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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.
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.
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
- Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish and set aside.
- 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.
- 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.
- Bake for 30–35 minutes more, until filling has set.
- 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.
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.
For More Pecan Recipes:
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!!
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- ⅓ cup sugar
- ¼ teaspoon salt
- ¾ cup cold unsalted butter cubed
Filling
- 1½ cups sugar
- 4 large eggs
- 1 cup light corn syrup
- 3 tablespoons unsalted butter melted
- 1½ teaspoons vanilla extract
- 2½ 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.
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Adapted from tasteofhome.
These are my first dessert I make every Thanksgiving!! SO good!! If you love pecan pie – you will love these bars!!!
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
Oh that’s awesome!! Hope you enjoy the bars. I imagine they will be extra delicious with those fresh pecans!
Wondering if anyone has tried this but with a premade pie crust instead of making their own?
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. 😉
Love your recipes. Very easy to follow and turn out great.
Thank you so much!!
I’ve made several different Pecan Bar recipes and these taste more like pecan pie than any of the others!
Oh that makes me so happy to hear!! So glad you enjoyed the bars. Thanks for giving the recipe a try!
These are delicious! Going to have to hide from hubby so we have enough for the party!
Can these be made ahead and frozen?
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!
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!
You are so welcome!! I am with you! Glad you liked them! Thank you!
Hello! These look so delicious!! I am wondering if you use light or dark corn syrup? Thank you so much!
I used light 🙂 Enjoy!
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!
Awe, I am so happy you think so 🙂 Thank you so much for sharing that!
I know this RECIPE is callEd peCan pie bars but can i use the same RECIPE and use walnuts inStead
You sure could 🙂