Ina Garten’s Pecan Squares
Published Oct 29, 2013•Updated Mar 05, 2024
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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.
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.
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.
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Ina Garten’s Pecan Squares
Equipment
- Stand Mixer
- Mixing Bowls
- Half Sheet Pan
- Saucepan
Ingredients
For the Crust:
- 2 1/2 cups Unsalted Butter, room temperature (this is 5 sticks of butter or 1.25 lbs)
- 3/4 cup Granulated Sugar
- 3 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:
- 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
- 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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. 🙂
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.
your killing me over here. I had all my weekend baking planned… one more!, these look amazing
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. 🙂
Mmm, these look so good! What a fun idea. And gorgeous photography as well!
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!
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!
I love living here, but the holidays always make me homesick. It’s fun to try to come up with new traditions though!
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!
I agree, Monica – there’s something so cozy about a date night at home!
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!!
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!