Pecan Butter Tart Squares

A buttery shortbread crust props up these Pecan Butter Tart Squares with a gooey brown sugar layer. Loaded with fresh pecans and a light dusting of icing sugar, these are a dessert-lover’s dream.

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Hello friends 🙂 This is not a butter tart recipe, however you should know that Butter Tarts are one of my favourite all-time desserts in the universe.

So much so, that I cannot make them. I have sampled several from bakeries and I have discovered that having a dozen in the house simply isn’t a good thing.

I always have good intentions of only having one. You know – when you get up and find a nice sharp knife and cut off a small piece, just to get a taste. Then you settle back into whatever it was you were doing.

They’re calling to me

THEN, in the back of your mind those butter tarts are calling.

3 pecan butter tart squares on wire cooling rack with icing sugar dusting from above

So, I thought that I would be safe with these Pecan Butter Tart Squares. Well, let me tell ya, I needed to get these delicious squares out of the house so fast it made my head spin.

I somehow had remembered them being delicious, but not as irresistible as a butter tart – WRONG.

Not that I have no willpower – they’re just THAT GOOD. 🙂 – okay, my willpower is lacking.

In my defence, it is very difficult to resist them after spending twenty minutes looking at photos of them. Close up. With those amazing fresh pecans.

So, I packaged them up and dropped them off to my parents with an extra wrapped plate for my siblings. Safely out of my reach a few miles down the road 🙂

What’s the one dessert that you simply can’t resist?

What’s the one dessert that you simply can’t resist? Would love to hear from you in the comments below.

Tips for Making Pecan Butter Tart Squares

This recipe is really easy (sometimes I feel like I say that about everything) to make. You start by making the shortbread crust bottom.

It is imperative that the butter is cold. Cut into cubes and mix it in with the flour and white sugar.

pecan butter tart squares ingredients in bowl
Cut the butter in by hand or use a pastry blender.
pecan butter tart squares recipe ingredients in bowl
This is how it will looked when it’s mixed
unbaked crust for pecan butter tart squares
Spread it as evenly as possible into the bottom of pan, then press. And Bake!
pecan butter tart filling ingredients in yellow bowl with wire whisk
Next, mix the filling.
unbaked pecan butter tarts in 11x17 baking pan
Pour the filling over the partly-cooked crust.
pecan butter tart squares in 11x17 baking dish with foil on all four sides to prevent burning
After 20 minutes, tent the edges with foil.

Allow the squares to cool complete for at least 2 hours before cutting. The longer they sit, the easier they will be to cut.

These are the perfect squares to make the day before you need them. Cut them up the following morning and it will be much easier.

Dust lightly with icing sugar et voila! Yummy Pecan Butter Tart Squares!

These may be kept in the freezer for up to three months. Great for the holiday season. Layer them between waxed paper in a plastic container.

five pecan butter tart squares on red and white plate with a light dusting of icing sugar


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butter tart squares on cooing rack

Butter Tart Pecans Squares

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4.9 from 7 reviews

  • Author: Sandra Flegg
  • Total Time: 1 hour 10 minutes
  • Yield: 35


A buttery shortbread crust props up these Pecan Butter Tart Squares with a gooey brown sugar layer. Loaded with fresh pecans and a light dusting of icing sugar, these are a dessert-lover’s dream


Shortbread Crust

2 cups all purpose flour

2 tbsp. granulated sugar

1 cup cold butter, cubed


3 large eggs

2 cups packed brown sugar

3/4 cup melted butter

1 tbsp. white vinegar

1 tsp. vanilla

2 cups chopped pecans

1 tbsp. icing sugar (for topping)


1. In medium bowl, combine flour and granulated sugar. 

2. Using pastry blender, or by hand, cut in butter.

3. Press into 13 x 9 inch cake pan. 

4. Bake in 350F oven for 20 to 25 minutes until set. 

5. Set aside on cooling rack. 


1. In medium bowl, whisk together eggs and brown sugar. 

2. Add butter, vinegar and vanilla. Stir well to combine.

3. Stir in pecans. 

4. Pour mixture over baked shortbread crust.

5. Tent edges with foil to prevent over-browning.

6. Bake for 20 to 25 minutes. Topping will be slightly firm when touched and the centre will still be a little jiggly.

7. Cool in pan on baking rack. 

8. Cool squares at least 2 hours before cutting. 

9. Lift squares with a metal spatula or knife. 

Store in refrigerator for up to one week. Allow to come to room temperature before serving. 

Squares may be frozen for up to 3 months. Layer on waxed paper in plastic container. 



Add 1/2 cup raisins

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Squares
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 242
  • Sugar: 14.7 g
  • Sodium: 44.2 mg
  • Fat: 15.5 g
  • Saturated Fat: 6.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 24.4 g
  • Fiber: 0.9 g
  • Protein: 2.6 g
  • Cholesterol: 41.6 mg


  1. Made these delicious butter tart bars and they went as fast as I thought they would. Might be better than the tarts!!

  2. Followed the recipe exactly and they came out perfect! Easy to make, even though I had to use my hands to mix the crust. I am away from home and didn’t have my food processor, but turned out fine. Made them for a bake sale we are having. Was excited to make something different from everyone else. Will definitely make for the family when I get home!

  3. I made mine in a lined tart pan, there was a lot of seepage. So good idea to have a pan under to catch it. Also cooked about 7 extra minutes in final stage as they were still pretty wet. They are very sweet but yummy,

  4. I first made this about 6 months ago, and have been making it ever since. My family can’t get enough of it, me too. Super easy and delicious 😋

  5. These were delicious! And easy to make. They are kind of like American southern pecan pie (which I adore) but the filling is much richer. The crust was great, too, and a nice complement to the filling.

  6. Delicious ! I made them as a trial for Thanksgiving , needless to say I will bringing them for Thanksgiving! Absolutely loved them. I made them in a glass pan . I had to play with the time a bit . Next time I will not use a glass dish.

  7. I love the recipe, secret is cooling, leave in fridge over night, cut and put in container or freeze, They freeze so well! Yummy! I did the recipe as is! Perfect and not difficult, best thing, they taste wonderful!

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