Much of my cooking/baking inspiration comes from family traditions – most of them centered on holidays. This recipe is no exception. In the weeks leading up to Christmas, my mother’s kitchen becomes a sweet treat factory. From classic chocolate chips to pecan crescents, there is no shortage of diabolically delectable baked goods. But here’s the thing – why should I wait ‘til winter or only enjoy some of my favorite treats if I get a holiday care package? SO, I got my mom to send me her recipes and started preheating my oven.
Second Place is the First Loser
Of all the holiday treats (and there are a lot of them) by far my favorite are my mother’s Pecan Pie Squares. They encompass everything I love about pecan pie in bite-sized form. They feature an ultimate triumvirate of dense, crumbly crust; ooey-gooey filling; and crunchy caramelized pecans. What more do you want!? If you are my co-workers, apparently, you want some pedestrian recipe combining boxed mixes that you found on Pinterest because I was robbed took second place in the annual bake-off.
In any event, here is the recipe for my mom’s Pecan Pie Squares. ENJOY!
Pecan Pie Squares
Ingredients
3 cups flour
¼ cup plus 2 Tbsp sugar
¾ cup margarine or butter, softened
¾ tsp salt
Filling (below)
Heat oven to 350 degrees. Grease jelly roll pan (15.5 x 10.5 x 1 inch). Beat flour, sugar, butter, and salt in large bowl on medium speed until crumbly (mixture will be dry). Press firmly in pan. Bake until light golden brown, about 20 minutes. Prepare filling. Pour over baked layer, spread evenly. Bake until filling is set, about 25 minutes. Cool. Cut into 1 ½ inch squares.
Filling
4 eggs slightly beaten
1 ½ cups sugar
1 ½ cups Karo light or dark syrup
3 Tbsp margarine or butter, melted
1 ½ tsp vanilla
2 ½ cups chopped pecans
Mix all ingredients, except pecans, until well blended. Stir in pecans.
Makes 70 squares
