Pecan Squares

These pecan squares deliver everything you love about pecan pie in a format that’s easier to bake, slice, and share. A buttery shortbread crust gets pre-baked until golden, then a classic pecan pie filling of eggs, corn syrup, sugar, butter, and vanilla loaded with chopped pecans goes right on top.

Pre-baking the crust for 20 minutes before adding the filling is the step that makes or breaks these bars. A raw crust under all that wet filling turns soggy and never crisps. The par-baked crust stays firm and creates a clean separation between the buttery shortbread and the gooey pecan layer.

Spreading the filling over the hot crust is intentional. The heat starts setting the bottom of the filling immediately, which helps prevent it from soaking into the crust. Twenty-five more minutes in the oven sets the filling until it’s firm but still slightly yielding in the center.

Pro Tips

• Press the crust firmly and evenly into the pan. Thin spots bake faster and thick spots stay raw.
• Spread the pecan filling gently over the hot crust to avoid disturbing it.
• The filling should be set but not hard when you pull the pan. It firms up as it cools.
• Cool completely on a wire rack before cutting. Warm pecan filling sticks to the knife and makes ragged cuts.

Variations

• Use dark corn syrup instead of light for a deeper, more molasses-like flavor.
• Add a layer of chocolate chips on the hot crust before pouring the pecan filling for chocolate pecan bars.
• Sprinkle flaky sea salt over the top before baking for a salted caramel-pecan combination.