Mother's Pecan Squares Recipe -
Mother's Pecan Squares Recipe

Mother's Pecan Squares

Recipe by  

"Like a slice of pecan pie in bar form, delicious."

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Ingredients Edit and Save

Original recipe makes 1 -9x13 inch pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  2. Cream the butter and 1 cup of the dark brown sugar together until light and fluffy. Mix in 1 beaten egg then add the flour and until well combined. Pour batter into the prepared pan and spread evenly.
  3. Cover the batter with the remaining well-beaten egg. Sprinkle 1/2 cup of the dark brown sugar over the surface then sprinkle with the chopped pecans and top with the remaining 1/2 cup of dark brown sugar.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool for 30 minutes then cut into squares.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2006

My husband loves pecan pie and so i am always looking for pecan pie-like desserts. This one is a real winner! I have made it probably 40 times by now, i have even made it for large crowds.

Most Helpful Critical Review
Dec 19, 2007

Oh how I wish I'd have loved these. I ended up with a big sticky mess. The outside was hard as a rock and the inside wouldn't set up for anything. I'm a pretty skilled baker, and there's just something not right with the recipe. The flavor was okay, but I won't try again when there are much better recipes on this site...sorry!


6 Ratings

Dec 08, 2003

Tastes like a piece of pecan pie and so easy! I used pecan halves for a showier presentation. I took these to church today and everyone wanted the recipe.

Feb 20, 2005

These squares turned out really well! There werent runny in the middle like some pecan pie bars. The edges were crisp, but tasty. I kept them in the oven for 35 minutes, just to make sure the middle was thoroughly baked. They taste the best cooled.

Nov 22, 2006

Can you spell D-I-S-A-S-T-E-R? I followed the recipe exactly, and was a bit worried when I read the instructions to spread the batter in the pan, when what I had was a very thick cookie dough. I baked for 35 minutes, and was afraid to bake any longer or the topping would burn, but the cookie layer wasn't fully baked. If I made this again I would pre-bake the cookie part for at least 10 minutes...but I have plans to try again.

Aug 07, 2011

Drier than I would have liked, but still tasty. I found that my batter was much more like dough - definitely not spreadable. So I went out on a limb and added a bit of milk to the mix, to make things smoother. This helped a lot and I was able to spread out the batter in the pan like the recipe says. I added a bit of coconut too.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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