Description
This pecan squares recipe features a buttery shortbread crust topped with a gooey pecan filling and a rich dark chocolate swirl. It’s an easier, decadent alternative to traditional pecan pie, perfect for family gatherings or special weeknight treats.
Ingredients
- 2 cups all-purpose flour
- 0.5 cup powdered sugar
- 0.75 cup cold unsalted butter, diced
- 0.25 teaspoon fine sea salt, divided
- 3 large eggs, room temperature
- 0.75 cup packed light brown sugar
- 0.5 cup light corn syrup
- 6 tablespoons melted unsalted butter, slightly cooled
- 1 teaspoon vanilla extract
- 2.5 cups pecan halves, lightly toasted
- 3.5 oz dark chocolate (60-70% cacao), finely chopped
- 1 tablespoon heavy cream
- 1 tablespoon unsweetened cocoa powder, optional dusting
- Pecan halves, for garnish (optional)
Instructions
- Prep Oven and Pan: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing overhang on the long sides for easy removal.
- Make Shortbread Crust: In a bowl, combine flour, powdered sugar, and 1/8 teaspoon of salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden brown, then remove and let cool slightly while preparing the filling.
- Prepare Pecan Filling: Whisk together eggs, brown sugar, corn syrup, melted butter, vanilla extract, and remaining 1/8 teaspoon salt until smooth. Stir in the toasted pecan halves, ensuring even coating.
- Prepare Chocolate Swirl: Place chopped dark chocolate and heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until completely melted and smooth. Alternatively, melt over a double boiler.
- Assemble and Swirl: Pour the pecan filling evenly over the warm, pre-baked shortbread crust. Dollop spoonfuls of the melted dark chocolate mixture randomly across the surface. Gently swirl the chocolate into the filling using a small skewer or knife.
- Bake Pecan Squares: Return the pan to the oven and bake for 25-30 minutes, or until the edges of the filling are set and golden brown, and the center still has a slight jiggle. If edges brown too quickly, tent loosely with foil during the last 5-10 minutes.
- Cool Completely: Remove from oven and cool completely on a wire rack for at least 2-3 hours. For precise, clean cuts, chill the squares in the refrigerator for at least 1 hour before cutting.
- Slice and Garnish: Use the parchment overhangs to lift the slab onto a cutting board. Cut into 24 even squares using a sharp, clean knife. Dust with cocoa powder and garnish with additional pecan halves if desired before serving.
Notes
Do not overwork the shortbread dough to prevent a tough crust; mix only until the butter is incorporated. For best results, keep the butter cold before cutting it into the flour mixture, which ensures a flaky, crisp shortbread texture. Parbaking the crust prevents a soggy base when adding the wet filling. To achieve clean cuts, ensure the squares are fully cooled, preferably chilled in the refrigerator, before slicing with a sharp knife.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 265 kcal
- Sugar: 16 g
- Sodium: 35 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg