A Perfect Shortbread and Gooey Pecan Filling Square
Pecan pie has long been a holiday favorite with my family. It's one of those desserts I reserve only for the holidays because it is so rich and calorie intense. In my opinion, it is decadence that makes a perfect holiday treat. I've been looking for desserts lately that are easily served in smaller portions after noticing the family prefers bites of goodies rather than whole slices of pies or cakes. Wanting to keep the essence of pecan pie on our menu I thought a pecan square might make a great substitution. After searching for recipes I settled on Ina Garten's pecan squares. These pecan squares will be a tasty bite for any holiday table.
|Pecan Squares and Oreo Truffles|
View video of Ina Garten making the pecan squares
I followed the recipe exactly as written and my squares came out perfectly. There was quite a bit of complaining in the comments. Here are some tips to ensure your success.
Tips for Baking Pecan Squares
- Plan to bake your squares at least a day in advance of serving. You'll want these squares to fully cool and set before cutting. Chilling overnight in the refrigerator is helpful.
- Use a rimmed half-sheet pan. Other size pans will not be right for this recipe. The amount of pecan filling is generous.
- Line your sheet pan completely with foil. Grease the foil. Keep the foil nice and smooth. I had a couple of spots where the foil stuck to the squares, so take your time with this. The foil can be hard to get off.
- Bake the squares on the center rack of your oven. Cover the bottom rack with foil in case the squares bubble over. It will burn and make a mess that you'll have trouble cleaning up without the foil. My filling did not make a mess.
- Cut your squares into small servings, about 1-1/2" square or 1" x 2" rectangles. Any larger is just too much.
- Do drizzle with chocolate to make the squares extra special.
- These squares freeze beautifully so feel free to make them now and serve them later.
Make the Chocolate Drizzle
- 6 ounces dark chocolate chips
- 1 tsp Crisco shortening