Pecan squares American from Maida Heatter's Book of Great Desserts by Maida Heatter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jsguaium on May 11, 2026

    This is an absolutely stellar recipe and not difficult. I have subbed in up to 3/4 walnuts for pecans and it works well. My favorite is probably 50-50. I have walnut trees. which prompted me to try.

  • mamacrumbcake on June 05, 2016

    My writing skills are inadequate to express how perfect these pecan squares are. Just know that every bite has delicious, toasty pecans, wrapped in just enough caramel to hold them all together, all over a tender, buttery crust, with the slightest hint of lemon. These are not gooey, sticky, or too sweet. They are beautiful, simple, and delicious. If you try this recipe, do be sure to use the correct size pan. It makes a difference. Also, I use a food processor to make the pastry and have never had a problem. This is not a recipe to make when you are in a rush.

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