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
10 min
45 min

20 large squares


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
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

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