Pecan Squares

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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!

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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.

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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.

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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!

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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 :!

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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

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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!

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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.

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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.

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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.