Ooey Gooey Taffy Tart Squares
For the Base:
  • 2 cups 255 g all-purpose flour
  • 1/2 cup 100 g granulated sugar
  • 1 cup 227 g(2 sticks) unsalted butter
For the Topping:
  • 6 tbsp 90 g melted unsalted butter
  • 6 eggs lightly beaten
  • 3 cups 684 g packed brown sugar
  • 6 tbsp 42 g all-purpose flour
  • 1 1/2 tsp 7 g baking powder
  • 2 tsp 10 mL pure vanilla extract
  • pinch salt
  • 1-1/2 cups 150 g coarsely chopped pecans
  1. Preheat oven to 350°F. Spray a 9 x 13 baking pan with cooking spray and line with parchment paper. (Make sure there is an overhang of paper to allow for removing from pan after baked.)
For the Base:
  1. In medium bowl, combine flour and granulated sugar, cutting in butter with pastry blender until crumbly. Press into pan and bake for 15 minutes (or until very light golden brown on edges).
For the Topping:
  1. In large bowl, mix melted butter and eggs, blending in brown sugar, flour, baking powder, vanilla, and salt. Stir in pecans and pour over base.
  2. Bake for 20-25 minutes until top springs back when lightly touched. *It should not feel firm--it's really important that you don't over-bake, or they won't be "ooey gooey!"
  3. Let cool on rack, then cover and refrigerate until very firm. Using the parchment overhang, remove from baking pan and place on cutting board. Cut into squares.
  4. Keep refrigerated until about an hour before you need them, if you can (they get really gooey otherwise, which isn't necessarily a bad thing). They can also be frozen (and they really do taste delicious right out of the freezer!).