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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!!

Make Pecan Pie Bars as a dessert for the holidays, or anytime! For more delicious bars try Millionaire Bars, Churro Cheesecake Bars, and Pumpkin Cream Cheese Bars.

Pecan Pie square cut and placed on wax paper.

BEST EVER Pecan Pie Bars

This tasty dessert is a fall favorite – Pecan Pie Bars!! Pecans are especially popular this time of year, during the holidays, but don’t make the mistake of thinking this is strictly a seasonal recipe.

These yummy Pecan Bars are so gooey and addicting, you’ll likely find yourself making this delicious dessert all year round.

Anyone who likes Pecan Pie (and even those who don’t!) LOVE these Pecan Bars.

I’m thinking we might make these for dessert on Thanksgiving, or even as a homemade neighbor gift during Christmas time.

Making Easy Pecan Pie Bars

CRUST. Mix flour, sugar, and salt in a large bowl. Cut in cold butter to create coarse crumbs. Press onto the bottom of a greased 9×13 baking pan and bake at 350°F for 20 minutes.

FILLING. Meanwhile, whisk eggs, corn syrup, sugar, melted butter and vanilla in a large bowl. Stir in pecans. Spread over the hot crust as soon as it comes out of the oven.

BAKE. Bake for an additional 30-35 minutes, until filling has set. Cool completely before serving.

Note. You can put the bars in the refrigerator overnight to help them set before cutting them, which means they can be made a day ahead of time. Perfect for busy holidays!

Mixing the filling for pecan pie bars.

Recipe Tips

Pan size. If you need to use a smaller pan, increase the bake time, and keep an eye on it.

Runny top. To prevent the top from being runny, make sure it’s baked all the way. Make sure the top doesn’t jiggle, and if it does, bake it a bit longer.

Pro tip. Line the baking pan with parchment paper. To help the paper stay in place, spray the pan with cooking spray before lining it with paper. Once the baked bars have cooled and set, lift the entire dessert out of the tray and cut using a large kitchen knife. 

Shortbread. Similar to pie crust dough, you need to use COLD butter to make shortbread. Use a fork or pastry cutter to cut the butter into the flour. Unlike the classic pie, this recipe requires you to prebake the crust before adding in the pecan mixture.


  • Use toasted pecans. To toast:  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. 
  • Toppings. Drizzle the bars with salted caramel. Top each piece with a dollop of whipped cream or scoop of ice cream.
  • Use mixed nuts. 1 ¼ cup chopped pecans and 1 ¼ cup chopped walnuts.
Pecan pie filling poured over crust ti make bars.

Storing Info

STORE. If you have leftovers afterwards (which isn’t likely since they disappear quickly), cover and store in the fridge for 3-4 days.

FREEZE in gallon sized freezer bags, with parchment paper in between each layer of bars. They will keep for up to 6 months! Allow time to thaw before eating.

Easy Pecan Pie Bars sliced and placed on wax paper.

For more pecan recipes:

5 from 84 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


Shortbread Crust


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


  • Preheat the oven to 350 degrees 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.



Make Ahead: These bars can be made 24–48 hours in advance. Once cool, cover and store the entire slab in the refrigerator. Cut into squares just before serving.


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!

So Easy & So Yummy

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Recipe Rating


  1. I want to make these for my husbands birthday, Can I use parchment paper so crust won’t stick?

  2. I made these pecan bars today. The filling is delicious. My crust did not adhere to the filling. It crumbled. What didI do wrong.

    1. I’m sorry to hear that. Shortbread dough is a bit crumbly by nature, but should come together when pressed down and baked. Perhaps the flour/butter ratio was a little off. If the dough seems too dry, you can add a bit more butter or a few tiny drops of water to get it the right texture. And again, making sure to press down the crust in the pan and baking it first before adding the filing on top. Hope that helps!

  3. Hi I was wondering if you can freeze the recipe? These are great and want to make a couple to have on short notice thank you

  4. 5 stars
    I made this for the first time for a friend’s party just because I had all ingredients on hand. It was a hit. Everyone asked for the recipe. It is my go to now.