Pecan Squares

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Easy to make and delicious. Received much praise for these yummy treats.

I made a terrible mess in the oven and my house got quite smoky. Next time I will line my stove with some aluminum foil.

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Wow!!!Yum-o!!! These are so good. My family just loved them. They are a bit pricy but well worth the cost.

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Made a large quanity and my baking sheet sides were not quite high enough so it spilled over in the oven, but the mess was well worth it. Took them to a party where people could not get enough of them. Would make them again for a large group.

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the best for pecan lovers

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How nice, thank you!

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These pecan squares are well worth
the effort. The shortbread crust
is rich and buttery while top is
crunchy, yet floral from the lemon
and orange peel. I will make this
recipe again. Thanks Ina

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I just made these last night and this afternoon dipped some of them in chocolate. Reviewer was right that the squares can stand on their own without the chocolate. Maybe that is why Ina didn't put the chocolate ganache recipe with this recipe. I had no problem with spillage. I bought a pan exactly to Ina's specification and formed the crust over the edge of the pan. Keeping flour on your hands helps with the dough's stickiness. I had flour in a bowl so I could use it to form and spread my dough. This is what prevents spillage. The crust is so buttery and flaky. Use all of the recommended butter. I tasted these bars and they taste like I am a renowned pastry chef. These are a must to try. I am going to make them again for Thanksgiving.

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I served these at a party and absolutely everyone raved about them. They are like a little piece of pecan pie heaven in a small bite. With a cup of coffee, oh my goodness!

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This is an absolutely amazing special occasion dessert. The only caveat is that, as other reviewers have mentioned, it is not cheap to make. When she says good honey she means it; any cheap or sugar cut stuff will overwhealm the recipe. I also made it using whole pecans but next time I would do 1 pound pieces and 1 pound whole; 2 pounds whole made it very hard to spread and manage. The ganache (see other reviews doesn't do much flavor-wise but the visual impact makes it worth the extra effort. Also unless you are positive your crust and baking sheet are up to the job bake the second step over foil and open a window (burning carmel smells awful. I thought I had ruined them at that point but it was just a lot of smoke and everything was fine. Cut slowly, carefully, and with a very sharp chef's knife. The bars are labor intensive but because of the short bread crust they age splendidly and actually taste better a few days later making them a perfect make-ahead choice. I am absolutely doing these again for Thanksgiving and Christmas.