Pecan Pie Bars

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 a homemade neighbor gift. Anyone who likes pecan pie (and even those who don’t!) LOVE these Pecan Bars. 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

Today I’ll be sharing with you 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. If you’re a fan of Pecan Pie, you will absolutely LOVE these bars.

With a buttery shortbread crust and caramelized pecan filling, it’s impossible not to like these sweet and nutty bars. I’m thinking we might make these for dessert on Thanksgiving, or even as a homemade neighbor gift during Christmas time.

Shortbread Crust pressed into a glass pan

How to Make Pecan 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 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 25-30 minutes, until filling has set. Cool completely before serving.

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

Pecan filling poured on the shortbread crust.

Tips + Storing Info

If you need to use a smaller pan you will have to increase the bake time and keep an eye on it.

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

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!

Easy Pecan Pie Bars sliced and placed on wax paper.

For anyone that loves the classic Pecan pie recipe, they will definitely love the bars version. 😉

For more pecan recipes, check out:

Pecan Pie Bars Recipe

5 from 22 votes
With a buttery shortbread crust and caramelized pecan filling, it's impossible not to love these sweet and nutty Pecan Pie Bars!!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12
Calories 581 kcal
Author Lil' Luna

Ingredients

Shortbread Crust

  • 2 c all-purpose flour
  • 1/3 c sugar
  • 1/4 tsp salt
  • 3/4 c cold butter cubed

Filling

Instructions
 

  • Mix flour, sugar and salt in a large bowl. Cut in cold butter to create coarse crumbs. Press onto the bottom of a greased 9x13 baking pan and bake at 350 for 20 minutes.
  • 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 for an additional 25-30 minutes, until filling has set. Cool completely before serving.

Video

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Adapted from tasteofhome.

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About the Author

Kristyn Merkley

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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Comments:

  1. 5 stars
    These hAve become my #1 favorite pecan recipe! With the shorTbread crust, these bars ARE BETTER than Pecan pie which used to be my favorite Fall dessert. Search no more for pecan pie bar recipes. These are to die for! Thank you!

  2. 5 stars
    I usually make pecan pies for Thanksgiving but decided to try pecan pie bars this year. I may never make pies again! These are delicious and so easy to make! Thank you for sharing the recipe!

  3. 5 stars
    These are delicious! Going to have to hide from hubby so we have enough for the party!
    Can these be made ahead and frozen?

    1. LOL!! You can keep them in gallon sized freezer bags with parchment paper in between each layer of bars. They will keep for up to 6 months!

    1. I haven’t tried with premade pie crust. I’d be curious to hear how they turn out/taste using that. I’m a big fan of that shortbread crust, so I haven’t deviated from the original recipe. 😉

  4. Nelson Albert I really love looking at Those Pecan Bar’s and I am going to get my wife to make some of those for Christmas Day says:

    5 stars
    I really love those Pecan Bars and I am going to have my wife to make some for Christmas and she really love Pecans and I have a big box of pecans coming from a friend of mine that raises Pecans

    1. Oh that’s awesome!! Hope you enjoy the bars. I imagine they will be extra delicious with those fresh pecans!

  5. 5 stars
    These are my first dessert I make every Thanksgiving!! SO good!! If you love pecan pie – you will love these bars!!!

  6. I made these for Christmas and I followed the recipe. However, it didn’t seem to be enough butter for the shortbread crust. The crust was not firm, it did not brown within 20 minutes, and I could still see flour that the butter did not absorb. Any suggestions?

    1. I’m not sure?? I haven’t had that happen to my crust before. Every oven is slightly different so perhaps it needed just a bit more baking time to golden up a bit. It’s kind of that fine balance between baking long enough and not too much to make the crust too hard. I’d say just keep a close eye on the baking time. Also, making sure the butter is cut in as evenly as possible and that the mixture is crumbly before pressing into the pan…. that may help the butter be more evenly spread and no patches of flour.

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