Pecan Squares with Dipped Chocolate Ganache
Indulge in the irresistible decadence of Pecan Squares with Dipped Chocolate Ganache, a dessert that's equal parts elegant and comforting. This recipe takes classic pecan bars to new heights with a buttery shortbread crust, a rich pecan filling infused with brown sugar and maple syrup, and a smooth chocolate ganache finish. The ganache-dipped edges add a luxurious touch, while optional sea salt flakes provide a delightful contrast of salty and sweet. Perfect for holidays, dinner parties, or as an indulgent treat, these squares combine crunchy pecans with velvety chocolate for a flavor experience that's truly unforgettable. Quick to prepare with simple pantry staples, they'll become a go-to favorite in no time.
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 cup Brown sugar (packed)
- 0.5 cup Maple syrup
- 0.25 cup Heavy cream
- 2.5 cups Chopped pecans
- 1 cup Semisweet chocolate chips
- 0.5 cup Heavy cream (for ganache)
- 0.25 teaspoon Sea salt flakes (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, cream together 1 cup of unsalted butter, granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy.
Gradually mix in the all-purpose flour and salt until fully incorporated and a dough forms.
Press the dough evenly into the bottom of the prepared pan. Prick the dough all over with a fork to prevent air bubbles.
Bake the crust in the preheated oven for 18-20 minutes, or until lightly golden brown. Remove and let cool slightly.
Meanwhile, prepare the pecan filling. In a medium saucepan over medium heat, combine brown sugar, maple syrup, 0.25 cup heavy cream, and 0.5 cup unsalted butter. Cook while stirring until the mixture comes to a gentle boil.
Remove the saucepan from heat, stir in chopped pecans and remaining 1 teaspoon of vanilla extract.
Pour the pecan mixture evenly over the baked crust and return the pan to the oven. Bake for 20-25 minutes, or until the filling is bubbling and set.
Cool the pecan squares completely in the pan, then transfer to the refrigerator to chill for at least 1 hour.
To make the ganache, heat 0.5 cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the semisweet chocolate chips in a mixing bowl and let sit for 2 minutes.
Stir until smooth and glossy. Dip one end of each chilled pecan square into the ganache, allowing any excess to drip off.
Sprinkle dipped edges with sea salt flakes (if desired) and place squares on a parchment-lined tray to set.
Refrigerate again for 15 minutes to firm up the chocolate ganache.
Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 33.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
