Pecan Squares

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Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.


  • 18 Tbs. unsalted butter, room temperature
  • 3/4 cup light-brown sugar, firmly packed
  • 1/2 tsp. salt
  • 3 cups all-purpose flour
  • 8 Tbs. (1 stick) unsalted butter
  • 1/2 cup light-brown sugar, firmly packed
  • 6 Tbs. honey
  • 2 Tbs. granulated sugar
  • 2 Tbs. heavy cream
  • 1/4 tsp. salt
  • 2 cups (8 ounces) Millican Pecan Halves
  • 1/2 tsp. pure vanilla extract


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 x 13 baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until gold 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 sides up. Use a sharp knife to cut into 1 x 3 inch bars. Store in an airtight container up to 1 week.

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