Introduction: Can a Dessert Bar Be Buttery, Nutty, and Irresistibly Sweet?
Craving a decadent treat that’s perfect for any occasion? Pecan Squares, inspired by Ina Garten’s recipe, combine a buttery shortbread crust with a rich, gooey pecan topping infused with honey and citrus zest. Rated 4.3 out of 5 stars from 505 reviews, this easy recipe is a year-round favorite, with an optional chocolate dip for extra indulgence. Ready to bake a batch of nutty perfection? Let’s dive into this crowd-pleasing recipe!
Overview: Why Pecan Squares Shine
Pecan Squares are loved for their buttery crust, sticky-sweet topping, and crunchy pecans. Here’s what makes them special:
- Time Requirement: 10 minutes prep, 45 minutes cooking (15 minutes for crust, 25-30 minutes for topping), totaling 55 minutes (plus cooling and chilling time).
- Difficulty Level: Easy—requires mixing, pressing, and baking, perfect for all skill levels.
- Why It’s Special: A tender shortbread crust pairs with a caramel-like pecan topping, enhanced by honey and citrus zest, for a rich, balanced dessert. This recipe yields 20 large squares, ideal for gatherings, holidays, or gifting.
Perfect for Thanksgiving, Christmas, potlucks, or whenever you want a sweet, nutty treat.
Essential Ingredients
Pecan Squares use rich, flavorful ingredients for a decadent result. Here’s what you’ll need for 20 large squares:
Crust
- 1 ¼ pounds (5 sticks) unsalted butter, room temperature: Creates a rich, tender shortbread base.
- ¾ cup granulated sugar: Sweetens the crust.
- 3 extra-large eggs: Bind the dough for structure.
- ¾ teaspoon pure vanilla extract: Adds subtle flavor.
- 4 ½ cups all-purpose flour: Forms the sturdy crust base.
- ½ teaspoon baking powder: Provides slight lift for texture.
- ¼ teaspoon kosher salt: Enhances flavor.
Topping
- 1 pound (4 sticks) unsalted butter: Creates a rich, caramel-like base.
- 1 cup good honey: Adds natural sweetness and stickiness.
- 3 cups packed light brown sugar: Deepens the caramel flavor.
- 1 teaspoon grated lemon zest: Adds bright, tangy notes.
- 1 teaspoon grated orange zest: Complements with citrusy depth.
- ¼ cup heavy cream: Smooths the topping texture.
- 2 pounds pecans, coarsely chopped: Provide nutty crunch.
Optional
- Melted chocolate: For dipping half of each square for an “over the top” finish.
Why These Ingredients Matter
- Crust: Butter and flour create a tender, flaky shortbread base.
- Pecan Topping: Butter, honey, and brown sugar form a gooey, caramel-like layer.
- Citrus Zest: Balances sweetness with bright, zesty notes.
- Pecans: Add crunch and rich, nutty flavor.
Substitutions and Variations
- Butter: Use plant-based butter for vegan or dairy-free; reduce to 4 sticks in crust for a less rich base.
- Granulated Sugar: Swap with coconut sugar for a slightly caramelized flavor.
- Honey: Replace with maple syrup or agave nectar for a different sweetness.
- Pecans: Substitute with walnuts, almonds, or a nut mix.
- Flour: Use gluten-free 1:1 flour for a gluten-free crust.
- Eggs: For vegan, use ¾ cup applesauce or commercial egg replacer (texture may vary).
- Vegan Option: Use plant-based butter, egg replacer, and cream substitute (e.g., coconut cream).
- Gluten-Free: Use gluten-free flour and ensure all ingredients are gluten-free.
- Flavor Variations:
- Chocolate Pecan Squares: Dip in melted dark or milk chocolate or add ½ cup chocolate chips to the topping.
- Spiced Pecan Squares: Add ½ teaspoon cinnamon or nutmeg to the topping.
- Bourbon Pecan Squares: Stir in 2 tablespoons bourbon with the cream.
- Salted Caramel Pecan Squares: Sprinkle ½ teaspoon sea salt over the topping before baking.
- Nut-Free Bars: Replace pecans with toasted oats or sunflower seeds (use 1 ½ cups).
Step-by-Step Instructions
Making Pecan Squares is a straightforward process that yields a rich, nutty dessert. Let’s get baking!
Step 1: Gather and Prep
- Gather all ingredients: for crust, 1 ¼ pounds butter, ¾ cup sugar, 3 eggs, ¾ teaspoon vanilla, 4 ½ cups flour, ½ teaspoon baking powder, ¼ teaspoon salt; for topping, 1 pound butter, 1 cup honey, 3 cups brown sugar, 1 teaspoon lemon zest, 1 teaspoon orange zest, ¼ cup heavy cream, 2 pounds pecans; optional melted chocolate.
- Preheat the oven to 350°F (175°C).
- Prepare an ungreased 18x12x1-inch baking sheet.
Tip: Use room-temperature butter for the crust to ensure smooth mixing; coarsely chop pecans for even distribution.
Step 2: Make the Crust
- In the bowl of an electric mixer with a paddle attachment, beat 1 ¼ pounds butter and ¾ cup granulated sugar until light, about 3 minutes.
- Add 3 eggs and ¾ teaspoon vanilla; mix well.
- Sift together 4 ½ cups flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
- With the mixer on low, add the dry ingredients to the butter mixture until just combined.
- Press the dough evenly into the baking sheet, creating a small edge around the sides (sprinkle dough and hands with flour if sticky).
- Bake for 15 minutes, until set but not browned. Let cool.
Tip: Press dough firmly and evenly; don’t worry if it’s sticky, as flour helps with handling.
Step 3: Make the Pecan Topping
- In a large, heavy-bottomed saucepan, combine 1 pound butter, 1 cup honey, 3 cups packed brown sugar, 1 teaspoon lemon zest, and 1 teaspoon orange zest.
- Cook over low heat, stirring with a wooden spoon, until the butter melts.
- Increase heat and boil for 3 minutes.
- Remove from heat and stir in ¼ cup heavy cream and 2 pounds chopped pecans.
Tip: Stir constantly to prevent burning; ensure pecans are evenly coated.
Step 4: Assemble and Bake
- Pour the pecan topping over the cooled crust, avoiding the edges to prevent sticking.
- Bake for 25-30 minutes, until the filling is set (slightly firm but not hard).
- Remove from the oven and let cool completely.
Tip: Spread topping evenly; check for doneness by gently pressing the center.
Step 5: Chill and Cut
- Wrap the cooled baking sheet in plastic wrap and refrigerate until cold (about 1-2 hours).
- Cut into 20 large squares.
- Optional: Dip half of each square in melted chocolate and let set.
Tip: Chill for clean cuts; use a sharp knife and wipe between cuts for neat squares.
Step 6: Serve
- Serve at room temperature, about 1 square per serving.
- Pair with coffee, ice cream, or holiday dishes like pumpkin gingersnap cheesecake.
Tip: Store in a single layer to maintain texture; serve on a platter for a festive presentation.
Assembly: Building the Perfect Pecan Squares
Making Pecan Squares is all about layering a buttery crust with a gooey, nutty topping. Here’s how to make them shine:
- Crust: Tender and buttery, providing a sturdy shortbread base.
- Pecan Topping: Gooey, caramel-like, with crunchy pecans and citrus zest.
- Chilling: Ensures clean cuts and a set filling.
- Optional Chocolate Dip: Adds an indulgent, decadent touch.
Presentation Tips
- Arrange squares on a decorative tray for a polished look.
- Dust with powdered sugar or drizzle with extra caramel for flair.
- Pair with holiday classics like herb-roasted turkey breast or perfect cranberry sauce.
Storage and Make-Ahead Tips
Pecan Squares are perfect for make-ahead prep or gifting.
- Storage:
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freeze for up to 3 months; layer with parchment to prevent sticking.
- Make-Ahead:
- Bake up to 2 days ahead; refrigerate and cut before serving.
- Prepare crust or topping separately up to 1 day ahead; assemble and bake fresh.
- Reheating: Serve at room temperature; no reheating needed. If chocolate-dipped, let sit briefly to soften chocolate.
- Tip: Store in a single layer to maintain crust texture; refresh with a light sugar dusting if needed.
Recipe Variations
Pecan Squares are versatile and easy to customize. Here are some fun twists:
- Chocolate-Dipped Pecan Squares: Dip in dark, milk, or white chocolate for extra decadence.
- Vegan Pecan Squares: Use plant-based butter, cream substitute, and flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water).
- Gluten-Free Pecan Squares: Use gluten-free 1:1 flour for the crust.
- Maple Pecan Squares: Replace honey with maple syrup and reduce brown sugar to 2 ½ cups.
- Spiced Pecan Squares: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the topping.
Nutrition Information (Per Serving, Based on 20 Servings)
- Calories: Approximately 500-600 kcal (varies by portion size and chocolate dip).
- Protein: Moderate, from eggs and pecans.
- Fat: High, from butter and pecans.
- Carbs: High, from sugars and flour.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Nutty Decadence!
Pecan Squares are the dessert that brings buttery, gooey, and nutty perfection to every bite. With a tender shortbread crust, caramel-like pecan topping, and optional chocolate dip, they’re perfect for holidays, potlucks, or any sweet occasion. Easy to make with a big flavor payoff, these squares are sure to impress. So, grab your baking sheet, whip up this indulgent recipe, and enjoy a classic treat. We’d love to hear how your pecan squares turn out—share your creations in the comments or on social media!
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Pecan Squares
Description
Craving a decadent treat that’s perfect for any occasion? Pecan Squares, inspired by Ina Garten’s recipe, combine a buttery shortbread crust with a rich, gooey pecan topping infused with honey and citrus zest. Rated 4.3 out of 5 stars from 505 reviews, this easy recipe is a year-round favorite, with an optional chocolate dip for extra indulgence
Ingredients
Crust
- 1 ¼ pounds (5 sticks) unsalted butter, room temperature: Creates a rich, tender shortbread base.
- ¾ cup granulated sugar: Sweetens the crust.
- 3 extra-large eggs: Bind the dough for structure.
- ¾ teaspoon pure vanilla extract: Adds subtle flavor.
- 4 ½ cups all-purpose flour: Forms the sturdy crust base.
- ½ teaspoon baking powder: Provides slight lift for texture.
- ¼ teaspoon kosher salt: Enhances flavor.
Topping
- 1 pound (4 sticks) unsalted butter: Creates a rich, caramel-like base.
- 1 cup good honey: Adds natural sweetness and stickiness.
- 3 cups packed light brown sugar: Deepens the caramel flavor.
- 1 teaspoon grated lemon zest: Adds bright, tangy notes.
- 1 teaspoon grated orange zest: Complements with citrusy depth.
- ¼ cup heavy cream: Smooths the topping texture.
- 2 pounds pecans, coarsely chopped: Provide nutty crunch.
Optional
- Melted chocolate: For dipping half of each square for an “over the top” finish.
Why These Ingredients Matter
- Crust: Butter and flour create a tender, flaky shortbread base.
- Pecan Topping: Butter, honey, and brown sugar form a gooey, caramel-like layer.
- Citrus Zest: Balances sweetness with bright, zesty notes.
- Pecans: Add crunch and rich, nutty flavor.
Substitutions and Variations
- Butter: Use plant-based butter for vegan or dairy-free; reduce to 4 sticks in crust for a less rich base.
- Granulated Sugar: Swap with coconut sugar for a slightly caramelized flavor.
- Honey: Replace with maple syrup or agave nectar for a different sweetness.
- Pecans: Substitute with walnuts, almonds, or a nut mix.
- Flour: Use gluten-free 1:1 flour for a gluten-free crust.
- Eggs: For vegan, use ¾ cup applesauce or commercial egg replacer (texture may vary).
- Vegan Option: Use plant-based butter, egg replacer, and cream substitute (e.g., coconut cream).
- Gluten-Free: Use gluten-free flour and ensure all ingredients are gluten-free.
- Flavor Variations:
- Chocolate Pecan Squares: Dip in melted dark or milk chocolate or add ½ cup chocolate chips to the topping.
- Spiced Pecan Squares: Add ½ teaspoon cinnamon or nutmeg to the topping.
- Bourbon Pecan Squares: Stir in 2 tablespoons bourbon with the cream.
- Salted Caramel Pecan Squares: Sprinkle ½ teaspoon sea salt over the topping before baking.
- Nut-Free Bars: Replace pecans with toasted oats or sunflower seeds (use 1 ½ cups).
Instructions
Step 1: Gather and Prep
- Gather all ingredients: for crust, 1 ¼ pounds butter, ¾ cup sugar, 3 eggs, ¾ teaspoon vanilla, 4 ½ cups flour, ½ teaspoon baking powder, ¼ teaspoon salt; for topping, 1 pound butter, 1 cup honey, 3 cups brown sugar, 1 teaspoon lemon zest, 1 teaspoon orange zest, ¼ cup heavy cream, 2 pounds pecans; optional melted chocolate.
- Preheat the oven to 350°F (175°C).
- Prepare an ungreased 18x12x1-inch baking sheet.
Tip: Use room-temperature butter for the crust to ensure smooth mixing; coarsely chop pecans for even distribution.
Step 2: Make the Crust
- In the bowl of an electric mixer with a paddle attachment, beat 1 ¼ pounds butter and ¾ cup granulated sugar until light, about 3 minutes.
- Add 3 eggs and ¾ teaspoon vanilla; mix well.
- Sift together 4 ½ cups flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
- With the mixer on low, add the dry ingredients to the butter mixture until just combined.
- Press the dough evenly into the baking sheet, creating a small edge around the sides (sprinkle dough and hands with flour if sticky).
- Bake for 15 minutes, until set but not browned. Let cool.
Tip: Press dough firmly and evenly; don’t worry if it’s sticky, as flour helps with handling.
Step 3: Make the Pecan Topping
- In a large, heavy-bottomed saucepan, combine 1 pound butter, 1 cup honey, 3 cups packed brown sugar, 1 teaspoon lemon zest, and 1 teaspoon orange zest.
- Cook over low heat, stirring with a wooden spoon, until the butter melts.
- Increase heat and boil for 3 minutes.
- Remove from heat and stir in ¼ cup heavy cream and 2 pounds chopped pecans.
Tip: Stir constantly to prevent burning; ensure pecans are evenly coated.
Step 4: Assemble and Bake
- Pour the pecan topping over the cooled crust, avoiding the edges to prevent sticking.
- Bake for 25-30 minutes, until the filling is set (slightly firm but not hard).
- Remove from the oven and let cool completely.
Tip: Spread topping evenly; check for doneness by gently pressing the center.
Step 5: Chill and Cut
- Wrap the cooled baking sheet in plastic wrap and refrigerate until cold (about 1-2 hours).
- Cut into 20 large squares.
- Optional: Dip half of each square in melted chocolate and let set.
Tip: Chill for clean cuts; use a sharp knife and wipe between cuts for neat squares.
Step 6: Serve
- Serve at room temperature, about 1 square per serving.
- Pair with coffee, ice cream, or holiday dishes like pumpkin gingersnap cheesecake.
Tip: Store in a single layer to maintain texture; serve on a platter for a festive presentation.
FAQs
1. Why is my crust crumbly?
Overmixing or insufficient pressing can cause crumbliness; press dough firmly and evenly.
2. Can I use store-bought crust?
This recipe relies on a homemade shortbread crust; store-bought pie dough won’t yield the same texture.
3. Is this recipe gluten-free?
Not as written; use gluten-free flour for a gluten-free version.
4. Why is my topping runny?
Underbaking or insufficient boiling can cause runniness; boil topping for 3 minutes and bake until set.
5. Can I reduce the butter?
Yes, reduce crust butter to 1 pound and topping butter to ¾ pound, but texture may be less rich.
6. Can I prepare this in advance?
Yes, bake up to 2 days ahead; refrigerate and cut before serving.
7. What are the health benefits of this dish?
Pecans provide healthy fats and antioxidants; high in sugar and fat, so enjoy in moderation.