If there’s one recipe that never fails me — and never lasts more than a day in my house — it’s these gooey, buttery pecan squares. They’re everything you love about pecan pie, but in an easy, made from scratch, make-ahead bar that’s somehow even more irresistible.
They’re rich, nutty, and just the right amount of sweet — perfect for holiday dessert tables, cozy fall weekends, or, honestly, any day you want to treat yourself. No special occasion required.
I make these all the time, and they’re a crowd favourite — the kind of fall recipe people ask for again and again (especially my mom, who doesn’t even like pecans… but somehow loves these!). Cut them into bite-sized pieces for easy snacking or wrap them up as a sweet homemade gift.
Simple to make, impossible to resist — these pecan squares might just become your most-requested recipe too.
Pecan Squares
Total: 55 min | Prep: 10 min | Cook: 45 min
Ingredients
Crust:
2 cups salted butter, room temp
3/4 cup granulated sugar
3 extra-large eggs
1 tsp vanilla extract
4 1/2 cups all-purpose flour
1/2 tsp baking powder
Topping:
2 cups salted butter
1 cup honey
3 cups light brown sugar, packed
1 tsp grated lemon zest
1 tsp grated orange zest
1/4 cup heavy cream
8 cups (2lbs) pecans, coarsely chopped
Directions
Crust:
Preheat oven to 350°F.
Beat butter and sugar until light, about 3 minutes. Mix in eggs and vanilla.
Sift together flour, baking powder, and salt, then blend into the butter mixture on low until just combined.
Press evenly into an ungreased 18×12×1-inch pan, flouring your hands as needed. Bake 15 minutes, until set but not browned. Set aside and let cool.
Topping:
In a large saucepan, melt butter with honey, brown sugar, and citrus zests over low heat. Stir, then boil 3 minutes. Remove from heat, stir in heavy cream and chopped pecans. Pour evenly over crust (avoid edges).
Bake 25–30 minutes, until set. Cool completely, refrigerate until firm, then cut into bars and enjoy!
Storage & Serving Tips
Once they’re cooled and cut, store your pecan squares in a tightly sealed container in the fridge for up to one week — they actually get even better as the flavours settle in.
Want to get ahead of the holiday rush? These bars freeze beautifully for up to two months. Just layer them with parchment paper and thaw in the fridge before serving.
Serve them cold for a chewy, candy-like bite or at room temperature for that soft, buttery melt-in-your-mouth texture. Either way, they’re pure perfection.
Sandy’s Kitchen 