Pecan pie bars give you all the rich, gooey, caramel-nutty flavor of classic pecan pie in a neat, hand-held bar. A buttery shortbread crust supports a glossy brown sugar filling packed with toasted pecans, and every bite is sweet, crisp, and chewy at once.
This easy pecan pie bars recipe skips the fussy pie crust and the awkward slicing, so you get clean squares that are perfect for serving a crowd. The shortbread base is pressed right into the pan, and the filling is whisked together in one bowl.
These bars are a great make-ahead Thanksgiving or Christmas dessert, and they travel well to potlucks and cookie swaps. Serve them with whipped cream or vanilla ice cream, or enjoy them plain with a cup of coffee.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (plus cooling)
Servings: 24 bars
Category: Dessert
Why You’ll Love These Pecan Pie Bars
- All the flavor of pecan pie without a pie crust
- A buttery shortbread base with a gooey, caramel-like filling
- Easy to slice, stack, and transport
- A make-ahead dessert for holidays and potlucks
- Simple pantry ingredients
Ingredients You’ll Need for Pecan Pie Bars
- For the crust: 2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 teaspoon salt, 3/4 cup cold butter, cubed
- For the filling: 3 large eggs
- 1 cup light brown sugar, packed
- 3/4 cup light corn syrup
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves, roughly chopped
- Flaky sea salt, for sprinkling (optional)
How to Make Pecan Pie Bars
- Preheat the oven to 350°F and line a 9×13 pan with parchment paper, leaving an overhang.
- Pulse or mix the flour, powdered sugar, and salt, then cut in the cold butter until the mixture looks like coarse crumbs.
- Press the crumbs firmly into the bottom of the pan and bake for 18 to 20 minutes until lightly golden.
- Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth.
- Stir in the chopped pecans and pour the filling over the hot crust.
- Bake for 25 to 30 minutes until the filling is set at the edges and just slightly jiggly in the center.
- Cool completely in the pan, then lift out with the parchment and cut into bars.
- Sprinkle with flaky sea salt, if desired, before serving.
Tips for the Best Pecan Pie Bars
- Toast the pecans for 5 to 7 minutes before chopping. Toasting deepens their flavor and keeps them crisp in the gooey filling.
- Pour the filling over the crust while the crust is still warm so the layers bond together.
- Cool the bars completely before slicing. They set as they cool, and cutting too soon makes the filling run.
- Use a sharp knife and wipe it between cuts for tidy, bakery-style squares.
Variations to Try
- Add a cup of semi-sweet chocolate chips to the filling for chocolate pecan bars
- Swap the corn syrup for pure maple syrup for a richer flavor
- Stir in a tablespoon of bourbon to the filling
- Use walnuts or a mix of nuts in place of pecans
- Drizzle with melted chocolate or caramel before slicing
How to Store It
Store pecan pie bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Let them sit out for 10 minutes before serving for the best texture.
Freeze the bars in a single layer on a tray, then wrap and store for up to 3 months. Thaw in the fridge overnight.
Frequently Asked Questions
Can I make pecan pie bars without corn syrup?
Yes. Substitute pure maple syrup or golden syrup in equal amounts, though the texture may be slightly less glossy.
How do you know when pecan pie bars are done?
The edges are set and golden and the center has only a slight wobble. The filling firms up fully as the bars cool.
Can I make pecan pie bars ahead of time?
Yes. They keep well for several days and even taste better the next day once the flavors settle.
Why are my pecan pie bars too runny?
They were likely underbaked or cut before cooling completely. Let them cool entirely so the filling can set.
Pecan Pie Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F and line a 9x13 pan with parchment.
- Mix the flour, powdered sugar, and salt and cut in the cold butter.
- Press into the pan and bake 18 to 20 minutes.
- Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla, and salt, then stir in the pecans.
- Pour over the hot crust and bake 25 to 30 minutes.
- Tip: Pour the filling on while the crust is still warm.
- Cool completely before cutting into bars.
Notes
Cool fully before slicing for clean bars.