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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Just made these for the second time – they’re delicious! I love how caramely the pecans are, and the crust is so easy and buttery. When I first made these, I was thinking I wanted a filling more similar to pecan pie, but now I am hooked on these.
Make sure to refrigerate the crust and pre-bake it!
This did not work out for me. The crust was crumbly and disintegrated after cutting. I did not have a food processor and used a pastry cutter, so not sure if that has something to do with it. But it was dry when I pressed into the pan like it says in the instructions.
I also cut the topping filling to 2/3 based on what some of the other reviews said, and that was a good ratio.
Oh my gosh!! The absolute best pecan squares I’ve ever had! I made them for Christmas dinner, and they were a hit. I had one at breakfast the next morning too.
I followed the recipe exactly, including refrigerating the crust before baking it and letting it cool before filling it. The crust was a perfect shortbread, not greasy as others have described. I used a dark brown sugar bc it was all I had, and the filling was rich and delicious!! This is my new favorite dessert bar! Thanks so much Jenn!
Made the Pecan Shortbread Squares for Christmas. My husband loved them & I enjoyed too. Not as sweet as a Pecan Pie, I will definitely make again.
These are the best Pecan squares I’ve ever tasted. This recipe is a keeper. Thank you for sharing.
The pecan topping was simple to prepare and delicious. I was expecting the crust to be buttery, however, as others have noted, the crust was greasy with a heavy aftertaste.
Hello Jen,
Should the butter for the short bread crust be cold when added to the food processor? Or room temperature? I plan on making these today can’t wait to try them. Thank you for the great recipes.
Rose
Hi Rose, It should be cold. Enjoy!
Mine set up nicely but there was way too much butter in the crust. I believe that gave them a heavy, greasy taste. I won’t make these again.
Hi Jenn
I want to make these for a Christmas celebration with family coming in this Saturday, can i make them today or is that too early?
THank you so much!
Hi Melissa, these keep well for 3 to 4 days, so you should be okay. Hope everyone enjoys!
I think there is a miss print 12 tlbsp of butter is 3/4 of a cup I think not 1 1/2 sticks which is a a cup and a half. I will make them again. I’m sure with success.
Hi Corina, You’re correct that 12 tablespoons of butter is 1-1/2 sticks, but it is 3/4 cup. See a chart here with the various measurements.
Is the mixture supposed to come out jiggly ? Mine is still not completely set and I’m not sure if I should cook it longer. Thanks !
Hi Ken, I would stick it back in the oven for a few minutes.