Pecan Squares

Back to Pecan Squares

All Reviews for Pecan Squares

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Pecan Squares

Recipe Summary

Yield: Makes about 32 cookies

Ingredients

Ingredient Checklist

18 tablespoons unsalted butter, room temperature

3/4 cup light-brown sugar, firmly packed

1/2 teaspoon salt

3 cups all-purpose flour

8 tablespoons (1 stick) unsalted butter

1/2 cup light-brown sugar, firmly packed

6 tablespoons honey

2 tablespoons granulated sugar

2 tablespoons heavy cream

1/4 teaspoon salt

2 cups (8 ounces) pecan halves

1/2 teaspoon pure vanilla extract

Gallery

Pecan Squares

Recipe Summary

Yield: Makes about 32 cookies

Gallery

Pecan Squares

Recipe Summary

Yield: Makes about 32 cookies

Recipe Summary

Yield: Makes about 32 cookies

Makes about 32 cookies

Ingredients

18 tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract

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.

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)

Add Rating & Review

157 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Load More Reviews

Reviews (40)

Add Rating & Review

157 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

157 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

157 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

157 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
40
4 star values:
58
3 star values:
39
2 star values:
14
1 star values:
6

Martha Stewart Member

Rating: 5 stars

12/22/2017

                Amazing!   Would not change a thing.

Martha Stewart Member

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!

Martha Stewart Member

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.

Martha Stewart Member

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!

Martha Stewart Member

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

Martha Stewart Member

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.

Martha Stewart Member

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.

Martha Stewart Member

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!

Martha Stewart Member

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!

Martha Stewart Member

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!

Martha Stewart Member

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!

Martha Stewart Member

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.

Martha Stewart Member

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!

Martha Stewart Member

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

Martha Stewart Member

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.

Martha Stewart Member

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!

Martha Stewart Member

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!

Martha Stewart Member

Rating: Unrated

03/18/2009

                Is 18 tablespoons of butter correct?  (1st ingredient)

Martha Stewart Member

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!!

Martha Stewart Member

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.

Martha Stewart Member

Rating: Unrated

03/18/2009

                Hi Laurie,
                You must mix the 4 first ingredients, then put in pan

Martha Stewart Member

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!?

Martha Stewart Member

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!

Martha Stewart Member

Rating: Unrated

03/18/2009

                You have to be careful with refrigeration. Sometimes the pastry may shrink.

Martha Stewart Member

Rating: Unrated

02/26/2009

                Can you just refrigerate them, to cool them?

Martha Stewart Member

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! :)

Martha Stewart Member

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?

Martha Stewart Member

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!

Martha Stewart Member

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.

Martha Stewart Member

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?

Martha Stewart Member

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

Martha Stewart Member

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

Martha Stewart Member

Rating: Unrated

03/27/2008

                This one was already put up for cookie of the day about a month ago.

Martha Stewart Member

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.

Martha Stewart Member

Rating: Unrated

03/23/2008

                These were so easy to make and they taste wonderful!  I will definitely make them again.

Martha Stewart Member

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.

Martha Stewart Member

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!

Martha Stewart Member

Rating: Unrated

12/12/2007

                A favorite with myfamily, friends and co-workers!  If you like pecan pie, you'll love this cookie.

Martha Stewart Member

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.

Martha Stewart Member

Rating: Unrated

11/07/2007

                Another Martha winner.  My son-in-law's favortie.

Martha Stewart Member

Rating: 5 stars

12/22/2017

                Amazing!   Would not change a thing.

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!

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.

Rating: 3 stars

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!

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  


                    
                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.

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.

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!

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!

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!

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!  


                    
                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.  


                    
                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!

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 


                    
                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.  


                    
                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!  


                    
                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!  


                    
                Is 18 tablespoons of butter correct?  (1st ingredient)  


                    
                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!!  


                    
                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.  


                    
                Hi Laurie,
                You must mix the 4 first ingredients, then put in pan  


                    
                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!?  


                    
                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!  


                    
                You have to be careful with refrigeration. Sometimes the pastry may shrink.

Rating: Unrated

02/26/2009

                Can you just refrigerate them, to cool them?

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! :)

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?

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!

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.

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?

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

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  


                    
                This one was already put up for cookie of the day about a month ago.

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.

Rating: Unrated

03/23/2008

                These were so easy to make and they taste wonderful!  I will definitely make them again.

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.

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!

Rating: Unrated

12/12/2007

                A favorite with myfamily, friends and co-workers!  If you like pecan pie, you'll love this cookie.

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.

Rating: Unrated

11/07/2007

                Another Martha winner.  My son-in-law's favortie.

All Reviews for Pecan Squares

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pecan Squares

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

#

#

Gallery

Recipe Summary

Ingredients