Butter Pecan Pie Squares

Indulge in the rich, nutty flavors of Butter Pecan Pie Squares, a decadent twist on the classic Southern pie. Featuring a buttery, golden shortbread crust and a gooey pecan filling laced with dark corn syrup, brown sugar, and a hint of vanilla, these squares offer all the nostalgia of pecan pie in easy-to-serve portions. The generous layer of pecan halves adds a delightful crunch, while the luscious filling is perfectly complemented by the creamy richness of heavy cream and melted butter. Prepared in just under an hour, this dessert is ideal for holiday gatherings, potlucks, or as a sweet indulgence to share with your family. Serve these bars as-is or with a dollop of whipped cream for an extra touch of indulgence. Perfectly portable and irresistibly delicious, these Butter Pecan Pie Squares are sure to become a crowd-pleasing favorite!

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 16

Ingredients

• 1 cup (divided) unsalted butter
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 cup (packed) light brown sugar
• 3 quarters dark corn syrup
• 3 large eggs
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 2 cups pecan halves
• 0.25 teaspoons kosher salt

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, allowing the edges of the paper to overhang for easy removal.

Step 2

In a medium bowl, combine 1/2 cup of unsalted butter (softened), all-purpose flour, granulated sugar, and kosher salt. Mix using a pastry cutter or your hands until the mixture resembles coarse crumbs.

Step 3

Press the crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

Step 4

While the crust cools, prepare the filling. In a medium saucepan over medium heat, melt the remaining 1/2 cup of unsalted butter. Stir in the light brown sugar and dark corn syrup, cooking until the mixture is smooth and sugar has dissolved (about 2 minutes).

Step 5

Remove the saucepan from heat and let cool slightly. Once cooled, whisk in the eggs, heavy cream, and vanilla extract until well combined.

Step 6

Stir in the pecan halves, ensuring they are evenly distributed. Pour the filling mixture over the pre-baked crust, spreading it out evenly.

Step 7

Return the baking dish to the oven and bake for 30 minutes, or until the filling is set and slightly puffed. The edges should be golden and the center should no longer jiggle.

Step 8

Remove from the oven and let cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the dessert out of the pan.

Step 9

Cut into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	1018 grams (1018.0g)

Amount per serving	% Daily Value*
Calories	4517

Total Fat 285.80g	366%
Saturated Fat 81.40g	407%
Polyunsaturated Fat NaNg
Cholesterol 836mg	279%
Sodium 320mg	14%
Total Carbohydrate 464.00g	169%
Dietary Fiber 28.10g	100%
Total Sugars 257.60g
Protein 65.20g	130%

Vitamin D 123IU	615%
Calcium 426mg	33%
Iron 20mg	111%
Potassium 1675mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 5.6%

Carbs: 39.6%