eggs and mix them with the brown sugar. Add the melted butter and stir it all up. Then mix in the white corn syrup, salt, and pecan pieces. Now add flour and mix thoroughly.<\/span><\/div><\/li>
            • Pour this mixture over the crust you just baked. Sprinkle the reserved crust mixture from the first step on top. (At this point, you can carefully decorate the top with a few half pecans, if you want to make it fancier; it's up to you.)<\/span><\/div><\/li>
            • Bake at 350\u00b0F for another 30 to 35 minutes. Remove the pan from the oven and cool on a wire rack. Once the pan is cool to the touch, refrigerate it until ready to serve.<\/span><\/div><\/li>
            • To serve, cut the Pecan Pie into squares. You can top these with whipped cream if you like, but they really don't need it — perhaps you do?<\/span><\/div><\/li>
            • Enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1484,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,1598,184],"tags":[],"class_list":["post-1483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-bryans-favorites","category-dessert"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2021\/11\/Pecan-Pie-Bars-for-a-Crowd.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=1483"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1483\/revisions"}],"predecessor-version":[{"id":1689,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1483\/revisions\/1689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/1484"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=1483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=1483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=1483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}