Recipe: Pecan Pie Squares

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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 cookie 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.

<Don’t like step-by-step pictures? For a standard printable recipe, CLICK HERE or scroll all the way to the bottom>

Here are the ingredients: Butter, light brown sugar, salt, flour, more butter, more light brown sugar, honey, granulated sugar, half & half, more salt, pecans, and vanilla extract.

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.

TIP: I use binder clips to secure the parchment to the sides of the pan.

In the bowl of an electric mixer fitted with the paddle attachment (you can use a hand mixer too or mix by hand with a wooden spoon), mix butter and brown sugar on medium speed until light and fluffy. This should take about 2-3 minutes using an electric mixer of any type (by hand, mix vigorously for about 5 minutes).

Add the salt and mix to combine.

With your mixer on medium speed, add 1 cup of flour at a time – mixing after each. Do not over mix.

TIP: I like to see a bit of flour after each addition so I do not over-mix.

Add all of the remaining flour by about a cup until the dough begins to come together in large clumps; squeeze a handful to see if it holds together or just crumbles (Note: this is a dry-ish mix but the butter holds it together).  If mixing by hand, gently fold in flour one cup at a time with a rubber scraper.

Using a rubber scraper, mix the final bit of flour you saved (to not over-mix)

Spread the dough evenly into the prepared pan.

Press the dough into the pan, getting to all corners.

Prick the dough with the tines of a fork.  Chill in the refrigerator for 20 minutes before baking.

After the dough has chilled, bake at 375°F (190°C) until golden brown. This will be about 18 to 20 minutes.

Transfer pan to a wire rack to cool completely. To speed up cooling, place in refrigerator for 20 minutes. Otherwise wait at least 40 minutes at room temperature.

Reduce the oven to 325°F (163°C).

Melt the butter in a medium saucepan over high heat.  It’s important to use a large enough pan so that the mixture doesn’t bubble over. In the last stage, the mixture will bubble up a lot so keep that in mind.

Add the brown sugar to the melted butter and stir to combine.

Add the granulated sugar, honey, half & half

Keep heat to medium high heat and bring to a boil, stirring constantly.

Mixture will bubble as it thickens. Continue to cook until mixture coats the back of a spoon, about 5 minutes.

Remove the pan from heat and stir in the vanilla. It’s normal for it to bubble a lot (it’s why a larger pan is necessary.)

Add in the pecans and stir to combine.

Pour filling onto the cooled crust.

Bake at 325°F (163°C) until filling bubbles. This will take between 15 and 20 minutes (bake longer if necessary  to see bubbles).

Carefully transfer pan to a wire rack to cool completely.

Once completely cooled, run a knife around edges of the pan not covered by parchment.

After all sides are loosened, remove the parchment sling from the pan and place on a cutting board (filling side up). Use a knife to cut into 1-by-2-inch bars.  You can store them in an airtight container up to 1 week.

I really do love these Pecan Pie Squares. Caramel, nutty goodness! If you give this recipe a try, please don’t forget to COMMENT below.

Enjoy the comfort of food!

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Printable Recipe:

Pecan Pie Squares

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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

I have NEVER had a recipe where so many people asked for the recipe. It's that good. Not difficult to prepare, just a lot of steps. But let me tell you, it's worth it. These taste like pecan pie. But you don't feel as guilty since you're only eating a square (or 2 or 3) vs. a slice of pie. If you make these for your friends, be ready to tell them where to find the recipe (with step-by-step pix): https://recipesingoodtaste.com/?recipe=recipe-pecan-pie-squares

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.

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PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!

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