Q1: What is the difference between a pecan square and a traditional pecan pie?

The primary difference is the crust-to-filling ratio and the format . A pecan pie has a much higher ratio of gooey filling to crust and is baked in a round pie pan. Pecan squares or bars , like this recipe, have a thicker, more prominent shortbread crust and a slightly thinner layer of filling, and they are baked in a rectangular pan and cut into squares, making them much easier to serve to a crowd.

Q2: How do I keep my pecan bars from being runny?

The secret to a perfectly set, non-runny filling is to cook the topping mixture properly . It is crucial to let the butter, honey, and brown sugar mixture come to a full boil and to let it boil for the full 3 minutes as directed. This ensures that the sugar reaches the correct temperature to set up properly as it cools. The final, long chilling period is also essential.

Q3: How do I get perfect, clean cuts on these gooey bars?

The absolute number one secret to clean cuts is to make sure the bars are thoroughly chilled in the refrigerator until they are completely cold and firm. Use a large, sharp chef's knife . For extra-clean cuts, you can run the blade of the knife under hot water and wipe it dry between each slice.

Q4: Do I need to toast the pecans before I add them to the filling?

You don't have to, but it is a highly recommended extra step that will add a huge amount of flavor! Toasting the pecans brings out their natural oils and gives them a much deeper, nuttier, and more complex flavor. Simply spread them on a baking sheet and toast them in a 350°F oven for 5-7 minutes, until they are fragrant. Let them cool completely before you chop them.

Q5: Can I make this recipe with a store-bought crust to save time?

This recipe is designed to work with the specific, soft, press-in dough that is made from scratch. A store-bought, pre-made pie crust would be too thin and would not work for this large-format sheet pan. However, you could substitute a simple, press-in graham cracker or shortbread cookie crust if you are looking for a different shortcut.

The Best Easy & Gooey Pecan Squares (Pecan Pie Bars!)

A recipe for rich and decadent pecan squares, perfect for a crowd. This dessert features a buttery, from-scratch shortbread crust that is par-baked in a large sheet pan. The crust is then covered with a generous topping made by cooking butter, honey, and brown sugar into a caramel-like sauce, which is then loaded with two pounds of coarsely chopped pecans. The squares are baked until the filling is set, then chilled completely before being cut into bars.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 3 hours 20 minutes (includes cooling and chilling time)
Yield: 24-36 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust:
1 1/4 pounds (5 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Topping:
1 pound (4 sticks) unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

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Instructions

Preheat the oven to 350°F.
Make the Crust: In the bowl of an electric mixer with a paddle attachment, beat the room temperature butter and granulated sugar for about 3 minutes, until light and fluffy.
Add the eggs and vanilla and mix well.
In a separate bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, add the dry ingredients to the butter mixture until just combined.
Press the sticky dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, creating a small edge around the outside. Lightly flour your hands to help with pressing.
Bake for 15 minutes, until the crust is set but not browned. Allow it to cool.
Make the Topping: In a large, heavy-bottomed saucepan, combine the butter, honey, brown sugar, lemon zest, and orange zest. Cook over low heat, stirring, until the butter is melted.
Raise the heat and bring the mixture to a boil for 3 minutes.
Remove the pan from the heat. Carefully stir in the heavy cream and the chopped pecans.
Pour the topping over the cooled crust, spreading it evenly.
Bake the Bars: Bake for 25 to 30 minutes, until the filling is set.
Remove from the oven and allow to cool. Wrap the pan in plastic wrap and refrigerate until completely cold before cutting into bars.

Notes

This recipe makes a very large batch in an 18×12-inch sheet pan, ideal for parties or holidays.
The crust dough is very sticky; the recipe suggests lightly flouring your hands to make it easier to press into the pan.
The crust is par-baked before the topping is added to ensure it’s cooked through.
It is crucial to chill the finished product completely in the refrigerator before cutting to ensure clean, neat squares.

Nutrition

Serving Size: 1 bar (if cut into 36)
Calories: 450-550
Sugar: 35-45 g
Sodium: 100-150 mg
Fat: 30-40 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 2-4 g
Protein: 5-7 g
Cholesterol: 80-100 mg

Find it online: https://cookupjoy.com/gooey-pecan-squares/