There’s nothing quite like the sweet, nutty indulgence of pecan pie bars.
They have the same gooey filling and buttery base as my grandma’s famous pecan pie. But they’re a cinch to make.
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Why You’ll Love These Pecan Pie Bars
I can’t remember the last time I made pecan pie. But I made these pecan pie bars just last weekend!
Here’s why you need to add them to your baking rotation:
Incredible texture & flavor. These taste as good as pecan pie, but the texture is even better. They’re crunchy, chewy, buttery, sweet, and nutty to the max. Easy to make. Forget making pastry – this dessert bar recipe uses a simple shortbread crust. Just press it into the pan and pour over the filling. It’s so easy, even beginner chefs can do it! Perfect for parties. Unlike pecan pie, these bars will feed a crowd. So feel free to double or triple the recipe.
Ingredients
The best thing about dessert bar recipes like this is that you only need pantry staples.
And yes, you’re making the crust from scratch instead of using a ready-made pie crust. But there’s nothing to it!
Here’s what you’ll need:
All-Purpose Flour: For the crust and the filling. It adds stability to the recipe.
Granulated and Brown Sugar: White sugar for the crust, and brown sugar for the filling.
Salt: A simple flavor enhancer. It balances the filling, so it’s not cloying sweet.
Butter: So the crust is rich and flavorful. Remember to use cold butter cut into small cubes.
Corn Syrup: Besides sweetness, corn syrup also adds that wonderful chewiness we all love in pecan pie.
Eggs: They’re the binding agent that holds everything together and ensures the filling sets.
Vanilla: For richness and warmth.
Pecans: You can’t have pecan pie bars without them!
How to Make Pecan Pie Bars
Scroll to the bottom for the full list of ingredients and steps.
For now, here’s a quick overview of how to make pecan pie bars:
- Preheat the oven to 350 degrees Fahrenheit and line a 9 x 13-inch baking pan with parchment paper. 2. Make the crust. Rub the cold butter into the flour, sugar, and salt until it resembles coarse crumbs. Press it into the pan and bake for 18-20 minutes. 3. Make the filling. Mix the brown sugar, flour, and salt in a large bowl. Then, whisk in the corn syrup, eggs, vanilla, and pecans, and pour the mixture over the hot crust. 4. Bake, cool, and serve. Bake the bars for another 30 to 35 minutes. Then, let them cool before slicing. Enjoy!
Recipe Tips and Variations
Here are a few tips and variations to incorporate into this recipe:
Use cold butter. It’s how you keep the crust nice and crumbly. Another option is to freeze it, grate it, and mix it with the flour. Easy peasy.
Make “handles” when lining the pan . Leave a couple of extra inches of parchment paper hanging over the side. That way, you can easily lift the bars out of the pan.
Evenly chop the pecans so they distribute more evenly throughout the filling.
Cool before cutting. It’s always tempting to jump into a dessert while it’s still warm. However, these bars will cut more easily when cooled.
Cut them into small squares. If you’re feeding a large crowd, don’t be afraid to cut the dessert into small squares. They’re super rich anyway, so a little goes a long way.
Make it boozy. Add a splash of bourbon to the filling. 3 tablespoons should suffice.
For chocolate lovers. Add chocolate chips to the crust or the filling. You can also wait until the bars are done and drizzle melted chocolate over the top. (Or for something extra chocolatey, try these pecan pie brownies !)
Use different nuts. The resulting bars won’t be “pecan pie bars” anymore, but they’ll still taste great!
How to Store and Freeze
Do you want to make these ahead for a party? Great news – you can!
When stored properly, pecan pie bars will stay fresh for days. Here’s how:
To Store: Double wrap the whole slab with plastic wrap or transfer cold leftovers to an airtight container. Seal and store them at room temperature for up to 4 days. To Freeze: Let the pecan pie bars fully cool. Then, transfer them to a freezer-safe bag or airtight, freezer-safe container. Freeze them for up to 3 months. Thaw in the fridge overnight or covered loosely on the counter for a couple of hours.
To keep the slices from sticking, layer parchment paper between them for storing.
More Pecan Recipes
Feeling nutty and want more pecans? I’ve got you covered!
Best Candied Pecans Sweet Potato Pecan Pie Caramel Pecan Cinnamon Rolls Easy Pecan Pie Cobbler Best Southern-Style Pralines
Pecan Pie Bars
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15
50
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These sweet, sticky pecan pie bars with buttery shortbread base are just as addictive as they sound. Better yet, they’re ready for the oven in just 15 minutes!
Ingredients
- For the Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cut into small cubes
- For the Filling:
- 2/3 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups corn syrup
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups pecans, chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×13-inch baking pan with parchment paper. Leave some paper hanging over the side for easy removal.
- In a large bowl, whisk the flour, sugar, and salt. Then, using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Press this mixture firmly into the bottom of the prepared pan. Bake for 20 minutes, or until lightly golden. Remove from oven and set aside.
- While the crust is baking, prepare the filling. In a large bowl, mix the brown sugar, flour, and salt. Whisk in the corn syrup, eggs, and vanilla until smooth. Fold in the chopped pecans.
- Pour the filling over the hot crust. Bake for an additional 30-35 minutes, or until the filling is set and the top is a deep golden brown.
- Let the bars cool in the pan on a wire rack then cut into squares or rectangles. Serve and enjoy!
Notes
- Use cold butter. It’s how you keep the crust nice and crumbly. Another option is to freeze it, grate it, and mix it with the flour. Easy peasy.
- Mix-Ins: Add 3 tablespoons of bourbon or 1/3 cup of chocolate chips to the filling.
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