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!
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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.
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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.
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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.
Chuck
I love pecans!! I will make this recipe wednesday night. Thanks!!
Jamie
Those look gorgeous Barbara. Perfect for the holidays!
Sweet and Savory
The pecans look great. I love pecan anything. These squares go on my list to make.
Cathy
Yummmm, my favorite kind of cookie: a shortbread crust and a gooey, nutty topping. These will have a place on my cookie trays at Christmas. Thanks, Barbara.
Rylan @ Art and Appetite
Even if I was allergic to nuts, I'd be tempted to try these! They look so good! This would be a great substitute for a pecan pie.
Mamatkamal,Nassim,Anwar
Great combination, great flavour! I love your pecan squares, they look so rich and delicious.
Deeba PAB
Slam dunk yum. never have had pecans here, just a load of pecan sanfies in the US, but your squares are calling my name. I'm a HUGE nuts fan, & you've done a brilliant job.
A cupcake or two
I just love pecans. The pecan squares look absolutely divine.
PheMom
These look just awesome – I'll bet they were wonderful! I love that you are getting us all ready for some mag holiday baking!
Anncoo
Am I late for this?
Talita
Pecan is one of my favorite nuts. This sounds really appetizing!
Kat
These look great and the highly organized pecans make them look perfect!
Trish
Oh my goodness…you've done it again! Sigh….
Off to check my pantry to see if I still have a bag of pecans!
Cristie
Pecans are my very most favorite nut. I will try these out, love the picture and everything about this cookie and post. I had no idea that pecans were only in North America.
Katy ~
LOVE pecans, though I'm the only one here who can eat them. I eat the out of the package. Your pecan bars, Barbara, look especially good. Pecans are dressed for a party!
Aggie
I love pecans and so does my husband! This looks amazing!
Anita
What a great combo – pecan pie and biscuits.
Kim
Those pecan squares looks so luscious! I love when the pecans are all sticky and sugary – yum! Congrats on receiving the pecans, so much fun to get goodies in the mail like that 😀
Coleen's Recipes
WOW, that is one eye popper of a photograph…just beautiful!! PERFECT for the holidays…wouldn't it look gorgeous on the Christmas buffet??
Sue Sparks
My husband also likes pecans, but I have never made a pecan pie:( I think these would be even better!