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With a buttery shortbread crust and caramelized pecan filling, it’s impossible not to love these sweet and nutty pecan pie bars!!

These bars have the same tasty flavor as Pecan Pie and Mini Pecan Pies but with an easy delicious twist.

Pecan Pie bars cut and placed on wax paper.


We Love It!

Pecan pie bars are a fall favorite dessert recipe!! Pecans are especially popular during the holidays but don’t make the mistake of thinking this is strictly a seasonal recipe.

Here is why we love them:

  • Addicting. They have the best ooey gooey texture.
  • Makes a big batch. You can easily cut 20 smaller squares or cut 12 large squares.
  • Perfect for pecan lovers. Even those who aren’t, LOVE these pecan bars.

We love these as a dessert on Thanksgiving, or even as a homemade neighbor gift during Christmas time.

Cutting butter into flour in a grey bowl.

Ingredients

For the crust:

  • all-purpose flour
  • sugar
  • salt
  • unsalted butter – Be sure that the butter is COLD!

For the filling:

  • sugar
  • eggs
  • light corn syrup
  • unsalted butter 
  • vanilla extract
  • chopped pecans – You can mix the pecans with chopped walnuts or cashews.

How to Make Pecan Pie Bars

  1. Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish and set aside.
  2. For the crust, combine dry ingredients. Cut in cold butter to create coarse crumbs. Press into the bottom of the prepared dish and bake for 20 minutes.
  3. For the filling, whisk ingredients in a large bowl. Stir in pecans. Spread over hot crust as soon as it comes out of the oven.
  4. Bake for 30–35 minutes more, until filling has set.
  5. Cool completely in the pan before cutting into squares and serving.

Switch it Up!

  • Use toasted pecans. Preheat the oven to 350°F. Spread the chopped nuts on a baking sheet lined with parchment paper. Toast for 6-8 minutes until they turn a deep color and produce a delicious nutty aroma. 
  • Chocolate. Spread semi-sweet chocolate chips onto the hot crust before pouring in the rest of the pecan mixture. 
  • Season. Sprinkle the bars with sea salt before or after baking. 
Pecan Pie bars cut up on parchment paper.

Recipe Tips + Storing

  • Pan size. If using a slightly smaller pan, increase the bake time, and keep an eye on it. Or divide the ingredients evenly and bake this recipe in two 8×8 inch pans.
  • Toppings. Drizzle the bars with Caramel Sauce. Top each piece with a dollop of Whipped Cream or a scoop of Vanilla Ice Cream.
  • STORE. Cover pecan bars and store them in the fridge for 3-4 days.
  • FREEZE in gallon-sized freezer bags, with parchment paper in between each layer of bars for up to 6 months! Allow time to thaw before eating.
Pecan Pie Bars sliced and placed on wax paper.

For More Pecan Recipes:

5 from 153 votes

Pecan Pie Bars Recipe

By: Lil’ Luna
With a buttery shortbread crust and caramelized pecan filling, it's impossible not to love these sweet and nutty pecan pie bars!!
Servings: 12
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

Ingredients 

Shortbread Crust

Filling

  • cups sugar
  • 4 large eggs
  • 1 cup light corn syrup
  • 3 tablespoons unsalted butter melted
  • teaspoons vanilla extract
  • cups chopped pecans

Instructions 

  • Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish and set aside.
  • To make the shortbread crust: In a large bowl, mix flour, sugar, and salt. Cut in cold butter to create coarse crumbs. Press into the bottom of the prepared dish and bake for 20 minutes.
  • Meanwhile, prepare the filling: whisk sugar, eggs, corn syrup, melted butter, and vanilla in a large bowl. Stir in pecans. Spread over hot crust as soon as it comes out of the oven.
  • Bake for 30–35 minutes more, until filling has set.
  • Cool completely in the pan before cutting into squares and serving.

Video

Notes

Make ahead of time. These bars can be made 24–48 hours in advance. Once cool, cover and store the entire slab in the refrigerator. Use a sharp knife to into squares just before serving.

Nutrition

Serving: 1bar, Calories: 580kcal, Carbohydrates: 71g, Protein: 6g, Fat: 32g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 179mg, Potassium: 142mg, Fiber: 3g, Sugar: 53g, Vitamin A: 534IU, Vitamin C: 0.3mg, Calcium: 36mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Adapted from tasteofhome.



About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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96 Comments

  1. I don’t know where I have been, but just discover you and your delightful recipes. I love wholesome foods for my family and have three adult daughters with families of their own that I want to share all of this information with. I am also interested in your holiday cookie recipes because I bake and make Carmel’s and other candy recipes. Does your Christmas recipes come In your book, So Easy and So Yummy?

    1. Yes, there are christmas recipes in the cookbook and we have a page in there to help with christmas meal planning too! And then of course, all of our christmas recipes can be found here on the website! So glad to have you here trying out recipes. 🙂