Butter Pecan Squares

    Butter Pecan Squares

    (52)
    19saves
    55min


    55 people made this

    About this recipe: If you like pecans, you will love these squares - incredibly rich and gooey, and freeze well to boot. Super easy to make, too. Cut them into small squares for cake sales or lunchbox treats.

    Ingredients
    Serves: 8 

    • 175g butter, softened
    • 200g caster sugar
    • 220g dark brown soft sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 150g plain flour
    • 110g pecan halves

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Grease an 20cm square baking tin.
    2. In a medium bowl, cream together the butter, dark brown soft sugar and caster sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared tin.
    3. Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the tin. Allow to cool in the tin before cutting into squares.
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    Reviews & ratings
    Average global rating:
    (52)

    Reviews in English (52)

    0

    Delicious! The inside was very gooey, not sure if was meant to be like this but it tasted great  -  18 Jun 2013

    emmiethepixie
    0

    Had no trouble making it, but when it came to getting it out of the tin, it just stuck to the bottom. Am now going to have to bin this batch and try again tomorrow! Update; used parchment paper to line the tray instead, but it fell apart when I took it out. Completely give up now.  -  02 Mar 2011

    by
    38

    I just finished baking & tasting the Butter Pecan Bars. I changed the recipe due to the ingredients I had on hand. I used self-rising flour instead of all-purpose and I added 3/4 c. choc. chips to the mix. I made sure the sugars and butter were creamed to a fluffy light color. The final outcome was terrific. I can visually see the inside is soft and the outside is chewy. I cooked for 40 min. in a 350 oven. I had some pecans I wanted to use up and I am glad I found this recipe. Thanks!  -  01 May 2006  (Review from Allrecipes US | Canada)

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