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Pecan Squares Recipe

Pecan Squares

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 1-10 of 37

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  • on November 09, 2012

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    Dry and just plain sweet.

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  • on July 19, 2012

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    Love this recipe! Perfect combination of ingredients and easy to make. Turned out chewy which was perfect. This will always be one of my favorites.

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  • on June 23, 2011

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    I don't see why everyone had so many problems with this. I had no trouble at all getting the egg/sugar mixture to 180 degrees. ( I did watch the show and she DID say 240 on the show. So reading this, I knew 180 was my target number. It took about 10 minutes. I boiled the water and then put the bowl on top and I wonder if others are doing this. These turned out perfect. They are still warm and taste pretty good. But I think they could use something. Not sure yet what. I liked the idea of adding chocolate chips. Some butterscotch chips might be good or some caramel topping.

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  • on June 11, 2011

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    Outstanding! I make these every year during Christmas!

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  • on August 26, 2010

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    I have not made this recipe, but noticed the comments about lack of flavor and dryness by some critics. I am a Home Economist and former cooking teacher, and when I checked the ingredients, I immediately noticed there is no fat in these cookies. Most, but not all cookies, need some fat for moisture and flavor.
    I checked my old Butterscotch Brownie recipe (Blondies and the ingredients are identical to Paula's except mine has 1 stick butter (1/4 lb. and 2 lg. eggs instead of 4. The method for my recipe is different: Melt the butter over low heat in a large, heavy saucepan, remove and stir in the brown sugar until combined. Cool, then whisk 2 eggs and add to this mixture. Add chpd pecans to the dry ingredients then add this to the butter mixture. Combine and pour into a well-greased and floured true 9 x 9 inch pan, bake 350, 25 to 30 minutes.
    NOTE: The long cooking of the eggs with sugar may intensify the flavor. If using Paula's method, try adding cut up butter at the end of the d. b. cooking time
    Beverly N.

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  • on February 07, 2010

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    This recipe Paula is fabulous. Very yummie and easy to make . I substituted Imitation jamaican rum flavor instead of vanilla, what a punch. My husband Bill absolutley loved it . We goobled it up in 3 days . I would rate this 5 star!!! This is on my list of baking goodies!! Thanks Ya'll.

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  • on May 01, 2009

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    These Pecan Squares have no taste to them at all, and they were dry. Not what I would expect from a Paula Dean recipe.

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  • on April 22, 2009

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    On the show Paula does say 240 but you will never get there. The printed one of 180 did well for me. Wish they had someone to proof read the recipes they print and someone to edit the shows before they air.

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  • on April 21, 2009

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    This was soooooooo good. Paula is the queen of everything southern and fried! :

    AND to Connie, I just want to clarify something. Softball stage is when you are cooking sugar and WATER, not eggs (as in making caramel. So, this recipe will never reach softball stage, and if it does, you are not making this dessert. Just wanted to make things clear for any one who reads the reviews and takes her advice.

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  • on December 31, 2008

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    We made these just before Christmas to include in some gifts. They turned out so good we have made them 3 more times. They are chewy and taste a lot like pecan pie but look like a brownie. As many people have said, they are not too sweet but we liked that. It took almost exactly 20 minutes to get the sugar and eggs to 180 degrees. After the first time, we added an additional 1/2 cup of pecans which made them even better.

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