Recipe courtesy of Martha Stewart

Pecan Square Cookie

  • Level: Intermediate
  • Total: 1 hr 11 min
  • Prep: 25 min
  • Inactive: 1 min
  • Cook: 45 min
  • Yield: about 32 cookies
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For the crust:

18 tablespoons unsalted butter, room temperature

3/4 cup light brown sugar, firmly packed

1/2 teaspoon salt

3 cups all-purpose flour

For the filling:

1/2 cup (1 stick) unsalted butter

1/2 cup light brown sugar, firmly packed

6 tablespoons honey

2 tablespoons granulated sugar

2 tablespoons heavy cream

1/4 teaspoon salt

2 cups (8 ounces) pecan halves

1/2 teaspoon pure vanilla extract


  1. Place rack in center of oven. Heat oven to 375 degrees F. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add the flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps. Press dough into 9 by 13 by-1-inch baking pan about 1/4-inch thick. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely. Reduce oven to 325 degrees F. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1 by 3-inch bars. Store in an airtight container, up to 1 week.
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