Best 3 Pecan Squares Ala The Barefoot Contessa Ina Garten Recipes

If you're craving a sweet and decadent treat, look no further than Ina Garten's delightful pecan squares. These classic Southern dessert bars are made with a rich, buttery shortbread crust, a creamy and flavorful pecan filling, and a luscious chocolate ganache topping. With their perfect balance of flavors and textures, they are sure to satisfy your sweet tooth and leave you wanting more. So, let's dive in and explore the best recipe for this heavenly dessert.

Here are our top 3 tried and tested recipes!

PECAN SQUARES ALA THE BAREFOOT CONTESSA - INA GARTEN

Pecan Squares Ala the Barefoot Contessa - Ina Garten image

This is a pie recipe but she made it in bars. Dipping one end it chocolate makes a beautiful presentation. The recipes make a lot so servings is a guesstimate and depends on on the size you cut the bars into.

Provided by dojemi

Categories Dessert

Time 1h5m

Yield 32 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 lbs unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 lb unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 lbs pecans, coarsely chopped

Steps:

Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
Mix the dry ingredients into the batter with the mixer on low speed until just combined.
Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
Bake for 15 minutes, until the crust is set but not browned.
Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
Cook over low heat until the butter is melted, using a wooden spoon to stir.
Raise the heat and boil for 3 minutes.
Remove from the heat. Stir in the heavy cream and pecans.
Pour over the crust, trying not to get the filling between the crust and the pan.
Bake for 25 to 30 minutes, until the filling is set.
Remove from the oven and allow to cool.
Wrap in plastic wrap and refrigerate until cold.
Cut into bars.
Dip one end in chocolate, if desired.
Flatten cupcake papers and top each with a bar.

PECAN SQUARES

Pecan Squares image

We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.

Provided by Ina Garten

Categories dessert

Time 55m

Yield 20 large squares

Number Of Ingredients 14

Ingredients

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Steps:

Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

FRENCH ONION SOUP (BAREFOOT CONTESSA) INA GARTEN

French Onion Soup (Barefoot Contessa) Ina Garten image

My cousin Susan and I agree that most good cooks tend to make a recipe their own. For example, when Susan and I make Applesauce cake with the whiskey icing, I leave out the raisins while Susan opts for mixed dried fruit. When I get in from work, I don't want to even THINK about having to concoct some chef-worthy meal. I just want it to taste like one using the ingredients I have on hand...haha!! This soup is tasty and great for a cold and rainy weekend. Go for it! And while you're going for it remember to make it your own. Do you prefer provolone or mozzarella to parmesano reggiano? Want a few more spices like a touch of celery seed or a dash of garlic? Experiment! I'd love to hear how it comes out for you and what you did to make it "your own"! Now for my notes on this one: I can't find veal stock in the grocery store...well not that I looked for it. I dislike veal intensely so I double up on the beef stock instead. Also, experiment with the onions for flavor variations. Honestly, Vadalia's have a different taste from reds and yellows. For your first time, try to select onions that you would feel comfortable putting on your tuna fish sandwich. Something with a slight sweetness to it but a bit of tang as well.

Provided by Adrienne in Reister

Categories < 4 Hours

Time 1h5m

Yield 1 pot of soup

Number Of Ingredients 11

Ingredients

2 1/2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 lb unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or 1/2 cup cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock (or just double up on the beef stock)
1 tablespoon kosher salt
1/2 teaspoon fresh ground white pepper
freshly grated parmesan cheese (or a cheese of your choice)

Steps:

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.
Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper.
Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

Nutrition Facts : Calories 2144.9, Fat 95.3, SaturatedFat 59.8, Cholesterol 244, Sodium 10635, Carbohydrate 132.7, Fiber 19.6, Sugar 60.8, Protein 25

Tips:

Use room temperature ingredients for the best results.
Cream the butter and sugar together until light and fluffy for a smooth and creamy texture.
Beat the eggs one at a time to avoid curdling.
Stir in the dry ingredients gradually to avoid overmixing.
Spread the batter evenly in the prepared pan for an even bake.
Bake the bars until a toothpick inserted into the center comes out clean.
Let the bars cool completely before cutting them into squares to prevent crumbling.
Store the bars in an airtight container at room temperature for up to 3 days.

Conclusion:

Pecan squares are a delicious and easy-to-make treat that are perfect for any occasion. With their buttery crust, gooey filling, and crunchy pecan topping, they're sure to be a hit with everyone who tries them. Whether you're a seasoned baker or a beginner, you'll be able to make these bars with ease. So next time you're looking for a sweet and satisfying snack, give pecan squares a try. You won't be disappointed!