I have wanted this specialty bread pan for ages. And I resisted buying it. Not…
Don’t look now, but I’ve got another cranberry and pecan recipe for you. See, on Sunday, Dale and I had to go to an Eagle Scout ceremony for one of the young men in Dale’s Boy Scout troop. I knew I should bring something for the dessert table and when I looked in the cupboard (don’t I sound like Old Mother Hubbard) I saw more pecans and cranberries. A pie wasn’t suitable for this occasion but I got to thinking that the pie should pretty readily translate into squares. And it did.
Cranberry Pecan Squares
2 cups all purpose flour
1/2 cup sugar
3/4 cup butter
1 cup sugar
1 cup corn syrup
4 tablespoons butter, melted
1 1/2 cup coarsely chopped pecans
1 cup coarsely chopped cranberries
Crust: combine flour, 1/2 cup sugar and butter until crumbly. Press firmly into 13×9″ cake pan sprayed with cooking spray. Bake at 350*F for 15-18 minutes, or until light golden. (I will tell you that I had my doubts about this crust. It looked pretty dry when I patted it into the pan. But it turned out flaky and delicious, I promise.)
Topping: beat eggs, sugar, corn syrup and melted butter together until blended. Stir in pecans and cranberries. Pour evenly over crust. Bake about 40 minutes longer, or until set and golden. Cool completely on wire rack. Cut into bars.
I can’t take credit for creating the recipe, as I cobbled it together from some internet sources but I will brag that these are delicious – better than the pie, even.