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 to die for! My husband and my favorite, now we make them every Thanksgiving and maybe Christmas too. Plus so much easier than a pie and we love how they are so much nuttier, with less of the sweet goo. Now when my husband asks who is the chef I got the recipe from, I just say the Pecan bar lady, and he knows it will be good. ❤️
😂💕
Hello! We absolutely love these and are hoping to make them for a larger crowd this Thanksgiving. I am wondering if anyone has ever tried making these in a jelly roll pan and doubling ingredients.
I usually make 1 1/2 times the recipe, turns out fine.
Should the pecans be toasted a bit? Or, should I use raw pecans? Thank you
Hi Janet, I’d go with raw; I’m concerned that toasted may burn.
Hi Jenn! Looks so good. I don’t have a food processor, is there something I can use instead? Fingers crossed!
Hi Elisha, You can make this by hand. Place the flour, corn starch, confectioners sugar and salt in a large bowl and whisk to combine. Add the butter and use a pastry blender or two knives to “cut” the butter in until the mixture resembles coarse meal with pea-size clumps of butter. Proceed with recipe. Enjoy!
Hi Jenn,
I was wondering, can I make it gluten free?
If yes, do I use almond flour or I have Pamela ‘s baking flour also or any other you recommend.
Thanks
Sure, Rani, I’d go with Pamela’s baking flour. Enjoy!
I love these things!! And everyone I know does too! They are sooo good, perfect sweet, perfect crunch of buttery shortbread, just a kiss of salt and of course the how could you go wrong with pecans!! I overcook (burnt!) the first time, I didnt think they looked quite set, 2nd time following baking time and bubbling instruction, Fabulous!!!!, timing really does matter.
I make these for one reason or another about once a month! Great go to dessert! …not bad for breakfast either!
When do you add corn starch to the pecan bars? Read the recipe twice. No mention of it in the recipe. But a photo of ingredients clearly shows corn starch.
Hi Anita, It is added to the crust.
I made two separate batches of these, one to keep and one to give away. I am a very experienced baker and always follow a recipe exactly, the first time around. While the flavours were delicious, both the topping and base on both batches were extremely greasy. We don’t typically buy butter in sticks in Canada, so I used the cup equivalents. I would make these again, but look for a different shortbread base, or cut the butter significantly in both the base and topping. Also, to get an appearance like your pictures, I reserved some of the chopped pecans to sprinkle on the top immediately after baking. Otherwise, all the pecans would have sunk into the caramel mixture.
I had the same problem. Doubled the recipe, baked in a 9×13 metal pan lined with parchment. There was a pool of butter under the parchment when it was done.
I’m currently draining them on paper towels, hoping to save the batch. They’re crumbly, but delicious… if you’re a big fan of butter.
I just made these and have the same problem. Under the parchment and between the crust and parchment – oodles of butter. 🤮 Even the mixture glistens with grease. I’ve got them sitting directly on paper towels for the night hoping to absorb some of the butter so not to have to trash the whole thing. I consider myself a sugar lover but this is like drinking butter. If not for the excess butter, all looks good and seems like it would taste spot on. I’ve made these wonderfully a dozen times in the past from another recipe I can no longer find. I hope someone discovers what the excess butter is from and posts it here. 😒
I also had the same problem. Butter running everywhere and was unable to save the batch.
I recently read an article about butter. Most US recipes are developed for butter sold in US supermarkets (and specifically not for European and other higher fat butter). So if you use a higher fat butter the result may be too greasy. Butter from some smaller local dairies may have the same issue.
Hi, I just made your Peacan bars recipe.. I was all ready for another baking fail BUT to my surprise .. WOW .. they came out perfect. I buttered the pan well and put parchment paper on the bottom.. loosened the sides and it came out great. TY so much for sharing.
poured filing out slow. pot burned film left in pot. do this when i make fudge just did not think.
These look delicious! How many days ahead can they be made and still taste fresh? I don’t want to freeze. Thanks!
Hi Kay, they keep well for 3 to 4 days. Hope you enjoy!