Easy Recipe for Pecan Squares

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close up of pecan pie bar but into squares.

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5 from 2 votes

Easy Recipe for Pecan Squares

This Easy Recipe for Pecan Squares offer you all of the goodness of a pecan pie in a cookie bar form. They are quick to make and you can eat them with your hands!

Prep Time1

Cook Time40

Servings: bars

Calories: 233kcal

Author: Melissa Griffiths

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.

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