Pecan Pie Bars Recipe

This Pecan Pie Bars Recipe delivers everything I love about classic pecan pie—rich, gooey filling and crunchy pecans—packed into an easy-to-make handheld dessert. With a buttery shortbread crust and a sweet, nutty topping, these bars are perfect for holidays, potlucks, or anytime I’m craving a cozy Southern-style treat.

Why You’ll Love This Recipe

I love these pecan pie bars because they’re way less fussy than a traditional pie. No rolling dough, no worrying about soggy bottoms—just mix, bake, and slice. The crust is buttery and crisp, the filling is perfectly sweet and chewy, and the toasted pecans on top bring that satisfying crunch. Whether I’m making them for Thanksgiving dessert or a simple weeknight sweet, they never disappoint.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shortbread crust:

• All-purpose flour
• Granulated sugar
• Salt
• Unsalted butter (cold and cubed)

For the pecan pie filling:

• Light corn syrup
• Brown sugar
• Eggs
• Vanilla extract
• Unsalted butter (melted)
• Salt
• Chopped pecans

directions

1. I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

2. For the crust, I combine flour, sugar, and salt in a bowl. I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.

3. I press the crust mixture evenly into the bottom of the pan and bake it for 15–18 minutes, until lightly golden.

4. While the crust bakes, I whisk together the corn syrup, brown sugar, eggs, vanilla, melted butter, and salt until smooth.

5. I stir in the chopped pecans, then pour the filling over the hot crust once it comes out of the oven.

6. I return the pan to the oven and bake for 30–35 minutes, or until the center is set and the top is golden brown.

7. I let the bars cool completely before slicing into squares.

Servings and timing

This recipe makes about 24 bars and takes around 20 minutes to prepare, plus 45–50 minutes of baking time and cooling before slicing.

Variations

• I sometimes add a splash of bourbon to the filling for a deeper, more complex flavor.

• A handful of dark chocolate chips sprinkled on the crust before the filling goes in makes them extra decadent.

• For a twist, I use maple syrup instead of corn syrup—it changes the flavor but still keeps that gooey texture.

• I’ve also made a gluten-free version with a 1:1 gluten-free flour substitute and it turned out great.

• If I want smaller portions for a crowd, I bake them in a jelly roll pan and cut into bite-size squares.

storage/reheating

I store the bars in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They can also be frozen for up to 2 months—just wrap them well and thaw overnight in the fridge. To reheat, I pop a bar in the microwave for 10–15 seconds or warm a batch in a low oven if I’m serving them to guests.

FAQs

Can I make pecan pie bars ahead of time?

Yes, I usually make them a day or two ahead. They actually taste even better the next day after the flavors have had time to settle.

Why did my filling turn out runny?

The filling needs to be fully baked and cooled to set properly. I make sure the center doesn’t jiggle too much before removing it from the oven, and I always let them cool completely.

Can I use whole pecans instead of chopped?

Yes, but I find chopped pecans make the bars easier to slice and eat. Whole or halved pecans look beautiful on top though.

What’s the best way to cut clean squares?

I chill the bars before cutting and use a sharp knife, wiping it clean between cuts. That helps get neat, even pieces without a sticky mess.

Can I double this recipe?

Absolutely. I double the recipe and bake it in a larger sheet pan for parties or holiday gatherings. Just keep an eye on the baking time and adjust if needed.

Conclusion

These Pecan Pie Bars are my go-to when I want that classic pecan pie flavor without the effort of making a full pie. They’re sweet, gooey, buttery, and perfect for sharing. Whether I’m baking for a holiday dessert table or just looking for a cozy, nutty treat, these bars are always a favorite. Easy to make, easy to slice, and even easier to devour.