I could finish every meal with one of these squares! Nuts, surrounded by the right amount of sweetness, blissfully satisfy the cravings. —Phyllis Good, author of Stock the Crock
101 best cookie recipes
Substitute chopped walnuts or almonds for the pecans.
Make It Gluten-free: use gluten-free flour with natural gums for a sturdy and tasty crust.
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Mix together the flour, sugar, and salt in a good-size bowl. Using a pastry cutter or two knives, work the butter into the dry ingredients until the mixture resembles peas.
Pat the mixture firmly into the bottom of the prepared crock.
Cover. Cook on High 1 1⁄2 hours.
While the crust is cooking, mix together the filling ingredients: eggs, syrup, sugar, melted butter, and vanilla. When they’re well blended, stir in the chopped pecans.
When the crust is finished cooking, uncover the crock. Spread the filling mixture over the crust. Be careful not to touch your arms against the hot crock.
Cover the crock. Continue cooking on High for 1 1⁄2 to 2 hours, or until the filling is firm in the center. (After 2 hours, cook in 15-minute increments, checking after each until the filling is set.)
Uncover the crock. Lift the crock out of the cooker and set it on a cooling rack.
When cool, cut into about 20 squares, with 4 triangles in the corners.
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House.