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These Pecan Pie\u00a0Squares<\/strong> <\/span>will be your new favorite\u00a0recipe!\u00a0So many people I know LOVE these. In fact I think it’s the #1 recipe where I get asked\u00a0for the recipe.\u00a0They’re really\u00a0that good! It tastes a lot\u00a0like\u00a0pecan pie, but it’s in bar form. It helps me exercise portion control too.<\/p>\n

I have had this recipe for Pecan Pie\u00a0Squares<\/strong><\/span> for about\u00a05 years now and get asked if\u00a0I’m making them every year since I started.\u00a0 It’s something I will probably always make around the holidays for my dessert trays.\u00a0A few years back\u00a0I found a recipe similar to this one\u00a0on Martha Stewart<\/a>\u00a0and have\u00a0since have adapted it considerably.\u00a0 My version is mainly a lot less of the shortbread crust and a lot more of the caramel pecan filling. I hope you like\u00a0this recipe\u00a0as much as my family and friends!\u00a0Let me\u00a0show you step-by-step how to make these Pecan Pie\u00a0Squares<\/strong><\/span>.<\/p>\n

<If you need more visuals for recipes, just<\/span><\/strong>\u00a0CLICK HERE<\/a> for step by step instructions with pictures in my recipe blog post.><\/span><\/strong><\/p>\n

Enjoy the comfort of food!<\/strong><\/span><\/p>\n

\n \n Pecan Pie Squares<\/h2>
\n \n \n \n \n \n \n \n \n \n \n Print recipe<\/a>
\n \n
\n \n Print with main photo <\/a> <\/li>
\n \n Print text only <\/a> <\/li> <\/ul> <\/div>
\n <\/div>
\n \n $\"Pecan$ <\/a> <\/div> \n \n\n\n\n\n\n\n\n\n\n\n
\n Serves\n <\/td> 48<\/td><\/tr> \n
\n Prep time\n <\/td> 30 minutes<\/td><\/tr> \n
\n Cook time\n <\/td> 1 hour<\/td><\/tr> \n
\n Total time\n <\/td> 1 hour, 30 minutes<\/td><\/tr> \n
\n Allergy\n \n \n \n <\/td> \n Milk Allergy (Dairy)<\/a>, Tree Nuts Allergy<\/a>, Wheat Allergy (Gluten)<\/a>\n <\/td> <\/tr> \n
\n Dietary\n \n <\/td> \n Vegetarian<\/a>\n <\/td> <\/tr> \n
\n Meal type\n \n <\/td> \n Dessert<\/a><\/span>\n <\/td> <\/tr> \n
\n Misc\n \n \n \n <\/td> \n Freezable<\/a>, Pre-preparable<\/a>, Serve Cold<\/a>\n <\/td> <\/tr> \n
\n Occasion\n \n <\/td> \n Holiday Recipes<\/a>\n <\/td> <\/tr> \n \n
\n \n Website\n <\/td> \n Martha Stewart<\/a>\n <\/td> <\/tr> <\/table> \n
\n 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\n <\/div> \n
Ingredients<\/h2> \n
\n \n \n \n \n \n \n \n \n \n \n \n \n <\/ul> \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
Crust<\/h3>
\n \n \n \n
12 tablespoons butter (at room temperature)<\/li> \n \n \n
1\/2 cup light-brown sugar (packed)<\/li> \n \n \n
1\/2 teaspoon salt (I used kosher salt)<\/li> \n \n \n
2 cups all-purpose flour (I used white wheat flour)<\/li> \n \n \n \n \n \n \n \n <\/ul> \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
Filling<\/h3>
\n \n \n \n \n \n \n \n
2 sticks butter (16 tablespoons)<\/li> \n \n \n
1 cup light-brown sugar (packed)<\/li> \n \n \n
1\/4 cup honey<\/li> \n \n \n
3\/4 cups granulated sugar<\/li> \n \n \n
1\/4 cup half & half (I've used fat free half & half before and it still turns out))<\/li> \n \n \n
1\/2 teaspoon salt (I used kosher salt)<\/li> \n \n \n
4 cups pecan halves (16 ounces or 1 pound)<\/li> \n \n \n
1 teaspoon vanilla extract<\/li> <\/ul> <\/div> \n \n
Note<\/h2>
Recipe URL: https:\/\/recipesingoodtaste.com\/?recipe=recipe-pecan-pie-squares<\/a><\/p>\n\n
\n
\n Directions\n <\/h2> \n \n \n \n\n\n\n\n\n\n\n\n\n
\n Step 1\n <\/td> \n \n \n <\/td> Place your oven rack in center of the oven. Preheat oven to 375\u00b0F (190\u00b0C). 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.<\/td> <\/tr> \n \n
\n Crust\n <\/td> <\/tr>
\n Step 2\n <\/td> \n \n \n <\/td> 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. <\/td> <\/tr> \n
\n Step 3\n <\/td> \n \n \n <\/td> 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).<\/td> <\/tr> \n
\n Step 4\n <\/td> \n \n \n <\/td> 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.<\/td> <\/tr> \n
\n Step 5\n <\/td> \n \n \n <\/td> Bake at 375\u00b0 until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely. Reduce the oven to 325\u00b0.<\/td> <\/tr> \n \n
\n Filling\n <\/td> <\/tr>
\n Step 6\n <\/td> \n \n \n <\/td> 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.<\/td> <\/tr> \n
\n Step 7\n <\/td> \n \n \n <\/td> 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. <\/td> <\/tr> \n
\n Step 8\n <\/td> \n \n \n <\/td> 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.<\/td> <\/tr> <\/table> <\/div> <\/div>\n
\n Powered by GetMeCooking<\/a>\n <\/div>\n
Related Posts<\/H3>
Healthier Brownies (Gluten-Free, Dairy-Free, Refined Sugar-Free) Recipe<\/a><\/li>\n
Apple Pecan Pancakes Recipe<\/a><\/li>\n
Best Oatmeal Chocolate Chip Cookies Recipe<\/a><\/li>\n
How to Make the Perfect Soft Boiled Egg<\/a><\/li>\n
Valentine Crispy Rice Treats Recipe<\/a><\/li>\n<\/ul><\/div>
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$\"Facebook\"$ facebook <\/a> $\"Twitter\"$ twitter <\/a> $\"Stumbleupon\"$ stumbleupon <\/a> $\"Email\"$ email <\/a>
<\/g:plusone><\/div>
Pin It facebook twitter stumbleupon email These Pecan Pie\u00a0Squares will be your new favorite\u00a0recipe!\u00a0So many people I know LOVE these. In fact I think it’s the #1 recipe where I get asked\u00a0for the recipe.\u00a0They’re really\u00a0that good! It tastes a lot\u00a0like\u00a0pecan pie, but it’s in bar form. It helps me exercise portion […]<\/p>\n
$\"Facebook\"$ facebook <\/a> $\"Twitter\"$ twitter <\/a> $\"Stumbleupon\"$ stumbleupon <\/a> $\"Email\"$ email <\/a>
<\/g:plusone><\/div>","protected":false},"author":3,"featured_media":4541,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[262,267,168,112,264,270,263,268,271,269,266],"class_list":["post-4620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-caramel","tag-delicious","tag-easy","tag-pecan","tag-pecan-bars","tag-pecan-caramel-squares","tag-pecan-pie","tag-pecan-pie-bars","tag-pecan-pie-squares","tag-pecan-squares","tag-shortbread-crust"],"_links":{"self":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/4620","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4620"}],"version-history":[{"count":10,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/4620\/revisions"}],"predecessor-version":[{"id":4626,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/4620\/revisions\/4626"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/media\/4541"}],"wp:attachment":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

\n Serves\n <\/td>	48<\/td><\/tr> \n
\n Prep time\n <\/td>	30 minutes<\/td><\/tr> \n
\n Cook time\n <\/td>	1 hour<\/td><\/tr> \n
\n Total time\n <\/td>	1 hour, 30 minutes<\/td><\/tr> \n
\n Allergy\n \n \n \n <\/td>	\n Milk Allergy (Dairy)<\/a>, Tree Nuts Allergy<\/a>, Wheat Allergy (Gluten)<\/a>\n <\/td> <\/tr> \n
\n Dietary\n \n <\/td>	\n Vegetarian<\/a>\n <\/td> <\/tr> \n
\n Meal type\n \n <\/td>	\n Dessert<\/a><\/span>\n <\/td> <\/tr> \n
\n Misc\n \n \n \n <\/td>	\n Freezable<\/a>, Pre-preparable<\/a>, Serve Cold<\/a>\n <\/td> <\/tr> \n
\n Occasion\n \n <\/td>	\n Holiday Recipes<\/a>\n <\/td> <\/tr> \n \n
\n \n Website\n <\/td>	\n Martha Stewart<\/a>\n <\/td> <\/tr> <\/table> \n \n 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\n <\/div> \n Ingredients<\/h2> \n \n \n \n \n \n \n \n \n \n \n \n \n \n <\/ul> \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n Crust<\/h3> \n \n \n \n 12 tablespoons butter (at room temperature)<\/li> \n \n \n 1\/2 cup light-brown sugar (packed)<\/li> \n \n \n 1\/2 teaspoon salt (I used kosher salt)<\/li> \n \n \n 2 cups all-purpose flour (I used white wheat flour)<\/li> \n \n \n \n \n \n \n \n <\/ul> \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n Filling<\/h3> \n \n \n \n \n \n \n \n 2 sticks butter (16 tablespoons)<\/li> \n \n \n 1 cup light-brown sugar (packed)<\/li> \n \n \n 1\/4 cup honey<\/li> \n \n \n 3\/4 cups granulated sugar<\/li> \n \n \n 1\/4 cup half & half (I've used fat free half & half before and it still turns out))<\/li> \n \n \n 1\/2 teaspoon salt (I used kosher salt)<\/li> \n \n \n 4 cups pecan halves (16 ounces or 1 pound)<\/li> \n \n \n 1 teaspoon vanilla extract<\/li> <\/ul> <\/div> \n \n Note<\/h2> Recipe URL: https:\/\/recipesingoodtaste.com\/?recipe=recipe-pecan-pie-squares<\/a><\/p>\n\n \n \n Directions\n <\/h2> \n \n \n \n\n\n\n\n\n\n\n\n\n \n Step 1\n <\/td> \n \n \n <\/td> Place your oven rack in center of the oven. Preheat oven to 375\u00b0F (190\u00b0C). 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.<\/td> <\/tr> \n \n \n Crust\n <\/td> <\/tr> \n Step 2\n <\/td> \n \n \n <\/td> 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. <\/td> <\/tr> \n \n Step 3\n <\/td> \n \n \n <\/td> 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).<\/td> <\/tr> \n \n Step 4\n <\/td> \n \n \n <\/td> 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.<\/td> <\/tr> \n \n Step 5\n <\/td> \n \n \n <\/td> Bake at 375\u00b0 until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely. Reduce the oven to 325\u00b0.<\/td> <\/tr> \n \n \n Filling\n <\/td> <\/tr> \n Step 6\n <\/td> \n \n \n <\/td> 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.<\/td> <\/tr> \n \n Step 7\n <\/td> \n \n \n <\/td> 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. <\/td> <\/tr> \n \n Step 8\n <\/td> \n \n \n <\/td> 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.<\/td> <\/tr> <\/table> <\/div> <\/div>\n \n Powered by GetMeCooking<\/a>\n <\/div>\n Related Posts<\/H3> Healthier Brownies (Gluten-Free, Dairy-Free, Refined Sugar-Free) Recipe<\/a><\/li>\n Apple Pecan Pancakes Recipe<\/a><\/li>\n Best Oatmeal Chocolate Chip Cookies Recipe<\/a><\/li>\n How to Make the Perfect Soft Boiled Egg<\/a><\/li>\n Valentine Crispy Rice Treats Recipe<\/a><\/li>\n<\/ul><\/div> $\"Facebook\"$ facebook <\/a> $\"Twitter\"$ twitter <\/a> $\"Stumbleupon\"$ stumbleupon <\/a> $\"Email\"$ email <\/a> <\/g:plusone><\/div>","protected":false},"excerpt":{"rendered":" $\"Facebook\"$ facebook <\/a> $\"Twitter\"$ twitter <\/a> $\"Stumbleupon\"$ stumbleupon <\/a> $\"Email\"$ email <\/a> <\/g:plusone><\/div> Pin It facebook twitter stumbleupon email These Pecan Pie\u00a0Squares will be your new favorite\u00a0recipe!\u00a0So many people I know LOVE these. In fact I think it’s the #1 recipe where I get asked\u00a0for the recipe.\u00a0They’re really\u00a0that good! It tastes a lot\u00a0like\u00a0pecan pie, but it’s in bar form. It helps me exercise portion […]<\/p>\n $\"Facebook\"$ facebook <\/a> $\"Twitter\"$ twitter <\/a> $\"Stumbleupon\"$ stumbleupon <\/a> $\"Email\"$ email <\/a> <\/g:plusone><\/div>","protected":false},"author":3,"featured_media":4541,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[262,267,168,112,264,270,263,268,271,269,266],"class_list":["post-4620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-caramel","tag-delicious","tag-easy","tag-pecan","tag-pecan-bars","tag-pecan-caramel-squares","tag-pecan-pie","tag-pecan-pie-bars","tag-pecan-pie-squares","tag-pecan-squares","tag-shortbread-crust"],"_links":{"self":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/4620","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4620"}],"version-history":[{"count":10,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/4620\/revisions"}],"predecessor-version":[{"id":4626,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/4620\/revisions\/4626"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/media\/4541"}],"wp:attachment":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

Crust<\/h3>\n \n \n \n12 tablespoons butter (at room temperature)<\/li> \n \n \n1\/2 cup light-brown sugar (packed)<\/li> \n \n \n1\/2 teaspoon salt (I used kosher salt)<\/li> \n \n \n