Pecans treat in the yesteryears used to be a huge hit during the holidays because they were in season. Unlike the rest of the year, they are sold in abundance and relatively affordable. But nowadays, we get pecans throughout the year, so you can enjoy adding pecans to your treats any time of the year. The biscuit base in this has a touch of chocolate, and the butterscotch topping is to die for. Honestly, even if you don’t care much for pecans, you will be licking your fingers on this one. Add a few of these squares into a cookie jar, tie a ribbon and a gift card, and guess what? You have a wonderful gift to give during the holidays.
Ingredients and substitutes
Nuts—I’m using Pecans, but if you don’t care for pecans, go ahead and use your favorite nuts. Hazelnuts, macadamia nuts, cashews, and walnuts all work great. Brown sugar—I used light brown sugar in the crust and dark brown sugar in the topping. We want the crust to be soft but also crisp, like a biscuit. Dark brown sugar – This is what gives the topping that butterscotch taste. That rich, goody, and strong molasses flavor you get in butterscotch. Light corn syrup – The primary purpose of this in caramel and butterscotch sauces is usually to prevent crystallization. If you don’t have it, you can replace it with honey.
Step-by-step instructions
Preheat the oven to 190 C / 380 F Line with parchment paper a 13 x 9 rectangular baking pan (or 9 x 9-inch square pan)
Prepare base
Add pecans and half the brown sugar to the food processor. Pulse until finely ground. Then, add the flour, cocoa powder, coffee powder, remaining brown sugar, salt, and butter. Pulse a few times until you have a breadcrumb consistency. Finally, add the egg and pulse no more than 3 to 4 times. You want the mixture crumbly. Pour the mixture into the prepared baking pan. Using the back of a spoon, press the dough into a firm base. Bake in the preheated oven for 10 mins. Meanwhile, prepare the topping.
Pecan topping
In a saucepan over medium heat, combine brown sugar, light corn syrup, and butter. Once the sugar is melted, continue to boil for two minutes more.Pro tip – Shaking rather than stirring the mixture to prevent sugar crystalization is best. Take it off the heat and add the cream.Pro tip – The mixture will be very hot and bubbling; removing it from the heat will prevent overflow. Next, add the chopped pecans. Place it back on low heat to help stir and prevent it from setting too soon. Pour the pecan mixture over the base and spread evenly with a spatula. Continue to bake in the oven for another 15 minutes. The top will be bubbling hot, so do not touch it with your fingers. Cool for just 10 minutes. While still warm, cut into squares. Enjoy!
Frequently asked questions
Try these Christmas treats from my friends
Italian Chocolate Toto Cookies– by Marisa Stewart of All our Way Chocolate Christmas Tree Mousse Cups – Denies Zacharia Wright of My Life Cookbook Snickerdoodle Truffles– Michelle Price of Honest & Truly
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