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Pecan Shortbread Squares

5 stars based on 56 votes


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 this time of year.


Let’s make them.

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.


Toss in the pieces of butter.


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


Dump the mixture into a foil-lined pan, then press firmly with your fingers to form an even crust.


It should be packed down, like this.


Bake until set but not browned, about 20 minutes.


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


Boil gently for a few minutes.


Then stir in the heavy cream and chopped pecans.


Spread the pecan mixture onto the baked crust.


Bake until bubbling and caramel colored.


Cool completely, then transfer baked bar to cutting board.


Cut into squares with a sharp knife.



Pecan Shortbread Squares

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 corn starch
  • 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, corn starch, 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. Dump mixture into 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 degrees. 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 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.

Reviews & Comments

  • Hello!
    Would this recipe work using a tart pan with a removable bottom?
    Thank you!

    - Stacey on October 11, 2017 Reply
    • Yes, I think that would work. Enjoy!

      - Jenn on October 11, 2017 Reply
  • 5 stars

    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!

    - Lisa on September 14, 2017 Reply
  • 5 stars

    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.

    - Jeana on September 14, 2017 Reply
  • 5 stars

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

    - Robbie H Farmer on September 14, 2017 Reply
  • 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.

    - Q on September 8, 2017 Reply
    • Hi Q, I think you could but it will change the flavor just a bit. LMK how they turn out!

      - Jenn on September 9, 2017 Reply
  • Should the pecans be measured before or after chopping?

    - Julie on September 2, 2017 Reply
    • They should be chopped first (although it doesn’t make much of a difference). Enjoy!

      - Jenn on September 3, 2017 Reply
  • 5 stars

    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.

    - Renee on August 26, 2017 Reply
  • 5 stars

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

    - S.I. on July 16, 2017 Reply
  • 5 stars

    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!

    - Jane on July 5, 2017 Reply
  • Very good, easy to make.
    No fail. They freeze well.

    - Linda on June 30, 2017 Reply
  • 5 stars

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

    - Linda on June 30, 2017 Reply
  • 5 stars

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

    - Tami Kaminsen on May 11, 2017 Reply
  • 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!

    - tanya abrams on April 16, 2017 Reply
    • 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.

      - Jenn on April 18, 2017 Reply
  • 5 stars

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

    - Margot C on March 8, 2017 Reply
  • 5 stars

    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!

    - Lina P on March 6, 2017 Reply
  • 5 stars

    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.

    - Chris on March 2, 2017 Reply
  • 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.

    - Tom Latka on December 28, 2016 Reply
    • Hi Tom, I’d increase the recipe by 1.5. Hope that helps!

      - Jenn on December 30, 2016 Reply
  • 5 stars

    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 on December 24, 2016 Reply
  • 5 stars

    Can I USE butter in place of cooking spray. I do not like cooking sprays. Any other suggestions?

    - Judit on December 23, 2016 Reply
    • Yes, butter will work great. I only use cooking spray to make it easier.

      - Jenn on December 23, 2016 Reply
  • 5 stars

    Made and LOVED making Again for Xmas. Thank You!

    - Mare on December 17, 2016 Reply
  • 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!

    - Gail on December 12, 2016 Reply
    • 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!

      - Jenn on December 13, 2016 Reply
  • 5 stars

    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.

    - Sharon on December 4, 2016 Reply
  • 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!

    - Carrie on December 1, 2016 Reply
  • Hi Jenn

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


    - Madhuri Krothapalli on November 28, 2016 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.

      - Jenn on November 29, 2016 Reply
      • Thanks Jenn. Don’t have confectioners sugar handy , can I just use normal sugar or powdered sugar or brown sugar. Please suggest.

        - Madhuri Krothapalli on November 30, 2016 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!

          - Jenn on November 30, 2016 Reply
          • Great , Thanks Jenn

            - Madhuri Krothapalli on November 30, 2016
  • 5 stars

    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!

    - Monica Levy on November 24, 2016 Reply
  • 5 stars

    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!!

    - Cynthia on November 23, 2016 Reply
  • 5 stars

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

    - Veronica on November 18, 2016 Reply
  • 5 stars

    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!

    - Cathy Jow on October 6, 2016 Reply
  • 5 stars

    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?

    - Claudia on September 30, 2016 Reply
    • Hi Claudia, glad you liked them! I think you could probably get away with using parchment here.

      - Jenn on October 1, 2016 Reply
  • 5 stars

    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!

    - Vicki Frederick on August 16, 2016 Reply
  • 5 stars

    Do you store it in the fridge?

    - Sohnia on July 13, 2016 Reply
    • Hi Sohnia, No fridge necessary — you can store finished them in air-tight container and serve at room temperature. Enjoy!

      - Jenn on July 14, 2016 Reply
      • Thank you for the reply! Everyone loved it!! Thank you. 🙂

        - Sohnia on July 15, 2016 Reply
  • Question at this time.
    Can I use Karo syrup instead of honey?
    Thanks in advance.

    - marlene on April 7, 2016 Reply
    • Yes Marlene, you could, but it will change the flavor just a bit.

      - Jenn on April 8, 2016 Reply
  • I only have 9×13 pan, Can I double this recipe for a 9×13 pan? thank you

    - Nargess on March 12, 2016 Reply
    • 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.

      - Jenn on March 13, 2016 Reply
  • 5 stars

    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%

    - Carol Marrazzo on March 9, 2016 Reply
  • 5 stars

    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.

    - Kimberly on February 10, 2016 Reply
  • 5 stars

    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.

    - Beth J on January 31, 2016 Reply
  • 5 stars

    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

    - KC on December 28, 2015 Reply
  • 5 stars

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

    - Dragana on December 24, 2015 Reply
    • Sure, walnuts will work well.

      - Jenn on December 24, 2015 Reply
  • 5 stars

    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.

    - Janice R. on December 24, 2015 Reply
  • 5 stars

    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.

    - Aileen on December 20, 2015 Reply
  • No where in the recipe does it mention the size of baking pan that should be used???

    - Susan Taylor on December 18, 2015 Reply
    • 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!

      - Jenn on December 18, 2015 Reply
  • 5 stars

    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.

    - Kimberly on December 16, 2015 Reply
  • 5 stars

    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!

    - Alison on December 15, 2015 Reply
    • Great suggestion Alison! I’m going to make an adjustment to the recipe– thanks!

      - Jenn on December 16, 2015 Reply
  • 5 stars

    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!

    - Kimberly on November 30, 2015 Reply
  • I am excited to make this recipe, however, when adding the heavy cream should it be room temperature?

    - Lenore on November 29, 2015 Reply
    • Lenore, The cream doesn’t need to be at room temperature before adding it to the saucepan. Enjoy!

      - Jenn on November 30, 2015 Reply
  • 5 stars

    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!

    - Alison on November 27, 2015 Reply
  • 4 stars

    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!

    - Diane Jacobs on November 19, 2015 Reply
    • 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 on December 2, 2015 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!

        - Jenn on December 2, 2015 Reply
  • 5 stars

    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?

    - Candi on November 19, 2015 Reply
    • Hi Candi, I think slivered (not sliced) almonds might work. Hope that helps 🙂

      - Jenn on November 20, 2015 Reply
  • 5 stars

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

    - Lizzie Mcnett on August 27, 2015 Reply
  • 5 stars

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

    - spicypepperjam on July 5, 2015 Reply
  • I know that this is not ideal, but would this crust and the one for luscious lemon squares work with unsalted, pareve margerine?


    - Judy on June 2, 2015 Reply
    • Hi Judy, Yes, that should work fine 🙂

      - Jenn on June 2, 2015 Reply
  • 4 stars

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

    - Margot C on May 10, 2015 Reply
  • 5 stars

    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 on May 1, 2015 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.

      - Jenn on May 1, 2015 Reply
  • 5 stars

    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…

    - Allie on April 1, 2015 Reply
  • These are like CRACK! so addictive.

    - Beth Culley on March 27, 2015 Reply
  • 5 stars

    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.

    - tania on March 26, 2015 Reply
  • 5 stars

    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.

    - Emma on March 19, 2015 Reply
  • Do you know if this recipe can be made almond flour?

    - Pattie on February 7, 2015 Reply
    • 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.

      - Jenn on February 8, 2015 Reply
  • 5 stars

    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

    - Aminah on January 28, 2015 Reply
    • 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 🙂

      - Jenn on January 28, 2015 Reply
  • 5 stars

    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.

    - Sarah on January 5, 2015 Reply
  • 5 stars

    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!

    - Ellie on December 22, 2014 Reply
  • 5 stars

    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?

    - as on December 22, 2014 Reply
  • 5 stars

    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.

    - Kelly on December 17, 2014 Reply
  • 5 stars

    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!

    - Natalie on December 14, 2014 Reply
  • 5 stars

    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.

    - Paige on December 9, 2014 Reply
  • 5 stars

    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!!

    - Stephanie on December 7, 2014 Reply
  • This is our favorite holiday dessert! Easy and a great alternate for pecan pie. 5 stars

    - Diane on December 7, 2014 Reply
  • 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!!

    - Karen on December 3, 2014 Reply
  • Made these for Thanksgiving. Wonderful!!

    - Pam on December 3, 2014 Reply
  • 5 stars

    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!

    - Susan Clayman on December 3, 2014 Reply
    • Great tip, Susan. Thanks!

      - Jenn on December 3, 2014 Reply
  • 5 stars

    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 on November 30, 2014 Reply
  • The recipe looks great but Is there any substitution for cornstarch?

    - Joy Freeman on November 28, 2014 Reply
    • Hi Joy, The cornstarch makes the crust more tender, but you can replace it with more flour.

      - Jenn on November 28, 2014 Reply
  • Could I substitute coconut oil or something else to make these vegan?

    - BB on November 26, 2014 Reply
    • 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.

      - Jenn on November 27, 2014 Reply
  • 5 stars

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


    - Kristen on November 25, 2014 Reply
    • Hi Kristen, That’s just heavy duty foil for the grill, right? If so, you can definitely use it.

      - Jenn on November 25, 2014 Reply
  • Hello, Jenn. What is the purpose of the heavy cream? Is there anything I can use instead of the cream? Thank you 🙂

    - Annie on November 23, 2014 Reply
    • Hi Annie, It helps bind the topping together. I’ve never tried omitting it, but my guess is that it would be fine.

      - Jenn on November 23, 2014 Reply
      • Thank you for taking the time to respond. I’ll let you know how they turn out sans the heavy cream. 🙂

        - Annie on November 24, 2014 Reply
  • How can you do the crust if you don’t have a food processor?

    - Marsha on November 22, 2014 Reply
    • 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 🙂

      - Jenn on November 23, 2014 Reply
  • Is it possible to double recipe and have a good result? If so, what size pan, 9X13?

    - Debbie on November 20, 2014 Reply
    • 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.

      - Jenn on November 20, 2014 Reply
  • 5 stars

    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!

    - Lynn on November 16, 2014 Reply
  • 5 stars

    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.

    - nancie on November 15, 2014 Reply
  • is there any way this could be made with almonds?

    - kim on November 13, 2014 Reply
    • Hi Kim, I do think that would work; I’d probably use slivered almonds.

      - Jenn on November 13, 2014 Reply
  • 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.

    - Tawn on February 24, 2014 Reply
    • Hi Tawn, I don’t think the size of the pan would affect the butter; it would only make the bars thicker.

      - Jenn on February 27, 2014 Reply
  • 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!

    - Kelly on December 18, 2013 Reply
    • 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!

      - Jenn on December 18, 2013 Reply
      • Thank you! I look forward to trying these!

        - Kelly on December 18, 2013 Reply
  • Excellent! Easy but decadent!

    - Cbergy on December 6, 2013 Reply
  • These are fantastic! Wouldn’t change anything. Thanks for all the great recipes!

    - Dawn B on November 5, 2013 Reply
  • Try these- they are perfect for any occasion and your guests will love them. I would not alter the recipe at all.

    - Kathi on August 27, 2013 Reply
  • 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.

    - Julie on July 22, 2013 Reply
  • Easy and delicious! Everyone loves them when I take them to parties. They are a BIG hit!

    - Beth on March 11, 2013 Reply
  • I have made these for so many occasions. Dipped one end in chocolate for a baby shower. Wonderful.

    - Gayle Snyder on March 9, 2013 Reply
  • 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.

    - Robin H. on March 9, 2013 Reply
  • Can I add chocolate chunks?

    - Rachael on December 16, 2012 Reply
    • Hi Rachael, Yes definitely!

      - Jenn on December 16, 2012 Reply
  • 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?

    - val on November 27, 2012 Reply
  • Yummmm…pecan pie in a bar cookie. No changes neccessary. They speak for themselves!

    - Tina W on October 1, 2012 Reply
  • 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 !

    - Daymel on September 27, 2012 Reply
  • These look amazing!

    - Gianna on June 27, 2012 Reply
  • 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.

    - Colleen on May 16, 2012 Reply
  • 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.

    - Cynthia on March 2, 2012 Reply
  • I like these even better than Pecan Pie! It was also very easy to make.

    - Sherri on March 1, 2012 Reply
  • Mmmmmm! These look so delicious and easy!

    - Amy Bridgford on March 1, 2012 Reply
  • Thanks for your reply. I love most of your recipes keep up the good work!

    - Sherri on January 23, 2012 Reply
  • Could make a recipe and a half of filling and bake it in a pie crust for a Pecan Pie?

    - Sherri on January 23, 2012 Reply
    • 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.

      - Jenn on January 23, 2012 Reply
    • 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.

      - Jenn on January 23, 2012 Reply
  • 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!

    - Belinda on December 4, 2011 Reply
  • 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.

    - Erin on November 29, 2011 Reply
  • 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!

    - Judy Claggett on November 25, 2011 Reply
  • Look delicious! I’m going to add these to my Christmas cookie list. Thanks for sharing!

    - Lora on November 23, 2011 Reply
  • I made these tongith and they were amazing – very easy to make, instructions were great and out came these fabulous squares.

    - Delishhh on November 23, 2011 Reply
  • These look AMAZING!

    - Sherri on November 22, 2011 Reply
  • These look amazing! And a perfect gift to send home with your Thanksgiving guests!

    - Mercedes on November 21, 2011 Reply
  • These look simply fantastic!

    - Lauren @ hey, who cut the cheese? on November 21, 2011 Reply
  • Mmmm I love everything about this recipe! Shortbread is my favorite. Thank you!!

    - Ashley @ Wishes & Dishes on November 21, 2011 Reply

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