There’s something magical about pecan pie—the way that buttery, caramelized filling hugs those toasted pecans, all nestled in a flaky crust. But let’s be honest, rolling out pie dough can be a hassle, especially when you’re juggling holiday chaos. That’s where these pecan pie bars come in. They deliver all the rich, nutty goodness of the classic dessert, but in a simple, sliceable form that’s perfect for sharing (or not—no judgment here).
Why This Recipe Works
- Effortless Crust: No rolling pin required—just press the buttery shortbread base into the pan.
- Portable Perfection: Easier to serve than pie, making them ideal for potlucks, bake sales, or your next family gathering.
- Make-Ahead Magic: These bars actually taste better the next day, so you can bake them ahead and relax.
Essential Ingredients & Tools
Ingredients for the Shortbread Crust
- 1 ½ cups all-purpose flour – The backbone of your crust. If you’re gluten-free, a 1:1 substitute works beautifully.
- ½ cup cold, cubed unsalted butter – Cold butter = flaky layers. Trust me on this.
- ¼ cup granulated sugar – Just enough sweetness to balance the richness.
- ¼ tsp salt – Enhances every flavor in the crust. Skip if using salted butter.
Ingredients for the Gooey Pecan Filling
- 1 cup light corn syrup – The secret to that signature sticky-sweet texture. Honey or maple syrup can step in if needed.
- ¾ cup packed brown sugar – Dark brown sugar adds a deeper molasses kick, but light works too.
- 3 large eggs – Room temp is key for smooth mixing.
- 2 tbsp melted butter – Because more butter is always a good idea.
- 1 tsp vanilla extract – A warm, aromatic touch.
- 2 cups chopped pecans – Toasting them first is non-negotiable for maximum flavor.
Tools You’ll Need
- 9×13-inch baking pan – The perfect size for even baking.
- Parchment paper – Your best friend for easy removal.
- Mixing bowls & whisk – For a lump-free filling.
- Pastry cutter or fork – To work that butter into the flour like a pro.
Serves: 24 | Prep: 20 min | Cook: 40 min | Total: 1 hr (plus cooling)
How to Make Pecan Pie Bars
- Prep the Pan & Preheat
Heat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving some overhang on the sides—this makes lifting the bars out a breeze. A quick spritz of cooking spray under the parchment never hurts.
- Make the Shortbread Crust
In a bowl, mix the 1 ½ cups flour, ¼ cup sugar, and ¼ tsp salt. Add the ½ cup cold butter and cut it in until the mixture looks like coarse crumbs. Press this into your prepared pan, packing it down firmly (I use the bottom of a measuring cup for an even layer). Bake for 15 minutes until it’s just starting to turn golden. This pre-bake keeps the crust crisp under that luscious filling.
- Toast the Pecans (Don’t Skip This!)
While the crust bakes, spread the 2 cups pecans on a baking sheet and toast them in the oven for 5-7 minutes. You’ll know they’re ready when your kitchen smells like a nutty paradise.
- Whisk Up the Filling
In a large bowl, whisk together the 1 cup corn syrup, ¾ cup brown sugar, 3 eggs, 2 tbsp melted butter, and 1 tsp vanilla until smooth. Stir in those toasted pecans.
- Assemble & Bake
Pour the filling over the warm crust and spread it evenly. Bake for 20-25 minutes—the center should jiggle slightly when shaken. It’ll firm up as it cools, so resist the urge to overbake.
- Cool & Slice
Let the bars cool completely in the pan (about 2 hours). For the cleanest cuts, pop them in the fridge for 30 minutes, then use a sharp knife dipped in hot water. Wipe the blade between slices for picture-perfect edges.
Pro Technique
- Toasting Pecans is a Game-Changer
Raw pecans are fine, but toasted? They’re next-level. Just 5-7 minutes in the oven unlocks their oils, deepening their flavor and adding an irresistible crunch.
- Avoid Scrambled Eggs in Your Filling
Whisk those eggs thoroughly with the syrup mixture to prevent curdling. For extra insurance, temper them by drizzling in a little warm syrup first while whisking constantly.
Storage & Freshness Guide
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: They’ll keep for a week—just let them come to room temp before serving.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 3 months. Thaw in the fridge overnight.
Perfect Pairings
Complementary Dishes
- Vanilla Ice Cream: The cold creaminess contrasts beautifully with the bars’ sticky warmth. Serve slightly softened for easy scooping.
- Bourbon Caramel Sauce: Drizzle warm sauce over bars for a boozy, buttery accent that elevates the flavors.
Drinks
- Sauternes: This sweet dessert wine mirrors the bars’ caramel notes without overpowering them.
- Spiced Coffee: A dash of cinnamon in your coffee cuts through the richness and adds a cozy touch.
Something Sweet
- Whipped Cream: Lightens the bars’ density; add a sprinkle of orange zest for brightness.
- Fresh Berries: Tart raspberries or strawberries provide a refreshing counterpoint to the sweet, nutty bars.
Ingredient Variations and Their Impact
- Maple-Bourbon Bars: Swap corn syrup for maple syrup and add a splash of bourbon to the filling.
- Chocolate Drizzle: Melt some dark chocolate and zigzag it over the cooled bars for a decadent touch.
- Spiced Pecans: Toss the pecans with cinnamon and a pinch of cayenne before toasting for a warm, spicy kick.
Chef’s Wisdom
These pecan pie bars are the ultimate crowd-pleaser—easy to make, even easier to eat, and packed with all the cozy flavors of the classic pie. Whether you’re serving them at Thanksgiving or just treating yourself, they’re guaranteed to disappear fast. Happy baking!
Pecan Pie Bars: The Easy, No-Fuss Way to Enjoy a Classic
Love pecan pie but hate the hassle? Try my easy Pecan Pie Bars recipe with a buttery shortbread crust and gooey filling. Perfect for holidays and potlucks!
Ingredients
For the Shortbread Crust
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1 ½ cups all-purpose flour
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½ cup cold, cubed unsalted butter
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¼ cup granulated sugar
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¼ tsp salt
For the Pecan Filling
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1 cup light corn syrup
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¾ cup packed brown sugar
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3 large eggs
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2 tbsp melted butter
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1 tsp vanilla extract
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2 cups chopped pecans
Instructions
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Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.01
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Mix 1 ½ cups flour, ¼ cup sugar, and ¼ tsp salt. Cut in ½ cup butter until crumbly. Press into pan and bake for 15 minutes.02
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Toast 2 cups pecans on a baking sheet for 5-7 minutes.03
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Whisk 1 cup corn syrup, ¾ cup brown sugar, 3 eggs, 2 tbsp melted butter, and 1 tsp vanilla until smooth. Stir in pecans.04
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Pour filling over warm crust. Bake for 20-25 minutes until center jiggles slightly.05
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Cool completely before slicing.06
