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To-Die-For Pecan Squares

Diner-StyleOvenVegetarian
Time :1 hour
Yield :16 servings
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The Scoop

Pecan pie got a handheld makeover, and honestly, it wears the format very well!
A buttery shortbread crust gets topped with a bubbling caramel-like pecan filling made with brown sugar, honey, butter, and cream, then baked until glossy, golden, and dangerously easy to snack on.
Hack it:
Add orange zest, cinnamon, or a pinch of nutmeg to the filling for extra fall flavor.
Swap some of the pecans for walnuts or hazelnuts for a different nutty mix.
Add a pinch of flaky sea salt to the finished squares to balance the caramel sweetness.
Stir dark chocolate chips into the pecan layer for a chocolate-pecan version.
Replace some of the honey with maple syrup for a deeper maple flavor.
Serve with whipped cream, vanilla ice cream, or a drizzle of warm caramel sauce.
Leftovers:
Chop the squares over vanilla ice cream with a little extra caramel sauce.
Layer pieces with whipped cream and berries for a quick pecan dessert parfait.
Crumble them over yogurt with sliced apples for a sweet breakfast topping.
Warm a square and serve it alongside coffee or espresso for an easy afternoon treat.
Fold chopped pieces into softened vanilla ice cream, then refreeze for pecan pie-style ice cream.

Ingredients

For the crust:

  • 3/4 cup all-purpose flour, spooned and leveled
  • 1/4 cup cornstarch
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, cold and cut into 1-inch pieces

For the filling:

  • 12 tablespoons unsalted butter
  • 3/4 cup light brown sugar, packed
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • salt, to taste
  • 2 tablespoons heavy whipping cream
  • 3 cups pecans, coarsely chopped

Directions

  • Cover a 9-inch square baking pan with heavy duty foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to overlap the edges and have some overhang.
  • Spray the foil-lined pan with nonstick cooking spray.
  • Place the flour, the cornstarch, the confectioners' sugar, and 1/2 teaspoon of the salt into a food processor fitted with a blade attachment.
  • Pulse the mixture into the food processor together, pulsing only a few times.
  • Add 1 stick of the cold, unsalted butter to the food processor and pulse until the mixture resembles coarse crumbs with pea-size clumps.
  • Transfer the mixture to the prepared baking pan, pressing it firmly into an even layer on the bottom with your fingers.
  • Refrigerate the baking pan for 15 minutes.
  • Adjust an oven rack to the middle position.
  • Preheat the oven to 350 degrees F.
  • Bake the crust until set but not browned, about 17 minutes.
  • Transfer the baking dish to a wire rack to cool, leaving the oven on.
  • In a heavy, medium-sized saucepan over medium-low heat, combine the remaining butter, the brown sugar, the honey, the vanilla, and the remaining salt, stirring and heating until the sugar dissolves.
  • Increase the heat to medium-high.
  • Boil the mixture gently for 3 minutes.
  • Stir in the heavy cream and the chopped pecans.
  • Pour the pecan mixture over the crust (it is okay if the crust is still warm).
  • Bake until the filling is bubbling and caramel in color, about 20 minutes.
  • Let the pecan squares cool completely on a wire rack.
  • Use the foil overhang to lift the squares out of the pan and onto a cutting board.
  • Slice and serve.
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