Pecan Squares

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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.

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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.

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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.

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This recipe is rich and decadent! Don't omit the citrus peels as they melt into the flavor of the pecans for a unique flavor. I like to drizzle these with bittersweet chocolate to balance the sweetness of the caramel. I cut the recipe into 48 pieces and they were still satisfying.

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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?

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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.

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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.

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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.

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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.

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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.