This delicious pecan squares recipe, inspired by Martha Stewart, is the perfect blend of sweet, nutty, and buttery flavors. It’s an easy treat to whip up with pantry staples like honey, sugar, and pecans. Perfect for holidays or any special occasion, these crispy, caramelized bars are irresistibly good and flexible for creative toppings!
Recipe Ingredients:
For the Crust
- 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature plus more for the pan
- ¾ cup packed light brown sugar
- ½ teaspoon salt
- 3 cups all-purpose flour
For the Filling
- ½ cup (1 stick) unsalted butter
- ½ cup packed light brown sugar
- ¼ cup plus 2 tablespoons honey
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 2 cups (8 ounces) pecan halves
- ½ teaspoon pure vanilla extract
How To Make Pecan Squares Recipe?
- Preheat the oven: Preheat to 190°C / 375°F. Grease a 23cm x 33cm (9-inch x 13-inch) baking pan with melted butter, line with parchment paper leaving an overhang, and butter the parchment paper. Set aside.
- Make the crust: In a mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy (about 2 minutes). Add the salt, then gradually add the flour, 1 cup at a time, mixing until the dough forms large clumps.
- Press and chill the crust: Press the dough evenly into the prepared pan to a thickness of about 6mm / ¼ inch. Prick the dough with a fork, then refrigerate until firm (about 20 minutes).
- Bake the crust: Bake for 20–22 minutes, or until golden brown. Remove from the oven and let cool completely on a wire rack. Reduce oven temperature to 163°C / 325°F.
- Make the filling: In a saucepan over high heat, combine the butter, brown sugar, honey, granulated sugar, cream, and salt. Bring to a boil, stirring constantly, and cook for 1 minute until it coats the back of a spoon. Remove from heat and stir in the pecans and vanilla extract.
- Pour and bake: Pour the filling evenly over the cooled crust. Bake for 15–20 minutes, or until the filling bubbles. Let cool completely in the pan on a wire rack.
- Cut into bars: Run a knife around the edges of the pan and carefully invert the crust onto a cooling rack. Invert again onto a cutting board. Cut into bars (about 2.5cm x 7.5cm / 1-inch x 3-inch).
- Store and serve: Store in an airtight container at room temperature for up to 1 week. Enjoy!
Recipe Tips:
- Chill the crust before baking: Chilling the dough ensures it stays firm while baking, preventing it from shrinking or becoming uneven. Don’t skip this step!
- Use high-quality pecans: Fresh pecans make a big difference in flavor. Stale or rancid nuts can ruin the taste of your bars.
- Don’t overcook the filling: Cook the filling just until it coats the back of a spoon. Overcooking can make it too thick and sticky, making the bars hard to cut.
- Line the pan with parchment paper: Leave an overhang to easily lift out the bars after baking. This prevents sticking and ensures neat, even cuts.
- Let the bars cool completely: Cutting while warm can cause the filling to ooze and make a mess. Be patient and wait until the bars are fully set!
How To Store Leftovers?
- Refrigerate: First, let the leftover pecan squares cool to room temperature. Once cooled, place them in an airtight container with layers separated by parchment paper. Refrigerate for up to 1 week to maintain freshness.
- Freeze: Allow the pecan squares to cool completely before freezing. Wrap each square tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, leave them in the fridge overnight or at room temperature for a few hours before serving.
Nutrition Facts
- Calories: 206.2
- Total Fat: 13.7g
- Saturated Fat: 6.8g
- Cholesterol: 23.4mg
- Sodium: 54.8mg
- Total Carbohydrate: 23.3g
- Dietary Fiber: 0.9g
- Sugars: 12.4g
- Protein: 1.9g
Check out More Recipes:
Martha Stewart Pecan Squares
Description
This delicious pecan squares recipe, inspired by Martha Stewart, is the perfect blend of sweet, nutty, and buttery flavors. It’s an easy treat to whip up with pantry staples like honey, sugar, and pecans. Perfect for holidays or any special occasion, these crispy, caramelized bars are irresistibly good and flexible for creative toppings!
Ingredients
For the Crust
For the Filling
Instructions
- Preheat the oven: Preheat to 190°C / 375°F. Grease a 23cm x 33cm (9-inch x 13-inch) baking pan with melted butter, line with parchment paper leaving an overhang, and butter the parchment paper. Set aside.
- Make the crust: In a mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy (about 2 minutes). Add the salt, then gradually add the flour, 1 cup at a time, mixing until the dough forms large clumps.
- Press and chill the crust: Press the dough evenly into the prepared pan to a thickness of about 6mm / ¼ inch. Prick the dough with a fork, then refrigerate until firm (about 20 minutes).
- Bake the crust: Bake for 20–22 minutes, or until golden brown. Remove from the oven and let cool completely on a wire rack. Reduce oven temperature to 163°C / 325°F.
- Make the filling: In a saucepan over high heat, combine the butter, brown sugar, honey, granulated sugar, cream, and salt. Bring to a boil, stirring constantly, and cook for 1 minute until it coats the back of a spoon. Remove from heat and stir in the pecans and vanilla extract.
- Pour and bake: Pour the filling evenly over the cooled crust. Bake for 15–20 minutes, or until the filling bubbles. Let cool completely in the pan on a wire rack.
- Cut into bars: Run a knife around the edges of the pan and carefully invert the crust onto a cooling rack. Invert again onto a cutting board. Cut into bars (about 2.5cm x 7.5cm / 1-inch x 3-inch).
- Store and serve: Store in an airtight container at room temperature for up to 1 week. Enjoy!
Notes
- Chill the crust before baking: Chilling the dough ensures it stays firm while baking, preventing it from shrinking or becoming uneven. Don’t skip this step!
- Use high-quality pecans: Fresh pecans make a big difference in flavor. Stale or rancid nuts can ruin the taste of your bars.
- Don’t overcook the filling: Cook the filling just until it coats the back of a spoon. Overcooking can make it too thick and sticky, making the bars hard to cut.
- Line the pan with parchment paper: Leave an overhang to easily lift out the bars after baking. This prevents sticking and ensures neat, even cuts.
- Let the bars cool completely: Cutting while warm can cause the filling to ooze and make a mess. Be patient and wait until the bars are fully set!
Martha Stewart Pecan Squares