These pecan pie bars deliver all the rich, nutty, and buttery flavors of classic pecan pie in a simple, handheld format. With a tender shortbread crust and a gooey pecan topping, they are the perfect treat for holidays, potlucks, or just a cozy night in. No rolling pin required—just bake, chill, slice, and enjoy.
Why You’ll Love This Recipe
These bars offer everything you love about pecan pie with less effort and more convenience. The simple shortbread crust is easy to prepare and doesn’t require any chilling or rolling, making this a fuss-free dessert. The filling is rich and gooey with the right amount of sweetness, and each bite is loaded with crunchy pecans. Great for make-ahead, easy to transport, and guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
cooking spray
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour, plus more for dusting
For the filling:
3/4 cup dark or light corn syrup
1/4 cup packed light or dark brown sugar
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups pecan pieces (6 ounces)
Directions
-
Preheat the oven to 350°F. Coat an 8×8-inch baking pan with cooking spray and line it with parchment paper, leaving overhang on all sides to create a sling.
-
In a stand mixer, beat the butter, granulated sugar, and kosher salt on medium speed until creamy, about 2 minutes.
-
Reduce to low speed and mix in the flour just until a crumbly dough forms.
-
Press the dough into the prepared pan using floured hands or a flat measuring cup.
-
Bake for 20 to 22 minutes, or until the edges are golden brown.
-
While the crust bakes, whisk together the corn syrup, brown sugar, eggs, flour, vanilla extract, and salt in a large bowl. Stir in the pecan pieces.
-
Pour the filling over the hot crust and spread it evenly.
-
Bake for 25 to 30 minutes until the filling is set and deep golden brown.
-
Let cool completely on a wire rack, about 1 1/2 hours, then refrigerate for at least 1 hour or overnight.
-
Lift the bars out using the parchment sling, then cut into 12 squares and serve.
Servings and timing
Serves: 12
Prep time: 10 minutes
Cook time: 45 to 55 minutes
Cooling/chilling time: About 2.5 hours (including refrigeration)
Variations
-
Chocolate Chip Pecan Pie Bars: Add 1/2 cup of mini chocolate chips to the filling.
-
Maple Pecan Bars: Replace the corn syrup with pure maple syrup for a richer flavor.
-
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
-
Nut Mix Bars: Substitute some of the pecans with walnuts or almonds for a mixed-nut twist.
Storage/Reheating
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each bar in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before serving.
Bars can be served chilled or at room temperature—no reheating necessary.
FAQs
How do I know when the pecan filling is fully set?
The filling should be firm to the touch and dark golden brown. It should not jiggle when the pan is lightly shaken.
Can I make pecan pie bars ahead of time?
Yes, these bars can be made up to 2 days in advance. Store them covered in the fridge until ready to serve.
Do I have to use corn syrup?
While corn syrup helps give the bars their classic gooey texture, you can substitute it with maple syrup or honey, though the flavor and texture will change slightly.
Can I use whole pecans instead of pecan pieces?
Yes, but chopping them helps distribute the nuts more evenly in the filling and makes slicing easier.
Why do I need to refrigerate the bars after baking?
Chilling helps the filling firm up completely, making the bars easier to slice cleanly.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and increase the baking time slightly—check doneness by visual cues.
What’s the best way to cut the bars cleanly?
Use a sharp knife and wipe it clean between cuts. Chilling the bars beforehand also helps with cleaner slices.
Can I use a hand mixer instead of a stand mixer for the crust?
Yes, or you can even mix by hand. The crust doesn’t require much effort to come together.
Are these bars overly sweet?
They are sweet like a traditional pecan pie but balanced by the buttery crust and slight saltiness. Using dark corn syrup or adding a pinch more salt can help cut the sweetness.
Can I use salted butter for the crust?
Yes, just reduce or omit the added kosher salt in the crust to avoid over-salting.
Conclusion
Pecan pie bars are the perfect make-ahead dessert that brings all the warmth and richness of classic pecan pie in a simplified, shareable form. Whether you’re baking for a holiday, a party, or just a cozy dessert at home, these bars are guaranteed to please. With their buttery base, gooey center, and nutty crunch, they’re sure to become a seasonal favorite.
Print
Pecan Pie Bars
- Total Time: 2 hours 40 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
These pecan pie bars are a delicious twist on the classic pecan pie, featuring a buttery shortbread crust and a sweet, nutty filling. Perfect for holidays or any dessert table.
Ingredients
- Cooking spray
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour, plus more for dusting
- 3/4 cup dark or light corn syrup
- 1/4 cup packed light or dark brown sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups pecan pieces (6 ounces)
Instructions
- Preheat oven to 350°F. Lightly coat an 8×8-inch baking pan with cooking spray. Line the pan with parchment paper, creating a sling for easy removal.
- In a stand mixer, beat butter, granulated sugar, and salt on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl.
- Add flour and beat on low speed until a crumbly dough forms, about 30 seconds.
- Press the dough into the prepared pan to form an even layer.
- Bake the crust until golden brown around the edges, 20 to 22 minutes.
- While the crust bakes, prepare the filling. Whisk corn syrup, brown sugar, eggs, flour, vanilla extract, and salt together in a large bowl. Stir in pecan pieces.
- Pour the filling over the hot crust and spread it evenly.
- Bake until the filling is set and dark golden-brown, 25 to 30 minutes.
- Let the bars cool completely on a wire rack for about 1 1/2 hours. Then refrigerate for at least 1 hour or overnight.
- Lift the bars from the pan using the parchment sling, transfer to a cutting board, and cut into 12 pieces.
Notes
- Use dark corn syrup for a deeper, richer flavor.
- Refrigerating the bars before slicing helps achieve cleaner cuts.
- Bars can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 to 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
