Ina Garten Pecan Squares

Ina Garten pecan squares are an easy batch dessert that skips the pie crust entirely. Buttery shortbread holds a gooey brown sugar and honey pecan topping, baked in one big sheet pan. Cut them into bars for a party, and they travel better than any pecan pie.

The honey and brown sugar topping needs a full 3 minutes at a boil, or the filling stays runny after baking. Line a lower oven rack with foil because the filling bubbles over the edges every time.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Pecan Squares

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

1010

kcal

Thick, crumbly shortbread baked until just set, then covered with a bubbling honey, brown sugar and pecan topping. Slice into rich, chewy squares once they chill.

Ingredients

• Crust:
  

• 1 1/4 pounds 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

• Topping:
  

• 1 pound 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

Directions

• Preheat the oven: Preheat the oven to 350 degrees.
• Make the crust dough: For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Shape and bake the crust: Press the dough evenly into an ungreased 18 x 12 x 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• Make the pecan topping: For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
• Bake and chill: Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Tools for this recipe

• Nordic Ware half sheet pan, KitchenAid Artisan 5-quart stand mixer, Cuisinart MultiClad Pro 3-quart saucepan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different nuts instead of pecans?

Walnuts, peanuts or a mix of all three work well in this recipe. Ina Garten herself suggests mixing pecans with peanuts and walnuts for a different flavor. Just keep the total amount at 2 pounds and chop them to roughly the same size so they bake evenly.

How long do pecan squares last?

Stored in an airtight container in the fridge, they keep for about a week. You can also freeze them in a single layer, separated by parchment paper, for up to two months. Bring them to room temperature for about 15 minutes before serving so the shortbread softens slightly.

Can I make these bars ahead of time?

These bars are actually better the next day once the filling firms up completely. Make them a day or two before you need them and store in the fridge. Let them sit out for a few minutes before cutting so the shortbread does not crack.

What size pan do I need for pecan squares?

You need an 18 x 12 x 1-inch half sheet pan, which is the standard commercial size. A smaller pan makes the bars too thick and the filling may not bake through. Place foil or a larger pan on the rack below to catch drips because the topping bubbles over every time.

Why did my filling not set properly?

The most common reason is not boiling the topping long enough. The butter, honey and brown sugar mixture needs a full 3 minutes of active boiling before you add the cream and pecans. If you cut that short, the filling stays soft and runny instead of chewy.