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 pecan dessert-lover’s dream perfect for holiday baking, dessert trays, or any special occasion.
Try my pecan pie cheesecake bars, best mini pecan pies or pumpkin pecan dump cake next!
Gooey Pecan Dessert Squares
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, 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 cannot resist them!!
You’ll love these holiday butter pecan squares as they perfectly combine rich, buttery shortbread with a sweet, gooey pecan topping. Each bite has a satisfying crunch from the toasted pecans and a melt-in-your-mouth sweetness that feels indulgent but so comforting.
Ingredients
Shortbread Crust
2 cups all purpose flour
2 tbsp. granulated sugar
1 cup cold butter, cubed
Pecan Filling
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)
Variatiion: Raisin lovers can add a 1/2 cup of raisins to the filling
How To Make Pecan Butter Tart Squares
Shortbread Bottom
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.
Filling
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.
Sandra’s tips for making the best pecan butter tart squares
- It is imperative that the butter is cold. Cut into cubes and mix it in with the flour and white sugar.
- Press the shortbread crust firmly and evenly into the pan to prevent uneven baking or cracking.
- 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!
Storage Instructions
Store in refrigerator for up to one week. Allow to come to room temperature before serving.
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.
Butter Tart Pecans Squares
- Total Time: 1 hour 10 minutes
- Yield: 35
Description
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
Ingredients
Shortbread Crust
2 cups all purpose flour
2 tbsp. granulated sugar
1 cup cold butter, cubed
FILLING
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)
Instructions
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.
FILLING
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.
Notes
Storage:
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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Squares
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 238
- Sugar: 13.6 g
- Sodium: 43.9 mg
- Fat: 15.5 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 23.3 g
- Fiber: 0.9 g
- Protein: 2.6 g
- Cholesterol: 41.6 mg
The shortbread crust is so easy to make and delicious. These taste like pecan pie bars and they’re SO tasty and hard to resist!
Made these delicious butter tart bars and they went as fast as I thought they would. Might be better than the tarts!!
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!
Thanks so much Rose! Happy to hear that you enjoyed the butter tart squares!
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,
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 😋
You made my day with your comment! Thrilled to hear that it’s a favorite now!
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.
Thanks so much for taking the time to let me know that you enjoyed this recipe!!
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.
That’s fantastic and thank you SO much for letting me now 🙂
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!
Thank you so much for your lovely comments and sharing your feedback about these pecan pie bars!
These were AMAZING! So easy to make, great clear instructions, and they were gone in a day!!!!
Great Recipe … Thank You for sharing it.
Everyone in my family loves it. I’ve made it a few times now. Everyone asks me for the recipe.
I’m thrilled to hear that your family loves these pecan pie bars!
Can’t wait to try this recipe for our ladies group. Can you tell me why the vinegar is used in this recipe?
The vinegar helps to balance the sweetness but you won’t ever know it’s there 😉
It helps prevent sugar crystallization.
I have been searching for A pecan shortbread bar without corn syrup – my concern in this recipe is the large sugar quantity. Has anyone tried to make it with less sugar? If so what other adjustments might be needed?