Pecan Pie Squares
Indulge in the irresistible decadence of Pecan Pie Squares, a delightful twist on the classic Southern dessert. These bite-sized treasures feature a buttery shortbread crust that’s baked to golden perfection, topped with a luscious layer of rich, gooey pecan filling made with brown sugar, corn syrup, and a hint of vanilla. Each square delivers the perfect balance of nutty sweetness and crunch, thanks to a generous helping of pecan halves or chopped pecans. Ideal for holiday gatherings, potlucks, or an everyday treat, these bars are easy to prepare with just 15 minutes of hands-on time and store beautifully for days of enjoyment. Perfect for satisfying your pecan pie craving without the hassle of rolling out dough, these squares are a must-try for dessert lovers everywhere!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 cup corn syrup
- 4 whole large eggs
- 2 teaspoons vanilla extract
- 0.25 teaspoons salt
- 2.5 cups pecan halves or chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Gradually add the all-purpose flour to the butter-sugar mixture, mixing until well combined and a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking dish to form the crust. Use your fingers or the back of a spoon to smooth it out.
Bake the crust in the preheated oven for 20 minutes or until it is lightly golden. Remove from the oven and set aside to cool slightly.
In a medium saucepan over medium heat, combine the brown sugar and corn syrup. Cook for 2-3 minutes, stirring constantly, until the sugar has dissolved and the mixture is smooth.
Remove the saucepan from heat and let it cool for 2 minutes before whisking in the eggs, vanilla extract, and salt. Mix until fully incorporated.
Stir the pecans into the sugar mixture until evenly coated.
Pour the pecan mixture over the pre-baked crust, spreading it out evenly.
Return the baking dish to the oven and bake for 30 minutes, or until the filling is set and slightly bubbly around the edges.
Remove the dish from the oven and let it cool completely on a wire rack, around 2-3 hours. For quicker cooling, you can refrigerate it after it has cooled slightly at room temperature.
Once fully cooled, slice into squares or bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 27.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
