Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Pecan Squares

Brunch, Dessert, Gluten Free, VegetarianRespond to this post »

Honey this recipe for Pecan Squares is a keeper.  Good thing too because it’s perfect for school functions, holidays, share with friends and neighbors, all someday…… It makes a large sheet pan size, that’s up to 20-30 squares, depending on how big you cut them.

There is an Ina Garten recipe out there for Pecan Squares, that you also bake in a sheet pan, one that contains 9 sticks (2 1/4 pounds) of butter!  Rest assured, although they have a nice buttery shortbread base and crunchy gooey topping this recipe asks only for 1 1/4 lbs. 

Seems like so little in comparison. 

Pecan Squares

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Category: Gluten Free

Servings: 20-30 squares

Pecan Squares


  • 3/4 pound of unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups gf all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Topping:
  • 1/2 pound unsalted butter, room temperature
  • 1 cup honey
  • 2 1/2 cups brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/4 heavy cream
  • 2 pounds pecans (or any other nuts) coarsely chopped


Preheat oven to 350 degrees.

For the crust, beat the butter and granulated sugar until light, approx. 3 minutes.

Add the eggs, and vanilla and mix well.

In another bowl mix together the flour baking powder and salt.

Add the dry ingredients into the batter with the mixer on low speed until combined.

Press the dough evenly onto an ungreased 18 x 12 baking sheet, making an edge around the outside so the filling does not escape while baking.

Bake for 10 minutes, or until the crust is set but not browned.

Remove from oven, set aside for now.

In the meantime, for the topping combine the butter, honey brown sugar, maple syrup and zests in a large heavy bottomed saucepan.

Cook over low heat until the butter is melted. Stir well with a wooden spoon.

Once melted increase the heat and boil for 3 minutes.

Remove from heat, stir in the heavy cream and nuts.

Pour mixture over par baked crust, try not get any filling between the crust and the edge of the sheet pan.

Bake for 25-30 minutes, until the filling is set and the crust is nicely browned.

Remove from oven and allow to cool slightly, then place entire pan in the refrigerator for about 1 hour to cool completely.

Remove from fridge and cut into squares.

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