Gooey Pecan Squares w/Shortbread (Seriously Delicious!)

Closeup of a gooey pecan bar closed in on all sides by more bars.

5 from 1 vote

Gooey Pecan Squares w/Shortbread (Seriously Delicious!)

These gooey Pecan Squares are everything you love about pecan pie but even easier to make! Buttery shortbread on the bottom, rich caramel made without corn syrup (honey instead!), then mixed with pecans - it is an irresistible combination. Perfect anytime in the fall, for Friendsgiving, or when craving something nutty and delicious!

Prep Time10

Cook Time45

Cooling Time4

Total Time4 55

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 370kcal

Author: Danielle

Equipment

Ingredients

Crust

12 tablespoon butter melted
½ cup granulated sugar
2 teaspoons vanilla
½ teaspoon salt
2 cups all-purpose flour

Filling

⅔ cup brown sugar packed
½ cup honey
8 tablespoon butter cut into chunks to help it incorporate faster
¼ cup heavy cream
¼ teaspoon salt
1 teaspoon vanilla
3 cups pecans chopped roughly

Instructions

Crust

Preheat the oven to 325F. Line a 9x13 pan with a parchment overhang and grease with baking spray.
Mix the melted butter, sugar, vanilla, and salt together in a large bowl. Add the flour and stir until the dough is evenly combined.
12 tablespoon butter, ½ cup granulated sugar, 2 teaspoons vanilla, ½ teaspoon salt, 2 cups all-purpose flour
Press evenly into the prepared pan, then bake for 20-22 minutes (mine was done at 20) or until the edges are lightly browned.
Remove from the oven. Using a fork, poke very shallow holes all over the top of the warm crust, but not all the way through to the bottom. Set aside to cool slightly.

Filling

Increase oven temp to 350F.
In a medium pan, mix the brown sugar, honey, butter, cream and salt over medium-high heat, stirring often to help the butter melt and everything incorporate. Bring to a boil then reduce to low heat and simmer for 2 minutes, stirring occasionally.
⅔ cup brown sugar, ½ cup honey, 8 tablespoon butter, ¼ cup heavy cream, ¼ teaspoon salt
Remove from heat and stir in vanilla and pecans.
1 teaspoon vanilla, 3 cups pecans
Pour the hot pecan filling over the warm crust. Use a rubber spatula to spread it evenly so that it covers the entire surface. Return to the oven and bake for another 18-22 minutes (I overcooked mine slightly at 21 minutes, you could tell the edges were a little too dark) until the top is bubbling and the caramel has darkened slightly. Remove and cool completely in the pan.
Once cooled, lift the bars out of the pan with the parchment sling (you can run a knife along the edges first if needed). Cut into small squares or triangles and serve.

Notes

Tips & Tricks

- You can use a glass or metal pan, but they cook a little faster in a metal pan. Plus glass pans have rounded corners which makes the bottom edges trickier to cut into pretty pieces. They taste just as good so this anly applies if aesthetics are important.

- Use a tall parchment edge so the caramel doesn’t leak behind it. The parchment edge enables you to lift it out of the pan and cut nicely.

- Remove them from the oven as the golden is barely darkening. If they overcook the caramel gets really hard.

- If you try to lift them out too soon or while they are still warm, they will crack down the middle, so be patient.

How to Freeze

Once the bars are completely cooled, slice them into pieces. Wrap each one in a double layer of foil or plastic wrap, if stacking, separate layers with wax or parchment paper. Place in an airtight container. When ready to serve, thaw overnight on the counter or in the fridge. The key to keeping them fresh is making sure no air gets to them. If stored correctly these can last in the freezer for up to 6 months.

Nutrition