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 hostess gift, office snack, or potluck dessert for the holidays. And the best part? They’re easy to make!
What You’ll Need To Make Pecan Squares
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.
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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: 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.
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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We can’t use pecans because of an allergy.
Which would you recommend, almonds,
cashews, or pistachios? Love your recipes Jenn! Thank you & Happy Thanksgiving
Hi Anne, I think I’d go with almonds or cashews. Please lmk how it turns out!
If increasing recipe 1.5 times for 9×13 pan, how should I adjust baking times? Thank you!
I’m guessing about 5 minutes longer, but keep an eye on it.
Would I need to adjust the oven temperature if my 9×13 is a glass pan? Thank you!
No, Flo, it’s not necessary to change the oven temperature. Hope you enjoy!
Can this be made without the 2 tablespoons of cream. Totally forgot to buy some and don’t feel like standing in the thanksgiving lines just for cream 🙁
I’ve made this recipe in the past and everyone asked for this instead of pecan pie for thanksgiving desert. It is amazing!
Hi JC, Glad everyone enjoys these! The cream helps bind the topping together. I’ve never omitted it, but my guess is that it should be fine.
Have you doubled the recipe or make them in a 9×13 pan?
Hi Jill, I haven’t doubled this recipe. If you want to make it in a 9 x 13-inch dish, I’d suggest making 1.5 times the recipe. Enjoy!
Can these be made then frozen for later? Thanks
Sure, Melanie – they freeze well. Enjoy!
Do these freeze well? How long do they keep in an air tight container without refrigeration?
Hi Judy, They freeze beautifully and they’ll keep well for 3 to 4 days on the counter.
I have been making these for the past few years for Thanksgiving and Christmas, and I’ve even adapted a version for my family’s low carb/sugar-free diet.
It just isn’t Thanksgiving in my house until this recipe is made. I usually make one regular one, and one for the low-carb people, and both are great!! I absolutely love every recipe I have ever tried from your site – please keep ’em coming!!
I love this site… and the recipes. Any sharing of how to make this a lower carb option would be most appreciated.
I’ve made these twice already and will be making again for our Thanksgiving dessert table. They are simple to make and amazing – thanks so much for another fabulous recipe!
These are totally amazing! I make them just as the recipe states. My son took them to a Thanksgiving celebration with friends, and they all wanted the recipe. So much better than pecan pie. I literally want to eat the caramel sauce that comprises the filling just by itself, it is that good. Thanks for a great recipe!
Meant to give that five stars!
Going to make them for Thanksgiving. Can I use non-stick aluminum foil instead of heavy duty foil with spray?
I think that should work. Enjoy!