Wednesday, January 11, 2012

Pecan Squares

Well this is unusual for me.  I made something with nuts!  I had a large Costco size bag of pecans that I wanted to use up.  I had bought it before Christmas but didn't get around to using more than a quarter of the bag.  This recipe looked delicious yet simple. And it was....both delicious and simple.  The only thing that I might, might change, would be to add more syrup to the pecan mixture.  I would probably make about 1.5 recipes of the syrup mixture before adding the 3.5 cups of pecans.  It's delicious as is, but a bit more gooey-ness might be better.

This is the 3rd recipe in a row that I've posted, that has come from  It's not that I'm particularly crazy about that site. I just happened to come across 3 awesome recipes that I wanted to try and they all turned out perfect.  That's unusual!  I have had more than my fair share of flops. That's for sure.

Basically, these bars are like little pecan pies in a square. The recipe calls for honey but I'm sure corn syrup would work just as well.  In fact, I might even like corn syrup better.  I'm not that fond of baking with honey but I used it anyway.  The crust on these bars is very basic but very crispy, delicious & buttery.  The recipe says to let the crust cool before pouring on the filling but I poured the filling in right when the crust came out of the oven and it turned out fine. 

Pecan Squares

2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans

Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 20 minutes or until edges are lightly browned. Cool.

Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.

Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.


  1. Looks great! Can't wait to try it!

  2. Do you think you could get away with using 1/2 & 1/2 instead of whipping cream? I would hate to buy a container of this just for 3tablespoons. Thanks

  3. Just the recipe I need for our 4th of July picnic. I didn't want to make a pie when finger foods are much preferred on the patio. Thanks for sharing.

  4. Works better if you put 4 eggs in the "batter" after you take it off the stove,and then pour into crust.

  5. I will try this with maple syrup instead of honey. I love the flavor of maple and pecan together.

  6. Look and sound yummy. Will try this one..also sounds like it will be kind of easy to make. Thanks for sharing


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