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  • One 13 x 9-inch Oatmeal Cookie Crust, unbaked
  • 8 Tablespoon(s) (1 stick) butter, cut into pieces
  • 1/3 Cup(s) light corn syrup
  • 3/4 Cup(s) plus 2 tablespoons firmly packed brown sugar
  • 1/4 Cup(s) whipping cream or half and half
  • 1-1/2 Teaspoon(s) vanilla
  • 3-1/2 Cup(s) small pecan halves (about 12 ounces)

Cooking Instructions

Heat oven to 350°F. Bake crust 16 to 20 minutes, or until golden brown (center of crust should feel firm when lightly touched). Cool on wire rack while making filling. Increase oven temperature to 375°F. In heavy 3-quart saucepan over medium-low heat, heat butter with corn syrup until butter is melted. Add sugar, stirring until sugar dissolves. Bring to a full boil. Boil 2 minutes without stirring. Remove from heat; stir in cream and vanilla. Stir in pecans. Pour over baked crust; using two forks, spread evenly to edges. Bake 20 to 25 minutes or until filling is bubbly. Cool completely on wire rack. Loosen bars from sides of pan with spatula. Invert onto cookie sheet; tap pan until bars release. Place cutting board on top of bars; turn right side up. Use large sharp knife to cut into squares. Store tightly covered at room temperature or freeze.

Serving Tips: For Triple Nut Squares, combine pecans with any combination of broken walnuts, whole almonds or unsalted cashews to equal 3-1/2 cups nuts.

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