Pecan Squares
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With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares make a wonderful potluck dessert for the holidays.
If you’re a fan of my bourbon pecan pie and candied pecans, 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 for the holidays. Bonus: they’re easy to make.
What you’ll need to make pecan squares
Step-by-step instructions
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 coarse meal with pea-size clumps of butter within.
Dump the mixture into a foil-lined pan.
Then press firmly with your fingers into an even layer.
Bake until set but not browned, about 17 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.
You may also like
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- Pecan Shortbread Cookies
Pecan Shortbread Squares
With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares make a wonderful potluck dessert for the holidays.
Ingredients
For the Crust
- ¾ cup all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup cornstarch
- ½ cup Confectioners' sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into 1-inch pieces
For the Filling
- 12 tablespoons (1½ sticks) unsalted butter
- ¾ cup packed light brown sugar
- 3 tablespoons honey
- ½ teaspoon vanilla extract
- Generous pinch salt
- 2 tablespoons heavy whipping cream
- 3 cups coarsely chopped pecans
Instructions
For the Crust
- 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.
- 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
- 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
- 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.
- 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.
Nutrition Information
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- Per serving (16 servings)
- Calories: 357
- Fat: 29 g
- Saturated fat: 11 g
- Carbohydrates: 26 g
- Sugar: 18 g
- Fiber: 2 g
- Protein: 3 g
- Sodium: 88 mg
- Cholesterol: 41 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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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!
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!
These sound fabulous. Do you think I could substitute light corn syrup in place of the honey? Thank you.
Yes that should work. 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.
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, 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
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.
Marlene
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: http://www.kingarthurflour.com/recipes/shortbread-recipe (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.
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?
Thanks
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
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?
thanks
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?
Thanks!!!
Candi
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.