Comments on: pecan squares

By: JenniferK

JenniferK — Wed, 11 Nov 2009 23:20:16 +0000

This looks great. I tried the recipe in Cooks Illustrated too-fabulous.

By: Candace

Candace — Sat, 20 Jun 2009 22:50:55 +0000

I made these today with a couple variations. I used a different shortbread recipe, like you suggested. Also, I did about 2/3 pecans and 1/3 preztels, and drizzled chocolate on the top.

wow. they are possibly the richest food i have ever made. 0_0
SO GOOD.

By: ßharon

ßharon — Tue, 26 May 2009 14:47:52 +0000

I Have this recipe by Ina and mine says it requires a 12X18X2 inch pan. It would take two regular jelly roll pans to accomodate the amount this makes. And I would still line them with parchment paper.
The original recipe is a Culinary Institute of America recipe. I have seen and tried many variations but I feel Ina’s is the best.

This is very good and a staple at our house at Christmas and I sell them for graduation parties.

By: Bethany

Bethany — Mon, 23 Mar 2009 04:46:03 +0000

Wow, Deb. I found your site last night and stayed up til 4 am perusing recipes… Is that sad? Some people are on the computer looking at porn all night… I drool over pecans, caramel, and shortbread…
I love you!

By: MuffinMom

MuffinMom — Fri, 20 Feb 2009 21:12:55 +0000

Yikes–I think I’m in love (don’t tell my husband!)

By: Diana

Diana — Tue, 06 Jan 2009 17:27:30 +0000

Hey, cool…I just found this post on a random google search for something else. I made these pecan squares for our Christmas dinner this year. I used a 2 inch tall baking sheet, so had no trouble with the spillage (I think Ina suggests lining the bottom of the oven with aluminum foil, but that may have been a late addition to the recipe added over time), and I also lined my baking sheet with parchment paper, which seemed to help pop them out. My main problem was that I, too, let the topping spill between the crust and the pan, which created an almost super-glue bond between the bars and the side of my pan. Next time I will either press the edges of my crust considerably higher in an attempt to prevent this (though the topping does bubble quite a bit, so I dunno), or cut the outside edge a 1/4 inch in from the actual edge so as to avoid the super-glue-like goop altogether. I lost my pan due to gouges in the sides from using too much knife pressure to will every ounce of the bar from those darn pans. lol.

By: louise

louise — Sat, 27 Dec 2008 06:14:41 +0000

deb do you think the base part of king arthor flour’s “Baltimore’s Finest” cookie might make the perfect base for this cookie too. what are your thoughts

By: Kate

Kate — Wed, 24 Dec 2008 04:29:28 +0000

Stumbled across this the other day and decided to go for it. They turned out great, and I think everyone will love it at the Christmas party tomorrow. Thanks for the great post! :-)

By: louise

louise — Tue, 09 Dec 2008 00:59:04 +0000

Deb,
The people I made this for last year, in their Christmas baskets, have asked me to make this again this year.You deserve the credit for this.

Thanks Deb.

By: Denise

Denise — Fri, 04 Jan 2008 03:42:54 +0000

…Dear Lord…that’s like a heart-attack waiting to happen! It must be delicious! Knowing Ina Garten–her recipes are always so decadent. I feel the sudden need to try it…