Desserts & Baking
Condensed milk-and-pecan squares
Makes 12
Easy
10 minutes, plus 15 minutes’ chilling time
40 minutes
Ingredients
Method
-
For the base:
- 125 g butter
- 100 g sugar
- 2 free-range eggs
- 1 T vanilla paste
- 180 g self-raising flour
- 1 x 385 g can condensed milk
- 1 free-range egg
- 100 g Muscovado sugar
- 1 t vanilla paste
- 200 g pecans, toasted
Method
Ingredients
1. Preheat the oven to 180°C. To make the base, cream the butter and sugar together using an electric mixer, then add the eggs and vanilla and combine. Fold in the flour.
2. Line baking paper, then press the cookie dough into the tin and chill for 15 minutes. Bake for 15 minutes.
3. While the base is baking, combine the condensed milk, egg, sugar, vanilla paste and pecans. Pour the mixture over the cookie base and bake for a further 25 minutes.
4. Allow to cool slightly before slicing and serving.
Cook's note: These are my new take on pecan pie. They freeze really well, so make a double batch and serve them warm with cream or ice cream.
Find more biscuit recipes here.
Photographs: Jan Ras
Food Assistant: Bianca Strydom
Hi Abigail 😊 I’m a novice baker and I’ve been trying a of lot of the Woolies Taste recipes successfully and loving them.
I made these condensed milk-and-pecan squares over the weekend, but ran into a couple of issues. Firstly, I think my tin was too big…..what size do you recommend, and secondly, my biscuit base was very sticky and I battled to press it into the tin. Please let me know where I went wrong.
But overall I’m having so much fun baking your delicious recipes 😊