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Peach and Pecan Squares

  • Prep Time: 25 Min
  • Cook Time: 35 Min
  • Servings: 20
  • Recipe Views: 1,017 Views

This is a good old-fashioned, grandma-approved recipe for peach and pecan squares. A sweet, fruity, and nutty treat, they are just plain addictive. These peach and pecan squares are also about the fastest and easiest dessert to make and are perfect when you’re in a pinch and need to have something sweet to offer unexpected guests. Look in your pantry — you may already have all the ingredients on hand to make these delicious treats.



This recipe is very flexible. If you aren’t a fan of peaches and pecans, you can swap out the peach preserves for blueberry and the pecans for almonds. How about apricot preserves and walnuts? If you don’t like nuts at all, you can leave them out. Turn this recipe into whatever suits you and your family.

Step 1

Preheat oven to 350 degrees. In a large bowl, combine flour and baking powder. Set aside.

Step 2

In a larger bowl or in the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Turn off the mixer and add the egg and the vanilla. Mix well on medium-low speed.

Step 3

On low speed, gradually add the flour mixture into the butter mixture. Mix only until incorporated.

Step 4

By hand, stir in the coconut and the pecans.

Step 5

Press 2/3 of the dough into the bottom of a greased 9 x 13-inch baking dish. It should make a ½ to 1-inch layer.

Step 6

Using an offset spatula, spread the preserves over top of the dough.

Step 7

Put the rest of the dough on top of the preserves layer in dots, scattering them in any way you wish. Don’t worry about covering the entire preserves layer—some of the preserves will be visible. Gently pat each dot down, just to flatten it a little.

Step 8

Bake the squares for 30-35 minutes or until golden brown.

Step 9

Cool completely on the counter before cutting.

Step 10

Serve immediately or keep them in an airtight container at room temperature for up to several days.

Serving Suggestions

Stack your peach and pecan squares on a raised cake pedestal and display them for all to see. They’ll look gorgeous as a centerpiece on your table.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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