Pecan Pie Squares

Crust:

3/4 cup all-purpose flour, spooned into measuring cup and leveled-off

1/4 cup corn starch

1/2 cup Confectioners' sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces

Filling

12 tablespoons (1-1/2 sticks) unsalted butter

3/4 cup light brown sugar

3 tablespoons honey

1/2 teaspoon vanilla extract

Generous pinch salt

2 tablespoons heavy whipping cream

3 cups coarsely chopped pecans

Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray. Place the flour, corn starch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. Also can be made with a pastry cutter or two forks. Dump mixture into prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on. In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans. Pour pecan mixture over crust (it's fine if crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.

3/4 cup butter

1/2 cup brown sugar, packed

1 tsp. vanilla

3 cups rolled oats

1/2 tsp. cinnamon

1/4 tsp. kosher salt

1 cup milk chocolate chips

3/4 cup chunky peanut butter

Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.  In a a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined. Pour all but 1/4 cup of the chocolate mixture into the pan over the pressed oats, reserving the 1/4 cup for second layer. Top with the remaining oats and drizzle with the remaining chocolate mixture. Refrigerate for 4 hours, or until set.

Blueberry Zucchini Bars

2 cups shredded zucchini (do not pack)

1/2 cup buttermilk

1 tablespoon grated lemon zest

3 tablespoons lemon juice

1 cup butter, softened

2-1/2 cups sugar

2 large eggs, room temperature

3-1/4 cups plus 2 tablespoons all-purpose flour, divided

1 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh or frozen blueberries (If using frozen blueberries, do not thaw before adding to the batter)

GLAZE:

2 cups confectioners' sugar

1/4 cup buttermilk

1 tablespoon grated lemon zest

2 teaspoons lemon juice

8 teaspoon salt

Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter. Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.