With a buttery shortbread crust and caramelized pecan filling, it’s impossible not to love these sweet and nutty Pecan Pie Bars. Make them for dessert on Thanksgiving, or even as a homemade neighbor gift during Christmas time. Anyone who likes pecan pie (and even those who don’t!) LOVE these Pecan Bars.
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.
How to Make Pecan Bars
Start by making your shortbread crust. Mix flour, sugar and salt in a large bowl, then 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.
To make the filling, whisk eggs, corn syrup, sugar, melted butter and vanilla in a large bowl. Stir in pecans. As soon as the crust is done baking, spread the filling over the hot crust. Bake for an additional 25-30 minutes, until filling has set. Cool completely before serving or cutting.
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!
How to prevent 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.
How to store pecan pie bars? If you have leftovers afterwards (which isn’t likely since they disappear quickly), you can cover them and place them in the fridge for 3-4 days.
How to freeze pecan pie bars? 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!
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
With a buttery shortbread crust and caramelized pecan filling, it's impossible not to love these sweet and nutty Pecan Pie Bars. Anyone who likes pecan pie (and even those who don't!) LOVE these Pecan Bars.
Ingredients
Shortbread Crust
- 2 c all-purpose flour
- 1/3 c sugar
- 1/4 tsp salt
- 3/4 c cold butter cubed
Filling
- 4 eggs
- 1 c corn syrup
- 1 1/2 c sugar
- 3 TB butter melted
- 1 1/2 tsp vanilla extract
- 2 1/2 c chopped pecans
Instructions
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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.
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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.
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Bake for an additional 25-30 minutes, until filling has set. Cool completely before serving.
Adapted from tasteofhome.
OMG!! I’m going to have to make these next weekend when my daughter comes home. Her and I LOVE pecan pie!!! Can’t wait to make this!! Thanks for the recipe 🙂
You’ll love these!! Let me know what you two think! Thanks so much!!
I made these for Thanksgiving and they came out amazing and so easy to make.
Yay! Love to hear that! Thank you & Happy Thanksgiving!
So looks like letting any pecan pie set up means baking until set, right?
No I have not made a pie from scratch before
Ever. So the words , let the pie set up and let the filling set , are very New to me.
These pecan pie bars look delicious .
Please let me know by e-mailing me to the address [email protected]
Set is just thickened up a little. Looks ready to eat 🙂 Hope that helps! Good luck!
I have made these three time during the holidays for pot luck meals and they were such a hit, I have made other pecan pie bars but never even came close to your recipe. I carry the recipe on cards when I take these to functions. Thank you so much for this wonderful recipe.
Awe, thank you!! I love hearing that!! Thank you so much for sharing that recipe!
Do you use white sugar or brown sugar in filling?
If I’m making these the night before (about 24hours), how should I store them?
I would just store them in an airtight container or cover them with plastic wrap, if you leave them in the pan.
I want to maKe these 3 days a head of time.
Will they still be good?
Yes they can be made ahead of time. YUMMY bars!
They should 🙂 Keep them stored in an air tight container 🙂
I’m making these for thanksgiving this year. I have the taste of home recipe And compared it to yours. TAste of home RECOMMENDS a 15×10×1″ baking pan. Yours calls for a 13×9. Will the filling spill over using the smaller sized pan? I noticed the ingredients & measurements are the exact same, except for the corn syrup. Yours calls for 1/2 cup less than taste of home. Will using less corn syrup keep spillage from happening? thanks for your help!
I haven’t tried theirs, but these worked for me in the 9×13 🙂
I’ve made pecan pie cookies, but this looks even easier to make with all the pecan pie goodness!! Can’t wait to give this a try for christmas!
They are so good!! I’d love to know what you think! Hope you like them!
My Short bread is cooled will that be a pro?
It should be ok 🙂 I hope you liked them!
I MADE THESE THE NIGHT BEFORE THANKSGIVING AND THERE WERE HARDLY ANY LEFT BY DESSERT TIME ON THANKSGIVING DAY. SUPER EASY, AND SUPER DELICIOUS. EVERYONE KEEPS ASKING WHEN IM MAKING THEM AGAIN…… WINNER!
That is good to hear! I love when that happens 🙂 Thank you so much for letting me know!
Easy to make a absolutely delicious. Just the right amount of pecan pie in each slice!
Thank you so much for sharing!
I made these tonight. They seemed to get too brown before they set. Any suggestions?
Since, they continue cooking, once out of the oven, you may need to lessen the baking time. You might have a really hot oven 🙂
These were great! I actually halved the recipe and it worked fine. I also used “My Buddy’s Nuts” Hot & Spicy pecans. It gave a bit of heat but all of the sugar helped so that they were not too hot. I am looking forward to making them again. Thanks for sharing.
That sounds delish! Thank you for sharing that!