Pecan Pie Squares Recipe
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These Pecan Pie Squares will be your new favorite recipe! So many people I know LOVE these. In fact I think it’s the #1 recipe where I get asked for the recipe. They’re really that good! It tastes a lot like pecan pie, but it’s in bar form. It helps me exercise portion control too.
I have had this recipe for Pecan Pie Squares for about 5 years now and get asked if I’m making them every year since I started. It’s something I will probably always make around the holidays for my dessert trays. A few years back I found a recipe similar to this one on Martha Stewart and have since have adapted it considerably. My version is mainly a lot less of the shortbread crust and a lot more of the caramel pecan filling. I hope you like this recipe as much as my family and friends! Let me show you step-by-step how to make these Pecan Pie Squares.
<If you need more visuals for recipes, just CLICK HERE for step by step instructions with pictures in my recipe blog post.>
Enjoy the comfort of food!
Pecan Pie Squares
Print recipe
| Serves | 48 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Allergy | Milk Allergy (Dairy), Tree Nuts Allergy, Wheat Allergy (Gluten) |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Freezable, Pre-preparable, Serve Cold |
| Occasion | Holiday Recipes |
| Website | Martha Stewart |
Ingredients
Crust
- 12 tablespoons butter (at room temperature)
- 1/2 cup light-brown sugar (packed)
- 1/2 teaspoon salt (I used kosher salt)
- 2 cups all-purpose flour (I used white wheat flour)
Filling
- 2 sticks butter (16 tablespoons)
- 1 cup light-brown sugar (packed)
- 1/4 cup honey
- 3/4 cups granulated sugar
- 1/4 cup half & half (I've used fat free half & half before and it still turns out))
- 1/2 teaspoon salt (I used kosher salt)
- 4 cups pecan halves (16 ounces or 1 pound)
- 1 teaspoon vanilla extract
Note
Recipe URL: https://recipesingoodtaste.com/?recipe=recipe-pecan-pie-squares
Directions
| Step 1 | Place your oven rack in center of the oven. Preheat oven to 375°F (190°C). Line a jelly roll pan (10 1/2 x 15 1/2 x 1) or similar size rimmed baking sheet with parchment paper to make handle to allow for ease in removal. Spray with cooking spray & set aside. | |
| Crust | ||
| Step 2 | In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Add salt and mix to combine. | |
| Step 3 | With mixer on medium speed, add 1 cup of flour at a time - mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps (note: it is a dry-ish mix but the butter holds it together). | |
| Step 4 | Press dough about 1/8-1/4-inch thick into 2 8x8 baking pans or 1 jelly roll pan. Prick the pastry with the tines of a fork. Chill for 20 minutes before baking. | |
| Step 5 | Bake at 375° until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely. Reduce the oven to 325°. | |
| Filling | ||
| Step 6 | Place butter, brown sugar, honey, granulated sugar, half & half, and salt in a medium saucepan over high heat (do not choose too small of a pan - needs room to bubble up in the last stage). Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 4 minutes. Remove pan from heat; stir in pecans and vanilla (normal to bubble a lot). Pour filling onto the cooled crust. | |
| Step 7 | Bake until filling bubbles, about 15 to 20 minutes (longer if necessary to see bubbles). Carefully transfer pan to a wire rack to cool completely. | |
| Step 8 | Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-1 to 2-by-2-inch bars. You can store them in an airtight container up to 1 week. | |
