Creamy, nutty, and undeniably comforting, these Pecan Pie Bars take everything you love about pecan pie and turn it into a perfectly portable, easy-to-share dessert. One-bite rich filling meets a buttery shortbread crust, making every square delightfully chewy and crisp at the same time. Fun fact: pecan pie is a classic Southern favorite and often appears at holiday tables — but bars are the unofficial hero when you need something faster and less fussy.
This recipe is special because it’s simple, quick to prep, and family-friendly — kids and adults both reach for seconds. If you like easy tray bakes, you’ll also appreciate how much time these save compared to a traditional pie. For another time-saver on the blog, check out this lazy girl spin on pecan pie bars: Lazy Girl Pecan Pie Bars. Ready to bake? You’ll love how fast the oven does the heavy lifting.
What is Pecan Pie Bars?
Ever wondered why something called “Pecan Pie Bars” isn’t shaped like a pie? Think of it as the pie that got tired of dishwashing and decided to crash the potluck as a handy bar. Are they pie, or are they bars? Yes. The name is charmingly straightforward: all the beloved flavors of pecan pie compressed into a bar form perfect for slicing or grabbing on the go. Some say “the way to a man’s heart is through his stomach.” If that’s true, these bars are a strategic move at any family gathering. Try them and see if they become your new go-to dessert.
Why You’ll Love This
These bars are irresistible for three big reasons:
- Flavor punch: Toasted pecans and a buttery, caramel-like filling deliver a sweet, slightly toasty flavor that warms your senses.
- Cost-saving: Making pecan bars at home is much cheaper than buying pies or pre-made desserts, and you get more to share for less money.
- Versatile toppings: Serve warm with ice cream, drizzle with chocolate, or keep them plain — each option elevates the dessert.
Compared to a full pecan pie, these bars require less time and produce more snackable servings, making them ideal for parties or quick dessert cravings. Craving another nutty treat? These bars pair perfectly with other sliceable delights like the pie lovers recipe found here: Pie Lovers Will Go Nuts For These Pecan Pie Bars. Give them a try and bring the cozy to your kitchen.
How to Make:
Quick Overview
This recipe is straightforward and satisfying. The base is a simple shortbread-style crust that bakes briefly to set, while the topping is a classic pecan pie filling — rich, gooey, and studded with crunchy pecans. You’ll enjoy a creamy, slightly chewy interior with a crisp edge. Total time is about 20 minutes prep and 30–35 minutes bake time for the filling, so plan roughly 1 hour including cooling.
Ingredients
1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt
3 large eggs
1 cup light corn syrup
1 cup brown sugar
2 tbsp unsalted butter, melted
1 tsp vanilla extract
2 cups chopped pecans
Directions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix 1 cup softened unsalted butter, 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 tsp salt until the mixture is crumbly and holds together when pressed.
- Press the crust mixture evenly into the bottom of the prepared pan using your fingers or the bottom of a measuring cup to create a firm, even layer.
- Bake the crust for 20 minutes or until it turns lightly golden at the edges. Keep an eye on color to avoid over-browning.
- While the crust bakes, prepare the filling: In a large bowl, whisk together 3 large eggs until smooth.
- Add 1 cup light corn syrup, 1 cup brown sugar, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract to the eggs. Whisk until fully combined and glossy.
- Stir in 2 cups chopped pecans evenly so every bite has nutty crunch.
- Remove the crust from the oven and pour the pecan filling over the hot crust, spreading gently with a spatula to distribute evenly.
- Return the pan to the oven and bake for 30–35 minutes or until the filling is set — it should jiggle slightly in the center but not be liquid.
- Remove from oven and let the bars cool completely in the pan on a wire rack; chilling in the refrigerator for 1 hour helps them slice cleanly.
- Use the parchment overhang to lift the slab from the pan, then cut into squares or bars with a sharp knife.
What to Serve With
- A scoop of vanilla ice cream or whipped cream for contrast to the sticky filling.
- Fresh fruit like sliced apples or pears balance the sweetness with brightness.
- Coffee, strong black tea, or a nutty-spiced latte make great beverage pairings.
- For a festive twist, drizzle warm caramel or dark chocolate sauce on top.
Top Tips for Perfecting
- Crust texture: Ensure butter is softened, not melted, for a crumbly shortbread crust. If the dough seems dry, add a teaspoon of cold water at a time.
- Even bake: Press the crust firmly and evenly so it bakes uniformly and supports the filling.
- Nut toasting: For extra flavor, toast the chopped pecans in a dry skillet for 3–5 minutes until fragrant, then cool before adding to the filling.
- Cut clean slices: Chill bars before slicing to prevent the filling from sticking to the knife. Warm the knife under hot water and wipe dry between cuts for neat edges.
- Substitutions: Swap corn syrup for an equal amount of golden syrup or a mixture of maple syrup and a touch less liquid for a different flavor. Use pecan halves for a decorative top.
Storing and Reheating Tips
- Refrigeration: Store bars in an airtight container in the refrigerator for up to 5 days. They taste great chilled or at room temperature.
- Freezing: Wrap individual bars tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Warm a single bar in the microwave for 10–15 seconds or bake at 300°F (150°C) for 5–8 minutes to refresh the texture. Top with ice cream after reheating for a melty treat.
FAQs
How do I prevent the filling from leaking into the crust?
Make sure the crust is fully baked and slightly golden before pouring the filling on top. A firm crust holds the filling better and creates a barrier.
Can I use other nuts instead of pecans?
Yes. Walnuts or a mix of toasted nuts work well, though pecans are traditional and offer the best classic flavor.
Is light corn syrup necessary?
Corn syrup helps create the chewy, glossy texture. You can substitute golden syrup or try a mixture of maple syrup and a bit less of a neutral syrup, but texture may vary slightly.
Why is my filling still jiggly after baking?
A slight jiggle is normal when the bars are hot, but they will set as they cool. If the filling is very liquid after cooling, bake a few minutes longer next time and test for a slight set.
Can I make these ahead for a party?
Absolutely. These bars keep well and are ideal for making a day or two ahead. Chill and slice before serving for neat portions.
Conclusion
These Pecan Pie Bars are a fast, crowd-pleasing shortcut to all the comforting flavors of pecan pie without the fuss of rolling dough or dealing with a fragile pie shell. They’re easy to make, budget-friendly, and endlessly adaptable with toppings or nut swaps — perfect for potlucks, holidays, or a simple weeknight dessert everyone will love. If you want more inspiration or alternate methods, check out this easy take on the classic in the Pecan Pie Bars Recipe (1,000 Times Easier Than Actual Pie!) | The Kitchn and this popular version from another home-cook favorite at Pecan Pie Bars Recipe – NatashasKitchen.com. Give these a try, share with friends, and enjoy the applause.
Pecan Pie Bars
Equipment
- Baking Pan
- Mixing Bowl
- Whisk
Ingredients
Crust Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
Filling Ingredients
- 3 large eggs
- 1 cup light corn syrup
- 1 cup brown sugar
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix 1 cup softened unsalted butter, 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 tsp salt until the mixture is crumbly and holds together when pressed.
- Press the crust mixture evenly into the bottom of the prepared pan using your fingers or the bottom of a measuring cup to create a firm, even layer.
- Bake the crust for 20 minutes or until it turns lightly golden at the edges. Keep an eye on color to avoid over-browning.
- While the crust bakes, prepare the filling: In a large bowl, whisk together 3 large eggs until smooth.
- Add 1 cup light corn syrup, 1 cup brown sugar, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract to the eggs. Whisk until fully combined and glossy.
- Stir in 2 cups chopped pecans evenly so every bite has nutty crunch.
- Remove the crust from the oven and pour the pecan filling over the hot crust, spreading gently with a spatula to distribute evenly.
- Return the pan to the oven and bake for 30–35 minutes or until the filling is set — it should jiggle slightly in the center but not be liquid.
- Remove from oven and let the bars cool completely in the pan on a wire rack; chilling in the refrigerator for 1 hour helps them slice cleanly.
- Use the parchment overhang to lift the slab from the pan, then cut into squares or bars with a sharp knife.