These pecan pie bars have everything you love about classic pecan pie in an easy-to-make dessert bar!
With a buttery shortbread crust and a sweet, gooey filling loaded with crunchy pecans, this easy recipe is perfect for holiday gatherings, Christmas time or whenever you need a delicious treat to share with family and friends.
Unlike a traditional pecan pie, these pecan bars are made in a baking pan and sliced into convenient squares. There’s no finicky pie crust to fuss with. Instead, you’ll make a simple shortbread base, add the pecan filling and bake everything until golden brown.
Whether you’re a longtime fan of pecan pie or trying these flavors for the first time, these easy dessert bars are sure to become a family favorite!
Why We Love This Recipe
- All the flavors of pecan pie: If you love traditional pecan pie, you’ll adore these bars! They have the same sweet filling and crunchy pecan topping as a classic pie, but in a convenient bar form.
- A buttery shortbread crust: The brown sugar shortbread crust is tender, buttery and slightly crisp. It provides the perfect contrast to the gooey pecan pie filling.
- No finicky pie crust: There’s no need to roll out pie dough or worry about creating a perfect crust. Simply press dough into the bottom of the prepared pan for an easy shortbread cookie crust.
- Perfect for a crowd: These dessert bars are easy to slice and serve, making them a great recipe for potlucks, Thanksgiving dinner and holiday gatherings.
- Easy to make ahead: You can prepare pecan pie bars a day or two in advance, which is so nice when you’re planning a big holiday meal.
- Easy to customize: Add a drizzle of chocolate or a tiny bit of maple syrup to change up the classic flavors.
Ingredients
- All purpose flour
- Butter
- Granulated sugar
- Brown sugar
- Pecans
- Corn syrup
- Heavy cream
- Vanilla extract
- Salt
How to Make Pecan Pie Bars
Prepare the Baking Pan
Line a baking pan with parchment paper, leaving a little overhang on the sides of the pan. This makes it much easier to lift the cooled bars out of the pan for slicing.
Make the Shortbread Crust
In a stand mixer, combine the flour, sugar, butter and salt. You can also do this in a food processor.
The dough will be very crumbly at first, but keep beating (or processing) and it will eventually come together.
Then, transfer the crust mixture to the bottom of the prepared pan. Use your fingers to press the dough firmly into an even layer, making sure it reaches all the corners.
Before you bake it, pierce the entire surface with a fork. This is called “docking”, and it helps promote even baking and prevents against any bubbles forming in the crust.
Make the Filling
In a saucepan, melt the butter, corn syrup and brown sugar over low heat. Once it’s melted, raise the heat slightly so that the mixture reaches a slow boil. Boil it for about 3 minutes. Then, remove it from the heat and stir in the vanilla, salt, cream and chopped pecans.
Fill the Crust
Pour the pecan mixture over the warm crust, spreading it into an even layer. Make sure the filling reaches the sides of the pan so every bar has delicious pecan topping.
Bake Until Set
Return the baking pan to the oven and bake until the edges are set. The center may still be bubbling, and that’s okay.
Be sure to allow the bars to cool completely before you slice them.
Tips for the Best Pecan Pie Bars
- Measure the flour correctly. Too much flour can make the shortbread crust dry and crumbly. Spoon the flour into your measuring cup and level it off.
- Don’t skip the parchment paper. It makes removing the bars from the pan much easier and helps prevent sticking.
- Use room temperature ingredients. Room temperature butter and cream will incorporate smoothly into the filling and won’t separate.
- Don’t overbake. Overbaking can make the filling too firm. Remove the bars when the center is set and the edges are lightly golden.
- Let them cool completely. The filling will continue to set as the bars cool. Cutting them too early can cause the gooey pecan pie filling to spill out.
- Use a sharp knife. For neat squares, let the bars cool completely and wipe the knife clean between slices.
Storage Instructions
Pecan bars can be stored at room temperature in an airtight container, or you can refrigerate them. If you refrigerate them, allow them to sit on the counter for 15-20 minutes before enjoying so restore their chewy texture.
You can also freeze the bars for longer storage. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe container or bag. Thaw them overnight in the refrigerator before bringing them to room temperature to serve.
Can I Make This recipe in a Pie Pan?
Yes! You can make pecan pie bars in a pie pan if you don’t have a rectangular baking pan. You may want to halve the recipe or use two 9-inch pie pans.
Can I Make Them Ahead of Time?
Absolutely! These pecan pie bars are a great make-ahead treat, especially during the busy holiday season.
Just store them in an airtight container after they have completely cooled. Refrigerate them if you’re keeping them for longer than a couple of days, and bring them to room temperature before serving.
You can also freeze the bars ahead of time. Once they’re completely cooled, slice them into individual portions, wrap them well and store them in a freezer-safe container. Thaw them in the refrigerator overnight and let them come to room temperature before serving.
Frequently Asked Questions
Traditional pecan pie is baked in a pie plate and served in wedges. Pecan pie bars have the same sweet, gooey pecan filling but are baked in a rectangular baking pan over a shortbread crust and cut into squares. They’re easier to transport, serve and share at parties.
The filling may not have baked long enough, or the bars may have been sliced before they cooled completely. Let the bars cool to room temperature so the filling can set. If the center is still very liquid after cooling, the bars may need additional baking time the next time you make them.
For longer storage, refrigeration is recommended. Store the bars in an airtight container and bring them to room temperature before serving for the best texture and flavor.
When you make these pecan pie dessert bars, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more holiday dessert recipes, try these:
- Christmas Sugar Cookie Bars
- Pumpkin Spice Cake with Cream Cheese Frosting
- Chewy Oatmeal White Chocolate Cranberry Cookies
Pecan Pie Bars
Ingredients
- 2 cup all purpose flour
- 12 Tbsp. unsalted butter room temperature
- 1/3 cup granulated sugar
- 1/4 tsp. salt
Filling
- 3 1/2 cups chopped pecans
- 1 cup brown sugar
- 1/2 cup unsalted butter room temperature
- 1/2 cup corn syrup
- 1/4 cup heavy cream room temperature
- 1 Tbsp. vanilla extract
- 1/4 tsp. salt
Instructions
- Preheat oven to 350F degrees. Line a 9×13 baking pan with parchment paper.
- Make the crust: In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until fluffy. Reduce the speed of the mixer to low, and add the flour and salt.
- Continue to beat until a soft dough forms. It will be crumbly at first, but it will eventually pull away from the sides of the bowl. It will still be slightly crumbly when you dump it into the baking pan.
- Using your fingers, press the dough down in an even layer into the baking pan. Pierce the entire surface with a fork, making sure not to pierce all the way through. Bake for 12-15 minutes, until set but still pale in color.
- Make the filling: In a small saucepan, melt the butter, brown sugar and corn syrup over low heat. Once the butter is melted, gently raise the heat to medium-low. Continue to stir until the mixture reaches a slow boil. Continue to boil, stirring for 3 minutes.
- Remove from heat and stir in the vanilla, salt and cream. Then, stir in the chopped pecans. Pour the mixture over the crust and spread it out evenly.
- Bake 25-30 minutes, until the edges are set but the center is still bubbling. Cool completely in the baking pan before slicing into bars.
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