Pecan Squares Recipe
Pecan Squares Recipe photo by Taste of Home

Pecan Squares Recipe

Read Reviews
4.5 12 16
Publisher Photo
If you like pecan pie, you're sure to love these bars. They don't last very long at my house.
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:20 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 20 servings


  • 1/2 cup butter, softened
  • 3 tablespoons confectioners' sugar
  • 1 cup all-purpose flour
  • 3 eggs
  • 3/4 cup packed brown sugar
  • 3/4 cup corn syrup
  • Dash salt
  • 3/4 cup chopped pecans

Nutritional Facts

1 each: 175 calories, 9g fat (3g saturated fat), 44mg cholesterol, 81mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 2g protein


  1. In a small bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden.
  2. In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars. Yield: 20 servings.
Originally published as Pecan Pie Bars in Country Extra November 2002, p51

Reviews for Pecan Squares

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 7, 2013

"If u like pecan'll love these"

Reviewed Aug. 31, 2013

"Fantastic easy. Have mde it twice. This is a keeper."

Reviewed Dec. 2, 2012

"I made this it was very good i used walnuts didn't have pecans i didn't cook the bottom as long 15min and then put the mixture on top they were so good"

Reviewed Nov. 25, 2012

"i found this recipe very disappointing. the crust burnt and the mixtured overflowed into the outer edges of the pan. will just stick with th pie."

Reviewed Nov. 21, 2012

"This is a great recipe, but it is definitely tricky! I had issues with overflow and a gooey crust the first time. The second time, I used parchment paper and it made a world of difference! It held onto the crust tighter than just a greased pan, so there was little overflow of the filling over the crust. Also, once the bars were cooled in the fridge overnight I just pulled the parchment paper out of the pan and dropped it onto a cutting board and cut the bars with a pizza slicer. Worked great! They are nice and neat and taste amazing!"

Loading Image