• Preparation Time 25 minutes
  • Baking Time 58 minutes
  • Makes 36 1” (2.5 cm) squares
  • Freezing Excellent
  • Cranberry Pecan Squares
    Cranberry Pecan Squares

Ready.
Set.
Make.

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Ingredients

  • Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup sugar
  • 3/4 cup butter
  • Topping
  • 4 eggs
  • 1 cup sugar
  • 1 cup corn syrup
  • 3 tbsp butter, melted
  • 1 1/4 cups coarsely chopped pecans
  • 3/4 cup coarsely chopped cranberries, fresh or frozen

Serving Size: 36 1” (2.5 cm) squares

Crust

Unit conversion :
none

Unit conversion :
500 ml
96 tsp
32 tbsp
1/2 cup
125 mL
sugar

Unit conversion :
125 ml
24 tsp
8 tbsp
3/4 cup
175 mL
butter

Unit conversion :
187.5 ml
36 tsp
12 tbsp
Topping

Unit conversion :
none
4
4
eggs

1 cup
250 mL
sugar

Unit conversion :
250 ml
48 tsp
16 tbsp
1 cup
250 mL
corn syrup

Unit conversion :
250 ml
48 tsp
16 tbsp
3 tbsp
45 mL
butter, melted

Unit conversion :
45 ml
9 tsp
1 1/4 cups
300 mL
coarsely chopped pecans

Unit conversion :
312.5 ml
60 tsp
20 tbsp
3/4 cup
175 mL
coarsely chopped cranberries, fresh or frozen

Unit conversion :
187.5 ml
36 tsp
12 tbsp
Next

Directions

Serving Size: 36 1” (2.5 cm) squares

  • Preheat oven to 350°F (180°C). Grease and line a 13” x9” (3 L) baking dish with parchment paper, overlapping two sides for easy removal.
  • Crust: Combine all ingredients for crust until crumbly. Press firmly into prepared baking dish.
  • Bake in preheated oven for 15 to 18 minutes, or until light golden.
  • Topping: Beat eggs, sugar, corn syrup and melted butter together until blended. Stir in pecans and cranberries. Pour evenly over crust.
  • Bake in preheated oven 35 to 40 minutes longer, or until set and golden. Cool completely on wire rack. Cut into 1” (2.5 cm) squares.
Finish

Finished!

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