Pecan Walnut Squares

20 mins Prep Time

40 mins Cook Time

Written By

Nadia Boachie

These pecan walnut squares consist of a sticky pecan topping on a shortbread base. These can easily be made with just pecans or walnuts but I do not suggest substituting with another nut like almonds because of texture. Pecan pie or anything that resembles it instantly reminds me of Thanksgiving so why not get in the holiday spirit and add this to your fall baking list! It is great for sharing and stores well! If you don't think you can finish it all, freeze and keep frozen for up to three months.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto!

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)

Directions

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.