Pull up a chair and let me tell you about these wonderful pecan squares – they're what happens when you take a good old Canadian butter tart and make it feed a crowd.
Now, you'll need 2½ cups of plain flour for a proper shortbread bottom – that's your foundation right there.
The filling wants 1½ cups of brown sugar (the darker the better, I always say), and don't skimp on those pecans – a full 2 cups, and mind you toast them first. The smell of toasting pecans will tell you when they're ready.
The trick with these squares is getting that perfect middle where it's not too runny and not too firm. You want it just right, like when you cut into it, it holds its shape but still has that lovely soft center that butter tarts are known for.
I've been making these for years, and I'll tell you straight – they're dead simple once you get the hang of it. They pack well in a tin and won't make a mess when you're taking them to the church social or the grandkids' bake sale.
The shortbread base needs to be cool before you add the filling – no rushing that part, or you'll end up with a soggy bottom, and nobody wants that. When they're done right, these squares cut as neat as you please, with a crisp base and that gorgeous pecan-studded top.
Recipe
Pecan Butter Tart Squares combine the rich, gooey goodness of traditional butter tarts with the convenience of a bar-style dessert. These squares feature a buttery shortbread base topped with a sweet, caramelized filling loaded with toasted pecans, creating a perfect balance of textures and flavors that will satisfy any sweet tooth.
Much like the comforting flavors found in Peach and blueberry cobbler, this classic Canadian-inspired treat transforms the beloved butter tart into an easily shareable dessert that's perfect for potlucks, holiday gatherings, or any special occasion. The squares can be made ahead of time and stay fresh for several days, making them an excellent choice for busy bakers who need a dependable, crowd-pleasing dessert.
Ingredients:
Base:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold butter, cubed
Filling:
- 3 large eggs
- 2 cups brown sugar, packed
- 1/4 cup butter, melted
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 cups chopped pecans
Preheat oven to 350°F (175°C). For the base, combine flour and powdered sugar, then cut in cold butter until mixture resembles coarse crumbs. Press into a 9×13-inch baking pan and bake for 15 minutes.
While base is baking, whisk together eggs, brown sugar, melted butter, flour, vanilla, and salt until smooth. Stir in pecans. Pour filling over hot crust and bake for 25-30 minutes or until filling is set. Cool completely before cutting into squares.
For best results, refrigerate the squares for at least an hour before cutting to ensure tidy, neat edges. Avoid overbaking as the filling should remain slightly gooey in the center. The pecans can be toasted beforehand for enhanced flavor, but watch carefully as they can burn quickly. Store squares in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Imagine the comforting flavors of traditional pecan pie transformed into a convenient, hand-held treat. These Pecan Butter Tart Squares blend Canadian butter tart tradition with classic Southern pecan pie influences, creating something uniquely delicious.
The recipe emerged during the 1950s when home bakers sought ways to simplify beloved desserts for potlucks and family gatherings. Rather than fussing with individual tart shells, this version features a buttery shortbread base topped with a rich filling of pecans suspended in golden caramel.
The squares offer all the decadence of their pie counterparts but can be easily sliced, packed, and transported.
Conclusion
Just wait till you try these squares – they're what happens when good old Canadian butter tarts meet Southern pecan pie. Nothing fancy here, but boy do they work. The trick is getting that filling-to-base just right – I always use twice as much filling as base, makes sure you get that proper butter tart gooeyness in every bite. Top it all with toasted pecans (don't skip the toasting, it makes all the difference), and you've got yourself something special. Been making these for years and they never fail to disappear at potlucks. Mind you keep an eye on them while they're baking – they can go from perfect to overdone quicker than you can say "pass the coffee." Just like my mother used to say: if the top's getting too brown but the middle's still wobbly, pop some foil over it and keep going till it sets.