Pecan Squares

  • 45 mins
  • 13 ingredients


  • 6 sticks unsalted butter, softened and divided
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp double strength vanilla
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups brown sugar
  • 2/3 cup honey
  • 3/4 tsp grated lemon peel
  • 3/4 tsp grated orange peel
  • 3 and 1/3 cups chopped pecans
  • 1/4 cup heavy cream
  • Preheat oven to 350 degrees.
  • In a large bowl, cream together 3 sticks plus 3 tbs butter and the sugar for 3 minutes on medium speed.
  • Add the eggs and vanilla and mix well.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • Gradually add to the butter mixture and mix until well blended.Press the dough onto the bottom and slightly up the sides of a jelly roll pan (11×17).
  • Smooth it out well because it won’t change during baking.
  • Bake at 350 degrees for 15 minutes. Let cool.
  • In a heavy sauce pan, combine the brown sugar, honey, lemon peel, orange peel and remaining butter.
  • Cook over low heat until the butter melts, stirring constantly.
  • Raise heat to medium and bring to a boil, stirring regularly.
  • Boil for 3 minutes, stirring constantly during this time.
  • Turn the heat down a bit if it starts to be a rolling boil. It should be steady but not frothing up.
  • Remove from the heat and stir in the pecans and heavy cream.
  • Pour over the cooled crust and bake at 350 for 30-35 minutes.
  • Remove from the oven and let cool. Refrigerate until cold before serving.

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