Fall has finally come to San Francisco, and I’ve been digging up my sweaters and mining through my fall recipes. I was invited to a friend’s place for dinner last week and decided to bring a dessert. One of my favorite fall treats is pecan pie, but pies aren’t always the best to take to someone’s place. If they are difficult to cut (which they usually are), they tend to fall apart and the presentation is sacrificed. It’s always easier to take something that is already in individual portions, whether it’s mini pies, cupcakes, or squares.
I ended up going with one of my favorite recipes, Williams Sonoma maple pecan squares. This dessert is quite decadent and has some extra sweetness (versus a typical pecan pie) from the maple syrup, brown sugar, and butter combination. I use the recipe exactly as is. No adaptation needed. A great recipe to try as we head into holiday party season.