Pecan Squares

READY IN: 55mins
Recipe by Steve_G

If you like pecan pie you'll love this no fuss recipe. Very easy and not nearly as sweet. Great all-around cookie. Can be cut into smaller portions for dessert trays and gifts. You can sprinkle some miniature chocolate chips on after it's removed from the oven if you like.

Top Review by Mandanagans

These were wonderful! My father is a huge pecan pie fan and I loved that I could mail him a more portable version. I cut the recipe in half and it was still delicious. I really enjoyed working with the pastry dough. The consistency was so easy to work with and it supported the heavy pecans and filling very well. I'm going to try the pastry out in other dishes.

Ingredients Nutrition


  1. Line a 9x13 aluminum baking pan with heavy duty foil.
  2. Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
  4. In a small bowl or plastic bag measure and mix flours and salt.
  5. In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
  6. Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
  7. Continue mixing until the dough begins to come together in large clumps.
  8. Press dough into prepared pan about 1/4-inch thick.
  9. Prick the pastry with the tines of a fork or a wooden skewer.
  10. Chill until firm, about 20 minutes.
  11. While the pastry is resting, Place rack in center of oven.
  12. Preheat oven to 375°F.
  13. Bake until golden brown, 18 to 20 minutes.
  14. Transfer pan to a wire rack to cool completely.
  15. FILLING.
  16. Spread nuts on a cookie sheet and roast for 5-10 minutes, until hot and aromatic (do not burn them!) Allow to cool Reduce oven to 325°FF.
  17. Place butter, brown sugar, honey, granulated sugar, half and half, and salt in a medium saucepan over high heat.
  18. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute (about 245°F on a candy thermometer).
  19. Remove pan from heat; stir in nuts and vanilla.
  20. Pour filling onto the cooled crust.
  21. Bake until filling bubbles, 15 to 20 minutes.
  22. Allow to cool on a wire rack.
  23. Carefully lift the bars out of the pan with your foil handles and place on a large cutting board, with a VERY SHARP knife cut into approx 24- 2" squares Store in an airtight container, up to 1 week.

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