Southern Pecan Pie Cappuccino Squares
Indulge in the rich flavors of Southern Pecan Pie Cappuccino Squares, a decadent twist on two beloved classics: Southern pecan pie and the bold allure of espresso. These irresistible dessert squares combine a buttery shortbread crust with a luscious pecan-studded filling enhanced by the depth of instant espresso powder and a hint of vanilla. Perfectly baked to achieve a golden crust and a silky, slightly puffed center, this sweet treat delivers the comfort of traditional pecan pie with a touch of sophistication from cappuccino notes. Whether topped with whole pecan halves for an elegant finish or served with a dollop of whipped cream, these squares are ideal for holiday gatherings, coffee breaks, or any occasion that calls for an indulgent dessert. Ready in just over an hour, these nutty espresso delights will leave your taste buds yearning for more!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter, softened
- 0.25 cups granulated sugar
- 1 cup light corn syrup
- 0.5 cups packed brown sugar
- 3 large eggs
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water
- 2 teaspoons vanilla extract
- 1.5 cups chopped pecans
- 0.5 cups whole pecan halves (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and, if desired, line it with parchment paper for easy removal.
In a mixing bowl, combine the all-purpose flour, softened butter, and granulated sugar. Mix until the consistency resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes, or until lightly golden. Remove from the oven and let cool slightly.
In a large mixing bowl, whisk together the light corn syrup, brown sugar, and eggs until fully combined.
Dissolve the espresso powder in hot water, then stir it into the egg mixture along with the vanilla extract.
Fold in the chopped pecans to evenly distribute throughout the filling.
Pour the filling mixture evenly over the pre-baked crust.
If desired, arrange whole pecan halves on top for decoration.
Bake in the preheated oven for 35 minutes, or until the filling is set and slightly puffed in the center.
Remove from the oven and let the dessert cool completely in the pan before slicing into squares.
Once cooled, cut into 16 squares and serve as-is or with a dollop of whipped cream.
Nutrition Facts
Calories |
4647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.2 g | 353% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 519.2 g | 189% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 352.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 396 mg | 30% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1636 mg | 35% | |
*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.
