Best 6 Pecan Squares Ala The Barefoot Contessa Ina Garten Recipes

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Indulge in the delectable treat of Pecan Squares, a classic dessert elevated to perfection by the culinary expertise of Ina Garten, the Barefoot Contessa. These delightful bars boast a rich, buttery shortbread crust, a decadent filling brimming with toasted pecans and a hint of maple syrup, and a finishing touch of powdered sugar that adds an elegant, finishing touch. Prepare to tantalize your taste buds with this irresistible confection, perfect for any occasion. Additionally, this article offers a collection of other enticing recipes that will satisfy your sweet cravings. Discover the secrets behind the luscious Lemon Bars, the timeless Chocolate Chip Cookies, and the irresistible Brownies, all presented with Ina Garten's signature simplicity and elegance. Embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PECAN SHORTBREAD



Pecan Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 20 to 24 cookies

Number Of Ingredients 7

3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
  • Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

SPICED PECANS



Spiced Pecans image

Provided by Ina Garten

Categories     appetizer

Yield 2 cups

Number Of Ingredients 11

Nonstick cooking spray or vegetable oil
2 tablespoons egg white (1 extra-large egg)
1/2 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon chile powder
1/4 teaspoon ground cloves
Kosher salt and freshly ground black pepper
2 cups whole pecan halves (8 ounces)
1/2 teaspoon fleur de sel

Steps:

  • Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
  • Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.

CHOCOLATE PECAN SCONES



Chocolate Pecan Scones image

Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.

Provided by Ina Garten

Yield makes 14 to 16 large scones

Number Of Ingredients 10

3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash

Steps:

  • Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
  • In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
  • Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.

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

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.

CHOCOLATE MOUSSE - BAREFOOT CONTESSA - INA GARTEN



Chocolate Mousse - Barefoot Contessa - Ina Garten image

Make and share this Chocolate Mousse - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup semi-sweet chocolate chips
1 ounce unsweetened chocolate, chopped
1/4 cup freshly brewed coffee
1 teaspoon instant coffee powder
1/4 cup Grand Marnier
1 tablespoon cognac or 1 tablespoon brandy
1 teaspoon pure vanilla extract
12 tablespoons unsalted butter, diced, at room temperature
8 extra-large eggs, separated, at room temperature
1/2 cup sugar, plus
2 tablespoons sugar, divided
kosher salt
1/2 cup cold heavy cream
sweetened whipped cream, for decoration

Steps:

  • In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
  • Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
  • Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
  • In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
  • Decorate with sweetened whipped cream just before serving.

INA GARTEN'S PECAN BARS



Ina Garten's Pecan Bars image

From her show today--essentially a pecan pie filling on top of shortbread crust. She dipped one end of each bar in ganache, but I like it better without

Provided by Dragonfly AZ

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 14

2 1/4 cups butter, room temperature
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla
4 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups butter
1 cup honey
3 cups brown sugar, packed
1 teaspoon lemon zest
1 teaspoon orange zest
1/4 cup heavy cream
2 lbs pecans, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Crust:.
  • Cream butter and sugar in large mixing bowl, 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.
  • 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.

Nutrition Facts : Calories 824.9, Fat 61.6, SaturatedFat 23.8, Cholesterol 113.1, Sodium 337.4, Carbohydrate 68.2, Fiber 4.3, Sugar 46.1, Protein 7.2

Tips:

  • Use a food processor to finely chop the pecans. This will help them distribute evenly throughout the batter.
  • Don't overmix the batter. Overmixing will make the squares tough.
  • Bake the squares until they are just set in the center. Overbaking will make them dry.
  • Let the squares cool completely before cutting them. This will help them hold their shape.
  • Store the squares 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 shortbread crust, sweet and nutty pecan filling, and decadent chocolate ganache topping, these squares are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give pecan squares a try. You won't be disappointed!

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