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Ginger Lover's Pecan Squares
This recipe can also be made with hazelnuts instead of the pecans.
Crust:
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1 ¾
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cups all-purpose flour |
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¼
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cup oats |
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¼
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cup brown sugar |
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½
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cup unsalted butter, melted |
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1
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teaspoon powdered ginger |
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½
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teaspoon salt |
Filling:
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3
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eggs, lightly beaten |
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½
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cup sugar |
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¼
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cup syrup drained from Stem Ginger |
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¾
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cup light corn syrup |
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1
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tablespoon butter, melted |
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1
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teaspoon vanilla |
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2
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cups chopped, lightly toasted pecans |
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¾
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cup chopped Stem Ginger |
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1
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cup semi-sweet chocolate bar, chopped or chocolate chips |
To make crust: Heat oven to 350-degree. Melt butter, combine
in a large bowl of food processor with the flour, oats, brown sugar, ginger
and salt until it resembles coarse meal. Press into a 13 X 9 X 2 inch
baking pan, and bake 20 minutes, or until golden brown.
To make filling: Combine the eggs, sugar, corn syrup, ginger syrup,
2 tablespoons melted butter, vanilla, chopped ginger and pecans and pour
over baked crust. Return to 350 degree oven and bake 25-30 minutes, or
until filling is just set. Remove from oven and sprinkle chocolate over
top of the hot baked layer, and as it melts swirl to cover. Let cool before
cutting into squares of desired size. Makes 24-30.
Laura Barton
June 2000
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