TasteToronto | Pecan Walnut Squares

Pecan Walnut Squares

Easy

Pecan Walnut Squares

Pecan Walnut Squares

Method

Crust 4 Steps

  • Step 1

    Cover a 9-inch square baking pan with aluminum foil and ensure that there are overhanging edges. Grease the foil or spray with non-stick spray. 

  • Step 2

    Process flour, cornstarch, icing sugar and salt in a food processor until just mixed. Add the butter and pulse until the mixture resembles a coarse meal with pea-size clumps of butter within. You can also just use a pastry cutter or fork and mix until butter is evenly distributed throughout the flour. 

  • Step 3

    Transfer mixture into your foil-lined pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. 

  • Step 4

    Preheat the oven to 350°F while the crust is in the fridge. Bake the crust until set but not browned, about 17 minutes. Set on a rack to cool and keep your oven on.

Filling 1 Steps

  • Step 1

    Combine butter, brown sugar, corn syrup, vanilla and salt in a medium saucepan. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans and walnuts.

Assembly 5 Steps

  • Step 1

    Pour pecan mixture over the crust (it is okay if the crust is still warm). Bake until filling is bubbling and caramel in colour, about 20 minutes.

  • Step 2

    Cool completely on rack. 

  • Step 3

    When ready to cut, lift out square using the overhanging foil. Cut with a sharp knife into 16 squares and store in an airtight container for up to a week.

  • Step 4

    You can melt chocolate in the microwave and drizzle over if you want! Makes for a nice addition.

  • Step 5

    These bars can be frozen for up to three months, just thaw before consumption. 

Tags:

Fall baking

Pecan Walnut Squares

Toronto Recipes

Bake it at home

Easy

Pecan Walnut Squares

Nadia Boachie
written by

Nadia Boachie

Pecan Walnut Squares

Yields:

Serves 16

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 40 mins

0.0

Rate This Recipe

American

Sweets

Ingredients

Crust

  • 3/4 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1/2 cup icing sugar 

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces

Filling

  • 12 tablespoons (1-1/2 sticks) unsalted butter

  • 3/4 cup dark brown sugar, packed

  • 3 tablespoons corn syrup 

  • 1/2 teaspoon vanilla extract

  • Generous pinch of salt

  • 2 tablespoons heavy cream

  • 1 1/2 cups pecans, coarsely chopped

  • 1 1/2 cups of walnuts, coarsely chopped

  • Dark chocolate for topping (optional)

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Method

Crust 4 Steps

  • Step 1

    Cover a 9-inch square baking pan with aluminum foil and ensure that there are overhanging edges. Grease the foil or spray with non-stick spray. 

  • Step 2

    Process flour, cornstarch, icing sugar and salt in a food processor until just mixed. Add the butter and pulse until the mixture resembles a coarse meal with pea-size clumps of butter within. You can also just use a pastry cutter or fork and mix until butter is evenly distributed throughout the flour. 

  • Step 3

    Transfer mixture into your foil-lined pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. 

  • Step 4

    Preheat the oven to 350°F while the crust is in the fridge. Bake the crust until set but not browned, about 17 minutes. Set on a rack to cool and keep your oven on.

Filling 1 Steps

  • Step 1

    Combine butter, brown sugar, corn syrup, vanilla and salt in a medium saucepan. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans and walnuts.

Assembly 5 Steps

  • Step 1

    Pour pecan mixture over the crust (it is okay if the crust is still warm). Bake until filling is bubbling and caramel in colour, about 20 minutes.

  • Step 2

    Cool completely on rack. 

  • Step 3

    When ready to cut, lift out square using the overhanging foil. Cut with a sharp knife into 16 squares and store in an airtight container for up to a week.

  • Step 4

    You can melt chocolate in the microwave and drizzle over if you want! Makes for a nice addition.

  • Step 5

    These bars can be frozen for up to three months, just thaw before consumption. 

Tags:

Fall baking

Pecan Walnut Squares

Toronto Recipes

Bake it at home