My Mom's Pecan Caramel Squares
Makes approximately 12.
- BOTTOM LAYER
- 1/2 cup unsalted butter
- 1 cup flour
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- TOP LAYER
- 1 1/2 cups coarsely chopped pecans
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 2 cups brown sugar, packed firm
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons flour
Preheat oven to 350 Degrees F. Lightly grease bottom and sides of an 8 inch square pan.
Combine flour, sugar, and salt in a bowl. Cut butter into mixture until it is fine and grainy. Press this crumbly mixture into the prepared pan.
Bake for 10 minutes. Remove from oven and increase temperature to 375 degrees F.
For top layer, combine all ingredients well, using a wooden spoon to blend. Spread this mixture over baked bottom layer. Bake for another 20 minutes. Remove and cool well before cutting.(Slightly chilled or semi-frozen squares cut better). Cut into 2 by 2 inch squares.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
I wish these had a better name - they are classics and turn up in one form or another in a zillion Junior league or Jewish community and fundraising cookbooks- for good reason - they are terrific.