Potluck at Midnight Farm: Celebrating Food, Family, and Friends on Martha's Vineyard Hardback - 2002

Excerpt

Caramel Pecan Squares


My Christmas cookie baking partner and I have been making these for ten years, and they are a feature of our annual bake-off. These chewy and beautiful cookies are great with fruit, sorbet, or vanilla ice cream. I often bring them to gatherings and they never fail. These bars will cut small, so you can get 80 cookies from one batch. The recipe doubles beautifully as well. These cookies will keep in the refrigerator for three weeks.

Makes 80 cookies

1 1/2 cups (3 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs, beaten
1 tablespoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon salt
1/3 cup maple syrup
2/3 cup brown sugar (light or dark; dark makes darker caramel, packed
2 tablespoons heavy cream
1 generous cup pecans, roughly chopped

Heat the oven to 350 degrees.

Cream together 1 cup butter, the sugar, and eggs until light and fluffy. Stir in the vanilla, flour, and salt. Press the dough into an ungreased 11x17-inch jellyroll pan. It's a good idea to build the dough up a bit at the edges. Prick with a fork. Bake for 15 minutes; do not brown.

Put the maple syrup, brown sugar, and heavy cream in a medium pan and cook over low heat, stirring constantly, until everything melts and combines. Remove from the heat and add the pecans. Spread over the partially baked dough and return to the oven for 25 to 30 minutes, until the topping is caramelized.

Cool on a rack for about 10 minutes, then cut into 80 pieces and remove them from the pan. Place on a rack until completely cooled. I like cutting these on the diagonal for presentation.