← Back to Search Results
baking American
Sticky Pecan Squares

Photo by: Mark Shapiro
Comments: 0
 

Recipe

These delicious squares combine the best of two classics: shortbread and pecan pie.

Yield: Makes 25 squares

Ingredients

Crust:

  • 1 cup (250 ml) all-purpose flour 
  • ½ cup (125 ml) confectioners (icing) sugar, sifted 
  • ½ cup (125 ml) soy margarine 

Topping:

  • 1/3 (75 ml) cup soy margarine 
  • ½ cup (125 ml) packed light brown sugar 
  • 1½ tbsp (22 ml) soy creamer 
  • ¼ cup (50 ml) pure maple syrup (see Notes) 
  • Pinch salt 
  • 1 1/3 cups (325 ml) coarsely chopped pecans 

Equipment:

  • 8-inch (2 L) square cake pan, greased

Directions

Preheat oven to 350°F (180°C).

1. Crust: In a bowl, mix flour with sugar. Using two forks, a pastry blender or your fingers, cut in margarine until mixture resembles coarse crumbs. Press evenly into prepared pan. Bake in preheated oven for 20 minutes or until light golden and firm.

2. Topping: Meanwhile, in a pot, melt margarine over medium heat. Add brown sugar and soy creamer and cook, stirring, for 1 minute or until blended and heated through. Reduce heat to low.

Add maple syrup and salt and cook, stirring, for 1 minute. Add pecans, stirring until evenly coated.

3. Spread pecan mixture evenly over hot crust. Bake for 20 to 25 minutes longer or until topping is set and pecans are fragrant. Let cool to room temperature in pan on a rack. Cut into squares.

Variations:

Chocolate lovers can add a drizzle of melted chocolate to these bars. After the bars have cooled to room temperature, melt ¼ cup (50 mL) vegan chocolate chips with 2 tsp (10 mL) vegetable oil. Dip the tines of a fork into the mixture and drizzle threads of melted chocolate over the pecans.

Replace pecan pieces with walnut pieces to make Sticky Walnut Squares.

Notes

Although any kind of maple syrup works well in this recipe, using dark, rich Grade B or dark amber maple syrup adds extra depth and character to the caramelized pecans.

Don’t worry if the dough doesn’t stick together when you are mixing it. It will meld as it bakes.

Use a serrated knife dipped into water to cut neat squares.


© 2005 Maxine Effenson Chuck and Beth Gurney
 

Nutritional Information

Nutrients per serving (% daily value)

148kcal (7%)
11mg (1%)
0mg (0%)
0mcg RAE (0%)
43mg
9mg
1g
9g
1g
14g
0mg (0%)
81mg (3%)
2g (8%)
10g (16%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
living-raw-food Living Raw Food
by Sarma Melngailis
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
food-to-live-by Food to Live By
by Myra Goodman
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
a-new-way-to-cook A New Way to Cook
by Sally Schneider
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?