Chocolate Pecan Squares

These chocolate pecan squares have a crisp shortcrust base with a hint of cocoa and topped with butterscotch coated pecans made from scratch. A simple and easy snack any time of the year but a great edible gift during the holidays.

Table of Content

• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Pecans treat in the yesteryears used to be a huge hit during the holidays because there were in season. Sold in abundance and quite affordable, unlike the rest of the year. 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, and yet, if you don't care for pecans, go ahead and use your favorite nuts. Hazelnuts, macadamia nuts, cashews, walnuts they all work great.
• Brown sugar - In the crust, I've used light brown sugar while in the topping I've used dark browns sugar. 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 flavor of molasses you get in butterscotch.
• Light corn syrup - The main 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 at 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.
  Tip - It is best to shake rather than stir the mixture to prevent the crystalization of sugar.
• Take it off the heat and add the cream
  Tip - the mixture will be very hot and bubbling, taking it off 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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Printable Recipe