Hamdi Saidani This Pecan Squares recipe is a chewy and gooey recipe, which is made with brown sugar and toasted pecans. It’s the perfect treat for a crowd, ready in about an hour of baking time, plus chilling.
Pecan Squares Recipe Ingredients
For the Crust:
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Topping:
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
How To Make Pecan Squares
- Make the Crust: Preheat the oven to 350°F. In the bowl of a stand mixer, beat the butter and granulated sugar until light, about 3 minutes. Add the eggs and vanilla and mix well. In a separate bowl, sift together the flour, baking powder, and salt. With the mixer on low, gradually add the dry ingredients to the butter mixture until just combined.
- Press and Par-bake the Crust: The dough will be very sticky. Lightly flour your hands and press the dough evenly into an ungreased 18×12-inch baking sheet, creating a slight edge around the outside. Bake for 15 minutes, until the crust is set but not browned. Let it cool.
- Make the Pecan Topping: While the crust bakes, combine the butter, honey, brown sugar, and citrus zests in a large, heavy-bottomed saucepan. Cook over low heat, stirring, until the butter is melted. Raise the heat and bring the mixture to a boil for exactly 3 minutes.
- Finish the Topping and Assemble: Remove the pan from the heat and carefully stir in the heavy cream and the chopped pecans. Pour this hot topping over the par-baked crust, spreading it evenly.
- Bake the Bars: Bake for 25 to 30 minutes, until the filling is set and bubbly around the edges.
- Cool, Chill, and Cut: Remove the pan from the oven and allow it to cool completely on a wire rack. Once cool, wrap the pan in plastic wrap and refrigerate until the bars are completely cold and firm. This is crucial for clean cuts. Slice into bars and serve.
Recipe Tips
- How to handle the sticky crust dough? The shortbread crust is meant to be very soft and sticky. The best way to handle it is to lightly flour both the dough and your hands as you press it evenly into the pan. Don’t add too much flour, just enough to prevent major sticking.
- Why do I have to chill the bars before cutting? This is the most important step! The gooey caramel topping needs to be completely cold and firm to allow for clean, neat slices. If you try to cut them while warm, the filling will ooze out and create a mess.
- How do I know when the pecan bars are done? The filling is done when it is set. The edges should be bubbling, and the center should no longer be liquidy. It might have a slight jiggle, but it should look mostly firm.
- Can I make this in a smaller pan? Yes. This recipe is for a very large 18×12-inch half-sheet pan. To make it in a more standard 9×13-inch pan, you must cut all the ingredients for both the crust and the topping in half. The baking times should remain roughly the same.
What To Serve With Pecan Squares
These bars are incredibly rich and decadent, making them a perfect standalone treat. They are a classic for holiday platters and parties. They are best served with:
- A strong cup of black coffee or espresso to cut the sweetness
- A simple scoop of vanilla bean ice cream
How To Store Pecan Squares
- Refrigerate: As the recipe suggests, these bars are best stored in the refrigerator. Place them in an airtight container with wax paper between the layers to prevent sticking. They will keep for up to a week.
- Freeze: Pecan bars freeze exceptionally well. Once they are chilled and cut, place them in a freezer-safe container, layered with parchment paper, for up to 3 months. Thaw in the refrigerator before serving.
Pecan Squares Nutrition Facts
- Serving: 1 square (1/48th of pan)
- Calories: 310 kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 10g
- Sugar: 22g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between pecan pie and pecan bars?
The main difference is the crust. Pecan pie is made in a traditional flaky pastry pie crust, while pecan bars (or squares) are made on a sturdy, buttery shortbread crust, which makes them easy to cut and serve as a handheld treat.
Can I use a different kind of nut?
Yes. If you don’t have pecans, this recipe is also absolutely delicious made with coarsely chopped walnuts.
Why did my filling turn out grainy?
A grainy filling can happen if the sugar doesn’t fully dissolve. When you are melting the butter and sugars for the topping, stir it on low heat until you can no longer feel the sugar crystals on the bottom of the pan before you bring it to a boil.
Try More Recipes:
- Pumpkin Banana Mousse Tart Recipe
- Panna Cotta with Fresh Berries Recipe
- Sunny’s Easy OG Sugar Donuts Recipe
Pecan Squares Recipe
Description
A rich, buttery shortbread crust topped with a gooey, caramelized brown sugar and honey filling, loaded with toasted pecans.
Ingredients
Instructions
- Preheat oven to 350°F. For the crust, beat butter and sugar. Mix in eggs and vanilla, then the combined dry ingredients.
- Press the sticky dough into an 18×12-inch baking sheet and bake for 15 minutes. Let it cool.
- For the topping, melt the butter, honey, brown sugar, and zests in a saucepan. Boil for 3 minutes.
- Remove from heat and stir in the heavy cream and pecans.
- Pour the topping over the par-baked crust.
- Bake for another 25 to 30 minutes, until the filling is set.
- Cool the bars completely, then refrigerate until very cold and firm before cutting into squares.
Notes
- The most important tip for this recipe is to chill the finished slab completely in the refrigerator before attempting to slice it; this is the secret to clean, neat bars.
- The crust dough is very sticky; use lightly floured hands to press it into the pan.
- Be careful not to over-bake the bars. The filling is done when it is set around the edges and no longer liquid in the center.
- This is a very large recipe. For a standard 9×13-inch pan, all ingredients must be halved.
Pecan Squares Recipe
