These decadent Pecan Square Cookies are especially easy to make since they’re baked in a pan and then cut into squares. Perfect for the holidays or ANY day!
I thought these looked delectable when I saw them posted by a fellow blogger I’ve come to know on Twitter, @BarbaraBakes (maybe it was the BEAUTIFUL name!). I’ve asked Barbara to guest post here so that we can all enjoy her bringing a recipe from Martha (yes, THAT Martha) to life. See more of Barbara’s foods and recipes on her website.
I was delighted when Barbara asked if she could feature my pecan squares on her site and I said yes! This is a fabulous bar cookie – perfect for the holidays. I stumbled upon the recipe on MarthaStewart.com while searching for a recipe to highlight a wonderful 1/2 lb. package of “the world’s best, freshest, crunchiest, tastiest pecans” I received from the Pecan Store.
The pecan squares are a delightful mix of pecan pie and cookie. They are baked in a luscious caramel filling atop a crisp brown sugar crust. My husband could not stop raving about these cookies. I couldn’t resist reorganizing them on top after I took the cooked bars out of the oven and before the filling set. Okay, it was just an excuse to eat the carameled pecans, but they were so hard to resist! This is a must try recipe if you’re a pecan lover. Thank you to the Pecan Store for sending me the delicious pecans. Visit their website and see all the fabulous products they sell that would make great Christmas gifts.
Did you know? – Pecan trees are native only to North America. – Pecan trees can live for hundreds of years. – 75% of the world’s pecan crop is grown in the sunbelt region of the U.S. (Southern/Southwest States). – Pecans are cholesterol and sodium free. They are also a proven source for unsaturated fats that your body needs to stay healthy.
15 minPrep Time
20 minCook Time
Save RecipeIngredients
- 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
Instructions
- 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.
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