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 made these for Thanksgiving and people went mad for them. My very minor variation was a teaspoon of salt for salty caramel but that’s just my caramel kink.
Just made these tonight. Taste is good but FAR too greasy. I mean, very very greasy. Also the proportion of crust to filling is off; need 2x the crust or 1/2 the filling. In addition, a bit more salt would better set off the pecans and caramel.
How long do these take to set? Mine are runny and oily from the oven, I’m not sure this was a success.
They should take a few hours to fully set. How did they come out?
Made this instead of my usual chocolate pecan pie for Thanksgiving. I did sprinkle about a cup of chocolate chips on the base prior to adding the pecan mixture. Wow…so delicious- fabulous recipe!
Made these for thanksgiving because I didn’t want to deal with pie crust, and they were even better than pie! Plus the added bonus of being able to sample one before bringing them to the party! Can’t wait to make them again-
also, i made them with pecan pieces from Trader Joe’s and then didn’t have the step of chopping the nuts—amazing as always, Jenn! Thank you!
These are amazingly delicious! The shortbread crust is so buttery and light and they really do taste like pecan pie! I used the food processor to chop the pecans but will chop by hand next time for chunkier bits. Thanks again Jenn for another fabulous recipe!!
Hi Jenn,
Quick question: Can I make your pecan squares with half and half instead of whipping cream? (Also I’m going to use 1 to 1 GF flour.)
Many thanks and Happy Thanksgiving!
Hi Janna, Yes that should be fine. Please LMK how they turn out!
The recipe for the bottom crust layer calls for a stick of butter. But that’s way too much. My baked squares don’t hold together as the crust is too buttery and falls apart.
Can I use maple syrup instead of honey?
Yes that should work. Enjoy!
Hi,
Can I bake them in a 8×8 glass pan?
Also I want to mail them to Miami so should I freeze them before mailing or just bake and mail them.
Thanks
Hi Rani, Yes, an 8-inch pan should work. They may take a minute or two longer to bake so keep an eye on them. I wouldn’t bother to freeze them before mailing. Hope your recipient enjoys!
They were absolutely delicious, and arrived intact in Miami! Rani has introduced me to your wonderful recipes. This year I made your pecan squares for Diwali, and all my friends loved them to pieces, pun intended! Going to make them for the Holidays for special friends.
Thanks for a wonderful recipe.
Glad they arrived and that Rani enjoyed them — thanks for taking the time to follow up! 🙂
This looks delicious! Could maple syrup work in place of the honey?
Yes, maple syrup should work. Please LMK how they turn out!
I didn’t think I was much of a pecan dessert person, but your bars have converted me. I found your recipe last minute. I knew they were just the ticket because I had a Costco sized bag of pecans that I wanted to try to use up.
The shortbread was perfectly firm, somewhat flakey, melt-in-your-mouth delicious. The topping flavor was spot on. The texture had just the right amoumt of chewiness around the perimeter of the pan, but the center was slightly softer so I may keep the caramel on the stove an extra minute or so next time. This wasn’t a flaw, just a matter of preference. They still held up nicely and gave me no trouble when cutting them.
The only tweak I made was to add an extra 1/2-3/4 tsp of salt to the caramel and to dust the top of the bars with powdered sugar before cutting. Next time I’ll make them with the normal amount of salt, but salted pecan bars were what I was going for this time and they were absolutely divine.
These bars were the absolute dessert hit at my family’s Thanksgiving gathering. People sat quietly enjoying them, looking at them as they slowly chewed so as to appreciate every bite, and several “mmmm’s, wow’s, oh my goonesses” could be heard throughout the room. Not a single nibble was left bebind, but the homemade pumpkin cake and pumpkin cheesecake sat mostly untouched. People just wanted the bars! I should have made double.
It was a real joy making this unique spin on pecan pie. They’re easier to eat and oh so much more tasty! All of the flavors and textures worked together beautifully. Thank you so much for sharing this. Added it to my Favorite Recipes folder. Hope you had a wonderful holiday!
I didn’t do the round, I ended up using an 8″ square and they were a little thicker than your pics but I’m not complaining lol! As you see I made them before you replied…I couldn’t wait with my craving self. They are dangerous in the best possible way. Thanks Jenn💕
LOL — glad they worked out and you enjoyed them!