Pecan Squares

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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!

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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.

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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.

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Fabulous!!!!!!

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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

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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?

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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.

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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!

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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.

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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! :