Condensed milk-and-pecan squares

Condensed milk-and-pecan squares

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  • Makes 12
  • Easy
  • 10 minutes, plus 15 minutes’ chilling time
  • 40 minutes


  • 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

Cooking Instructions

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: T hese 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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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