Chewy Caramel Peach Squares With Pecans
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Chewy Caramel Peach Squares With Pecans
  Peach    Squares    Pecans    Cookies  
Last updated 6/12/2012 1:13:23 AM. Recipe ID 41783. Report a problem with this recipe.
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      Title: Chewy caramel peach squares with pecans
 Categories: Cookie
      Yield: 16 Servings
 
---------------------CRUST AND TOPPING--------------------------
    3/4 c  Firmly packed light brown
           -sugar
      1    Stick unsalted butter;
           -softened
      1 pn (generous) salt
      1 c  Flour
      1 lg Egg white

-----------------------PEACH FILLING----------------------------
      2 tb Flour
      1 tb Sugar
      1 ts Cinnamon
      1 pn Salt
      2    Firm; ripe large peaches,
           -peeled; pitted, thinly
           -sliced (about 2-1/2 cups)
    1/4 c  Coarsely chopped pecans
 
  From: japlady@nwu.edu (Rebecca Radnor)
  
  Date: 6 Dec 1994 12:19:48 -0500
  
  Yield: sixteen 2-1/4 inch squares.
  
  1. Put rack in center of oven; heat oven to 350 degrees. Grease a
  9-by-9-inch baking pan. Set aside.
  
  2. For crust and topping, beat sugar, butter and salt in large bowl of
  electric mixer until creamy. Add flour. Mix until just combined.
  
  3. Reserve about  1/2 cup mixture for topping; refrigerate until
  ready to use. Spoon remaining mixture into baking pan, distributing
  as evenly as possible. Put hand in small plastic food bag and press
  dough into a thin, even layer. Bake until lightly browned, about 15
  minutes. Cool about 15 minutes.
  
  4. Put egg white in small dish; stir with fork until frothy. Set
  aside.
  
  5. For filling, combine flour, sugar and cinnamon in 1-quart bowl; add
  peach slices; toss to coat with flour mixture; the slices will be
  gooey. Closely overlap peach slices over slightly cooled crust. Use
  all peach slices (they cook down). Crumble reserved 1/2 cup topping
  evenly over peaches. Dab crumbs and surface with all of reserved egg
  white. Scatter pecans over top.
  
  6. Bake until lightly browned, about 50 minutes. Cool completely on
  rack, then refrigerate until chilled. Cut into 2 1/4-inch squares. To
  do this more easily, cut into quarters and transfer each quarter to
  cutting board. Cut quarter into 4 squares. Serve chilled. These
  squares are best served the day that they are baked, but they can be
  made a day in advance. Refrigerate squares overnight on cookie sheet,
  arranged single layer, covered with foil.
  




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Recipe ID 41783 (Apr 03, 2005)

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