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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These are the best EVER! I have never had the rabid response to a dessert that I have had from both friends and family. The only issue I’ve run in to – following the recipe to a T – is that the topping does not stick to the shortbread and it tends to fall apart when you cut it. Any tips to fix this? Thanks for this amazing recipe.
Hi Jane, Glad you like them! The problem you’ve described is a bit of a head-scratcher though. I haven’t gotten that feedback before and I can’t think of any reason why it would happen – I’m sorry I can’t be more helpful!!
Help…I have tried to make these two times and each time the filling ran under the crust. The bars were soggy and greasy on the bottom. What did I do wrong?
Hi Sharon, I’m sorry you’ve had a problem with these! If the filling ran out, it sounds like it was undercooked – if you make these again, I’d let it boil a little longer. And regarding the crust, try cutting the butter back by 2 Tbsp. I suspect that should help.
In reply to questions about using a 9×13 pan, you have said to double the recipe and to 1 1/2 it. Which is best for doubling the recipe?
Hi Bea, I’m sorry about the confusion. For a 9 x 13“ pan I’d make 1.5 times the recipe. The bake time may be slightly different so keep a close eye on them. Hope you enjoy!
Oh my gosh! These are extraordinary!!!!!! Like pecan pie but a million times better! Like your favorite toffee, but a million times better!!! It is a good recipe and I followed it to a “T”. Thank you Jenn. This is heaven on earth!
Hi Jenn- if I plan to increase my pan size to a 9×13, should I 1.5x or 2x the ingredients? I couldn’t find anything speaking directly to that in the comments so I wouldn’t have to bother you! I usually use an 8″ pan – so I am thinking double? As always, delicious recipe that I made for Thanksgiving and was requested again for Christmas! Hope you are enjoying the holiday season!
Hi Jackie, So glad these were a hit! I would make 1.5 times the recipe for a 9 x 13. 🙂
These are phenomenal! I toasted the pecans and used an 8″ pan. Turned out amazing, dare I say perfect. While eating I forgot everything around me😅…sooooo yummy!
You never disappoint. Thank you Jenn. Blessings💕
Blessings! Absolutely love your recipes. Would this work in a 9″ round pan?
So glad you like the recipes, Niti! 🙂
I’ve never made these in a 9-inch round — they will be more challenging to serve in a round pan. That said, I think it will work but the bars will be thicker so they will need a bit more baking time — just keep an eye on them. Please LMK how it works out if you try it!
These taste absolutely amazing and are so easy to make.
I made a batch for Thanksgiving and two batches for holiday cookie trays, and have received tremendous positive feedback about them. I haven’t had any trouble with a crumbly crumbly crust; I wonder if those who did didn’t press it firmly enough into the pan? My topping was also nice and firm. I cut them into 1-1.25 inch squares since they are so rich.
I have made these three times. The first time someone said best dessert ever. Second time great success too. Third time: I was rushed. I don’t know what I did but I attribute it to the rush — came out crumbly. Will definitely make again — but no more rushing.
Easy to make and the resulting confection is way more than the sum of its parts. I do suggest that after cooling (which takes awhile) and then cutting, refrigerate the cookies to firm them up. BTW, I cut them into 20 squares. These are so rich that smaller bites are better.