Pecan Squares
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Like pecan pie in bar form, these indulgent pecan squares with a buttery shortbread crust and rich caramel-pecan topping are an irresistible (and easy!) holiday favorite.
If you’re a fan of my bourbon pecan pie and candied pecans, you’ll love these pecan squares. With a buttery shortbread crust and rich caramel-pecan topping, they’re an indulgent treat—the perfect office snack, potluck dessert, or hostess gift for the holidays. And the best part? They’re easy to make!
Table of Contents
“I made these for the first time about 2 months ago. My family has not stopped requesting them since. Today will be the 4th time in 8 weeks. Soo good!”
What You’ll Need To Make Pecan Squares
- All-Purpose Flour: Forms the base of the crust, providing structure and stability to support the rich filling. To ensure accuracy, measure the flour by spooning it into the measuring cup and leveling it off.
- Cornstarch: Blended with the flour, cornstarch gives the crust a crisper texture.
- Confectioners’ Sugar: Sweetens the crust and helps achieve a shortbread-like consistency.
- Unsalted Butter: Creates a flaky, buttery crust by incorporating small pockets of fat that melt during baking. The butter in the filling adds richness and helps create the gooey, caramel-like consistency that holds the pecans together.
- Light Brown Sugar: Sweetens the filling with a deep, molasses-like flavor, complementing the pecans. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Honey: Adds sweetness and a touch of warmth, enhancing the overall flavor of the filling.
- Vanilla Extract: Enhances the flavor of the caramel with its aromatic richness.
- Heavy Whipping Cream: Adds creaminess and helps achieve the silky, smooth texture of the filling.
- Chopped Pecans: Provide crunch and a rich, nutty flavor that’s the star of these bars, adding texture to every bite.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin with the shortbread crust (which, by the way, is much easier than making a homemade pie crust). Combine the flour, cornstarch, confectioners sugar and salt in the bowl of a food processor. Pulse a few times until combined.
Toss in the pieces of butter.
Pulse until the mixture resembles coarse meal with pea-size clumps of butter within.
Dump the mixture into a foil-lined pan.
Then press firmly with your fingers into an even layer.
Bake until set but not browned, about 17 minutes.
In the meantime, make the topping. Combine the butter, brown sugar, honey, vanilla and salt in a saucepan.
Boil gently for a few minutes.
Then stir in the heavy cream and chopped pecans.
Spread the pecan mixture onto the baked crust.
Bake until bubbling and caramel-colored.
Cool completely, then transfer baked bar to cutting board.
Cut into squares with a sharp knife.
Serve and enjoy!
Make-Ahead Instructions
The pecan squares will keep nicely, covered and stored at room temperature, for 3 to 4 days.
Freezer-Friendly Instructions
These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.
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Pecan Shortbread Squares
Like pecan pie in bar form, these indulgent pecan squares with a buttery shortbread crust and rich caramel-pecan topping are an irresistible (and easy!) holiday favorite.
Ingredients
For the Crust
- ¾ cup all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup cornstarch
- ½ cup Confectioners' sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into 1-inch pieces
For the Filling
- 12 tablespoons (1½ sticks) unsalted butter
- ¾ cup packed light brown sugar
- 3 tablespoons honey
- ½ teaspoon vanilla extract
- Generous pinch salt
- 2 tablespoons heavy whipping cream
- 3 cups coarsely chopped pecans
Instructions
For the Crust
- 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, cornstarch, 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. It will seem dry; that's okay. Transfer mixture to the 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° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
For the Filling
- 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.
To Assemble and Bake
- Pour pecan mixture over crust (it's fine if the 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.
- Freezer-Friendly Instructions: The pecan squares will keep nicely covered and stored at room temperature for 3 to 4 days. They can also be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (16 servings)
- Calories: 357
- Fat: 29 g
- Saturated fat: 11 g
- Carbohydrates: 26 g
- Sugar: 18 g
- Fiber: 2 g
- Protein: 3 g
- Sodium: 88 mg
- Cholesterol: 41 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Can these be made a day or so ahead? Do they travel well? I would want to make them on Tuesday, travel on Thursday, use for breakfast on Friday. What do you think?
Hi Jane, They can definitely be made ahead but I’d probably make them no sooner than Wednesday if you’re planning to serve on Friday. And they do travel well. Hope that helps!
Yes, it sure does. And thanks!
This was fun and easy to make, and everybody went crazy over it. It was caramely and much better than pecan pie. Thanks for the great recipe!
Hello!
Would this recipe work using a tart pan with a removable bottom?
Thank you!
Yes, I think that would work. Enjoy!
I’ve made these twice now, and both times they are absolutely amazing. I am not very good at dealing with sweets and so I usually cut the pan into 48 teeny bars, which are just the right amount of richness and sweetness for an afternoon pick-me-up! Not to mention, they disappear like a flash whenever friends are over!
These bars are absolutely ridiculous, they are that good. I fell short on the pecans and the recipe still came out outstanding. I served them and my guests were truly blown away. The little that I had left I froze, and they held up very well in the freezer. This is definitely a crowd pleaser and very simple to make.
I love this recipe! Easy to make an oh so good. Reminds me of cooking with my mother when I was a child.
Can I use maple syrup instead of honey, we have some incredible maple syrup from Canada? Do I need to change the quantity? Thanks, can’t wait to try them.
Hi Q, I think you could but it will change the flavor just a bit. LMK how they turn out!
Should the pecans be measured before or after chopping?
They should be chopped first (although it doesn’t make much of a difference). Enjoy!
These are phenomenal. I looked like a baking expert when I brought these into work. Thank you Jen for the amazing recipe. Next time I think I will reduce the butter a bit in the crust and filling as you indicated to a previous review that was posted. I am looking forward to trying other recipes on your website.
Very good and simple recipe! My husband instantly fell in love with these pecan bars. Definitely will repeat!