Pecan Squares
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Can I use corn syrup in place of the honey?
Sure, that should work. Enjoy!
Made these for a family bbq. They turned out perfect – so delicious. Great recipe.
Sent half a pan for my mother in law’s 86th birthday; she loves pecans and these are really special. They mailed well from TX to WA. Took 4 to the office. Took the rest to book club after freezing a few days. As usual, received rave reviews and I shared the recipe (and website) with all. Thanks Jenn
The pecan filling was good, but my crust was still mushy by the end of the last 20 min bake. I followed the recipe so I’m not quite sure where I went wrong.
Hi Mel, sorry you had a problem with the crust! Did you refrigerate it before putting it in the oven? After removing it from the oven, did you let it cool?
I absolutely love pecan pie and wanted to find an easier way to achieve that flavor without spending all day in the kitchen. This is the way! Hands down the best pecan squares I have ever had. The crust is absolutely stunning. Reminded me of shortbread I haven’t had since I was a little girl. My husband has eaten almost all of them and says they are the best dessert he has ever had. Thank you!
Followed the recipe exactly and it was so easy. Squares lifted out easily and cut very nicely which is always important! Delicious!!! Definitely a keeper. thank you!
Wow, these were amazing!
Hi Jenn, made these yesterday (with all the pecans – walnuts are just as expensive) and they were really good! Left them to cool overnight and they turned out perfectly. Thank you!
Hi Jenn, would like to try this recipe. Pecans are quite expensive here in Holland (3 euro’s for 100 gram). Could I use less? Thanks!
Hi Ellen, I wouldn’t recommend cutting back on the pecans as that would impact the ratios for the other ingredients in the filling. If walnuts are more affordable, they would also work nicely here. Hope that helps!
Thanks Jenn!
Can I replace cornstarch with flour? Or would that make it too dense? I dont have cornstarch but need to make this for tomorrow’s mother’s day…
Hi Sid, I’m obviously weighing in too late to help – sorry! The cornstarch helps to make the crust tender, but you can get away with using flour instead.
Jen, the recipe looks amazing. Can you please tell me why there is whipping cream in the recipe. Thank you.
Hi Linda, The cream helps bind the filling together. Hope you enjoy if you make them!