Pecan Squares

from ButterYum
makes one half sheet pan or two 9x13-inch pans

recipe adapted from Ina Garten, serves 54 2x2-inch squares (recipe can also be baked in two 9x13 cake pans)





  1. Preheat oven to 350F.
  2. Make the crust by combining the softened butter and sugar in the bowl of a stand mixer.
  3. Use the paddle attachment or BeaterBlade, mix for 3 minutes.
  4. Add the eggs and vanilla and mix well.
  5. Sift the dry ingredients together and add to the butter/sugar mixture on low speed just until all the ingredients are completely incorporated.
  6. Using well floured hands, press dough into ungreased half sheet pan (line 1-inch tall pan with foil or better yet, use  two 9x13x2-inch tall pans).
  7. Bake crust for 15 minutes and cool while preparing the filling.
  8. Make the filling by combining the butter, honey, and brown sugar in aheavy-bottomed saucepan.
  9. Heat, stirring constantly until mixture boils; continue to boil for 3 minutes.
  10. Remove from heat and stir in the heavy cream and chopped pecans.
  11. Pour mixture over the crust and bake for 20-25 minutes.
  12. Cool until set; wrap well with plastic and refrigerate.
  13. Cut and serve.

My Notes -  I may decrease the shortbread crust by half next time.  These are yummy drizzled with chocolate.

You might also be interested in my Vanilla Nut Bars which makes one 9x13-inch pan.