These Pecan Pie Bars are a seasonal favorite. A rich, buttery shortbread crust holds a chewy, caramelized pecan filling and tastes just like your favorite pecan pie. It's like a pecan pie you can hold in your hand!
These bars are so much easier than baking a classic pecan pie and they're a fantastic dessert for Thanksgiving, Christmas, or really any time of year.
Table of contents
Homemade bars are awesome treats!
Bars and squares are some of the easiest sweet treats to make and so versatile. Favorites like Chocolate Chip Pumpkin Bars, Creme Brulee Cheesecake Bars, Millionaire Cookie Bars, and these gooey pecan pie bars go together super quick, taste absolutely amazing, and are an excellent sweet to serve for parties or pack into Christmas cookie tins.
Why you need to make these pecan pie dessert bars
All the Ooey-Gooey Goodness of Pecan Pie - They have everything you love about traditional pecan pie - the gooey, pecan pie filling and crunchy pecans. You still get that irresistible sweet and nutty flavor, but in an easy-to-eat bar.
Easier than Pie - No need to mess with a pie crust or crimping edges! The press-in shortbread crust is simple to make and there's no rolling or pie-making skills required. It's perfect for those who love the flavors of pecan pie but want a more convenient, fuss-free option.
Perfect for Holidays - These bars are a hit at holiday dinners, parties, and potlucks. Their small size means you can enjoy one (or two!) and still leave room for other desserts, like a slice of pumpkin pie. Plus, they're easy to transport and serve, making them a go-to for social gatherings or a cookie exchange where you need something delicious and easy to share.
Great for Gifting - Because they're so easy to slice and package, these pecan pie bars make fantastic hostess gifts or additions to Christmas cookie tins. They store and travel well, so you can bake them ahead of time and bring them along wherever you're headed.
Ingredients
Here's everything you need to make these southern pecan pie bars. The exact measurements can be found in the recipe card below.
For the pecan pie filling:
All-Purpose Flour - used as a thickener.
Butter - makes the filling taste richer.
Brown Sugar - adds a nice molasses flavor.
Salt - enhances all the flavors and adds a balance to the sweetness.
Eggs - help bind the filling together.
Corn Syrup - gives the pecan pie filling its sweetness with a hint of vanilla. I use Karo light corn syrup but dark corn syrup can also be substituted which will add more color and a toastier flavor.
Vanilla Extract - adds a deeper, richer flavor to the recipe.
Cinnamon - adds a rich, toasty warm flavor to the pecan bars.
Pecans - add the crunchy, nutty flavor that the bars are named after. Make sure to coarsely chop the pecans. You don't want them ground too fine.
For the shortbread crust:
All-Purpose Flour - is the base of the shortbread.
Butter - Use high-quality butter to make a crust that is rich and decadent.
Brown Sugar - gives a nice molasses flavor to the shortbread.
How to make pecan pie bars
Making these pecan bars is a breeze! With just a few simple steps, you'll be baking up the best pecan pie bars with shortbread crust you've ever tasted!
For the shortbread crust:
- Place the very cold butter, brown sugar, and flour in a food processor.
- Process until it resembles small crumbs. This can also be done in a small bowl with a pastry cutter.
Pro Tip: Make sure the butter is very, very cold when preparing the shortbread crust. This will help it stay crumbly and shortbread-like.
- Press the shortbread into the bottom of an 11x8-inch baking dish that has been sprayed with cooking spray and lined with parchment paper that extends up the sides of the pan. Bake at 350°F for about 14 minutes. Set aside.
For the pecan filling:
- Place light corn syrup and eggs in a large bowl.
- Add light brown sugar, flour, cinnamon, salt, and vanilla extract.
- Pour in melted butter.
- Whisk well then add in the pecans pieces.
- Mix well.
- Pour into the warm shortbread crust.
- You're now ready to bake these delicious pecan pie bars! Bake at 350°F for 45-50 minutes.
- Sweet filling should be golden brown and set. Let cool on a wire rack for an hour or so and then chill for several hours before cutting into bars with a sharp serrated knife.
- Once the bars are cooled, lift them out of the baking dish using the parchment sling you created. Set on a cutting board and cut into squares.
Just look at those deliciously gooey pecan pie bars! Rich, thick, and sweet, with the perfect balance of sweet and crunch and a buttery crust that just melts in your mouth. If you're a pecan pie lover, you'll adore this easy pecan bar recipe! Oh, and don't miss trying them with a scoop of ice cream on top for a decadent treat! (just sayin') Enjoy!
Recipe tips for the best pecan pie bars
Cold Butter for the Crust: Make sure the butter is very cold when preparing the shortbread crust. This will help it stay crumbly and shortbread-like.
Chill Before Cutting: Let the bars cool completely and chill them in the fridge before cutting. This makes slicing much easier and ensures clean, neat bars.
Line the Pan with Parchment: Don't skip the parchment sling! It makes it much easier to remove the bars from the pan for clean cutting.
Recipe variations to make them your own
Maple Pecan Bars - replace the corn syrup with maple syrup or use half of each for added flavor.
No Corn Syrup Pecan Pie Bars - substitute golden syrup or cane syrup for the corn syrup.
Chocolate Pecan Bars - add ½ cup of chocolate chips to pecan filling or bake the bars then drizzle melted chocolate over the top for some awesome Chocolate Pecan Pie Bars!
Coconut Pecan Bars - add ½ cup coconut to the pecan filling.
Bourbon Pecan Bars - add 2-3 tablespoons to the pecan filling.
Other Nuts - pecans not your favorite nut? Try these bars with walnuts or cashews.
Salty - add a little salty to the sweet and sprinkle sea salt on the top.
Gluten-free version - change out the all-purpose flour for gluten-free 1:1 flour.
How to store and freeze
Storing: Once baked and cooled, store these bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them - they'll keep for up to a week in the fridge.
Freezing: Pecan pie bars freeze beautifully! Wrap the cooled bars tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Frequently asked questions
After baking the required time, gently shake the baking dish. If the center jiggles just slightly and the outer edges are firm and set, they are done. The bars will continue to set as they cool.
Absolutely! Baking the crust makes it firm enough to hold the pecan filling. If left unbaked, the liquid from the filling will make the crust soggy and it will not bake through.
Since these pie bars are made with eggs, they will last much longer (about 1 week) when stored in the refrigerator. They will also hold their shape and be easier to eat with your hands. However, if you are going to eat them right away, they will keep up to 2 days on the counter.
Yes you can. I love to wrap them individually in plastic wrap and store in the freezer so I can grab one whenever I want. They will last 3-4 months.
When you are ready to eat one, thaw in the refrigerator then warm up in the microwave for a few seconds.
More of the best pecan recipes
Pecan Sandies - a melt-in-your-mouth cookie with plenty of pecan flavor.
Maple Pecan Sticky Buns - a fall must for the breakfast table!
Pecan Pie Pound Cake - a moist buttery pound cake with swirls of candied pecans and caramel throughout that bring the flavors of your favorite pecan pie to mind.
Pecan Pie Cheesecake - a delicious combo of everyone's favorites - pecan pie and cheesecake.
Sweet Candied Pecans - are crunchy, cinnamon-sugar coated nuts that make one deliciously, addictive snack.
Find lots of easy recipes for bars and cookies right here on 2CM!
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Pecan Pie Bars with Shortbread Crust
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- ½ cup light brown sugar packed
- 1 cup very cold butter
Pecan Filling
- 3 eggs
- 1 cup light corn syrup
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ¼ cup butter melted
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups pecans chopped coarsely
Instructions
- Preheat oven to 350 degrees. Spray an 11"x8" baking pan with nonstick cooking spray. Line with parchment paper creating a sling by extending the edges of the parchment over the sides of the dish.
Shortbread Crust
- In a medium bowl, stir flour and sugar together.
- Cut very cold butter into cubes and add to bowl. Using a pastry cutter or food processor, mix until it resembles small crumbs.
- Firmly press the shortbread into the prepared pan.
- Bake for 12-14 minutes or until it is a light golden brown.
Pecan filling
- Prepare filling while crust is baking as you want to add it as soon as the crust comes out of the oven.
- In a large bowl, whisk together eggs, corn syrup, brown sugar, vanilla extract, flour, butter, cinnamon and salt.
- Stir in pecans and immediately pour into warm crust.
- Bake for 40-50 minutes or until filling is set. Look for only a slight jiggle in the center of the bars when the dish is gently shaken. The sides should look firm and set.
- Let cool completely on wire rack then chill in refrigerator for several hours before cutting into squares.
- When ready to cut, lift out of the baking dish with the parchment paper sling you made and set the chilled bars on the cutting board. Using a very sharp knife, cut firmly through the pecan bars. I cut mine into 20 bars but you can make them smaller and get 25 bars.
Notes
Nutrition
This post has been updated with more helpful tips and step-by-step directions. It was first published on November 11, 2021.
