Pecan Pie Bars

Every holiday season, I make a batch of these pecan pie bars instead of the traditional pie—and no one misses the crust! This easy recipe has all the gooey sweetness of classic pecan pie without the hassle of rolling dough. With a buttery cookie-like crust and rich caramelized pecan topping, these dessert bars are a must for Thanksgiving or any fall gathering.

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Can’t get enough pecan recipes? My Pecan Pie Cheesecake Bars and Pecan Pie Brownies are the perfect next bake.

Ingredients Notes

These pecan pie bars come together with simple pantry staples, with a rich, buttery shortbread base that tastes just like my favorite shortbread cookies.

• Flour: All-purpose flour works best. For a nuttier flavor, replace half with whole wheat flour.
• Granulated sugar: Can be swapped with brown sugar for a deeper caramel taste.
• Salt: Balances the sweetness and enhances every flavor.
• Butter: Unsalted butter gives the best flavor, though margarine works in a pinch.
• Milk: Whole or 2% milk is ideal, but non-dairy milk also works well.
• Large eggs: Provide structure and richness; bring them to room temperature before mixing.
• Light brown sugar: Keeps the filling moist and adds a warm sweetness. Use dark brown sugar for a stronger molasses flavor.
• Corn syrup: Light corn syrup keeps the bars golden and sweet; dark corn syrup creates a richer, caramel-like flavor. You can also swap with golden syrup for a rich caramel flavor, or use honey for a naturally sweet twist.
• Vanilla extract: Adds warmth and depth to the filling.
• Chopped pecans: Toast them lightly first for extra crunch and nutty flavor.

See the recipe card for full information on ingredients and quantities.

How to Make Pecan Pie Bars

1. Prepare the crust: In a bowl, combine flour, sugar, and salt. Cut in the butter with a fork until the mixture is crumbly, then stir in the milk until a soft dough forms.
2. Prebake the crust: Grease a 13×9-inch prepared pan with cooking spray and press in the dough. Bake at 350 degrees Fahrenheit until lightly golden.
   
3. Make the filling: In a medium bowl, whisk together eggs, brown sugar, corn syrup, melted butter, vanilla extract, and chopped pecans.
4. Assemble and bake: Pour the filling over the prebaked crust and return to the oven until the filling is set and golden.
   
5. Cool and slice: Transfer the pan to a wire rack and let the bars cool completely before cutting into squares or bars.
   

Make Ahead & Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerate: For longer storage, keep in the refrigerator for up to 5 days; bring to room temperature before serving for the best flavor.
• Freeze: Wrap tightly and store in the freezer for up to 2 months. Thaw overnight in the fridge.
• Make ahead: Bake a day in advance and refrigerate-perfect for stress-free Thanksgiving prep.

More Dessert Bar Recipes You’ll Love

If you’re craving more easy dessert bars to add to your holiday rotation, these reader favorites pair perfectly with my pecan pie bars:

• Chocolate Chip Cookie Bars – Soft, chewy, and loaded with chocolate chips.
• Peanut Butter Bars Recipe – Rich, nutty, and easy to make for any occasion.
• Golden Grahams S’mores Bars – Crispy, chocolatey, and fun for kids and adults alike.

If you’ve tried this Pecan Pie Bars Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

4.49 from 81 votes

Pecan Pie Bars

Author — Jennifer Fishkind

Serves — 15

These easy pecan pie bars feature a buttery shortbread crust and rich, gooey pecan filling. Perfect for Thanksgiving, holiday parties, or any fall dessert table.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

 

• ▢ 2 cups all purpose flour
• ▢ ½ cup granulated sugar
• ▢ ¼ teaspoon salt
• ▢ ¾ cup butter cold
• ▢ 4 tablespoons milk
• ▢ 4 large eggs
• ▢ 2 cups chopped pecans
• ▢ ¾ cup packed light brown sugar
• ▢ 1 cup light corn syrup
• ▢ 4 tablespoons butter melted
• ▢ 2 teaspoons vanilla extract

Instructions

 

• Preheat oven to 350 degrees F. Grease a 13×9 inch baking pan. Set aside.
• In small mixing bowl stir together the flour, sugar and salt. Using either a pastry blender, fork, or butter knife cut in the 3/4 cup butter (slice the butter into tablespoon size slices, add it to the flour mixture, and mash it up until the mixture resembles crumbs)
  2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 teaspoon salt, 3/4 cup butter
• Pour in the milk and mix with fork, then with hands to ensure the moisture is evenly distributed in the flour mixture.
  4 tablespoons milk
• Press the dough into the greased baking pan. Bake at 350 for 20 minutes, the top of the crust will be a light brown color.
• While the crust is baking, prepare the pecan pie topping. In a medium size bowl lightly beat the eggs. Add in the light brown sugar, light corn syrup, melted butter, vanilla extract, and chopped pecans. Stir to combine. Spread this over the hot crust after it’s baked for the 20 minutes.
  4 large eggs, 3/4 cup packed light brown sugar, 1 cup light corn syrup, 4 tablespoons butter, 2 teaspoons vanilla extract, 2 cups chopped pecans
• Bake again for another 20 minutes, or until the pecan pie filling has set (when you wiggle the pan the filling will no longer jiggle). Remove from oven and allow to cool. Cut into bars.

Jenn’s Notes

*I found it easier to slice into bars when the bars were cold. Just place in refrigerator for about 20 minutes or until cold and slice.

*I also loved eating them when they were cold! These can be stored in a sealed container at room temperature or in the fridge for 3-4 days.

Nutrition Info

Calories: 421kcal | Carbohydrates: 49g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 182mg | Potassium: 116mg | Fiber: 1g | Sugar: 35g | Vitamin A: 455IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1.4mg

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