Easy Saucepan Salted Pecan Squares

Easy Saucepan Salted Pecan Squares, just the recipe you need to get a delicious bar cookie on the table during the busy months of summer that coming at you at full speed! Who says bar cookies are boring?

Hmmmm, did I get this recipe from you?

I must apologize in advance, I actually do not remember where I got this bar cookie recipe from, but if you recognize it as yours, please let me know so that I can give you the credit you deserve. But let me tell you, these are some tasty salted pecan bars! And they have become one of our favorites. Until then, thanks to who ever you are, and I urge everyone else to get baking!

One pan for mixing, and one for baking means easy cleanup!

Easy Saucepan Salted Pecan Squares are simple to make. Taking only one saucepan to mix the batter and one pan to bake them in.  No creaming of butter. No extra pans to wash because you toast the pecans in the same pan you will bake in! A kitchen spoon to mix everything together and a silicone scraper to get all the batter from the saucepan into the baking pan, and that's it, really. 

Bar cookies are a busy cook's answer to dessert...

It seems the warmer the weather and the busier I get, the more I like bar cookies. And with getting back home to Wyoming and all the settling in after the winter damages were repaired, this pan of Easy Saucepan Salted Pecan Squares is perfect with a cup of coffee or tea for a little break. Plus this recipe is somewhat of a small batch recipe making it perfect for smaller families. But if you are baking for a larger crowd, nothing says you can't double the batch and use a 9X13 pan for baking...

Choose your style of baking, chewy or crunchy. 

I have made these two ways. The original way with all the pecans on top, and sometimes with half of the broken pecan pieces stirred into the batter before baking, and the rest on top. With half of the pecans stirred in, you get a chewier bar cookie. With all the pecans on top, it is crunchier that first day out of the oven. As with all cookies, you will want to store in a covered container, to keep them from drying out. Either way, this is one good pecan square to enjoy!

Some additional thoughts on this recipe:

Do not cook the brown sugar and butter together, simply melt the butter, stir in the sugar and remove the pan from the heat source. Cooking these two ingredients together will change the texture of the squares. 

Remember to measure the whole wheat flour with the following method: whisk the flour in your cannister, spoon into the measuring cup, and sweep off the extra flour to level the top. Flour measured in this way will always give good results. 

Due to the low fat content, you will want to store the cut squares in a covered container or wrapped well with plastic wrap or foil to avoid drying out. 

Ingredients needed for this recipe:

• whole wheat flour
• butter
• egg
• vanilla
• salt
• brown sugar, you can make your own, recipe here.
• baking powder
• pecan halves
• pan spray or parchment paper

You will also need the following:

• medium sized saucepan
• 7X11 baking pan
• measuring cups
• measuring spoons
• kitchen spoon
• silicone scraper
• cutting board

Now we are ready to begin!

Easy Saucepan Salted Pecan Squares
350-degree oven

1/4 c butter
1 c brown sugar
1 egg
1 t baking powder

1/4 t salt
1 t vanilla
3/4 c whole wheat flour, we use sprouted white wheat  
1 c pecan halves
additional salt in a grinder if preferred, but you can sprinkle by hand sparingly

Place pecan halves in a  7X11 pan, place in oven and turn the oven on to preheat to 350-degrees. Let the pecans toast for about 8-9 minutes. 

Melt the butter in the medium-size saucepan, stir in brown sugar, continue to stir until the mixture is smooth and no lumps remain. Set aside to cool. Do not let mixture come to a simmer.

Remove the pecans from the oven, empty onto a cutting board to begin cooling. Set the pan aside to cool.

Break the pecans into pieces or chop coarsely. Set aside until needed. 

If the butter and brown sugar mixture has cooled to warm, beat in the egg. 

Add remaining ingredients into the egg mixture, beat until smooth. You may stir half of the pecans into the batter is you wish. 

Spray the baking pan if desired (recommended), then pour the cookie batter into the 7X11 pan, gently smooth the batter into the corners of the pan.

Sprinkle chopped pecans evenly over top. Gently pat them down into the batter.

Gently sprinkle a small amount of sea salt over the entire surface. 

Bake 20 minutes. Let cool, cut into 24 pieces.

Storage options for Easy Saucepan Salted Pecan Squares. Wrap securely with plastic wrap or place in a storage container with a tight fitting lid. You may store at room temperature for up to five days. You may freeze for longer storage time. 

UPDATE:  For your convenience, a "copy and paste" version of Easy Saucepan Salted Pecan Squares has been included below. 

You may also enjoy: 

Whole Wheat Jam Crumble Bars. 

#wholefoodingredients

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#WholeWheatThat’sGoodToEat!

This recipe featured at: 

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Printable "copy and paste" version:

Easy Saucepan Salted Pecan Squares
350-degree oven

1/4 c butter
1 c brown sugar
1 egg
1 t baking powder

1/4 t salt
1 t vanilla
3/4 c whole wheat flour, we use sprouted white wheat  
1 c pecan halves
additional salt in a grinder if preferred, but you can sprinkle sparingly

Place pecan halves in a  7X11 pan, place in oven and turn the oven on to preheat to 350-degrees. Let the pecans toast for about 8-9 minutes. 

Melt the butter in the medium-size saucepan, stir in brown sugar, continue to stir until the mixture is smooth and no lumps remain. Set aside to cool. Do not let mixture come to a simmer.

Remove the pecans from the oven, empty onto a cutting board to begin cooling. Set the pan aside to cool.

Break the pecans into pieces or chop coarsely. Set aside until needed. 

If the butter and brown sugar mixture has cooled to warm, beat in the egg. 

Add remaining ingredients into the egg mixture, beat until smooth. You may stir half of the pecans into the batter is you wish. 

Spray the baking pan if desired (recommended), then pour the cookie batter into the 7X11 pan, gently smooth the batter into the corners of the pan.

Sprinkle chopped pecans evenly over top. Gently pat them down into the batter.

Gently sprinkle a small amount of sea salt over the entire surface. 

Bake 20 minutes. Let cool, cut into 24 pieces.

Storage options for Saucepan Salted Pecan Squares. Wrap securely with plastic wrap or place in a storage container with a tight fitting lid. You may store at room temperature for up to five days. You may freeze for longer storage time. 

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