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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I need to make this a 9×13, I saw the suggestion to use 1.5 ingredients, but I want them thick. Could I double and what would the cook time be? Could I add coconut? If so, would I need to change anything else?
Hi Laura, I’d stick to the 1-1/2 times the recipe as these will already be a bit thicker in a 9 x 13 pan. And I’d avoid using the coconut as I’m not sure the bars will hold together with it included. Hope that helps and that you enjoy!
Can I replace the heavy cream for coconut cream? And use vegan butter?
Hi Maria, I haven’t tried this with either of those so I can’t say for sure, but a few other readers have commented that they’ve used alternatives like that and have been happy with the results. Please LMK how they come out if you try it!
Would it be ok to use dark brown sugar instead of light?
Yep 🙂
Hi Jenn,
My husband loves Bourbon pecan pie. What do you think about adding a bit of bourbon to the pecan mixture?
Just wanted you to know that I have made so many of your recipes and have loved them all!!!
Happy Thanksgiving,
Patty
Hi Patty, I think 1 to 2 tablespoons of bourbon would be wonderful here. I’d love to know how it turns out if you try it. 🙂
Dear Jenn,
I am having a big party this year and have flunked pecan pie two years in a row! I was going to try your pecan pie this year and make it my last attempt. Then I saw these! I think I want to try this instead esp as there’s no corn syrup which is hard to source here. I will 1.5x it in a Pyrex 9×13 right? How many days ahead can I make them? And I loved the idea of bourbon in your pie….Can I knock out the vanilla here and add a few tablespoons of bourbon? Thank you!
Yes, you can make 1.5 times the recipe for a 9 x 13, it would be fine to replace the vanilla with some bourbon, and they will keep well for 3 to 4 days. Hope you enjoy!
I don’t have a food processor… will a blender work? This looks really good and easy enough for even me to make!
Hi Sarah, You can mix it by hand. Just put the flour, corn starch, Confectioners sugar, and salt in a bowl and whisk to combine. Add the butter and, using a pastry blender or two knives, “cut” the butter in until the mixture resembles a coarse meal with pea-size clumps of butter. Hope you enjoy!
YUM! My favorite pie is actually pecan so when I saw this recipe, I was excited. I made a batch and OMG it was so delicious that instead of just taste testing it like I usually do then wrap up for later, I ended up eating 3 of them. This recipe is a keeper.
Hi Jenn – I’d love to make these for a friend of mine but she doesn’t eat real sugar. Have you had any good results using sugar substitutes? Thank you.
Hi Kim, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe. I’d love to hear how it turns out if you try it with one!
I use Serve in cookies and I don’t notice a difference. I haven’t made this recipe but I’m happy using a sugar alternative
It’s spelled Swerve. Darn auto correction!
Hi Do I need the heavy cream or can you leave it out?
Hi Carolyn, I’ve never made these without the cream but I think they would still work.
Hi Jenn,
Wondering if I could replace pecans with walnuts in the recipe? Would it change the flavor drastically? Asking because walnuts are cheaper haha.
Thank you!
June
Sure, June, walnuts will work here. Hope you enjoy!
I have been making a very similar version of these for many years and like many other reviewers, they are my husband’s all time favorite. Jenn’s recipes are great and I know you will love these.
Is it possible to please recipe adjustments to make this recipe in a 9×13 pan?
Hi Gay, you can use a 9 x 13 dish, but I’d make 1.5 times the recipe. Hope that helps and that you enjoy!