Gooey pecan pie squares
Sunday, January 24, 2010
Gooey Pecan Pie Squares
Crust
½ cup butter, melted
1 cup flour
½ teaspoon baking soda
Pinch of sea salt
4 tablespoons sugar
Topping
1 ¼ cups sugar
2 large eggs, beaten
¼ teaspoon salt
3 tablespoons butter, melted
½ cup pecans, ground to a meal in food processor or chopped finely
½ cup pecan halves
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
1 ½ tablespoons flour
Turn oven on to 350 degrees F. Grease an 8-by 8-inch baking pan. To make crust, mix all crust ingredients together in a bowl with your fingers and press into the prepared pan. Bake for 10 minutes, then remove from oven. Increase oven temperature to 400 degrees. Meanwhile, for topping, whisk all topping ingredients together in a large bowl. Spread evenly over crust. Bake for 10 minutes, then reduce oven temperature to 350 degrees F and bake for an additional 20 to 25 minutes or until firm. Let cool for 20 minutes before cutting into squares (inside of topping will be runny until set).
Note: For richer tasting bars, substitute coconut oil for the melted butter in the topping and sprinkle chocolate chips on top before baking.
Adapted from “Baking with Agave,” by Ania Catalano
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