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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Fantastic!! Even I can bake these. I’ve made them 3 times and had many requests for the recipe.
Good Night Nurse these are amazing! Totally different than pecan pie imho. Delicious! Baking is good therapy. Time to bake some more NOW!
Thanks Jen for another stellar recipe 😋
I made these today and they turned out extremely greasy like the melted butter was poured over the top. Could to much brown sugar cause this, when you don’t say packed brown sugar is it measured loosely? I lightly packed brown sugar. Or could over baking them cause the grease? Even with them dripping in grease I paper toweled them off and they still are delicious but I would like to try again and get it right.
Hi Karyn, sorry you found them to be a bit greasy. I don’t think the brown sugar would cause this (and it actually should be packed – I’m going to add that to the recipe). If you make them again, try cutting the butter back (for the crust) by 2 Tbsp. I suspect that should help.
I actually just made it and had the same problem. The whole bottom of the pan underneath of the aluminum foil was soaked in butter. I had to put it in the fridge to firm up as it was falling apart when I was trying to cut. I don’t know what I did wrong 🙁 however the taste is still fantastic. Thank you
Hi Karyn, I had the same exact problem! I thought I followed the recipe exactly but when I took mine out of the over it seemed like it was sitting on a pool of melted butter. The taste was amazing but I don’t know where I went wrong!
Made these again this weekend for a friend that has a dairy allergy. I subbed cold coconut oil for the butter in the crust and caramel. I also used coconut cream in the caramel as well. It turned out great and my friend was close to tears after one bite as she feels so left out over the holiday 😋
Did you use coconut oil in the pecan mixture as well?
Made these using Black Walnuts and sub Cane syrup for the honey. They came out great with a rich low country flavor!
I made these this morning to bring to a New Years Day gathering. They are so good that I’m not going to want to share them! I used gluten free King Arthur Measure for Measure flour for the crust, and it came out very well. The crust is tender and held together when I cut them into squares. I will try Better Batter or Cup 4 Cup gf flour next time to compare. I have lots of gf alternatives in my pantry! Thank you, Jenn, for your delicious recipes.
Did you ever try the cup for cup to compare? I’m going to try baking a gluten free version and wonder which is better
These are wonderful! One of the best things I have ever baked. Made them twice for the holidays and they disappeared quickly! The balance between the shortbread crust and the pecan topping is perfect. Definitely a keeper!
The taste was great but they did not really hold together. What could be the issue?
Hi Olga, You mentioned they didn’t hold together. Are they crumbly when you go to slice them or is the filling gooey/not set?
Wow Jenn, these are fantastic! Easy recipe using basic ingredients with extraordinary results. Everyone enjoyed these over the holidays. Everything I’ve made from your recipes has always been a hit. Thanks so much!
😊
I took these to a Thanksgiving celebration at my son’s fire station. They were a huge hit. The firefighters couldn’t stop raving about them. I sent them a plateful for Christmas and they were greatly appreciated. These are so delicious!!