Pecan Squares

With just a few simple ingredients, you can easily make these absolutely delicious, buttery and nutty Pecan Squares!

Even if you don’t like pecan pie, you are going to LOVE these bars. I don’t really care for pecan pie not only because of the texture — just can’t get into that gel type filling, but because I am just not a pie person. Not sure why, but pie is just not my thing.

That’s why I’m always looking to re-create a reminiscent flavors of traditional pies, re-imagined into a bar or cookie.

Now, my husband thinks I’m a bit crazy since he LOVES pie and is always asking me to bake a pie or strudel.

Sorry to the hubs, but I just could not resist making these Pecan Squares!

They start with a buttery shortbread base, topped with a gooey pecan topping. And yeah – this topping is amazing!

No signs of gelatinous stuff here. This is pure, brown sugary, pecan nutty goodness!

Definitely better than any Pecan Pie I have ever had!

Pecan Squares

Servings: 24 squares
Time: 1hr 30mins
Difficulty: easy
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By: Sheila | Sweet Baked Life

Ingredients
For the crust:
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour

For the filling:
1/2 cup (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
1/2 cup pure honey
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) chopped pecans
1/2 teaspoon pure vanilla extract

Instructions
Heat your oven to 375 degrees. Prepare a 9×13-inch baking pan by lining it with aluminum foil and spraying it with non-stick cooking spray and set aside.

To make the crust: In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and mix on medium speed until light and fluffy, about 2 minutes. Add the salt and mix to combine. With your mixer on medium-speed, add the flour, 1 cup at a time, mixing thoroughly after each addition. Continue mixing until the dough begins to come together and form large clumps.

Press dough into the prepared pan then using a fork, prick the dough all over. Chill in your refrigerator for about 20 minutes, then pull out and bake until golden brown, about 20-22 minutes. Place on a rack to cool completely.

Reduce your oven to 325 degrees. To make the filling: Add the butter, brown sugar, honey, heavy cream, and salt to a medium saucepan and heat over high heat. Bring to a boil, stirring constantly until mixture has thickened, this will take about 1 minute. Remove the pan from the heat and stir in the nuts and vanilla.

Pour filling over the cooled crust. Bake for 15-20 minutes, until the topping is bubbling. Remove from oven and place on a wire rack to cool completely. The using the sides of the aluminum foil, lift out and place on a cutting board. Carefully remove the foil. Using a sharp knife, cut into squares. These can be stored in an airtight container for up to 1 week.