![]() ![]() Keep an eye on it as it bakes and as soon as it shows the slightest sign of starting to tan and beginning to pull away from the pan sides, remove it from the oven. If left in the oven too long, it will become hard and chibbly when cut. The crust should only take about 10-13 minutes to set in the oven. Basically, the base is just going in the oven long enough to set it so that, when the topping is added, it does not seep down into the base, essentially losing the distinct separation of base from topping. Keep in mind that it will be going back in the oven when the topping is added so it will bake more then. This will help to keep the base intact and eliminate the dry base ingredients from being disturbed and pulled out each time the fork is inserted and removed. The best way I have found to deal with this is to place the ends of the fork tines snugly between my index and middle finger and let my fingers rest gently on the base as the fork is inserted and removed each time. However, this can be a bit tricky as the base ingredients are very dry and crumbly (they’re supposed to be that way). It is best to dock the crust with the tines of a fork to allow steam to escape during baking and also to eliminate the creation of air pockets causing the crust to bubble up here and there making an uneven base. The crust ingredients will be very dry as they are pressed into the pan. ![]() I tend to use my stand mixer fitted with the paddle attachment for this process since I am going to have the mixer going for the topping ingredients anyway and it’s one less appliance out on the counter and to clean up afterwards. If using the latter, be sure to pulse the ingredients in just a very few quick bursts. Others, like my recipe for Pecan Shortbread Square, blend or cut in the butter to the dry ingredients, either by hand or using a mixer or a food processor. Some involve the creaming method where the butter is creamed with the sugar and then the flour is added. There are several ways in which to make a shortbread crust for squares and bars. This delectable Pecan Shortbread Square is always one that calls for a second piece! That’s because there are three components to the square: 1) a tender, buttery shortbread crust 2) a topping or filling and 3) a buttery icing. Alternatively, you can combine apples with cranberries.I call this type of square the “ three-piece suit” of squares. No cranberries? Blueberries make an excellent substitute, whether fresh or frozen. Gluten Free Flour. I recommend using ⅔ cup brown rice flour and ⅓ cup tapioca starch instead of regular wheat flour. Freezer-friendly! Whenever I make a cranberry pie dessert, I cut it into squares, and freeze what we don’t eat right away individually.To store, wrap carefully in plastic wrap or use in an airtight container and keep for several days at room temperature. Use plastic wrap or airtight container.Make sure to use a toothpick to check for doneness! DO NOT over-bake this cranberry pie dessert! These cranberry pecan bars will not look or taste right if over baked.If using frozen cranberries, do not thaw them for this recipe. Use either fresh or frozen cranberries. Fresh cranberries are great, but frozen ones work as well, so don’t hesitate to use them.However, if you want to make your cranberry dessert look more like a cake, use a pan smaller in diameter, such as 8 inch or even less! The smaller the diameter, the thicker the cake batter will be. Use the right size pan. If you are planning on making this, prepare a 10 inch cake pan to make it look flat like mine does.Like I said, this cranberry pecan squares dessert are crazy easy to make, and below is the proof. ![]() Remember, you can always cook them from frozen! This will prevent them from becoming a sticking together. Once completely frozen, you can transfer them to freezer-safe bags or airtight containers.
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