Pecan Squares

Tested & Perfected Recipes

With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares are truly over the top.

pecan squares

If you’re a fan of pecan pie, you’re going to love these pecan squares. A buttery shortbread crust and rich caramel-pecan topping make them truly over the top — the perfect hostess gift, treat for your co-workers, or potluck dessert over the holidays.

What you’ll need to make pecan squares

how to make pecan squares

How to make pecan squares

Begin with the shortbread crust (which, by the way, is much easier than making a homemade pie crust). Combine the flour, cornstarch, confectioners sugar and salt in the bowl of a food processor. Pulse a few times until combined.

how to make pecan squares

Toss in the pieces of butter.

how to make pecan squares

Pulse until the mixture resembles coarse meal with pea-size clumps of butter within.

how to make pecan squares

Dump the mixture into a foil-lined pan.

how to make pecan squares

Then press firmly with your fingers into an even layer.

how to make pecan squares

Bake until set but not browned, about 20 minutes.

how to make pecan squares

In the meantime, make the topping. Combine the butter, brown sugar, honey, vanilla and salt in a saucepan.

how to make pecan squares

Boil gently for a few minutes.

how to make pecan squares

Then stir in the heavy cream and chopped pecans.

how to make pecan squares

Spread the pecan mixture onto the baked crust.

how to make pecan squares

Bake until bubbling and caramel-colored.

how to make pecan squares

Cool completely, then transfer baked bar to cutting board.

how to make pecan squares

Cut into squares with a sharp knife.

how to make pecan squares

Serve an enjoy!

how to make pecan squares

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Pecan Shortbread Squares

With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares are truly over the top.

Servings: 16 (2-inch) squares
Total Time: 1 Hour


For the Crust

  • 3/4 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1/4 cup cornstarch
  • 1/2 cup Confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces

For the Filling

  • 12 tablespoons (1-1/2 sticks) unsalted butter
  • 3/4 cup light brown sugar
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • Generous pinch salt
  • 2 tablespoons heavy whipping cream
  • 3 cups coarsely chopped pecans


For the Crust

  1. Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
  2. Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.

For the Filling

  1. In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.

To Assemble and Bake

  1. Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
  2. Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.

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Reviews & Comments

  • I made this recipe twice back to back. The flavor is incredible! However these bars literally fall apart which makes it very difficult to serve at the potluck I had in mind. The first time I followed the directions to a T. The second time I cut back the filling butter by 2 Tbsp, boiled the filling mix on the stovetop for an extra 3 minutes and even increased the baking time at the end by 5 minutes, hoping for a more “set” bar to no avail. These are seriously so delicious that I still would not hesitate to make and serve at home, but would love to have some suggestions on how to make a sturdier bar that would be easier to bring along?

    • — Peggy Martin on October 15, 2019
    • Reply
    • Hi Peggy, you mentioned that you’d like these to be a bit sturdier – – are they crumbly when you go to slice them or is the filling gooey/not set?

      • — Jenn on October 15, 2019
      • Reply
      • Both I’m afraid 🤦🏻‍♀️ What am I doing wrong? I even waited for an hour + before I cut them but still the same result. They were still delicious mind you! I just threw them in muffin liners so they could be easily handled and eaten but would love them to maintain their bar shape

        • — Peggy on October 22, 2019
        • Reply
        • Hi Peggy, That’s a bit of a head-scratcher as I’m not sure where you may have gone wrong. There’s a chance they were a bit underbaked, so next time you make them, I’d leave them in the oven a touch longer to see if you get better results.

          • — Jenn on October 22, 2019
          • Reply
  • This was my first time making pecan shortbread squares and oh my lord, these are amazing ! Had to test them before giving them to my husband to bring to his work place, but they’re so good, now there may not be enough left for him to bring!
    I love that no matter what recipe I choose in Jenn’s book/blog, the dish is a success! Thank you Jenn! ❤️

    • — Frenchie cooking mom on August 24, 2019
    • Reply
    • 😊

      • — Jenn on August 25, 2019
      • Reply
  • If I brown the butter for the crust, should I wait until the butter re-solidifies and is cold to incorporate it into the flour mixture, or is it acceptable to use the melted butter in the crust? If it’s the latter, do you know how melted butter will affect the crust? Will it be less flaky? Thank you!

    • — Grace on June 30, 2019
    • Reply
    • Grace, these squares have so much flavor that it’s really not necessary to brown the butter. That said, if you do choose to brown it, I think you can add it to the flour still in its melted form. I don’t think the crust will be as flaky with the melted butter but will still be good. Hope that helps!

      • — Jenn on July 2, 2019
      • Reply
  • I made these for Easter. Everyone was taking seconds. Very easy recipe😀

    • — Marie Helene on June 26, 2019
    • Reply
  • I made these for Christmas and everyone raved about them! Can these be frozen? I’d like to make them ahead for an Easter dessert.

    • — Pam on April 10, 2019
    • Reply
    • Sure, Pam, they freeze well. 🙂

      • — Jenn on April 10, 2019
      • Reply
  • Delicious! I decided to use half & half and it was still great. A little rich for me so next time I might cut down a little on the honey + sugar. But overall – a hit!

    • — BethAnne on February 10, 2019
    • Reply
  • These were absolutely divine. I don’t like overly sweet desserts, and I thought the filling was perfect. The only thing was the crust seemed almost too buttery. When the bars were very cold it was not quite as noticeable, but I almost got a greasy , overly buttery taste. I wondered if I cut the butter amount. I see you told someone else to cut back about 2 Tbsp. when her butter leaked from the crust. I think I will try that. Even with the crust issue, this recipe is a keeper. I can see a scoop of vanilla ice cream over the bars, and if they last to get to the freezer, that is a big plus.

    • — Laura Migliore on January 11, 2019
    • Reply
  • The flavor on these were absolutely amazing! I had a problem with how hard they came out though. Almost like a Brittle texture versus a pie. Is that how they are supposed to be or did I perhaps over cook it?

    • — Kathy on December 26, 2018
    • Reply
    • Hi Kathy, Sounds like maybe they were a little overcooked — they are a definitely sturdier than a slice of pie but not hard like brittle. Hope that helps!

      • — Jenn on December 27, 2018
      • Reply
  • Made these today, used walnuts instead of pecans, asked my husband to cut them into squares, and freeze them. He felt then need to “trim the edges off”, I’m lucky there were any left to freeze! He says they are absolutely delicious.
    This is one of about 10 of your recipes, that I have tried, all have been so very good. I’m doing your cranberries, gravy, mashed potatoes and Thai coleslaw for Christmas this year, really helps, that I can do so many dishes ahead of time. Have a tenderloin in the fridge, waiting to be used with your wine sauce. Thanks for all of these recipes, they
    are amazing!

    • — Barbara Heatherington on December 22, 2018
    • Reply
  • These are awesome. I added a bag of dark chocolate chips on top in the last 5 minutes of baking and the spread out the chocolate when I took them out of the oven. Delicious!

    • — KHS on December 22, 2018
    • Reply
  • WOW! These were delicious, and so easy! I have a gluten and milk allergies and making a great pie dough without gluten – for me- is impossible. Problem solved with these yummy pecan shortbread squares, they’re like having a mini pecan pie! Substituted Bob’s Red Mill 1 to 1 baking flour, Bob’s Red Mill gluten-free cornstarch and soy creamer for the heavy cream. Yay! Thanks so much Jen for yet another knock-out recipe. (For some reason it’s not letting me select any stars…but it’s 5 star!)

    • — Michelle on December 21, 2018
    • Reply
  • Hi Jenn,
    Thank you for sharing so many delicious recipes! I made 3 pans of these bars recently and they all came out perfectly, but then I made it again and it seemed like butter leaked out and puddled under the shortbread crust while it was in the oven the second time with the topping on it. I followed the recipe both times and didn’t do anything differently the second time around, I have no idea why it wasn’t as successful. Any idea what might have happened?

    • — Lesley on December 20, 2018
    • Reply
    • Hi Lesley, sorry to hear you had a bit of a problem this time around. It sounds like maybe the crust “weeped” a little butter. If you try them again, try cutting the butter back (for the crust) buy 2 Tbsp.

      • — Jenn on December 21, 2018
      • Reply
  • My family loved these! They freeze well:)

    • — Carolyn on December 20, 2018
    • Reply
  • These pecan bars are the best. I’ve tried several different recipes and this one wins.

    • — Becky on December 20, 2018
    • Reply
  • My family loves pecan pie and these squares are fantastic! I have 3 teenage boys and a husband who loves to eat every 2 hours, so I always have to have treats and snacks available. This is on my weekly rotation of baked goods. Jenn your recipe is so easy to follow and as always comes out perfect. Thank you.

    • — Sameera on December 20, 2018
    • Reply
  • I love these. I make them ahead of time and freeze them.
    I have found if I put them in the refrig for a few hours or even overnight , they cut cleaner and easier. Love these.

    • — Susan Clayman on December 20, 2018
    • Reply
    • What would the measurements be like if I make this in a 9×13 pan?

      • — Lauren French on August 16, 2019
      • Reply
      • Hi Lauren, you’ll need to make 1.5 times the recipe, so just multiply all the ingredients by 1.5. Hope that helps!

        • — Jenn on August 16, 2019
        • Reply
  • Easy to make and delicious.

    • — Ans on December 16, 2018
    • Reply

    • — Teresa on December 12, 2018
    • Reply
  • I have made these bars several times! Always a big hit, love that you get a hint of honey in each bite. Great sweet treat, it is easy to cut and serve in smaller bites for times when you may have several desserts to be sampled.

    • — Laura Shelton on December 8, 2018
    • Reply
  • I just finished my 3rd batch of these. They are a huge hit with everyone. I’m never going to serve traditional pecan pie ever again. Thanks for the great recipe!

    • — Jennifer on December 7, 2018
    • Reply
  • I have made these three Thanksgivings in a row. They are always a hit! This year, 2 days before Thanksgiving, there was not a pecan to be found in my town, so, I made them with walnuts instead. Still fabulous! Thanks, Jenn!

    • — Roberta Richardson on November 28, 2018
    • Reply
  • I made it yesterday and it was so good. I used granulated sugar instead of confectioner for crust and it still turned out really good. If you love love love pecans, this is the recipe for you.

    Thank you Jenn for the wonderful recipe.

    • — Sophia on November 26, 2018
    • Reply
  • Hi Jenn, thank you for another wonderful recipe. I made this as one of our desserts during our thanksgiving dinner, every one loved it, particularly my stepmom and my dad, sadly they’re both diabetic, if I lessen the amount of sugar used in this recipe, would I have to alter the rest of the ingredients as well? Thank you.

    • — Tina Santos on November 24, 2018
    • Reply
  • I made these last minute as an addition to our thanksgiving menu! They were OUTSTANDING! The only thing I did differently was I used only 2 cups of pecan because that was all I had. They still turned out amazing! This is a recipe that I will be copying down on a recipe card to go in my box. 5 stars!! Thanks for sharing!!

    • — Stephanie on November 24, 2018
    • Reply
  • Thanks for your immediate reply. I did venture out the day before Thanksgiving to get the Heavy Cream. I hit it at the exact perfect time. No lines, no shoppers and was in and out in 15 min. The bars were just as I remembered them from the party. Really wonderful. A southern bell at the dinner thought they were better than her pecan pie recipe that was handed down from her grandmother. She complemented me numerous times. I used “Non Stick Reynolds Wrap”. I really love that product. Your web sight is the best sight I have ever seen. Very easy to get recipes and the pictures are great. Then to have you answer questions is really above and beyond. Very exceptional and thanks.

    • — DIANE V. on November 23, 2018
    • Reply
    • You’re so welcome, Diane – glad they were a hit!

      • — Jenn on November 23, 2018
      • Reply
  • I made these today–for Thanksgiving tomorrow–and half of them are already gone! Oh no! They are too fantastic; we just couldn’t resist! These bars are better than the traditional pecan pie in that the ratio has much more pecans than “goo”, and the filling/binder is not as sweet and mushy. The bars are easier to serve than pie slices, too. Thank you for another outstanding recipe. Wishing you (and all your readers) a fabulous holiday season!

    • — I-Rod on November 21, 2018
    • Reply
  • Love these!

    • — Anne on November 21, 2018
    • Reply

    • — DIANE V. on November 20, 2018
    • Reply
    • Glad you like these! The cream helps bind the topping together. I’ve never omitted it, but my guess is that it should be fine. Please LMK how they turn out!

      • — Jenn on November 21, 2018
      • Reply
  • Hi Jenn, I will make this for Thanksgiving. Can I refrigerate the crust more than 15 mins (overnight) and bake next day? I want to do as much as possible the day before and want to bake the fresh one on Thanksgiving day. Thanks!

    • — Naomi on November 20, 2018
    • Reply
    • Sure!

      • — Jenn on November 20, 2018
      • Reply
  • These were super easy and super delicious! If you love pecan pie consider baking these instead! Holy moly delicious! On to the perfect pumpkin pie!

    • — Cathy G on November 18, 2018
    • Reply
  • Hi ~

    Can I line the pan with parchment instead? I don’t like cooking with foil.
    Can’t wait to try!
    Thank you-

    • — Linda on November 17, 2018
    • Reply
    • Sure, Linda – that’ll work well. 🙂

      • — Jenn on November 18, 2018
      • Reply
  • Hi Jenn
    Can this recipe be made in a 8 inch square glass Pyrex dish lined with heavy duty foil.

    • — Lynn on November 16, 2018
    • Reply
    • Yes, that should work. Enjoy!

      • — Jenn on November 16, 2018
      • Reply
  • Hi Jenn.
    I’ve made many of your delicious recipes.
    I haven’t made these yet, but they look absolutely delicious.
    I checked all the reviews but didn’t see these questions.
    Why do you use 1/2 cup Confectioners’ sugar in the shortbread crust, instead of regular sugar or extra fine sugar?
    I’ve never really liked the taste of Confectioners sugar in baking or in whipped cream.
    Also, would adding an egg help make the shortbread crust less dry & crumbly before & after the pecan squares are baked?
    Wishing you & your family a wonderful Thanksgiving!
    Thanks so much for your advice!

    • — Harriet C on November 13, 2018
    • Reply
    • Hi Harriet, Glad you like the recipes! 🙂 I use confectioners’ sugar in the crust because it makes for a more tender crust and, because it’s cooked, you really can’t taste it. And I don’t think an additional egg is necessary here – the squares slice very nicely. Hope you enjoy and Happy Thanksgiving!

      • — Jenn on November 14, 2018
      • Reply
  • These bars are amazing. So much easier and great to freeze. I may never make another pecan pie. Thank you for this recipe!

    • — Deb on November 13, 2018
    • Reply
  • This recipe has become our Thanksgiving favorite! Who cares about turkey when these are for dessert??? Easy to follow and phenomenal!

    • — Laura on November 11, 2018
    • Reply
  • I made these for company last night and didn’t change a thing. My grandson said this was the best thing I ever made. There were none left.

    • — Mary on September 20, 2018
    • Reply
  • Beyond delicious! My husband and guests devoured them 🙂

    • — Karen on July 28, 2018
    • Reply
  • These are fantastic and very simple to make. Was afraid that something was wrong with the crust as it looks very dry and loose in processor but comes together nicely when pressed into pan. Served with vanilla ice cream and was delicious. Will definitely make again

    • — Lorraine Durr on July 20, 2018
    • Reply
  • Can these be frozen?
    Definitely 5 star!!

    • — T. A Peri on March 22, 2018
    • Reply
    • Yes, they freeze nicely. Glad you like them!

      • — Jenn on March 22, 2018
      • Reply
  • Absolutely perfect as written! I get asked to make these by everyone. I have tweaked the recipe a little for special occasions by adding a layer of chocolate chips on the hot shortbread, letting them melt and spreading them before adding the caramel. Then, I add 1 Tbsp. of bourbon to the caramel, make the nuts a walnut/pecan mix and call them “Derby bars”

    • — Ms_Molly_M on March 5, 2018
    • Reply
  • I made these for Thanksgiving and they were a hit among the adults and kids. Will definitely make again! Perfectly bite sized and a nice alternative or compliment to a piece of pie.

    • — Jennifer Marcus on March 1, 2018
    • Reply
  • I made these instead of pecan pie at Thanksgiving. My kids would never touch pie but they inhaled These Bars. The best part is if they were easy to pack up and send home 4 the next day.

    • — Tami Kaminsen on February 1, 2018
    • Reply
  • Fabulous! My husband decided to make these for a holiday party. They were easy and a big hit. They are now in our party recipes file along along with your fantastic rugelach. He made those too. I’ve been singing your praises at home and on Facebook for quite some time. He is now too! We are looking forward to our copy of your book in April! Happy New Year.

    • — Renee B on December 31, 2017
    • Reply
  • The. Best. I was looking for a good Pecan Bar recipe, and came across this gem! Soooo delicious and easy to make! I really loved the addition of honey in lieu of corn syrup. I made these 4 times over the holidays (they disappeared that quickly!) I brought them into work, and had several people ask me for the recipe (shared your site). Like one of the reviewers, I had an 8″ X 8″ pan and they came out fine. I like my pecan pie a bit gooey, so for these, I reduced the amount of pecans to 2-2/12 cups, and added an extra tablespoon of cream. I made sure to cook the syrup mixture for the full 3 minutes after coming to a boil, and did not over bake – 20 minutes exactly. They’ll set up perfectly in the fridge once cooled, and be easy to cut. Fantastic recipe! Thank you, thank you, thank you!

  • Addictive! This is a super simple recipe to prepare with excellent results. My only problem is how I will resist wanting to make these all the time? Yummy. Thank you so much for sharing this is definitely a keeper😊

    • — Keri on December 20, 2017
    • Reply
  • Delicious, can I double the recipe and what size pan should I use for the recipe? Thanks

    • — Nancy LeFevre on December 20, 2017
    • Reply
    • Hi Nancy, you can double the recipe and divide it between two 9-inch square baking dishes. If you don’t have two 9-inch dishes, you could use a 9 x 13 dish, but the whole mixture won’t fit, so I’d only make 1.5 times the recipe. Hope that helps!

      • — Jenn on December 20, 2017
      • Reply
  • I made these yesterday. I ended up doubling the recipe as I mis-measured the flour. 😉 They are absolutely outstanding. My family refused to wait until they were completely cooled to dig in. I had mine with a small scoop of vanilla ice cream. Just heavenly. What a great dessert to take to a family dinner gathering (or any gathering) to end a meal. I can’t thank you enough for sharing this recipe!

    • — Cristi Harris on December 19, 2017
    • Reply
  • I want to make these but I don’t have a food processor. What do you suggest I do?

    • — Danielle on December 14, 2017
    • Reply
    • Hi Danielle, If you have one, a stand mixer would work, or you can mix it by hand. Just put the flour, corn starch, Confectioners sugar and salt in a bowl and whisk to combine. Add the butter and, using a pastry blender or two knives, “cut” the butter in until the mixture resembles coarse meal with pea-size clumps of butter. Hope you enjoy!

      • — Jenn on December 14, 2017
      • Reply
      • They came out amazing!!!
        I was hoping to make them again for a party but the host has a egg and dairy allergy. This doesn’t have eggs but definitely contains butter. Any suggestions or should I just make something else?

        • — Danielle on January 11, 2018
        • Reply
        • So glad you enjoyed them, Danielle. Unfortunately, I don’t think these would work without the butter – sorry!

          • — Jenn on January 11, 2018
          • Reply
  • Made this is was so wet it fell apart? What happened?

    • — Joan on December 10, 2017
    • Reply
    • I’m sorry you had a problem with these Joan! I’m assuming you mean the filling? It definitely shouldn’t be overly wet. Did you boil it on the stove for a few minutes before adding the cream and the nuts?

      • — Jenn on December 11, 2017
      • Reply
      • Yes followed the recipe. Not sure what went wrong. Had to discard entire batch 🙁

        • — Joan on December 12, 2017
        • Reply
        • Sorry to hear they were a bust! If you have any specific questions, I’m happy to help troubleshoot.

          • — Jenn on December 12, 2017
          • Reply
  • If I am gong to freeze these, can I cut them first, then freeze them? Or will they be less fresh if they are pre-cut?

    • — sherri on December 6, 2017
    • Reply
    • Hi Sherri, It’s perfectly fine to cut them before freezing. Enjoy!

      • — Jenn on December 6, 2017
      • Reply
  • I followed the recipe to a T and the result was outstanding! Even my 11y old daughter loved them. My husband asked to keep the recipe close by as they won’t last until Christmas! Thank you Jenn for yet another great recipe and can’t wait to get your book.

    • — Lyne on December 4, 2017
    • Reply
  • Outstanding! This delectable pecan bar was the hit of our Thanksgiving dinner. Made exactly according to the recipe it was easy to make and a joy to cut and serve- no sticking and no mess. A real crowd pleaser… I’ll be making this one often during the coming holiday season. Thanks Jenn!

    • — Jane Adler on December 3, 2017
    • Reply
  • These were a huge hit for thanksgiving! Next time I’ll cut back on butter a little.

    • — Sandy on December 3, 2017
    • Reply
  • Another winning recipe. Just made a batch of these for holiday gifts for friends/neighbors and hubby says, “yeah…I think we should eat these ourselves.” 5 stars.

    • — Audrey on December 2, 2017
    • Reply
  • Made these for Thanksgiving dinner and they were a big hit with my family! Recipe was easy to follow. I was nervous about making the topping sauce, but everything turned out perfectly. The buttery crust, slightly gooey sauce, and the crunchy pecans are a simply delectable combination! We are big lovers of pecan pie but I think these bars are even more delicious! Will definitely make these again for Christmas.

    • — Alya P. on November 30, 2017
    • Reply
  • These bars are fabulous. I loved the shortbread base and the filling is not super sweet.
    I followed the recipe exactly including lining the pan with foil and spraying the foil. Just as promised, those bars lifted right out of the pan and came off the foil cleanly without any breaks! I only had an 8 x 8 pan and that did not seem to be an issue.
    Quick and simple to make, save this one to impress those special guests!

    • — Theresa Korpela on November 30, 2017
    • Reply
  • I just made this again for Thanksgiving dessert. New people to this dessert. They all loved it. I know I can count on this recipe. It is easy to make, it does take a bit more time than some bar desserts because of prebaking the shortbread; but it is well worth it. Try it ans you’ll love this recipe too!

    • — Beth Randall on November 30, 2017
    • Reply
  • Loved these and so did all the people at the party I took them to. Have several pecan square recipes, each just a tad different. Think these are my new favorite. Once again, thanks Jenn

    • — Carol on November 27, 2017
    • Reply
  • Hi Jenn. Could you please convert this recipe into metric. I want to make these and freeze ready for Christmas. Many thanks. Anita

    • — Anita on November 25, 2017
    • Reply
    • Done! Hope you enjoy. 🙂

      • — Jenn on November 26, 2017
      • Reply
  • I’ve been making pecan bars for years. These are the best yet. Perfect proportion of crust to topping. Just sweet enough. Cur beautifully.

    • — Bonny on November 25, 2017
    • Reply
  • These were absolutely delicious, buttery but not too sweet. They are a perfect dessert to bring to a party or get-together because they’re easier to serve than pie. And so easy to make.

    • — Melissa R. on November 24, 2017
    • Reply
  • These are amazing! We actually preferred them after they “rested” for a day except that then they were gone by Thanksgiving. I ended up making another batch after I took the turkey out of the oven! These are definitely going to be a favorite!

    • — Alison on November 23, 2017
    • Reply
  • We can’t use pecans because of an allergy.
    Which would you recommend, almonds,
    cashews, or pistachios? Love your recipes Jenn! Thank you & Happy Thanksgiving

    • — Anne on November 23, 2017
    • Reply
    • Hi Anne, I think I’d go with almonds or cashews. Please lmk how it turns out!

      • — Jenn on November 24, 2017
      • Reply
  • If increasing recipe 1.5 times for 9×13 pan, how should I adjust baking times? Thank you!

    • — jlee on November 23, 2017
    • Reply
    • I’m guessing about 5 minutes longer, but keep an eye on it.

      • — Jenn on November 23, 2017
      • Reply
      • Would I need to adjust the oven temperature if my 9×13 is a glass pan? Thank you!

        • — Flo on December 6, 2017
        • Reply
        • No, Flo, it’s not necessary to change the oven temperature. Hope you enjoy!

          • — Jenn on December 6, 2017
          • Reply
  • Can this be made without the 2 tablespoons of cream. Totally forgot to buy some and don’t feel like standing in the thanksgiving lines just for cream 🙁

    I’ve made this recipe in the past and everyone asked for this instead of pecan pie for thanksgiving desert. It is amazing!

    • — JC on November 22, 2017
    • Reply
    • Hi JC, Glad everyone enjoys these! The cream helps bind the topping together. I’ve never omitted it, but my guess is that it should be fine.

      • — Jenn on November 23, 2017
      • Reply
  • Have you doubled the recipe or make them in a 9×13 pan?

    • — Jill on November 22, 2017
    • Reply
    • Hi Jill, I haven’t doubled this recipe. If you want to make it in a 9 x 13-inch dish, I’d suggest making 1.5 times the recipe. Enjoy!

      • — Jenn on November 22, 2017
      • Reply
  • Can these be made then frozen for later? Thanks

    • — Melanie on November 21, 2017
    • Reply
    • Sure, Melanie – they freeze well. Enjoy!

      • — Jenn on November 21, 2017
      • Reply
  • Do these freeze well? How long do they keep in an air tight container without refrigeration?

    • — Judy on November 21, 2017
    • Reply
    • Hi Judy, They freeze beautifully and they’ll keep well for 3 to 4 days on the counter.

      • — Jenn on November 21, 2017
      • Reply
  • I have been making these for the past few years for Thanksgiving and Christmas, and I’ve even adapted a version for my family’s low carb/sugar-free diet.
    It just isn’t Thanksgiving in my house until this recipe is made. I usually make one regular one, and one for the low-carb people, and both are great!! I absolutely love every recipe I have ever tried from your site – please keep ’em coming!!

    • — Becky on November 21, 2017
    • Reply
    • I love this site… and the recipes. Any sharing of how to make this a lower carb option would be most appreciated.

      • — Robyn on September 28, 2018
      • Reply
  • I’ve made these twice already and will be making again for our Thanksgiving dessert table. They are simple to make and amazing – thanks so much for another fabulous recipe!

    • — Donna on November 20, 2017
    • Reply
  • These are totally amazing! I make them just as the recipe states. My son took them to a Thanksgiving celebration with friends, and they all wanted the recipe. So much better than pecan pie. I literally want to eat the caramel sauce that comprises the filling just by itself, it is that good. Thanks for a great recipe!

    • — Vera on November 20, 2017
    • Reply
    • Meant to give that five stars!

      • — Vera on November 20, 2017
      • Reply
  • Going to make them for Thanksgiving. Can I use non-stick aluminum foil instead of heavy duty foil with spray?

    • — Linda Soucy on November 17, 2017
    • Reply
    • I think that should work. Enjoy!

      • — Jenn on November 17, 2017
      • Reply
  • Can these be made a day or so ahead? Do they travel well? I would want to make them on Tuesday, travel on Thursday, use for breakfast on Friday. What do you think?

    • — Jane on November 9, 2017
    • Reply
    • Hi Jane, They can definitely be made ahead but I’d probably make them no sooner than Wednesday if you’re planning to serve on Friday. And they do travel well. Hope that helps!

      • — Jenn on November 9, 2017
      • Reply
      • Yes, it sure does. And thanks!

        • — Jane on November 9, 2017
        • Reply
  • This was fun and easy to make, and everybody went crazy over it. It was caramely and much better than pecan pie. Thanks for the great recipe!

    • — Julia on November 1, 2017
    • Reply
  • Hello!
    Would this recipe work using a tart pan with a removable bottom?
    Thank you!

    • Yes, I think that would work. Enjoy!

  • I’ve made these twice now, and both times they are absolutely amazing. I am not very good at dealing with sweets and so I usually cut the pan into 48 teeny bars, which are just the right amount of richness and sweetness for an afternoon pick-me-up! Not to mention, they disappear like a flash whenever friends are over!

  • These bars are absolutely ridiculous, they are that good. I fell short on the pecans and the recipe still came out outstanding. I served them and my guests were truly blown away. The little that I had left I froze, and they held up very well in the freezer. This is definitely a crowd pleaser and very simple to make.

  • I love this recipe! Easy to make an oh so good. Reminds me of cooking with my mother when I was a child.

  • Can I use maple syrup instead of honey, we have some incredible maple syrup from Canada? Do I need to change the quantity? Thanks, can’t wait to try them.

    • Hi Q, I think you could but it will change the flavor just a bit. LMK how they turn out!

  • Should the pecans be measured before or after chopping?

    • They should be chopped first (although it doesn’t make much of a difference). Enjoy!

  • These are phenomenal. I looked like a baking expert when I brought these into work. Thank you Jen for the amazing recipe. Next time I think I will reduce the butter a bit in the crust and filling as you indicated to a previous review that was posted. I am looking forward to trying other recipes on your website.

  • Very good and simple recipe! My husband instantly fell in love with these pecan bars. Definitely will repeat!

  • Made these for a crowd and they were a big hit. I think they are better than pecan pie – love the shortbread crust and the bit of honey flavor in the filling. These will definitely go on the “keeper” list!

  • Very good, easy to make.
    No fail. They freeze well.

  • These are excellent! No fail, delicious, freeze well.

  • Instead of having 2 pies on Thanksgiving I make a Pumpkin Pie and these Pecan squares. Somehow everyone finds room for 2 desserts!

  • I’ve made this twice. It is an addictively delicious recipe. I was meticulous about using cold ingredients for the crust and following the directions. Unfortunately the squares leak butter after they’re cooked. I need to drain them on paper towels. Can the butter be cut down – maybe to 6 tbsp in the crust and 8 tbsp in the topping?
    Thanks. I love your site!

    • I think you could get away with it. I’d suggest cutting the butter in the crust back to 6 tbsp (like you mentioned) but cut the butter in the topping back to 10 tbsp. instead of 8.

  • These are simply divine and deceptively easy. Lovely with tea!

  • I have been craving a pecan dessert for a couple months now, but couldn’t find anything in stores that looked satisfying enough to try. I love to bake, but don’t usually have too much time. I tried another recipe this morning and it was a huge flop. Then I found this recipe and it hit the spot! It was so easy, yet the finished product looks and tastes like many hours went into it. The shortbread base was exactly what I was looking for too, it will also be my new go-to recipe for future tarts/squares. Thank you for sharing!

  • I have made these twice since discovering them on this site. My husband loves pecan pie but loves these as much! I made the recipe exactly as written. Everyone who tasted them raved about them. I will be making them again, and again.

  • Hi Jenn,
    The pecan shortbread squares go so fast that I would like to make them in a 9 x 13 dish to gain more per plate. What ingredients would I increase and by how much to accomplish this. Thanks.

    • Hi Tom, I’d increase the recipe by 1.5. Hope that helps!

  • First time making this was today. I made the first batch to test, then made two more! I ran out of pecans, so it was shy the exact amount. The bars were still fab! Thank you so much for posting this recipe!

    • — Pam SullivanMasters
    • Reply
  • Fantastic!
    Can I USE butter in place of cooking spray. I do not like cooking sprays. Any other suggestions?

    • Yes, butter will work great. I only use cooking spray to make it easier.

  • Made and LOVED making Again for Xmas. Thank You!

  • I don’t have a food processor – can I make the crust in a Kitchen Aid stand mixer?

    I also don’t have a 9 inch square baking pan – if I double the recipe, which size pan can I use?

    Thanks – anxious to try this recipe!

    • Hi Gail, a stand mixer should work, or you can mix it by hand. Just put the flour, corn starch, Confectioners sugar and salt in a bowl and whisk to combine. Add the butter and, using a pastry blender or two knives, “cut” the butter in until the mixture resembles coarse meal with pea-size clumps of butter. You can use a 9 x 13-inch pan, but If you double the recipe, it will be too much to fit. I’d suggest making about 1 1/2 times the recipe for that size pan. Enjoy!

  • Absolutely fabulous and super easy. Have made these 3 times since Thanksgiving and I plan to make more over the next few weeks of the holiday season for serving and gifting!

    FYI, these freeze beautifully (I was curious so I tried it out). Simply store cooled and cut squares in loose layers separated by waxed paper. Thaw completely before eating/serving, they taste fresh-baked.

  • These were wonderful! My hubby said, “they have just the right amount of chew!” I have added this recipe to my repertoire for holidays, or maybe just a special everyday treat!

  • Hi Jenn

    Can I use a hand blender to make the crust base instead of the food processor.


    • — Madhuri Krothapalli
    • Reply
    • Sure Madhuri, that should work, or you can mix it by hand. Just put the flour, corn starch, Confectioners sugar and salt in a bowl and whisk to combine. Add the butter and, using a pastry blender or two knives, “cut” the butter in until the mixture resembles coarse meal with pea-size clumps of butter.

      • Thanks Jenn. Don’t have confectioners sugar handy , can I just use normal sugar or powdered sugar or brown sugar. Please suggest.

        • — Madhuri Krothapalli
        • Reply
        • Madhuri, You’re in luck– you mentioned that you have powdered sugar– confectioners sugar is just another name for powdered sugar, so you’re all set!

          • Great , Thanks Jenn

            • — Madhuri Krothapalli
  • Amazing! Have to say I was a little worried when the crust was like powder when I took it out of my so called food processor. My husband does not like pecan pie and he liked these! Thank you for the recipe!

  • Just finished cooling and cutting. Had to sample it – and these squares are unbelievably delicious. So much so, that my husband asked to keep half at home (we are taking to a friends house). This is definitely a keeper! Thank you!!

  • These pecan squares are oh so yummy and were gone in one day. Thank you so much for sharing…

  • These bars are delicious! I made them for my boss as a retirement gift. He loved them and said they were the best he’d ever had. I have since made them for my family and they have become my husband’s favorite bar/cookie. Love them!

  • Fabulous! I left out the cream but added brandy. I try to avoid cooking with foil, though. Can I make this without the foil? Any alternate suggestion?

    • Hi Claudia, glad you liked them! I think you could probably get away with using parchment here.

  • Absolutely fabulous – buttery, rich, nutty, and not too sweet. These were a big hit at a celebration at my church. They were easy to make. I will definitely be making them again!

  • Do you store it in the fridge?

    • Hi Sohnia, No fridge necessary — you can store finished them in air-tight container and serve at room temperature. Enjoy!

      • Thank you for the reply! Everyone loved it!! Thank you. 🙂

  • Question at this time.
    Can I use Karo syrup instead of honey?
    Thanks in advance.

    • Yes Marlene, you could, but it will change the flavor just a bit.

  • I only have 9×13 pan, Can I double this recipe for a 9×13 pan? thank you

    • Hi Nargess, If you double the recipe, it will be too much to fit into a 9 x 13 inch pan. Perhaps you could try making about 1 1/2 times the recipe for that size pan.

  • Thanks again for another out of the ball park recipe! My friend had given me a similar but time consuming recipe. YOUR version is so simple to put together, has less ingredients and the end results equal: Appearance 100% Texture & Flavors 110%

  • I made these for the super bowl and they were a hit. I tasted them the day I made them and I think they tasted much better after a couple of days. They are crunchy and chewy without being too hard. The key to that good crust is the cold butter and using the food processor. I will definitely make again and may drizzle chocolate in the top.

  • Absolutely delicious! I made a batch and a half so I would have some left to take to work. We’ll need to maintain some self control through the rest of the weekend. I really like salted caramel so I did add extra. 1/2 tsp total for 1-1/2 batch.

  • Excellent recipe – absolutely spot on!!! As another admirer of these pecan shortbread squares mentioned in their comments, I too love peacan pie. These shortbread yummies are a great subsitution for peacan pie. I actually prefer to make these rather than making a homemade peacan pie. Sometimes it can be a fuss making the homemade crust for the pie. This recipe however eliminates the fuss of making the crust and is by far much easier to make. I follow this recipe to the tee with the exception of adding a tablespoon of bourbon with the cream as mentioned in another of your reviews. I also love making your banana pudding parfaits. My husband and son love this recipe as well. I love to bake and your recipes have definitely helped me to step up my game. Everything I have made from your website has always turned out great and delicious!!! It always looks just like the pictures you present. Thanks so much for posting your recipes so that others as well as myself can enjoy them. Happy Holidays!!!
    KAC – December 28, 2015

  • Hi Jen, can I use walnuts instead of pecans? I am from Macedonia and we do not have pecans here. They look delicious!

    • Sure, walnuts will work well.

  • Such a delicious treat and so easy to make. I do love pecan pie, but I don’t like the sugar buzz I feel after eating a whole slice. These bites are perfect for getting the taste without eating too much (unless you eat 2 or 3 at once, ha!). I made these for a holiday potluck and cut the squares diagonally to make triangles. It’s a great 1 to 2 bite size, especially when there are other desserts that people want to try.

  • Oh my goodness, these bars are pure heaven! I made one batch and after we tasted them, I immediately started my second batch. Forget the pecan pie, these bars will permanently replace it. I didn’t have a 9″ square pan, so I used a 7″x11″ dish, worked perfectly. Thank you so much for all your wonderful recipes. I have made so many and have never required an adjustment. Thank you, thank you, thank you! I would love your recipe for a shortbread cookie similar to Walker’s finger shortbread. I’ve been trying to perfect that recipe for 4-5 years & haven’t accomplished it yet.

    • Hi Aileen, so glad you enjoyed these. While I don’t have a recipe for shortbread like Walker’s, I would suggest looking here: (I love King Arthur’s recipes.)

      • Jenn, it’s been three years now and I just made three batches of pecan squares! This is one of the most requested cookies. I am going to try preparing them with walnuts (english or black or perhaps a mixture) for a friend who is allergic to pecans. Also, thank you for recommending the King Arthur’s shortbread recipe. It’s close enough to perfect! Thank you for all the wonderful recipes you have shared with us over the years.

        • — Aileen on December 20, 2018
        • Reply
  • No where in the recipe does it mention the size of baking pan that should be used???

    • You may have been looking at the portion of the recipe that has the pictures, but it’s mentioned below that in the full recipe: you’ll need a 9-inch square baking pan. Hope you enjoy them!

  • After having some difficulty with the shortbread mixture, I researched other recipes and decided to add a beaten egg. It came out perfect. It’s a definite keeper for all our Thanksgiving pecan pie (too sweet) needs. To gild the lily, I drizzled dark chocolate over the cooled bars.

  • I have made these twice now, and absolutely love them. Jenn, I have a suggestion for how the recipe is written given my own experience. Both times I made it, I started to put the crust in the oven before refrigerating it. I wonder if you could move the instruction to preheat the oven so that it follows the instruction to refrigerate the unbaked crust for 15 minutes prior to baking. There’s not a need to preheat the oven before preparing the crust since it can easily preheat while the crust is chilling in the fridge. It may seem silly, but I know many of us are multi-tasking while baking, and I think it would be helpful. Thanks again for such a wonderful recipe!

    • Great suggestion Alison! I’m going to make an adjustment to the recipe– thanks!

  • 5 star rating
    Made these for Thanksgiving in lieu of pecan pie. They were absolutely amazing.

    I combined one egg with the shortbread mixture. Found them still a bit too sweet. Next time will limit to 2 T. honey.

    A definite holiday tradition!

  • I am excited to make this recipe, however, when adding the heavy cream should it be room temperature?

    • Lenore, The cream doesn’t need to be at room temperature before adding it to the saucepan. Enjoy!

  • These were fantastic! I made them exactly as written, except I used an 8X8 inch pan because that’s all I had. The foil lining sprayed with cooking spray is an absolute must for easier removal from the pan and cutting (I refrigerated mine for a while before cutting as a previous reviewer suggested.) My crust mixture seemed too dry when I pressed it into the pan (it didn’t really come together like shortbread dough), but after baking it was perfect. They turned out great! I cut them into fairly small squares as they are quite rich, and they were a big hit at our Thanksgiving gathering. Thanks for another great recipe!

  • Hi Jennifer,

    I am new to your site and am loving the quality of your recipes! This pecan shortbread bar is fantastic and also easily adapted gluten free for my needs. Thank-you!

    • Hi Diane Jacobs,

      I too am living (or trying to) gluten free. I would love to get your adaptation on this recipe.
      Thank you!

      • — Doreen M Sanders
      • Reply
      • Doreen, I believe that the only ingredient that contains gluten is the flour. Reading through the comments, a few people have been successful using gluten-free flour. I hope you enjoy them!

  • Good Morning!!
    I love this recipe,and have made it many times, but one of my guests for Thanksgiving has a nut allergy to walnuts and pecans. What would be a good substitute, if any for the pecans in this recipe?

    • Hi Candi, I think slivered (not sliced) almonds might work. Hope that helps 🙂

  • These are addictive! So easy to make. I cut the squares bigger and serve with a dollop of whipped cream – over the top good.

  • Amazing – the perfect pecan bars as far as I’m concerned. And I didn’t think they were hard to make at all!

  • I know that this is not ideal, but would this crust and the one for luscious lemon squares work with unsalted, pareve margerine?


    • Hi Judy, Yes, that should work fine 🙂

  • Wonderful, and much easier (and less messy) than making a pie. The squares last longer too in an airtight container in the fridge.

  • Hi Jenn,
    I have made these a number of times and they are always awesome. I am hosting a Derby party tomorrow and need to convert it slightly. What are your thoughts on adding a bit of chocolate and bourbon? How much?

    • — Candi Rittenberg
    • Reply
    • Sounds yummy, Candi. I would add about 1 tablespoon bourbon with the cream (any more might make the mixture too thin) and 1/2-3/4 cup chocolate chips — eyeball it, depending on how much chocolate you want 🙂 Add the chips on top, rather than mixing in, otherwise they will melt into the mixture.

  • WOW! These are amazing! Hands down, these are the best pecan squares I’ve had, so other recipes are officially going in the trash. The combination of butter, brown sugar, vanilla, and cream gives them almost a praline-like flavor, and I appreciate the lack of corn syrup in these. The shortbread crust is especially tasty; I had to add 2 tablespoons more butter to get my crust to hold together, but it baked beautifully and, with the addition of the confectioner’s sugar, tasted like a cookie you would eat on its own, rather than a crust. I cut them into generous squares and brought these to a bake sale, and they were the first things to go! Yet another recipe from this site that is going in my “favorites” file…

  • These are like CRACK! so addictive.

  • I love pecan pie but never make it because I’m afraid of pie crusts. This makes a great substitute … and it’s easier to cut into small pieces! I wasn’t convinced that the shortbread mix was actually going to come together in the pan, but it did. I had a little bit of shortbread crumblage when I cut it, but it still tasted amazing.

  • These were perfect and couldn’t be easier. The shortbread crust is foolproof. I’ve made these the past two holiday seasons for potlucks and to give as gifts, and have received nothing but great feedback.

  • Do you know if this recipe can be made almond flour?

    • Hi Pattie, Almond flour might work for the crust, but the recipe would need some tweaking — it wouldn’t be a straight substitution. If you have an almond flour shortbread crust that you like, I would use that as the base instead of trying to modify the crust here.

  • Hi Jenn. As always, you’ve delivered an amazing recipe. I’d like to make these as a special treat for my family this evening. I’ve noticed in your ingredients photos you use Baleine’s salt. Are you using the sea salt (crystals or fine), table salt or a kosher salt. Will it make a difference in the recipe the type of salt used?

    Thanks kindly. Aminah

    • Hi Aminah, I always use Baleine’s sea salt but it is interchangeable with ordinary table salt. Kosher salt is different because the crystals are larger; I always specify if a recipe calls for it. Hope that helps, and hope your family enjoys the Pecan Squares 🙂

  • Delish! I almost never give recipes as-is 5 stars (I almost always tweak things!), but this one is tops!

    The crust is light, but firm enough to hold up the gooey, yummy pecans. I’ve made something similar before, and the shortbread wasn’t sturdy enough.

    The topping is yummy without being sickeningly sweet. For display, I drizzled dark chocolate over the top, and served with a scoop of vanilla bean ice cream – rave reviews from my guests.

  • These were amazing! I made these for Thanksgiving as an easy dessert to snack on in addition to all the traditional pies. These were gone first! I made them again a couple of weeks later for a dinner party and once again they received rave reviews. Wonderful recipe! I will be trying more from your site!

  • These are wonderful. I’ve made them twice. This is now my favorite desert!

    I was wondering how I could just make pralines out of these without the shortbread crust?

  • Amazing recipe. I had some left over pecans from making a pie and came across this recipe. I have now made this 6 times in the last few months. Everyone raves and wants this recipe. Now this is a must have during the holidays.

  • This were soooo easy to make, DELICIOUS and lasted a long time in an air tight container. I am planning on making them and shipping them for the holidays. I cut them into bite size squares as they were pretty rich!

  • I didn’t feel like the effort of making a pie crust but wanted something like a pecan pie. Made the pecan shortbread squares for Thanksgiving, and they hit the spot. I used gluten free flour, but made no other substitutions, and these squares were everyone’s favorites.

  • Just made these tonight to try them out before a holiday potluck next weekend. WINNER! I’ve been searching for a pecan bar recipe that used simple ingredients and could be made without an electric mixer. These were perfect. My husband can’t stop raving! They are difficult to cut (maybe we just didn’t wait long enough) so next time I will do as another reviewer suggested and refrigerate first to harden. Amazing recipe!!

  • This is our favorite holiday dessert! Easy and a great alternate for pecan pie. 5 stars

  • I made these for my husband’s birthday party last weekend and they were a huge hit!! That’s a big compliment considering that I live in Germany where most ladies still make EVERYTHING from scratch. Pecans are quite newly available here and still very expensive, so I combined them with Brazil nuts and unsalted cashews and left the pieces relatively large. That seemed to be part of the selling point! Thanks for the easy to follow and easy to make recipe!!

  • Made these for Thanksgiving. Wonderful!!

  • I love these!! I now make these and freeze them for gifts. Suggestion, after these have cooled, I pick up the reynolds wrap and put them in the refrig. I find these cut better when very cold. Sometimes I leave them in the refrig until the next day. These freeze great!

    • Great tip, Susan. Thanks!

  • I made these for Thanksgiving and they were a huge hit. Lots more nuts and less sugary goo than your usual pecan pie. This recipe will become a tradition in my house. Thank you for sharing !

    • — Roberta Richardson
    • Reply
  • The recipe looks great but Is there any substitution for cornstarch?

    • Hi Joy, The cornstarch makes the crust more tender, but you can replace it with more flour.

  • Could I substitute coconut oil or something else to make these vegan?

    • Hi, I don’t have any experience substituting butter with coconut oil so can’t say for sure. However, I do think the recipe would work with margarine.

  • Silly question…can I use grill foil to make this? Making it for Thanksgiving?


    • Hi Kristen, That’s just heavy duty foil for the grill, right? If so, you can definitely use it.

  • Hello, Jenn. What is the purpose of the heavy cream? Is there anything I can use instead of the cream? Thank you 🙂

    • Hi Annie, It helps bind the topping together. I’ve never tried omitting it, but my guess is that it would be fine.

      • Thank you for taking the time to respond. I’ll let you know how they turn out sans the heavy cream. 🙂

  • How can you do the crust if you don’t have a food processor?

    • Hi Marsha, It’s easy to make by hand. Place the flour, corn starch, Confectioners sugar and salt in a large bowl and whisk to combine. Add the butter and use a pastry blender or two knives to “cut” the butter in until the mixture resembles coarse meal with pea-size clumps of butter. Proceed with recipe as written 🙂

  • Is it possible to double recipe and have a good result? If so, what size pan, 9X13?

    • Hi Debbie, It’s fine to double the recipe but you’ll need to use two 9-inch square pans. A 9 x 13-inch would be too small.

  • OMG these are amazing!! They really are like little pecan pies!!! I set the pecan mix aside while the base cooked and just before layering the pecan mix on the base I tossed in 1/2 bag of mini-chocolate chips. All melted. Good anyway. Can’t go wrong with chocolate on this, either melted or chips. Will be making these again all too soon!

  • I made these for a family get together on Halloween night after the kids did trick or treating, along with chili, mac and cheese and cornbread (not a low cal meal!). I thought they were incredible!!! My son in law polished off about 6 of them the next morning for breakfast. I will definitely make these again.

  • is there any way this could be made with almonds?

    • Hi Kim, I do think that would work; I’d probably use slivered almonds.

  • Made these bars today for my hubby. He said that they tasted good, but that there was TOO much butter in the bottom. I followed the recipe but I do not have a 9x9x2, so I used an 8x8x2 pan. Would that have made a difference? I would make these again, but cut down on the amount of butter used in the crust. Thank you.

    • Hi Tawn, I don’t think the size of the pan would affect the butter; it would only make the bars thicker.

  • Hi Jenn, I’m thinking of making these for Christmas treat boxes and was wondering if I can make them in advance. If so, how many days and should I store them in the refrigerator? Thanks! I’m so excited to try them!

    • Hi Kelly, Yes, you could make these several days ahead of time no problem. I would store them in an airtight container in the refrigerator and then just bring them to room temperature before serving. Hope you enjoy them!

      • Thank you! I look forward to trying these!

  • Excellent! Easy but decadent!

  • These are fantastic! Wouldn’t change anything. Thanks for all the great recipes!

  • Try these- they are perfect for any occasion and your guests will love them. I would not alter the recipe at all.

  • I’ve made these 3 or 4 times now. They are perfection. People that do not like pecan pie love these and request the recipe. I am now expected to make them every so often. I don’t mind as they are so simple to make.

  • Easy and delicious! Everyone loves them when I take them to parties. They are a BIG hit!

  • I have made these for so many occasions. Dipped one end in chocolate for a baby shower. Wonderful.

  • I made these bars the last two Thanksgivings/Christmases. They are absolutely delicious! No substitutions/additions necessary. I have gotten many compliments and requests for the recipe. These are a really nice dessert in place of pecan pie.

  • Can I add chocolate chunks?

    • Hi Rachael, Yes definitely!

  • I’ve seen many pecan square recipes. This looks easy and delicious. I think I’ll cut them into longer bars and dip one end in chocolate. Caramel, pecans and chocolate!! What’s not to love about that?

  • Yummmm…pecan pie in a bar cookie. No changes neccessary. They speak for themselves!

  • My second recipe from you in one day !! Oh my goodness, these are the best ever and so easy. I added a few dark chocolate chips on the crust while I was making the caramel. Pure goodness !

  • These look amazing!

  • These are so good they make my teeth hurt! I made a batch for my Dad’s birthday–he’s not a cake fan, but he certainly loved these.

  • Having grown up in the South, this is a recipe after my own heart! Easy to make, both savory and sweet, and perfect for parties.

  • I like these even better than Pecan Pie! It was also very easy to make.

  • Mmmmmm! These look so delicious and easy!

  • Thanks for your reply. I love most of your recipes keep up the good work!

  • Could make a recipe and a half of filling and bake it in a pie crust for a Pecan Pie?

    • Hi Sherri, I suppose it would work, but it might be a bit dry for a pie. Most pecan pie fillings call for eggs, which make for a moister filling. Hope that helps.

    • Hi Sherri, I suppose it would work, but I worry it might be a bit dry for pie. Most pecan pie fillings call for eggs, which make for a moister filling. Hope that helps.

  • Made these for a Christmas party and everyone raved about them…not a crumb left. I had to send everyone there the link to your website!

  • These were awesome!!! Only half the pan made it to Thanksgiving dinner, thanks to my husband. The disappointment in his voice when he went looking for leftovers the next day and couldn’t find any was enough for me to make another batch.

  • Made these for a family Thanksgiving gathering and they were a big hit. Hubby loved them and he’s a picky guy when trying new things. Thanks for sharing and I hope you had a wonderful Thanksgiving!

  • Look delicious! I’m going to add these to my Christmas cookie list. Thanks for sharing!

  • I made these tongith and they were amazing – very easy to make, instructions were great and out came these fabulous squares.

  • These look AMAZING!

  • These look amazing! And a perfect gift to send home with your Thanksgiving guests!

  • These look simply fantastic!

  • Mmmm I love everything about this recipe! Shortbread is my favorite. Thank you!!

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