Pecan Squares
Indulge in the rich, buttery decadence of homemade pecan squares, a dessert that perfectly balances sweet, nutty, and caramelized flavors. These irresistible treats feature a tender, golden shortbread crust paired with a luscious topping of honey-infused caramel and crunchy chopped pecans, baked to perfection. With simple pantry staples like brown sugar, honey, and vanilla, this recipe offers a delightful twist on classic pecan pie in easy-to-serve bar form. Perfect for holiday gatherings, potlucks, or afternoon indulgences, these pecan squares come together in just over an hour and yield a batch of 24—ideal for sharing or savoring throughout the week. Enjoy them at room temperature or chilled for a satisfyingly rich bite every time!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 100 grams granulated sugar
- 200 grams brown sugar
- 320 grams all-purpose flour
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 120 milliliters honey
- 60 milliliters heavy cream
- 300 grams chopped pecans
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the sides.
In a stand mixer or using a hand mixer, beat 230 grams of unsalted butter and 100 grams of granulated sugar together until the mixture is light and creamy.
Add 1 teaspoon of salt and gradually mix in 320 grams of all-purpose flour until the dough comes together. It should resemble coarse crumbs but hold together when pressed.
Press the dough evenly into the bottom of the prepared pan to form the crust. Prick the surface lightly with a fork to prevent bubbling, then bake for 15 minutes or until lightly golden. Remove and let it cool slightly while you prepare the topping.
In a medium saucepan, combine 200 grams of brown sugar, 120 milliliters of honey, 60 milliliters of heavy cream, and 230 grams of unsalted butter. Melt the mixture over medium heat, stirring constantly, until it boils.
Reduce the heat to low and let the mixture simmer gently for 3 minutes, stirring occasionally. Remove the pan from the heat and stir in 2 teaspoons of vanilla extract and 300 grams of chopped pecans.
Pour the pecan mixture evenly over the baked crust, spreading it out to ensure the pecans are evenly distributed.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping is bubbly and set.
Remove from the oven and let the pan cool completely on a wire rack. To speed up the process, you can chill it in the refrigerator for an hour once it has reached room temperature.
Once cooled, use the parchment paper overhang to lift the pecan slab out of the pan. Slice into 24 squares or your preferred serving size.
Store the pecan squares in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Enjoy!
Nutrition Facts
Calories |
6648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.2 g | 559% | |
| Saturated Fat | 146.5 g | 732% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 682.2 g | 248% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 406.5 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1967 mg | 42% | |
*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.
