Pecan Squares Ala the Barefoot Contessa Ina Garten
Indulge in pure decadence with Pecan Squares ala The Barefoot Contessa, Ina Garten—a rich and buttery dessert that transforms classic pecan pie flavors into an irresistible handheld treat. These luxurious squares begin with a golden, crumbly shortbread crust, perfectly paired with a lusciously gooey topping of honey, brown sugar, and heavy cream, generously studded with crunchy chopped pecans. Baked to perfection, they boast a caramelized finish and a delightful balance of sweetness and nuttiness. Perfect for holidays, potlucks, or an elevated snack, these pecan bars are easy to prepare yet utterly impressive. Store them for up to a week to savor these gourmet squares whenever the craving strikes. Perfectly sweet, nutty, and satisfying—these are the best pecan squares you'll ever make!
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Ingredients
- 1 pound Unsalted butter, room temperature (for crust)
- 0.75 cup Granulated sugar (for crust)
- 0.5 cup Light brown sugar, packed (for crust)
- 1 teaspoon Vanilla extract (for crust)
- 4.5 cups All-purpose flour (for crust)
- 0.5 teaspoon Kosher salt (for crust)
- 1 pound Unsalted butter, room temperature (for topping)
- 1 cup Light brown sugar, packed (for topping)
- 1 cup Honey
- 0.25 cup Heavy cream
- 2 pounds Pecans, coarsely chopped
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and line a 12x18x1-inch baking sheet with parchment paper, allowing some overhang for easy removal.
Step 2
For the crust, cream the butter, granulated sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 3-5 minutes.
Step 3
Add the vanilla extract and mix until combined.
Step 4
In a separate bowl, sift together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just incorporated.
Step 5
Press the dough evenly into the prepared baking sheet, making sure to press it up the sides slightly to form an edge. Chill in the refrigerator for 15 minutes, then bake in the oven for 15 minutes or until lightly browned. Remove and let cool slightly.
Step 6
While the crust is baking, prepare the topping. In a large saucepan, combine the butter, brown sugar, honey, and heavy cream. Cook over low heat, stirring constantly, until the mixture is smooth and slightly thickened, about 3-5 minutes. Remove from heat and stir in the chopped pecans.
Step 7
Pour the pecan mixture evenly over the partially baked crust, spreading it with a spatula to cover the entire surface.
Step 8
Bake for an additional 25-30 minutes, or until the filling is bubbling and golden brown.
Step 9
Remove from the oven and let the squares cool completely in the pan. Once cool, use the parchment overhang to lift the entire sheet out. Cut into large squares for serving.
Step 10
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition Facts
| Serving size | (3169.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 17669.4 |
| Total Fat 1419.5g | 0% |
| Saturated Fat 538.6g | 0% |
| Cholesterol 2055.5mg | 0% |
| Sodium 1194.2mg | 0% |
| Total Carbohydrate 1237.1g | 0% |
| Dietary Fiber 102.4g | 0% |
| Total Sugars 717.9g | |
| Protein 149.5g | 0% |
| Vitamin D 450.6IU | 0% |
| Calcium 1050.7mg | 0% |
| Iron 47.9mg | 0% |
| Potassium 4833.1mg | 0% |
Source of Calories