Pecan Squares

Rating: 3.71 stars
157 Ratings
  • 5 star values: 40
  • 4 star values: 58
  • 3 star values: 39
  • 2 star values: 14
  • 1 star values: 6

Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.

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Ingredients

Directions

  • Place rack in center of oven. Heat oven to 375 degrees. To make the crust: 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 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.

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  • Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.

  • Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.

  • Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

Reviews (40)

157 Ratings
  • 5 star values: 40
  • 4 star values: 58
  • 3 star values: 39
  • 2 star values: 14
  • 1 star values: 6
Anonymous
Rating: 5 stars
12/22/2017
Amazing! Would not change a thing.
Anonymous
Rating: 5 stars
11/13/2015
I absolutely love these bars as does everyone else who tries them. I have made these for catering events. My only complaint is that the crust is too thick, so after I mix it I discard a little over 3/4 cup and the amount then seems perfect. I have slightly undercooked as well as slightly over cooked these and they always taste great. Love the flavor of the honey in these. Thanks!
Anonymous
Rating: 3 stars
12/15/2013
I have made this recipe since it was published in an Everyday Food magazine years ago. Every person that has tried them, love them. I wouldn't change a single ingredient.
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Anonymous
Rating: Unrated
01/16/2013
I just made these! They are very delicious and easy to make. When I poured the filling over the crust it seemed like it wouldn't be enough but it is. The only thing I don't like is how buttery they are. I'm don't like butter and I can taste it alot in these bars and they are greasy on the bottom because if all the butter. Although that made really easy to release from the pan! If you like butter they are perfect!
Anonymous
Rating: Unrated
12/17/2011
oh, and let this cool in the pan before removing so the filling can set and the crust doesn't break. I think that is one of the most important instructions to this recipe
Anonymous
Rating: Unrated
12/17/2011
I started making these with doubt in my mind that they wouldn't be good. I was worried about the crust, then worried their wasn't enough filling. The crust is really good, especially after the second baking, and there is plenty of filling. I only changed one ingredient. Honey for corn syrup. I would also toast the pecans. I think the crust is a little bit thick for the amount of filling. Use parchment paper to line your pan making for easy pan removal.
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Anonymous
Rating: Unrated
12/23/2010
When I made these (for the second time) is used Brown Sugar Splenda instead of the brown sugar. They turned out great! No one will know they are made with Splenda instead of regualr brown sugar.
Anonymous
Rating: Unrated
11/29/2010
easy peasy to make, i didn't use an electric mixer with a bowl, just a hand-held mixer and it worked for the crust too. a bonus is how wonderful the whole house smells after baking this! thanks martha!
Anonymous
Rating: Unrated
10/23/2010
Soooo flavorful! Best pecan dessert I've had! So buttery, way better than a pecan pie. What am I doing writing this review, I should be eating another pecan square right now!
Anonymous
Rating: Unrated
02/18/2010
These are easy to prepare and very delicious. I lined my pan with parchment paper, when cooled, it was very easy to remove the entire sheet of bars to my cutting board. By adding chopped pecans rather than half pieces, the finished bars were easier to cut too. My husband thought these pecan bars were better than those at our local pastry shop!
Anonymous
Rating: Unrated
03/19/2009
mykele - thank you so much for your kind words! Laughter IS INDEED the best medicine! Sometimes the complaints on here are so ridiculous I just can't hold it back. I have to say something! Hope your friend is doing well. What a GREAT friend you are to make cookies for them!
Anonymous
Rating: Unrated
03/19/2009
I made these yesterday and my family absolutely loved them! They are easy to whip together. I didn't let the crust cool at all and I think they were perfect.
Anonymous
Rating: Unrated
03/19/2009
I made these yesterday, using the Macadamia recipe of last week and substituting the Macadamias with pecans.........did not want a 9 x 13 dessert just too much for 2 people...anyway, they turned out great! My husband loves them. Not too sweet either!
Anonymous
Rating: Unrated
03/18/2009
Debbie Durham, You just made my day!!! I have been busy making cookies and brownies for a friend and her husband who just had major surgery and needed some cheering up. I am a bit tired but your last two comments gave me a good laugh and that is the best medicine when one is tired and needs to relax. Thank you so much. I am not a pro-baker but have never had a problem with following any recipe..guess I use common sense. myke43@msn.com
Anonymous
Rating: Unrated
03/18/2009
4 tablespoons equals a quarter cup, so 18 tbsp is 1 cup plus 2 tbsp. It doesn't sound like so much this way, when you think of it as a cookie base.
Anonymous
Rating: Unrated
03/18/2009
KrafteeLaydee "PRESS DOUGH IN A PAN" That usually means that's the crust!Don't add any more ingredients with the crust if it says " to make filling" UNTIL IT PLAINLY SAYS "pour filling onto......... Honey, you should stay out of the kitchen!
Anonymous
Rating: Unrated
03/18/2009
The instructions made perfect sense to me! Just because it does not tell me "use the first amount of butter only for the crust or use the 18 tblsp of butter for the crust" I KNEW THAT because it started out with "to make the crust" it ended with "add the flour mix well, press in the pan" Can you not figure out when it gives two amounts of the same ingredient that you use it at two different times? If not - you don't need to be around electrical appliances - ESPECIALLY THE STOVE!
Anonymous
Rating: Unrated
03/18/2009
Is 18 tablespoons of butter correct? (1st ingredient)
Anonymous
Rating: Unrated
03/18/2009
This recipe is a disorganized mess! I doubt that Martha wrote these instructions - I doubt she even saw this. What ingredients go where??? When does the crust end and the filling begin? The photo looks super-delicious!!
Anonymous
Rating: Unrated
03/18/2009
I am with Laurie. Most people are used to recipes the old fashioned way where it is indicated as to what ingredients go where. Such as "make crust using the first four ingredients", then, for filling proceed to give those ingredients and instructions and so on to end of rest of recipe.
Anonymous
Rating: Unrated
03/18/2009
Hi Laurie, You must mix the 4 first ingredients, then put in pan
Anonymous
Rating: Unrated
03/18/2009
I'd love to know how everyone made these bars. They look great. But both the crust and filling have Butter, Brown Sugar and Salt in each. The receipe does not indicate how much of these ingrediants go into the crust and how much goes into the filling. Am I reading the recipe wrong or are these incomplete instructions again!?
Anonymous
Rating: Unrated
03/18/2009
About a week ago there was a Macadamia Maple Bars recipe posted......if you dont want to use a 9 x 13 pan you can use the Macadamia recipe and substitute the Macadamia nuts for pecans, the maple for honey, etc.....basically the same. And they dont let the cookie base cool completely only slightly!
Anonymous
Rating: Unrated
03/18/2009
You have to be careful with refrigeration. Sometimes the pastry may shrink.
Anonymous
Rating: Unrated
02/26/2009
Can you just refrigerate them, to cool them?
Anonymous
Rating: Unrated
12/18/2008
To: v6jodxd In order to make the time of cooling go by faster, simply take the crust outside with you, and it will cool signficantly faster. This works best in the colder months of course. Happy baking! :)
Anonymous
Rating: Unrated
12/11/2008
I just made these and they're a HUGE hit! They're a bit too sweet..but soooooo good! It took a lot of patience to wait for the crust to cool completely...any idea as to why we need to wait? Will it change the recipe?
Anonymous
Rating: Unrated
11/20/2008
This are WONDERFUL - easy and DELISH. I didn't have heavy cream in the house so I used melted vanilla ice cream (happened to have that). Cna't keep them around for a week to see if they are still great after being stored in an airtight container for a week. Sometimes I make the crust one night and then the top in the morning - the house smells wonderful and they are such a hit!
Anonymous
Rating: Unrated
04/11/2008
To angepan: just substitute the 2 Tbs heavy cream for about 1 and a half Tbs of milk plus half a Tbs of butter.
Anonymous
Rating: Unrated
04/05/2008
I am living in Turkey and I couldn't find heavy cream .What can you advise to me instead of heavy cream?
Anonymous
Rating: Unrated
03/28/2008
this looks and sounds a lot like a recipe I had years ago, and had lost. can't wait to try it1
Anonymous
Rating: Unrated
03/27/2008
I saw this as the cookie of the day and I love pecan pie and so does my family and I thought I would try it. It got great family reviews. They are going fast. It was super easy to make, and turned out of the pan in one, 9 x 13 piece, which I doubted that it would. It was easy to cut into bars and did not crumble into bits. I'll be making this one again. This recipe is a home run at my house... 10 stars. Thanks, Martha
Anonymous
Rating: Unrated
03/27/2008
This one was already put up for cookie of the day about a month ago.
Anonymous
Rating: Unrated
03/26/2008
Perfect when wanting something other than a regular cookie, short time since it's all one pan baking. Just like a pecan pie but in bars, love it.
Anonymous
Rating: Unrated
03/23/2008
These were so easy to make and they taste wonderful! I will definitely make them again.
Anonymous
Rating: Unrated
12/23/2007
These taste so good. I did have a problem with them being a little too runny. Maybe next time I'll let them cook longer than 20 minutes.
Anonymous
Rating: Unrated
12/21/2007
WOW! I brought these to work today for a luncheon. One colleague had to hug me for bringing them! Next time, I will build up the crust around the edges as in the picture. I didn't pay attention to the picture and it was a job getting it away from the sides of the pan. This is now going on my list of holiday cookies! WOW...amazing!
Anonymous
Rating: Unrated
12/12/2007
A favorite with myfamily, friends and co-workers! If you like pecan pie, you'll love this cookie.
Anonymous
Rating: Unrated
11/17/2007
Even my two evil brother-in-laws become nice when these are around. A BIG hit! Tedious to make the crust at times but SO worth it.
Anonymous
Rating: Unrated
11/07/2007
Another Martha winner. My son-in-law's favortie.
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