Pecan Pie Bars
These Pecan Pie Bars have everything you love about classic pecan pie in an easy-to-slice dessert. A buttery shortbread crust is topped with a rich, gooey brown-sugar pecan filling and baked until golden and fragrant. They’re perfect for holidays, potlucks, bake sales, or whenever you’re craving something sweet and nutty.
Ingredients
For the Shortbread Crust
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Pecan Filling
- ¾ cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup light corn syrup
- ¼ cup honey
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups chopped pecans
- ½ teaspoon ground cinnamon, optional
Directions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. This makes removing the finished bars much easier.
Lightly grease the parchment.
2. Make the Shortbread Crust
In a large bowl, whisk together the flour, sugar, and salt.
Add the melted butter and vanilla extract.
Stir until a soft, crumbly dough forms.
3. Press the Crust Into the Pan
Transfer the dough to the prepared pan.
Press it firmly and evenly across the bottom.
Use the bottom of a measuring cup to smooth the surface.
Bake for 15–18 minutes, or until the edges are just beginning to turn lightly golden.
Remove from the oven.
4. Prepare the Pecan Filling
While the crust is baking, melt the butter in a medium saucepan over medium heat.
Add the brown sugar, granulated sugar, corn syrup, and honey.
Stir until the mixture is smooth and the sugars have dissolved.
Remove from the heat and allow it to cool for about 5 minutes.
5. Add the Eggs
In a separate bowl, whisk together the eggs, vanilla, salt, and cinnamon if using.
Slowly whisk the slightly cooled butter-and-sugar mixture into the eggs.
Don’t add the hot mixture all at once, as it can scramble the eggs.
6. Add the Pecans
Stir the chopped pecans into the filling.
Mix until they’re evenly coated.
7. Fill the Crust
Pour the pecan mixture over the warm shortbread crust.
Spread it evenly with a spatula.
8. Bake
Return the pan to the oven.
Bake for approximately 30–40 minutes, until the edges are set and the center is slightly puffed.
The middle should still have a small amount of movement when the pan is gently shaken.
Don’t worry if it looks slightly soft when it first comes out—it will firm up as it cools.
9. Cool Completely
Place the pan on a wire rack.
Allow the bars to cool completely, preferably for 2–3 hours.
For cleaner slices, refrigerate them for about 30–60 minutes after cooling.
10. Slice and Serve
Lift the entire slab out using the parchment paper.
Place it on a cutting board and cut into squares or rectangles.
Serve as-is or with a scoop of vanilla ice cream.
Tips for Perfect Pecan Pie Bars
Don’t overbake: Overbaking can make the filling hard rather than soft and gooey.
Cool completely: The filling continues to set as it cools.
Toast the pecans: For deeper flavor, toast the pecans at 350°F (175°C) for 5–8 minutes before adding them to the filling.
Line the pan: Parchment paper makes removing and cutting the bars much easier.
Use room-temperature eggs: They blend more smoothly into the filling.
Easy Variations
Chocolate Pecan Bars
Add ½ cup chocolate chips to the filling before baking.
Bourbon Pecan Bars
Add 1–2 tablespoons bourbon to the filling for a richer flavor.
Maple Pecan Bars
Replace part of the corn syrup with pure maple syrup.
Salted Pecan Bars
Sprinkle a small amount of flaky sea salt over the finished bars.
Coconut Pecan Bars
Add ½ cup shredded coconut along with the pecans.
Storage
Store the bars in an airtight container.
They can be kept at room temperature for about 2 days or refrigerated for up to 5 days.
For longer storage, wrap them tightly and freeze for up to 3 months.
Thaw refrigerated or at room temperature before serving.
These pecan pie bars deliver a buttery, crumbly crust and a rich, gooey pecan filling in every bite—classic pecan pie flavor in a simple handheld dessert.