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Print this Recipe    Peach Squares

Chewy Caramel Peach Squares with Pecans
Yield: 16 2 1/4-inch squares

3/4 cups firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, softened
pinch salt
1 cup flour
1 large egg white

2 tablespoons flour
1 tablespoon sugar
1 teaspoon cinnamon
pinch salt
2 firm, ripe large peaches, peeled, pitted, thinly sliced, about 2 1/2 cups
1/4 cup coarsely chopped pecans

Put rack in center of oven; heat oven to 350 degrees. Grease a
9-by-9-inch baking pan. Set aside.

For crust and topping, beat sugar, butter and salt in large bowl
of electric mixer until creamy. Add flour. Mix until just combined.

Reserve about 1/2 cup mixture for topping; refrigerate until ready
to use. Spoon remaining mixture into baking pan, distributing as
evenly as possible. Put hand in small plastic food bag and press
dough into a thin, even layer. Bake until lightly browned, about
15 minutes. Cool about 15 minutes.

Put egg white in small dish; stir with fork until frothy. Set aside.

For filling, combine flour, sugar and cinnamon in 1-quart bowl;
add peach slices; toss to coat with flour mixture; the slices will
be gooey. Closely overlap peach slices over slightly cooled crust.
Use all peach slices (they cook down). Crumble reserved 1/2 cup
topping evenly over peaches. Dab crumbs and surface with all of
reserved egg white. Scatter pecans over top.

Bake until lightly browned, about 50 minutes. Cool completely on
rack, then refrigerate until chilled. Cut into 2 1/4-inch squares.
To do this more easily, cut into quarters and transfer each quarter
to cutting board. Cut quarter into 4 squares. Serve chilled. These
squares are best served the day that they are baked, but they can
be made a day in advance. Refrigerate squares overnight on cookie
sheet, arranged single layer, covered with foil.


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