These Pecan Pie Bars capture all the rich, buttery, nutty flavors of classic pecan pie in an easy-to-make bar form. A tender shortbread crust topped with a gooey, caramel-like filling loaded with chopped pecans makes these bars a perfect dessert for holidays, potlucks, or any sweet tooth craving.
If you love pecan pie but prefer something simpler than rolling out a pie crust, these bars are an ideal alternative. They deliver the same rich filling and crunchy pecan texture while being faster and easier to prepare. Serve them warm or chilled—either way, they’re a crowd-pleaser.
How to make pecan pie bars
The Crust
- Preheat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang to lift the bars out easily.
- In a medium bowl whisk together 2 cups all-purpose flour, 1/4 teaspoon salt, and 1/4 cup granulated sugar. Cut in 3/4 cup cold unsalted butter (cubed) with a pastry cutter until the mixture resembles small peas. Press the mixture evenly into the prepared pan and bake 15–20 minutes, until set and pale golden around the edges.
The Filling
- While the crust bakes, combine 1 cup granulated sugar, 1/2 cup lightly packed light brown sugar, 1 1/2 cups light corn syrup, 1/2 teaspoon salt, and 4 large room-temperature eggs in a large bowl. Whisk or stir with a wooden spoon until the mixture is smooth and well combined. Stir in 2 teaspoons pure vanilla extract and 2 1/2 cups coarsely chopped pecans.
- Pour and spread the filling evenly over the hot crust, distributing the pecans so they’re spread across the pan. Bake until the center is just set and the top is bubbly and caramel-colored, about 25–30 minutes. Remove from the oven and allow to cool completely. For cleaner slices, chill in the refrigerator before cutting.
Pro Tips For This Recipe
- Line the pan with parchment paper so you can lift the bars out easily and slice neatly.
- Don’t overwork the crust. Once the butter is pea-sized, stop mixing—overworking melts the butter and makes a tough crust.
- Measure flour by spooning it into the measuring cup and leveling it off with a knife instead of scooping directly from the container. This prevents packing and a dry, crumbly crust.
- Coarsely chop pecans by hand rather than using a food processor to keep some texture and prevent them from becoming too fine.
- If the top browns too quickly during baking, tent the pan loosely with foil for the remaining time.
FREQUENTLY ASKED QUESTIONS
Can I freeze these bars?
Yes. Freeze the bars for up to 3 months. Layer them with waxed or parchment paper between pieces and store in an airtight, freezer-safe container. You can also wrap individual bars in plastic wrap and place them in a freezer bag. Thaw overnight in the refrigerator before serving.
Can I make them in advance?
Yes. Make the bars up to 3 days ahead and store in an airtight container in the refrigerator. For best results, slice while chilled and bring to room temperature 20–30 minutes before serving if you prefer softer bars.
More pecan recipes you might enjoy are listed below for inspiration.
If you make this recipe, please rate it and leave a comment about how you liked it—I always enjoy reading your feedback.
Description
These Pecan Pie Bars are easy to prepare and deliver the classic pecan pie flavor with a buttery shortbread crust and a sweet, nutty filling.
Ingredients
SHORTBREAD CRUST
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 3/4 cup cold unsalted butter, cut into small cubes
FILLING
- 1 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1 1/2 cups light corn syrup
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups pecans, roughly chopped
Instructions
SHORTBREAD CRUST
- Preheat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper.
- Combine flour, salt, and sugar in a medium bowl. Cut in the cold butter until the mixture forms pea-sized crumbs. Press evenly into the prepared pan and bake about 20 minutes, until set and lightly browned at the edges.
FILLING
- While the crust bakes, whisk together granulated sugar, brown sugar, corn syrup, salt, and eggs until smooth. Stir in vanilla and fold in the chopped pecans.
- Spread the filling over the hot crust and bake 25–30 minutes, until the center is just set and the top is bubbly and caramel-colored. Remove from oven and cool completely.
- For neater slices, chill the bars before cutting. Store covered in the refrigerator for up to 3 days.
Notes
- *Yield depends on how large you cut the bars; this recipe makes about 12–15 bars.