Pecan Pie Squares

Pecan Pie Squares   

“These little bites are very rich and gooey, hence why they are cut so small and you get 70 squares.    

A taste of pecan pie that you can pick up!A much asked for recipe!  

Because they are rich and one square is small, the calorie count is amazingly  low at 105 calories per serving or 3 Weight Watcher points.  Enjoy!”

Servings: 70      Bake Time:   45 minutes



3 cups flour

6 tablespoons sugar

¾ cups butter or margarine

¾ teaspoon salt 


1 ½ cups sugar

1 ½ cups light corn syrup

4 eggs, beaten

3 tablespoons melted butter, or margarine

1 ½ teaspoons vanilla

2 ½ cups pecans, chopped


1. Preheat oven to 350°.

2.In a medium bowl, combine flour, the 6 tablespoons sugar, the ¾ cup butter or margarine, and salt. Beat until crumbly.
3. With your fingertips, press the crumb mixture together over the bottom of a greased 10×15-inch baking pan until it forms a smooth crust.
4. Bake for 20 minutes until golden brown. Remove from oven.

5.  In a large bowl, combine the 1 ½ cups sugar, corn syrup, eggs, the 3 tablespoons melted butter, and vanilla.
6. Spread evenly over the baked crust layer.
7. Bake for 25 minutes longer.
8. Cool in the pan on a wire rack.
9. Cut into 1 ½ inch squares.
10. Store in a covered tin or pan on the counter.

Nutritional Information

Pecan Pie Squares

Servings Per Recipe: 70

Amount Per Serving: 1
Calories: 105
Calories from Fat: 46

* % Daily Value *
* Total Fat 5g 8%
* Saturated Fat 2g 10%
* Cholesterol 15mg 5%
* Sodium 52mg 2%
* Total Carbohydrates 15g 5%
* Dietary Fiber 0g 2%
* Protein 1g 2%
* Sugars 10g
* Vitamin A 2%
* Vitamin C 0%
* Calcium 0%
* Iron 2%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Categories: Bars and Squares, Desserts, LOW-CALORIE


2 replies

  1. so great! let me know how it went! 🙂

  2. Oh, wow, will have to make these later this month when we camp with our Happy Hearts group up in Franklin, NC. They love nuts and anything sweet. Thanks Angie.

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