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

Scale

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).

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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.