• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Dessert

    Ina Garten's Pecan Squares

    Published: Oct 29, 2013 · Modified: Apr 2, 2021 · by Jess Smith · Jump to Recipe · 32 Comments · This post may contain affiliate links.

    25.8K shares
    Ina Garten's Pecan Squares

    Pecan Squares on a wooden table

    We don't get a lot of Halloween candy here in Bangkok.  It's something I'm really okay with...especially if it gives me an excuse to make some other festive fall dessert.

    For the first time ever, Frank and I had ourselves a faux Thanksgiving.  It was really just an excuse to make some of our favorite turkey-day dishes without the pressure of the actual holiday.  Minus the turkey (because roasting a full turkey scares me).  I did a few pieces of lemon chicken a la the Silver Palate cookbook instead.

    Frank made enough mashed potatoes for days.

    making mashed potatoes in a dutch oven

    I made sweet potatoes, an impromptu stuffing, and my favorite squash and spinach gratin.  The whole thing was so festive and fun that I'm thinking we may make it an annual tradition.  It made for a fun date-night in and leftovers that we were happy to have all week.

    Faux Thanksgiving table

    But about those Pecan Squares for dessert.  Let me just tell you that they are every bit as good as one would expect from the queen of all things butter and baked goods.  The crust is soft and buttery and the topping has the right amount of give while still being chewy and rich and chock full of pecans.

    Pecan Square with a bite taken out of it

    Sure there's little Halloween candy here, but I'll take one of Ina Garten's Pecan Squares over a Tootsie Roll any day.

    More Dessert Bar Recipes

    • Chocolate Chip Oatmeal Cookie Bars
    • Peanut Butter Cup Cookie Bars
    • Strawberry Oat Streusel Bars
    • Pink Lemonade Bars
    • Caramel Apple Cider Bars
    • Dark Chocolate, Raspberry, and Oat Cookie Bars
    • Oat, Cashew, and Chocolate Granola Bars
    • Creamy Chocolate Coconut Layer Bars
    • No Bake Chocolate Peanut Butter Bars
    • 4-Ingredient Chocolate Peanut Butter Oat Bars

    Favorite Tools

    • Quarter Sheet Pan
    • Stand or Handheld Mixer
    • All Clad Saucepan
    Print Recipe
    3.68 from 286 votes

    Ina Garten's Pecan Squares

    Soft shortbread topped with rich caramel and pecans.
    Prep Time20 mins
    Cook Time45 mins
    Total Time1 hr 5 mins
    Course: Dessert
    Servings: 20
    Author: Jess Smith via Inquiring Chef

    Ingredients

    Crust:

    • 2 ½ cups Unsalted Butter, room temperature (this is 5 sticks of butter or 1.25 lbs)
    • ¾ cup Granulated Sugar
    • 3 Eggs, large
    • ¾ teaspoon Pure Vanilla Extract
    • 4 ½ cups All-Purpose Flour
    • ½ teaspoon Baking Powder
    • ¼ teaspoon Salt

    Topping:

    • 2 cups Unsalted Butter (this is 4 sticks of butter or 1 lb)
    • 1 cup Honey
    • 3 cups Light Brown Sugar, packed
    • 1 teaspoon Grated Lemon Zest
    • 1 teaspoon Grated Orange Zest
    • ¼ cup Heavy Cream
    • 2 pounds Chopped Pecans

    Instructions

    • Preheat the oven to 350 degrees F.
    • Make 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.
    • In a separate bowl, sift together the flour, baking powder, and salt.
    • Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. (Note: The crust dough will be very sticky. To make it easier to work with, dust your hands and the dough with some flour as you work.)
    • Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
    • Make the filling: 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.
    • Pour the filling 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.

    Notes

    Recipe adapted a bit from the original by Ina Garten, shared at FoodNetwork.com.

    Pecan Squares

    (I took that bite, and then I ate the whole. darn. thing.)

    *This post contains affiliate links*

    Related

    « Pimiento Cheese
    Chickpea and Feta Salad »
    25.8K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Alyssa D. {Suitcases & Sweets}

      October 29, 2013 at 8:21 pm

      I'm scared of a full-size turkey, too -- going with turkey breasts for my book club Thanksgiving! But there's nothing frightening about these pecan squares -- they look phenomenal. In fact, I think the hotel should add them to the offerings at your champagne Thanksgiving!!

      Reply
      • Jess

        October 30, 2013 at 6:38 am

        Can you believe we're missing the champagne Thanksgiving this year?! Headed to the beach with my mom, so this filled a critical need - both for pecan-themed desserts and something resembling turkey-day dinner. OF COURSE your book club is having its own Thanksgiving - you guys think of everything!

        Reply
    2. Monica

      October 30, 2013 at 12:23 am

      Love your faux Thanksgiving dinner! And there's nothing better than a date night/candlelight dinner with my hubby at home. : ) Homemade treats, pecan squares like these beat storebought Halloween candy any day!

      Reply
      • Jess

        October 30, 2013 at 6:33 am

        I agree, Monica - there's something so cozy about a date night at home!

        Reply
    3. Ashley

      October 30, 2013 at 2:09 am

      I love that you two had a thanksgiving dinner! That's such a great idea - the one year I was abroad for thanksgiving I really missed the tradition! And these pecan squares - so good. I just made something similar and we devoured them a little too quickly!

      Reply
      • Jess

        October 30, 2013 at 6:33 am

        I love living here, but the holidays always make me homesick. It's fun to try to come up with new traditions though!

        Reply
    4. Claire @ Claire K Creations

      October 30, 2013 at 6:45 am

      What a lovely tradition to start! We bake a ham with a bit potato bake just for the two of us when we put the tree up on December 1. There's more food than we could eat in a week but it's a fun tradition. Love the look of these squares and I'd take one over a tootsie roll too!

      Reply
    5. Erin @ The Emerging Foodie

      October 30, 2013 at 8:39 pm

      Mmm, these look so good! What a fun idea. And gorgeous photography as well!

      Reply
    6. sally @ sallys baking addiction

      October 30, 2013 at 8:51 pm

      Your faux Thanksgiving looks amazing! Such a wonderful tradition to begin, Jess! The squash and spinach gratin sounds amazing, but I think these pecan squares would be my favorite part of the meal. 🙂

      Reply
    7. Tracy | Peanut Butter and Onion

      October 31, 2013 at 12:54 am

      your killing me over here. I had all my weekend baking planned... one more!, these look amazing

      Reply
    8. Debra

      October 31, 2013 at 2:05 pm

      Omigosh! Those look unbelievable. Your pics makes me feel like I could taste them. I think Thanksgiving is going to be unbelievably hectic here so I like your idea of a stress-free, no pressure holiday for two. May have to copy that tradition.

      Reply
    9. Anne ~ Uni Homemaker

      November 01, 2013 at 12:52 pm

      What a feast Jess! I love that you guys had a faux Thanksgiving. It certainly is more fun and less stressful than the actual holiday. And new traditions are always fun. These pecan squares look incredible! Pinning for sure. 🙂

      Reply
    10. Erika

      November 04, 2013 at 10:13 pm

      Aww that looks like SUCH a cute dinner date at home!! That butternut squash and spinach gratin sounds AMAZING. I want to make that and these pecan squares stat!

      Reply
    11. Stacy

      November 05, 2013 at 5:21 am

      I can't wait to try and make these.
      Have a fun turkey day at the beach!!

      Reply
    12. Alexandra @ Confessions of a Bright-Eyed Baker

      December 09, 2013 at 11:39 pm

      I've never made any sort of pecan squares or pecan bars, but every time I see one they look so perfectly sweet, rich, and buttery that I kick myself for not having made them yet. These are no exception; they look totally heavenly, and I would definitely have polished off one after the first bite just like you did!

      Reply
    13. Maggie in Michigan

      December 17, 2013 at 3:13 am

      how could anything with over 2#s of butter in it even be thought of as "bad" except it sounds really really really "BAD" to say the least, 4 cups sugar and heavy cream, oops catch me, falling over just reading this recipe, must must try, Ina strikes again!!!!!!!!!

      Reply
      • clyde

        December 20, 2013 at 11:57 pm

        why is the butter measured by pounds and not tablespoons? I put the butter boxes in the garbage and the 4 1/2 cup bars in the fridge and they have no weight on them so why not give this in tablespoons unless this come from a foreign country. Once I bought a cookbook from England and the directions and terminology were confusing. In pounds this sounds like way to much butter for human consumption.

        Reply
        • Jess

          December 21, 2013 at 1:59 pm

          Hi Clyde - I had no idea this would be confusing - sorry about that! This is an Ina Garten recipe, so she often lists butter in pounds (she loves her butter!), but I just typed the conversion into google. What you need is 40 Tbsp. of butter. These are in no way diet friendly, but they're every bit worth the splurge. 😉 Enjoy.

          Reply
    14. Angela

      March 03, 2014 at 4:46 am

      How much butter would that be in cups???

      Reply
    15. Jo Ann Tsue

      June 24, 2014 at 9:05 am

      I have tried soooooo many Pecan square recipes that I lost count.- they ALL failed. Until now this is perfect!!! I made it for a party and got so many compliments.
      One tip I have is to line the pan with foil leaving a 2 1/2 inch wall so you filling will not spill all over the bottom of your oven.

      Reply
      • Jess

        July 04, 2014 at 12:41 pm

        Thanks so much for the tip, Jo Ann!! Glad they worked for you!

        Reply
    16. Me

      October 08, 2017 at 11:55 am

      1 star
      One pound butter, 3 cups of sugar, is this a joke?!

      Reply
      • Jess

        October 09, 2017 at 8:26 pm

        Nope! That's Ina Garten for you! We wouldn't advertise these as low cal. 😉

        Reply
    17. Rebelbug

      November 20, 2017 at 4:54 pm

      So you rated it one star, didn't make them, and just complained about the ingredients? Is THIS a joke?

      Reply
      • Chris Fail

        November 01, 2022 at 12:49 pm

        I made these and followed the recipe to the letter. They’re not as good as my usual pecan squares. I was so disappointed. I’m actually considering adding more sugar to the crust! The 3/4 cup wasn’t really enough to sweeten it. I used a 12” x 18” cake pan. I don’t think that could have dramatically altered the recipe… but, stranger things have happened. Maybe I will half the ingredients and give it another go. The filling was good. Flavorful and a nice consistency.

        Reply
    18. Scott Morse

      December 07, 2017 at 9:24 pm

      Oooohhh my goodness!!! A co-worker brought these to share today. One of the best treats I've had. Excited to make them

      Reply
      • Jess

        December 14, 2017 at 9:52 am

        Thanks so much for the comment, Scott. These are one of our all time favorite desserts!!

        Reply
    19. Joann

      December 18, 2017 at 3:50 am

      5 stars
      My niece made these for Thanksgiving they were absolutely delicious. I am trying the recipe today. Note she substituted Pure Maple Syrup instead of Honey. I am going to stick to the recipe.

      Reply
      • Jess

        December 21, 2017 at 9:16 am

        Oh it's great to know that pure maple syrup worked in these! I haven't tried them that way, but I bet it adds a great flavor!

        Reply
    20. Adele Aiken

      September 23, 2018 at 7:28 pm

      do you think these would freeze

      Reply
      • Jess

        September 27, 2018 at 8:53 am

        Hi Adele - I do think they would freeze, but would need to be really well defrosted before eating. The filling would be very hard if served chilled. Hope that helps!

        Reply
    21. Angel

      June 19, 2020 at 1:10 am

      These look amazing my mouth is watering. I have to make something gluten free for this Father's day weekend and i was wondering if the shortbread texture would change if i used gluten free all purpose flour instead of regular. And if you would recommend that i add xanthan gum too or nadah. Thanks!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • a baked frittata on a marble countertop
      Vegetable Frittata
    • miso vegetable soup in a grey bowl
      Miso Vegetable Soup
    • lemongrass chicken and rice on a white tray
      Lemongrass Chicken
    • cauliflower baked ziti in a white oval baking dish
      Vegetarian Baked Ziti with Cauliflower

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef