Pecan Squares


  • 1 cup Sue Bee® Honey
  • 1 1/4 lbs unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 3 cups light brown sugar
  • 1 lb unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 1/2 cups all-purpose flour
  • 3/4 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 3/4 cup granulated sugar
  • 2 lbs pecans


  • Preheat the oven to 350 F.
  • For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
  • Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
  • Mix the dry ingredients into the batter with the mixer on low speed until just combined.
  • Press the dough evenly into an ungreased 18 x 12 baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
  • Bake for 15 minutes, until the crust is set but not browned.
  • Allow to cool.
  • For the topping, combine the butter, Sue Bee® honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
  • Cook over low heat until the butter is melted, using a wooden spoon to stir.
  • Raise the heat and boil for 3 minutes.
  • Remove from the heat. Stir in the heavy cream and pecans.
  • Pour over the crust, trying not to get the filling between the crust and the pan.
  • Bake for 25 to 30 minutes, until the filling is set.
  • Remove from the oven and allow to cool.
  • Wrap in plastic wrap and refrigerate until cold.
  • Cut into bars.
  • Dip one end in chocolate, if desired.
  • Flatten cupcake papers and top each with a bar.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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