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Caramel Pecan Pie Squares

  • Makes: 36 squares  
  • Freezes: excellent 
  • Preparation Time: 15 minutes 
  • Baking Time: 65 minutes 

Ingredients

Shortbread

2 cups 500 ml butter, softened

1 cup 250 ml sugar

3 ¼ cups 800 ml Robin Hood® Original All Purpose Flour

½ cup 125 ml corn starch

Topping

2 cups 500 ml whole pecans

1 can 300 ml Eagle Brand® Dulce de Leche Caramel Flavoured Sauce

Directions

  1 Preheat oven to 350°F (180°C). Place pecans on baking sheet and bake in preheated oven, 8-10 minutes. Set aside.

  2 Grease a 9” x 13” (23 cm x 33 cm) baking dish and line with parchment paper, overlapping two sides for easy removal.

  3 Shortbread: Beat butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2-3 minutes.

  4 Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.

  5 Press dough evenly on bottom and up the sides of prepared baking dish. Bake in preheated oven, 45-50 minutes.

  6 Topping: Combine toasted pecans and caramel flavoured sauce in a medium bowl. Spread over hot crust. Return to oven and continue baking for an additional 12-15 minutes. Cool on wire cooling rack in baking dish. Once cooled, lift from baking dish and cut into squares.

Tip(s)


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