Pecan Squares

We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
20 large squares
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.


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4.3 422
These were delicious. I followed the recipe exactly as written except that I used 2 baking pans instead of the one big one. My baking dishes were about 13x9, and I put parchment paper on the bottoms and sides. I buttered the bottoms of the dishes before I placed the parchment paper on so that the paper would adhere to the surface of the dishes and make it easier to spread the crust before I baked them. They turned out and without a mess. I always read the reviews before I make the recipes and I'm glad I did for this one especially! Anyway, DELICIOUS! AND worth the effort! Happy Holidays everyone! item not reviewed by moderator and published
These are absolutely DIVINE. A few tips: 1. I put parchment paper on the bottom of my pan; not sure if it made a difference, but the bars came out of the pan easily for me. 2. You can use the 18x12x1 sheet pan; that's what I used; it may look like there won't be room once the shortbread is baked, but the filling WILL fit (if you notice in Ina's video, the pecan filling hits the tippy top of the pan as well). Just make sure you place foil on the bottom rack of your oven in case the filling runs over while baking- in my case, there was minimal spillage, though. 3. Make sure you have plenty of time on your hands to prepare these; the more time you have to let them set after they've been baked, the better. I let them set for a couple hours on the counter top and an additional 3 hours in the fridge and they cut beautifully. This recipe made approx. 42 small bars; enough for a party and plenty extra; they were an absolute hit at the party. Ina, you've done it again! item not reviewed by moderator and published
fThis recipe was almost a disaster for me. There should be a warning that not all of the boiling hot topping might not fit onto the crust. Not only did it not all fit on the crust, but as it baked and expanded from the heat of the oven it overflowed and started a fire on the bottom of the oven. I was able to salvage the pan of pecan bars and hoping that there is no smoky smell or taste which will prevent me from giving it as a gift to friends and my husband's co-workers. item not reviewed by moderator and published
Delicious bars! Some notes: I didn't have a standing mixer so I used my old hand-held. It was difficult and kind of a mess, but it worked. I also made the entire recipe but split it into two, 9x13 brownie pans; no problems with overflow. I baked the crust about 5 minutes longer than Ina suggested (I just eyeballed it). I chilled the finished bars in the pans overnight. I used parchment in the bottom of the pans and they came out pretty easily. Cut the bars as small as possible as they are very sweet. Some of the folks below complained about the "plain" shortbread crust, but I found it the perfect balance to the super-sweet filling. Also, I just used Honey Bear honey and everything tasted great! item not reviewed by moderator and published
These are great pecan bars! I was so hesitant to make these after reading some of the negative reviews. The major key is NOT to bake them in a 18 x 12 x 1 inch pan. That would never work. I used a 18 x 12 x 6 roasting pan. I also lined the pan with foil for easier clean up. After letting them chill in the fridge for several hours, they cut perfectly. Also, the filling didn't "set" after 30 min baking. I still followed the baking time. After they chilled, the bars set perfectly! item not reviewed by moderator and published
My shortbread crust was way to buttery and I thought it could have used a little more cooking time than what was prescribed. She was so clear not to brown it though I stuck to the recipe. The topping, while great, separated from the crust and made them really fall apart while eating. Like a previous commenter, I just drizzled chocolate chips on the top rather than go through the dipping procedure which was plenty tasty and much easier! Probably won't go to the trouble and expense to make these again. item not reviewed by moderator and published
LoOoking forward in making these pecan bars for my next family get together. item not reviewed by moderator and published
Best Pecan Bars I've ever tasted, and I'm a grandmother! Couldn't stop eating them. item not reviewed by moderator and published
These were fantastic.... item not reviewed by moderator and published
my husband and I make the Pecan Squares every year and send to his family in Missouri. His parents send us the pecans and we transform them into those lovely squares... thanks so much for the recipie item not reviewed by moderator and published
These are amazing! I followed directions to a T and they came out just like the video/pictures. I put foil below pan and had no smoking and/or mess. You want to put edge up sides and not push pecan mixture to edge. I let them cool overnight before cutting. I did cut them into smaller squares and drizzled some w/ the chocolate and dunked others. I didn't think the cost was high for amount you are making plus butter, sugar and flour are always on sale and 2 lb bag of pecans was $11 at Sam's Club. I have enough for several families as well as stash for my husband and kids. I had my family taste with and without chocolate and they preferred with chocolate as they're chocolate lovers. item not reviewed by moderator and published
My family ask for this every year! It is so good. item not reviewed by moderator and published
I have had it with Ina's recipes. The pecan bars are heavenly!!! Delicious and perfect...the problem I have with just about all Ina's recipes are that they are made to feed the community. This recipe requires 2 and 1/4 pounds of butter! What? and 2 pounds of pecans! What! This is the case with all Ina's recipes they cost $50+ bucks to make. I would expect the recipes to be scaled down to meet the needs of an average american home. Most of us don't cater and just want to feed a family of 12ish versus 50. Ina please scale down the recipes so we can make these delectable foods at a reduced cost and scale. item not reviewed by moderator and published
Unbelievably fantastic. My hips and heart will just have to deal. item not reviewed by moderator and published
These are absolutely wonderful. I have made them time and time again and they are always a huge hit, whether at my husband's office, for family, or for entertaining. They look like you have slaved for hours, when they are really quite simple. You just have to have sufficient time for them to set. I think the person who came up with the idea of baking them in 2 9X13 pans is on to something. Mine have never run over, but sided baking dishes would assure that. They are however, incredibly rich. The little hint of orange zest really makes them sparkle. Don't omit either the lemon or orange zest. item not reviewed by moderator and published
I was worried sick about making these with all the reviews. Thought my oven was going to blow up. But was so pleasantly surprised with the outcome. No sticky mess at the bottom of the oven and no overflow. Made in 2 9-1/2x13 casserole dishes, and it came out perfect. Took to a movie night with 25 ladies, and they devoured them. So glad, because I did not want to have anymore left in my house!! They are addicting. Thank you INA!! item not reviewed by moderator and published
These are wonderful! I made Ina's Pecan Squares, Outrageous Brownies and Lemon Bars last week for my annual family reunion; they were a big hit; everyone loved them and my family could not believe I had baked everything myself! If you follow the directions exactly, you will have no problem with these pecan squares. I used 2 9x13 baking dishes and double protected them by first lining them with foil and brought it up 2 inches on all sides then I lined with parchment paper. I had no problems with boiling over and they came out perfect! Once cooled, I put them in the fridge overnight. In the morning I let them warm up a little then started cutting them in smaller pieces. These are very rich and so I had plenty left over from my reunion. INA YOU ROCK AND YOU ARE MY FAVORITE CHEF!!!!!! item not reviewed by moderator and published
Ever since I first saw Ina Garten make this recipe, I have made it for my brother in laws birthday every year. He loves Pecan Pie, but these Pecan Squares really take it to the next level. item not reviewed by moderator and published
I love the topping but the crust was horrible. Maybe a shortbread crust. My crust was way to think and did not crumble. Will not be making this again item not reviewed by moderator and published
These babies are to die for. I keep finding excuses to make this recipe. I have started halving the recipe though, because I can't resist eating 2 at a time when they're just laying around. Also, I cut my bars much smaller. They're almost too rich to eat that much at once. item not reviewed by moderator and published
LOVE this recipe. I have been making these for the past 3 years for various occasions and they are a huge hit! Absolutely perfect. Can't wait to make them again for Christmas! item not reviewed by moderator and published
These are decadent and absolutely delicious. I worked Thanksgiving day and took the bars to the potluck, they were a huge hit, people were taking samples home with them and I had numerous requests for the recipe. item not reviewed by moderator and published
These are decadent!!!!! Enjoyed making them....twice. Definitely a must for nut lovers :- item not reviewed by moderator and published
I love these bars, have made them many times. I have a question, I am making them for a baby shower, and wondering how far in advance can I make them without them going soggy??? Help!!! item not reviewed by moderator and published
This recipe was really good, since i was only cooking for 6, i halved the recipe, people loved them, i really generally have honey, i used raw agave and half white and brown sugar . One important thing is to make sure to let it cool all of the way or it will just crumble apart, well worth the effort. item not reviewed by moderator and published
These are by far on of my new favorites! I have made them twice since I saw Ina prepare them on her show - 3 weeks ago - this time I cut the recipe in half though - they are too dangerous to have in my house - they haunt me until they are all gone I did give them to neighbors and friends - everyone loved them. I bet they would be great warm with vanilla ice cream on top : item not reviewed by moderator and published
Loved these! Have made them twice. Big hit both times, and will definitely make them again. Did think about cutting back a little on the filling to avoid the bubbling over issue, but liked them so much the first time, didn't want to mess with success. I will continue to make them per the recipe. My oven is always foil lined, so that avoids the clean-up issue. This is one of many of Ina's recipes we have tried at home, and they always turn out very flavorful. item not reviewed by moderator and published
I LOVE THESE! Always a hit. Always disappear. I make them as often as my budget allows. To those having difficulty or afraid to try because of negative reviews here are a few tips in no particular order: a line the oven below the pan to catch overflow b Dock the dough well before blind baking to prevent puffing c i've also cut the filling amount by 1/3 (save it for ice cream, french toast etc. d most times I line my baking pan with foil to prevent sticking other times I use a disposable pan which also saves a lot of aggravation echill the pan beforehand in freezer to make lining with dough easier. I hope these tips help and you enjoy as much as I do! item not reviewed by moderator and published
I made these for the second time. I used a Wilton icing spreader, which made spreading out the dough much easier and evenly. I put foil under the sheet pan with the sides coming up. This is very necessary as the first time I made them, I had a big mess. I did not line the pan. I also baked them for 45 minutes. Another similar recipe says to bake until bubbling (not set. These are so delicious just take your time. Buy a good honey (organic. My family loves them. The cost is well worth it. I froze them and will be serving them for Mother's Day. item not reviewed by moderator and published
It's easy to make and I love the fact that the recipe calls for honey instead of the usual corn syrup product. However, it yields an insane amount. And, it's tricky to cut in half, especially because of the pan size. If you don't want to make a ton or you have a smaller oven, you're out of luck. item not reviewed by moderator and published
first of all, I sincerely LOVE the Barefoot Contessa, these bars are pretty extraordinary, the crust is easy to make and its richness and smooth texture is yummy. after one taste test bite, I knew I had made & baked it on point! Im bringing the bars to a birthday party and plan to make them again and again.. Almost forgot: the orange and lemon zest add great flavor, delicious! item not reviewed by moderator and published
I make this last Friday … so far everyone who taste this LOVE IT!! I have a little bit of problems with the dough not too good at it I have to make it twice lol! Whoever I definitely recommend to use the aluminum paper on the bottom you oven this will save you a lot of cleaning! One important tip that I learn wait until is complete cold this will make it easy to cut …TRUST ME :! item not reviewed by moderator and published
One of my favorite recipes; how I handled the "overflow" issue: I purchased a half sheet pan that was 2" deep, instead of 1 (available in Nordic Ware", and you have no worry. I also have caculated to halve the recipe for a 9x13, and this recipe especially goes to a third nicely because of the proportions, and fits beautifully in an 8 x 10 glass pan. It still makes plenty of bars which I individually wrapped for trick or treaters (we only get people we know because of where we live, and then I froze the rest for the buffet table at Thanksgiving...and no leftovers. I will make these again for my Christmas cookie plates for gifts.... again, I love this recipe... much easier to handle than gooey pecan pie at a buffet... and I make them with or w/o the chocolate dipping. Way to go, Ina.... I have watched all of your shows over and over item not reviewed by moderator and published
These bars were delicious! I cut mine down to smaller bars, but overall these were a great hit around the holidays. Definitely put some heavy duty foil on the bottom of your oven for easy clean up! item not reviewed by moderator and published
These are the MOST delicious cookie I have ever had. I have been baking these every Christmas for a number of years now and every year I am asked if I'm going to make them again. I shared some with friends at a local pharmacy last year. I gave away the recipe and one gal had already made them three times between Christmas and Valentines Day. SOOOOOOOOO yummy! The only drawback is the mess in the oven. For first-timers that is something they need to be aware of. Also, the Pecan Square recipe should include the Chocolate Ganache used by Ina. item not reviewed by moderator and published
These are fabulous - Very rich, so I cut them into smaller bars than Ina did on her tv show. Without exception, use heavy duty FOIL to line your pans!!! I took a reviewer's tip to use the foil to create an edge that went up above the pan -- not only did it prevent the mix from boiling over the pan, it makes getting the bars out easy as pie! If you don't use the foil, you will have a much tougher time getting the bars out and cleanup will be much harder. Trust me... use the foil. item not reviewed by moderator and published
I love these. We make them every year around the Holidays and give them in gift baskets to our friends and co-workers. Makes plenty so they are great for sharing. item not reviewed by moderator and published
Time consuming and VERY expensive to make but 100% worth it. If you are a frequent baker and follow the directions to the T you should have no issues. item not reviewed by moderator and published
this is heaven in a bar. if you're having problems, seriously your pan might not be big enough. shortbread is hard to determine whether or not it's done but so worth it. it's so pricey so try halving the recipe. : item not reviewed by moderator and published
I have made these the last 4-5 years at Christmas time for a real special treat! I agree completely that it is time consuming,pricey,huge amounts and a bit messy.BUT they are WELL worth it! It's not christmas without them. The hint of citrus is a perfect accent. I love the idea of heavy duty foil someone suggested earlier. I'm making them tomorrow and I make a big trip to Costco to start my baking week to help with the cost. They need to be cut small because they are so rich but I give a lot of them away as gifts and ALWAYS get a great response and request for them every year. item not reviewed by moderator and published
Loved this recipe. I took notes from previous reviews about the filling overflowing. So I cut back on the filling just a bit and place a baking sheet under the pan in the oven. I had no mess! The bars are delicious. Agree with the expense of the indgredients but a perfect Christmas treat! item not reviewed by moderator and published
I ended up with a smoky mess too. The filling never set and I had to get it out of the oven (10 minutes after recommended baking time because my house was filled with smoke. I did place a baking pan under the pecan bars- but it couldn't catch all the runoff. I love Ina's recipes- but this one was a disaster. item not reviewed by moderator and published
Absolutely a holiday favorite! Make it for Thanksgiving, freeze half and they are good all through the holidays. Perfect to grab for those last minute parties. item not reviewed by moderator and published
Easy recipe. A little sticky, but delicious. These were a big hit among the thanksgiving dessert selection. item not reviewed by moderator and published
Love Ina and her recipes. This is a good tasting bar, but not worth the hassle. The crust was bland and needed something to give it more flavor. There is no way to form an edge for the topping to settle into as it will puff up and become mostly flat. This then sets you up for the runoff over the edges as it cooks. You end up with a huge sticky smoky mess on the bottom of your oven. Cooking time is longer than she says as topping won't set properly, but you want to remove pan from oven early because your kitchen fills with smoke and your somke alarms go off as mine did. I won't be making these again. item not reviewed by moderator and published
very good, though it definitely takes way more than 10 mins prep! i think i would reduce the amt of butter in the topping, it was a little too rich for me. and i hope this recipe "halves" ok, because it also makes quite a bit. item not reviewed by moderator and published
This is one of my favorite recipes! I love the flavor the honey gives the filling, and the crust is good enough to eat on its own! Makes a lovely hostess gift and a huge amount! item not reviewed by moderator and published
I have made these several times. They are quite impressive. I had a large tray displayed on an architectural column top for my daughter's graduation and have even individually wrapped them at Christmas time (yeah I said Christmas for my husbands office! Outstanding! item not reviewed by moderator and published
These pecan squares are a huge hit. I agree with the other reviewers that the recipe is time consuming and the ingredients a bit pricey, so I too reserve making them for special occassions. They are truly addictive, so I make a habit of setting them all out for guests so that I don't eat too many! The amount of butter required is also a good reason to reserve this recipe for special occassions, as I think of my waistline spreading at just the thought of a combined total of 2.25 pounds of butter for this recipe! item not reviewed by moderator and published
Another Ina recipe that doesn't disappoint. I made this recipe for my moms birthday -the bars came out great and were a huge hit. I decided to use heavy duty foil in my half sheet pan as I do when making Ina's brownies. Instead of folding the excess foil over the edge of the pan I let it stick straight up in the air by at least an inch above the pan. (This prevented any spilling over the pan during the second bake and kept the bars from sticking to the pan when some of the filling bubbled over the dough I refrigerated overnite and with the foil was able to pop the entire piece out with no problem and been the foil right off. The recipe is somewhat time consuming and the ingredients are not cheap (buying some of the ingredients at Costco helped keep the price down but they are great for a holiday or special occasion - they also seem to freeze quite well. item not reviewed by moderator and published
This recipe is a crowd pleaser. I only make for special occassions, it's a little pricey. But, it's worth the effort. Don't forget about over spill it could ruin the whole experience. I like the ideal of drizzling the chocolate instead of dipping. This recipe won't disappoint! item not reviewed by moderator and published
I just made these for the heck of it and it came out absolutely wonderful!!! I followed the directions EXACTLY and the recipe did not disappoint. This was my first time ever making shortbread and pecan bars. But here's a note to those who had bad results: You don't have to use ALL the shortbread dough. Use enough to fill the baking sheet and form the edge. You can always freeze the leftover dough. Second note: DO NOT FILL THE PAN TO THE EDGES WITH THE PECAN MIXTURE. That's why you have spillage. Caramel spreads when its baked like that. Leave at least an inch all the way around for the pecan mixture to expand. Hope this helps, folks! Enjoy and happy cooking! item not reviewed by moderator and published
I had the fore sight to line the oven with foil but still won't make these again. I followed the recipe exact for the shortbread and it rose too much in the pan leaving little space for the topping. I left out almost half of the nuts and still the topping I had was too much. I have not even tried to get them out of the pan yet. item not reviewed by moderator and published
Wow, these turned out great. I like shortbread, but my son didn't care for that part of it. Also, I drizzled semi-sweet chocolate on top instead of the dipping method Ina used; that seemed just a little too much for me. This does make an awful lot, but took to the community center and it went over great there. Also, it was a little expensive too make: 2 pounds of butter and 2 pounds of pecans can be be pricey, so I'll probably use this for special occasions from now on. I didn't heed Ina's warning about the overspill and paid the price. It was a mess in the oven and will certainly be sure to put a liner down next time. Not sure if it can be avoided using a deeper pan or not, but simple enough to line the oven and turn on the vent hood in advance. item not reviewed by moderator and published
When I saw this show, I just had to try this recipe, but then when I looked at all of the negative comments I became a little scared. I am glad that I read through more than the first few pages. What a good recipe and heavy....delicious. I did have some problems with over spill, but I placed the aluminum foil on the bottom, which by the 25 minutes I was afraid my fire alarm would go off but it did not...I watched very closely. I will definitely make this again around Christmas time to give to friends in a basket. Very nice. item not reviewed by moderator and published
When I saw this recipie I just had to have it .It made me and hubby hungry .Now i have it yeah!!..I love your cooking easy and simple like no other .YOU ROCK!!! item not reviewed by moderator and published
This was just awful. Cutting it out of the pan was a mess. The bottom crust didn't hang together. The second time in the oven.............it didn't mention temp. Lots of expense and too sweet. item not reviewed by moderator and published
I have yet to make this dish but I plan too. I must say though, to all the people complaining that it boils over onto your oven, Ina says on the show that she put foil down in her oven for easy clean up. I guess you all overheard that. But anyway, I think I am going to use a deep set brownie dish for this recipe. item not reviewed by moderator and published
This recipe is so easy. (The shortbread recipe is good on its own.) They're perfect for picnics or potlucks. Everyone knows caramel is sticky, so if you're going to make them, be sure to line the bottom of the oven with aluminum foil - clean up takes 2 seconds. item not reviewed by moderator and published
Barefoot Contessa....You're fired! This has been a over the top disaster. Be careful not to get the filling over the crust edges....was that a joke? The whole thing over flowed into the oven, smoking, igniting, setting off the fire alarms. This has been a horrible first experience with your recipes and with the food network. item not reviewed by moderator and published
Will Ina revise this recipe to be based on 3/4 LB butter and 3 cups of flour? Admitting faults is only human. Her flavor is spot-on, but can she send some of her people to clean up my caramel-encrusted oven? item not reviewed by moderator and published
Fabulous! Don't let the other reviews scare you. I followed the advice of others and divided the recipe between two 9*13 cake pans. No oven disaster, the crust was just the right thickness. I really can't imagine making them in a half-sheet pan. item not reviewed by moderator and published
Just like other reviews, I followed the recipe to the letter and now I'll be cleaning burnt sugar from the bottom of my oven for a week. The sugar mixture leaked over the edges 10 minutes into cooking and I had to take it out of the oven so I didn't smoke up my condo. Kicking myself for wasting 2 lbs of nuts, 2 lbs of butter, expensive honey, etc. Disasterous. I love Ina's recipes and this is the first one that failed miserably. item not reviewed by moderator and published
This is the first time for a problem with one of Ina's recipes. Used a pan that was 17x 12x 1 (this is the largest that fits in my ovens) BUT it was not large enough. Topping mixture boiled over! This a a great over-the-top decadent cookie. Will make again, but will either half the recipe or use two 9x13 pans. item not reviewed by moderator and published
OMG! Totally decadent and depraved! I'l have to diet for a year, but these bars are out of this world! Shiningmer, I understand your concern, but you were asked to rate these AFTER tasting. Did you make them? If not,how can you evaluate them? As someone else said, this ain't no Cooking Light recipe. But unless you taste them yourself, your opinion doesn't count. Ina's recipes are always foolproof (I had no overflow problems.), relatively easy to make, and devine. Bravo once again, Ina. item not reviewed by moderator and published
Great idea! I made these and dipped some in chocolate for a holiday gift basket. A little too rich/sweet for some. I might sub in a less sweet pie crust for the base and add the topping. I think it would be awesome with the gold brick chocolate pecan pie filling as well for a pretty contrast/change. item not reviewed by moderator and published
I love Ina so any recipe she makes is great. These pecan bars were very filling with 2 1/4 cups of butter. It was a shortbread cookie with a pecan pie on top. There was alot of prep work. I would like to use the pecan topping with a lighter crust, maybe a graham cracker crust. item not reviewed by moderator and published
There's a bit of prep work to makes these but it comes together fairly easily and the payoff...decadent! item not reviewed by moderator and published
follow directions works well make that crust around edges! yummy item not reviewed by moderator and published
This recipe needs alot more instruction! I concur with all of the negative reviews- too much for the size pan, filling overflowed into oven, trying to cut enough good ones for a party- a real trial. I love Ina's cooking but this one needs work- The crust did not bake uniformly and all-in-all it was an expensive disaster. SHOULD have read the reviews BEFORE getting into this item not reviewed by moderator and published
I should have re-read the reviews before I made this yesterday! I followed the recipe as written. There's my take on it. Use a deeper pan! I will try 9x13's or 8x12's next time, nothing 1 inch deep! If you use an 18x12x1 pan, definitely get the crust ALL the way up the side of the pan, and make it a decent thickness. I made an "edge" but when baked, the bottom puffed up so there was very little "edge left." The bottom was way too thick. Yes it did leak (but I had foil under). I couldn't fit all of the filling in the pan. I baked the crust for 15 minutes and apparently that was not long enough due to the thickness. When the bars were done (baked 30 minutes), the top was well set, but the crust seemed underdone and bland. Changes for next time: deeper pans (2), substitute salted butter for 2 of the 5 sticks of butter for the crust. I think the topping could even use a 1/4 tsp salt to brighten it a tad. Makes a TON - I easily cut this into 40 bars. item not reviewed by moderator and published
I just had to comment because these bars are so great and I had no problem with them. I even accidentally added the cream with the brown sugar and butter before everything boiled, Ooops!, then went ahead and added some afterward as instructed. After reading the boiling over comments and remembering that Ina had said to cover the bottom of the oven, I went ahead and used a deeper baking pan, instead of a jelly roll pan, because I was too lazy to put foil underneath. I had no mess with "boil over" whatsoever. Woo-hoo! I would definitely make these again. The shortbread turned out as shortbread is supposed to taste. And the topping was definitely wonderful. A nice little change from a regular pecan pie and still gives you that rich and crunchy pecan dessert you might crave. P.S. This is a dessert. Fattening, sweet, highly caloric. This isn't the Cooking Light website. And no one said you had to eat the whole pan. Hahaha! item not reviewed by moderator and published
You do realize that each square has half the amount of calories you're supposed to consume in a day (~1000 calories), and that is without the chocolate? Seriously, even if it weren't for the obvious health hazards, pecan shortbread is MUCH more pleasant when it's not drowning in sugar and too much butter. There's a fine line between good and over the top, and I'm sorry but this recipe is way over the top for me. If you, like me, don't like your cookies too rich, don't make this! item not reviewed by moderator and published
WOW -- sinfully delicious! Just finished making them for a Christmas Eve party and my husband does not want them to go! Yes, it is alot of butter, but I took the suggestion of another review and cut the butter in both the dough and the filling as well as used organic amber agave in place of the honey (cut that down as well). This is not something that should be made all the time, but it will definitely will be in my holiday baking routine. Thanks yet again Ina for a fantastic receipe. Happy Holidays to all! item not reviewed by moderator and published
The ceust got a little burnt after you cooked it with the pecans. But the pecans and caramel was amazing! This is definiately and bang on your buck and you need a heart transplant after you eat this. Over all it was very good. item not reviewed by moderator and published
I wish I would of read these reviews first before the fire in my oven. Listen, Ina, you are wonderful and I so love everything you make but, there is something wrong here with this recipe. I also followed this recipe, even purchased a new pan, but, it turned out terrible. The flavor is so rich ( we all loved it) but please revisit your directions and lets us know what we all are doing wrong!! Are you sure the size of the pan is correct?? The crust has way to much butter!! Got to go and clean my oven! item not reviewed by moderator and published
I ALWAYS cut this recipe in half and use a smaller cookie sheet, otherwise you have too many squares. Also, put tin foil at the bottom of your oven because the syrup will leak over and make a mess (and possibly catch on fire). You may not need to use all the dough for the crust. Its fine to throw some away. The cook time is a little long, watch them carefully in the last 10 min of the second baking cycle as they will burn fast. once they burn, they are ruined. I always up the zests as it packs a lot of flavor. I do not prefer these dipped in chocolate, it detracts rather than adds. All of that said, the flavor is heavenly in these sinful squares. item not reviewed by moderator and published
Tasty, but ask yourself this: Is having hot lava at the bottom of your oven worth it? This recipe now resides in the trash. There are better pecan bar cookie recipes. Sorely disappointed. item not reviewed by moderator and published
Fabulous!!!!!! item not reviewed by moderator and published
Love love love these. Gave them to freinds and family last Christmas. They begged for them this Christmas. There is to much crust& filling for the pan so I didn't use all of it.I made mini cups in my mini cupcake pans. Delish!!!! Thank you Ina item not reviewed by moderator and published
I ran into several problems with this recipe! First of all there was way to much dough. I patted it out well, but had difficulty getting an edge to biuld up. When baking it all puffed up and ran together. I carefully kept pushing it down to get back an edge. The filling was also way to much. It ran all over my oven and made an awful mess. Not sure if I will get them out of the pan now. And Yes, I did use the large sheet pan called for. I have been baking for many years, but will not make this again.Also why were no directions given for the Chocolate she dipped them into? item not reviewed by moderator and published
This recipe is always a big hit. I made them tonight. I know the butter can be daunting for some people so two things I've tried that have wrked well for me. I reduced the crust by 1/4 lbs of butter and the filling by 1/2 lb butter- and nothing was lost in the taste; you can also mix half butter or 75% butter and then the smart balance cooking spread. You don't lose much there either. I used whole wheat flour (and when I reduced the butter, reduced the flour u by 1/2 cup) and took out the zest and reduced the honey a bit. they were still a smash hit. You can also put them in the freezer for about 20 minutes to help it set if you want. item not reviewed by moderator and published
The bars tasted fine but I ran into a few problems/have a few suggestions: 1) The filling had an odd taste. The honey may not have been necessary and the lemon and orangae zest were overpowering, frankly, the recipe would have been fine without the honey and the zest; 2) The crust was fine but needed double the vanilla extract for taste; 3) The butter may have been a bit too much. My crust turned out super-moist as opposed to just right; 4) To get everything just right, it takes more like an hour or so rather than the time proposed. Overall, the recipe was okay but may need to be tweeked according to individual taste. Thanks for sharing though! item not reviewed by moderator and published
I adore Ina, but won't make these again. They just aren't worth the trouble. The shortbread is kinda bland - and the amount of butter kinda makes me feel sick to think about. I think this is her only recipe that isn't worth 5+ stars. item not reviewed by moderator and published
I made these as a dessert for Thanksgiving dinner and they were a HIT! the whole tray got eaten! wow, these are delicious! I did tweek the recipe a little. I like a little salt in my food :) For both the crust and filling, I replaced one stick of unsalted butter with one stick of SALTED butter. It just enhanced the flavor a little more to me. I didn't add the 1/4 tsp of salt to the crust though. But Ina's recipe makes the best Pecan Bars everrrr! :) item not reviewed by moderator and published
GROSS... This was SO buttery & SO rich that it literally made me sick. It looked so fantastic on TV & I LOVE Ina but this was horrible. It was easy to make but honestly had an extreme amount of butter in it. I dumped the entire pan. The crust was tender but held together nicely (similar to a sugar cookie but that's where it ended. Sorry Ina... this bombed. item not reviewed by moderator and published
I agree with the last review. Too much butter all the way around. I have made this recipe twice...thinking the first time I must of goofed on the recipe. Normally I like all of Ina's recipes but this one is off somewhere or way too much butter for my taste. The honey does add a different flavor to the pecan squares. item not reviewed by moderator and published
Way too much butter in both topping and bottom crust. The chocolate drizzled over the top is great, but I had to cut off the bottom, and ate just the top. Check this recipe - Seems like this was not the same as on her cooking show the other day. B2 item not reviewed by moderator and published
I made these for the first time yesterday and I think they are very good. I think it has a slight overpowering taste of honey though. It does have a lot of butter, but it is a dessert and it makes a huge portion - it's not as though it tastes like butter. I will definately make it again and maybe use half honey and half corn syrup? item not reviewed by moderator and published
2 1/4 lbs of butter? Are you kidding me? I was all set to make this after watching the show, but now I think I'll just set some sticks of butter out for dessert and save myself the hassle. item not reviewed by moderator and published
First of all, after following all instructions and ingredients to a tee, the results were just so so. The time was a major issue and it took almost 50minutes for the filling to set, not 25 to 30. I saw the actual show when Ina made these and they seemed so much better. This recipe shows chocolate in the picture, but does not give the instructions. I referred to Ina chocolate ganache cupcakes and that part came out good. I would stick with the traditional pecan pie. item not reviewed by moderator and published
OMG this is the best!! My mother-in-law will love these. What a great alternative to pecan pie. and the chocolate makes them to die for. This is the first time I have made them. The process was relatively easy and they set up perfectly. I'm sure my mother-in-law will love this alternative, she always feels obligated to finish the rest of the pie, now she can have just bites of it. item not reviewed by moderator and published
Ok Im wanting to make this tomorrow for thanksgiving and the question I have is, Can I subsitute light corn syrup for the honey? someone in my family can not eat honey. item not reviewed by moderator and published
For mjurkonis - I made these a week ahead of time last year, they keep beautifully. My only warning is that when my husband and son found them in the back refrigerator, they kept eating them and I had to make more! These are fantastic! item not reviewed by moderator and published
A question...i want to make theses for Thanksgiving. How early can I make them? Can they be frozen if I make them Sunday or Monday? Thanks! item not reviewed by moderator and published
These pecan bars are insanely good. I didn't encounter any problems whilst making this amazing piece of heaven, except for one minor thing - I should have paid more attention to that part of the recipe which instructs to make edges around the outside of the dough; this part is important because, later on, when you pour the pecan mixture onto the partially-baked crust, trust me, you really don't want to get any of of it directly on the pan - when baked, it gets pretty sticky and, besides, you want to keep as much of that goodness on top of the crust as possible! item not reviewed by moderator and published
This recipe looks amazing. I was wondering if it could be made with a hand mixer? Tina item not reviewed by moderator and published
THE BEST PECAN BAR EVER!!!!! I make these every year at Christmas for my friends and neighbors and EVERYBODY LOVES THEM!!! Make sure you have the correct size jelly roll pan this is a large recipe and makes way more than 20 bars, but that's a good thing because you will need them everyone always wants more!!! Fantastic!!!! item not reviewed by moderator and published
think these are delicious but would like to make half a recipe. Any suggestions? Are they freezable? item not reviewed by moderator and published
This is a great recipe. I have made it and given the recipe to others. Thils is one of the most requested recipes at our gatherings. Will be making it for family game night. item not reviewed by moderator and published
This recipe, as written is a disaster! The crust call for 3 eggs, and no eggs in the pecan filling mixture. I'm convinced there is an error in the crust portion directions and ingredients. Only BC recipe I've used that didn't turn out--it must have been a clerical error or I really messed up badly. Managed to rehab the pecan filling by placing it in a straight shortbread crust and it was fine, but the written recipe online really needs auditing. item not reviewed by moderator and published
I think the recipe as written is fine; pecan filling usually doesn't call for eggs does it? Anyway, it's written the same as the show and the video above. I made a 1/2 batch so a smaller baking sheet and put a larger sheet pan under it. I think next time I'm going to use a 13x9 baking pan - no boil over. item not reviewed by moderator and published
While it's true that Ina's recipes often could feed an army, it's not really that hard to downsize a recipe, is it? All that is needed are some basic math skills. item not reviewed by moderator and published
While it's true that Ina's recipes often could feed an army, it's not really that hard to downsize a recipe, is it? All that is needed are some basic math skills. item not reviewed by moderator and published
I also used 2 8 x 10 pans when I read about the filling overflowing onto the oven floor. I don't know why Ina didn't think of that when she originally wrote the recipe. Hmmm item not reviewed by moderator and published
And how silly am I ??? I WAS the one who suggested the 2 9 x 13 pans under my other alias dgdg2. I wrote that 3 years ago. I can hear the Twilight Zone theme playing as I type. item not reviewed by moderator and published
Oh good! The health police have spoken. You do realize that it's okay, once in a while, to eat something that's decadent. Obviously, most of us don't eat like this everyday. Pun intended--lighten up a bit. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond