These chocolate pecan squares have a crisp shortcrust base with a hint of cocoa and topped with butterscotch coated pecans made from scratch. A simple and easy snack any time of the year but a great edible gift during the holidays.
Table of Content
Pecans treat in the yesteryears used to be a huge hit during the holidays because there were in season. Sold in abundance and quite affordable, unlike the rest of the year. But nowadays, we get pecans throughout the year, so you can enjoy adding pecans to your treats any time of the year.
The biscuit base in this has a touch of chocolate, and the butterscotch topping is to die for. Honestly, even if you don't care much for pecans you will be licking your fingers on this one.
Add a few of these squares into a cookie jar, tie a ribbon and a gift card and guess what? You have a wonderful gift to give during the holidays.
Ingredients and substitutes
- Nuts - I'm using Pecans, and yet, if you don't care for pecans, go ahead and use your favorite nuts. Hazelnuts, macadamia nuts, cashews, walnuts they all work great.
- Brown sugar - In the crust, I've used light brown sugar while in the topping I've used dark browns sugar. We want the crust to be soft but also crisp like a biscuit.
- Dark brown sugar - This is what gives the topping that butterscotch taste. That rich goody and strong flavor of molasses you get in butterscotch.
- Light corn syrup - The main purpose of this in caramel and butterscotch sauces is usually to prevent crystallization. If you don't have it, you can replace it with honey.
Step by step instructions
- Preheat the oven at 190 C / 380 F
- Line with parchment paper a 13 x 9 rectangular baking pan (or 9 x 9-inch square pan)
Prepare base
- Add pecans and half the brown sugar to the food processor. Pulse until finely ground.
- Then, add the flour, cocoa powder, coffee powder, remaining brown sugar, salt, and butter. Pulse a few times until you have a breadcrumb consistency.
- Finally, add the egg and pulse no more than 3 to 4 times. You want the mixture crumbly.
- Pour the mixture into the prepared baking pan. Using the back of a spoon press the dough into a firm base
- Bake in the preheated oven for 10 mins. Meanwhile, prepare the topping.
Pecan topping
- In a saucepan over medium heat, combine brown sugar, light corn syrup, and butter. Once the sugar is melted continue to boil for two minutes more.
Tip - It is best to shake rather than stir the mixture to prevent the crystalization of sugar. - Take it off the heat and add the cream
Tip - the mixture will be very hot and bubbling, taking it off the heat will prevent overflow - Next, add the chopped pecans. Place it back on low heat to help stir and prevent it from setting too soon.
- Pour the pecan mixture over the base and spread evenly with a spatula. Continue to bake in the oven for another 15 minutes.
- The top will be bubbling hot so do not touch it with your fingers. Cool for just 10 minutes. While still warm cut into squares
- Enjoy!
Frequently asked questions
These squares will keep for 6 to 7 days at room temperature. About 2 weeks if kept in the fridge. These freeze well for 3 months as well.
The brown sugar is what gives these that butterscotch flavor. You can use white sugar but then these will be caramel-flavor.
Yes, if you want a vanilla shortcrust base you can omit the cocoa powder or you can use the base I used for the pecan pie blondies
Try these Christmas treats from my friends
- Italian Chocolate Toto Cookies- by Marisa Stewart of All our Way
- Chocolate Christmas Tree Mousse Cups - Denies Zacharia Wright of My Life Cookbook
- Snickerdoodle Truffles- Michelle Price of Honest & Truly
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Printable Recipe
Chocolate Pecan Squares
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Ingredients
Base
- 1 ¾ cup (220 g) All-Purpose Flour
- ½ cup (45 g) Cocoa Powder
- 7 oz (200 g) Pecans ( )
- ½ cup (110 g) Brown Sugar
- 170 grams (170 grams) Butter (chilled & cubed)
- 1 Egg (large)
- ½ teaspoon Salt
- ½ teaspoon Coffee powder (optional)
Pecans topping
- 1 ½ cup (330 g) Dark Brown Sugar
- ¼ cup (60 ml) Light corn syrup
- 6 oz (170 g) Unsalted Butter (room temperature)
- 12 oz (340 g) Pecans (chopped)
- ¼ cup (60 ml) Whipping Cream
Instructions
- Preheat the oven at 190 C / 380 F
- Line with parchment paper a 13 x 9 rectangular baking pan (or 9 x 9-inch square pan)
Base
- Add pecans and half the brown sugar to the food processor. Pulse until finely ground.
- Then, add the flour, cocoa powder, coffee powder, remaining brown sugar, salt, and butter. Pulse a few times until you have a breadcrumb consistency.
- Finally, add the egg and pulse no more than 3 to 4 times. You want the mixture crumbly.
- Pour the mixture into the prepared baking pan. Using the back of a spoon press the dough into a firm base
- Bake in the preheated oven for 10 mins. Meanwhile prepare the topping.
Pecan topping
- In a saucepan over medium heat, combine brown sugar, light corn syrup, and butter. Once the sugar is melted continue to boil for two minutes more. Tip - It is best to shake rather than stir the mixture to prevent the crystalization of sugar.
- Take it off the heat and add the cream Tip - the mixture will be very hot and bubbling, taking it off the heat will prevent overflow
- Next, add the chopped pecans. Place it back on low heat to help stir and prevent it from setting too soon.
- Pour the pecan mixture over the base and spread evenly with a spatula. Continue to bake in the oven for another 15 minutes.
- The top will be bubbling hot so do not touch it with your fingers. Cool for just 10 minutes. While still warm cut into squares
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jolina
These look so rich and decadent. The perfect holiday dessert! I love how ooey gooey it looks. I can't wait to make a batch.
Veena Azmanov
Very ooey gooey Jolina. You will love it.
Denise Wright
There are so many nuances in this recipe ....I am not much of a baker but I'm going to have to try these because they look out of this world. Maybe I'll take them to my sister's for Christmas Eve because if I had them in my house I will eat them all!
Veena Azmanov
Thanks Denise. I do agree that if you have them around they won't last long. I really find it hard to stop myself from nibbling on these. They are so addictive.
Marisa Franca @ All Our Way
I think December is like a magnet! As we end the year the hours go faster because of that magnetic pull. Anyway, that's what I think because I simply don't have enough hours in a day. Your Butterscotch Chocolate Pecan bars look so good. I've always enjoyed butterscotch and with chocolate, I bet the flavors burst in your mouth. Can't wait to make these bars.
Veena Azmanov
I agree with you Marisa. I have never had a Christmas where I was ahead of time. I'm always rushing to get things done. Must be the magnetic pull. They are definitely addictive.
Gloria @ Homemade & Yummy
WOW....these are ooey, gooey treats. I know they would not last long...and are perfect to take along to all the parties too. I would have to hide some away to make sure I got my fair share. I would make these all year long.
Veena Azmanov
Definitely ooey gooey treats Gloria. And can't stop licking those fingers. Great to take along with you somewhere for a party and such
Arlene Mobley
Yum these look so decadent and are perfect for the holiday season.
Veena Azmanov
Absolutely Arlene. You going to love these.