This is a must-try recipe if you’re a pecan lover. This Easy Recipe for Pecan Squares offers you all of the goodness of a pecan pie without all the mess. They are quick to make and you can eat them with your hands!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
The pecan squares are a delightful mix of pecan pie and cookies. The pecans are baked in a luscious caramel filling atop a crisp brown sugar crust. These pie bars are the easy, less complicated version of the pecan pie. They are a great addition to your holiday meal or a cookie plate to gift to neighbors.
The shortbread crust is the real MVP of this recipe. It is buttery and will melt in your mouth. Picture it like eating a shortbread cookie with pecan deliciousness on top.
Jump to:
Why You’ll Love This Recipe
- Make ahead: These lovely bars are great to make ahead of time. I like to prepare them the day before and then refrigerate them until I am ready to cut and serve. Easy Peasy.
- Perfect for all occasions: I love this dessert for the holidays but don’t let that limit you. Pecan squares can be made year-round. It features a shortbread crust with a delicious filling and then it is topped with pecans. Yum!
- No plate required: Eat these squares with your hands! They are the perfect size for individual servings at parties or when you’re trying to wash fewer dishes after dinner.
Ingredients
- Unsalted butter
- Brown sugar
- Flour
- Honey
- Granulated sugar
- Heavy cream
- Pecan halves
- Vanilla
See the recipe card for full information on ingredients and quantities.
Recipe Instructions
- To make the crust: Mix butter and brown sugar. Add salt, and mix to combine. Add flour 1 cup at a time.
- Press dough into baking pan: Chill until firm, about 20 minutes. Bake until golden brown.
- To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil. Remove pan from heat; stir in nuts and vanilla.
- Pour filling: onto the cooled crust and then Bake. Cut into 1×3 inch bars. Enjoy!
Recipe FAQs
Pecan pie bars are cooked when the center of the bars is set and not jiggly. You also want to watch for the edges to crisp up a bit.
I tend to like them refrigerated because it makes them so much easier to cut into nice, uniform squares. You can either serve them chilled or at room temperature with vanilla ice cream.
How do you know when pecan pie bars are done? Pecan pie bars are cooked when the center of the bars is set and not jiggly. You also want to watch for the edges to crisp up a bit.
More Expert Tips
- Chill the crust: After pressing the crust into the pan, refrigerate it for 15-20 minutes before baking. This helps prevent shrinkage.
- Add a touch of salt: A pinch of salt in both the crust and filling balances the sweetness and enhances overall flavor.
- Storage tip: These bars freeze well. Cut into portions, wrap individually, and freeze for up to 3 months.
- Cool completely: Allow the bars to cool entirely before cutting for clean, neat slices.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Easy Recipe for Pecan Squares
Ingredients
Crust
- 18 tablespoons unsalted butter room temperature
- ¾ cup light-brown sugar firmly packed
- ½ teaspoon salt
- 3 cups all-purpose flour
Filling
- 8 tablespoons unsalted butter 1 stick
- ½ cup light-brown sugar firmly packed
- 6 tablespoons honey
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 2 cups pecan halves 8 ounces
- ½ teaspoon pure vanilla extract
Instructions
- Place rack in center of oven. Heat oven to 375 degrees.
- To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
- Press dough about ¼-inch thick into a 9-by-13-by-1-inch baking pan.
- Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes.
- Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
- Reduce oven to 325 degrees.
- To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
- Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely.
- Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up.
- Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.
Notes
- Make Ahead: These bars can be prepared up to 3 days in advance. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Nut Substitutions: While pecans are traditional, you can experiment with other nuts like walnuts, almonds, or a mix of your favorites for a unique twist.
- Gluten-Free Option: To make these bars gluten-free, substitute the all-purpose flour in the crust with a 1:1 gluten-free flour blend. Ensure all other ingredients are certified gluten-free.
- Serving Suggestion: For an indulgent dessert, warm individual bars slightly and serve with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Joanne
I’m wondering if you can freeze these bars. I’ve made them before and I had none left But this time I will.
j
Melissa Griffiths
They’ll freeze great!
sally
Could you use milk instead of cream?
Barbara Schieving
Hi Sally – yes, I think milk would work fine.
Danelle H
I am goi go to try these. So for the crust you use 10 tablespoons of butter?
Barbara Schieving
Hi Danelle – No, 18 tablespoons which is 2 sticks of butter plus 2 tablespoons. Most cookie recipes use 2 sticks of butter, but this cookie base has 3 cups of flour so you need a little extra butter. Enjoy!
Karen
Whoever wrote this needs to divide up the ingredients into crust and topping, How much off all that butter is for the cookie crust and how much for the topping? None of it is detailed
Barbara Schieving
Thanks for the input Karen – I added where the filling ingredients start in the recipe. Enjoy!
christine
How do you think walnuts would be? Has anyone tried that?
Aletriana
This is the best recipe for Pecan Squares. I’m telling you once you try them you can’t stop making them. The are soooooo goooood. Barbara thank you so much for sharing this recipe with us.
Barbara
Aletriana – thanks for taking the time to let me know you loved the pecan squares. They definitely are addicting. I should make more soon!
shabs
oh barbarra….i love pecans n tis looks the best ever recipe that uses pecans….these looks just sinful….i am making these delectibles when i get some pecans on hand:)
LOve,
shabs.