Honey-Pecan Squares Recipe
Honey-Pecan Squares Recipe photo by Taste of Home
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Honey-Pecan Squares Recipe

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When we left Texas to head north, a neighbor gave me so many pecans from his trees that my trunk was bulging at the seams. This is one of the squares I brought back for him the next year. He loved them! —Lorraine Caland, Shuniah, Ontario
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 24 servings


  • 1 cup unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup packed dark brown sugar
  • 1/3 cup honey
  • 2 tablespoons sugar
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 2 cups chopped pecans, toasted
  • 1/2 teaspoon maple flavoring or vanilla extract

Nutritional Facts

1 bar: 292 calories, 19g fat (8g saturated fat), 32mg cholesterol, 81mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides of pan. In a large bowl, cream the butter, brown sugar and salt until light and fluffy. Gradually beat in flour. Press onto bottom of prepared pan. Bake 16-20 minutes or until lightly browned.
  2. In a small saucepan, combine the first six filling ingredients; bring to a boil. Cook 1 minute. Remove from the heat; stir in pecans and maple flavoring. Pour over crust.
  3. Bake 10-15 minutes or until bubbly. Cool in pan on a wire rack. Lifting with parchment paper, transfer to a cutting board; cut into bars. Yield: 2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Honey-Pecan Squares in Taste of Home December/January 2013, p69

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MY REVIEW User ID: 6824185 125630
Reviewed Nov. 3, 2014

"Awesome bars! I make these all the time, I get requests for them for bday gifts and potlucks. :-)"

sav0808 User ID: 4530296 152850
Reviewed Dec. 19, 2013

"I've made these a couple of times now and each time they got rave reviews, I think I have a new tradition."

herbncowgirl User ID: 6608322 189391
Reviewed Dec. 10, 2013

"These were an undeniable success with my family. I used walnuts instead of pecans but I'm sure it would be just as great with pecans. I used a bench knife to cut up the cookies but a sturdy spatula pressed straight down (instead of a knife) would do as well. Definitely remember to line the pan with parchment. It makes getting the cookies out a snap."

MBenton1223 User ID: 6296115 199886
Reviewed Nov. 24, 2013

"Amazing! I will definitely make these again and again!"

luigimon User ID: 1692040 119408
Reviewed Nov. 20, 2013

"Wonderful!!! My husband's new favorite!!"

LiLnikky25 User ID: 7451385 152837
Reviewed Nov. 14, 2013

"i thank that it looks pretty good and i'm sure that it would taste wonderful and taste delicious and i'm a very big fan of any kind of pecans pies or deserts as well and i would rate that a 100% ... nikky"

wildfire949 User ID: 1465641 125619
Reviewed Nov. 13, 2013

" .... yes this recipie can be frozen, I have done it many times. Wonderful for cookie exchanges."

sstetzel User ID: 158954 195720
Reviewed Nov. 13, 2013

"You're all correct, these should be baked in a 350º oven. Thanks so much for pointing that out! It will be corrected in our system soon."

MY REVIEW User ID: 7045853 213439
Reviewed Nov. 13, 2013

"Does anyone who has tried these know if they can be frozen? I want to get a head start on Christmas cooking"

marilynkennedy User ID: 6359601 188028
Reviewed Nov. 13, 2013


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