Pecan Cake Bars

Creamy, crunchy, and downright comforting — these Pecan Cake Bars are everything you want in a dessert: a tender buttery base, a rich gooey pecan topping, and that irresistible toasted-nut crunch. One fun fact: pecans are native to North America and have been used in sweets for centuries, which is probably why Southern kitchens have perfected treats like this. If you love simple, crowd-pleasing desserts that travel well to potlucks and family dinners, you’ll be thrilled.

This recipe is special because it’s straightforward, quick to assemble, and perfect for bakers of any skill level. It’s a great weekday bake or weekend showstopper that kids and adults both adore. If you want more pecan-inspired ideas, check out this Pecan Cake Bars recipe page for a similar favorite on the blog. Ready to preheat the oven and make your kitchen smell amazing? Let’s go!

What is Pecan Cake Bars?

What exactly are Pecan Cake Bars — a cake? A bar? The best of both worlds! Think of them as a buttery shortbread-like base topped with a rich, caramel-y pecan layer that sets into a sliceable bar. Why the name? Maybe someone tried to fit a cake into a pan and got bars instead — who’s judging? After all, they deliver everything a cake promises but in neat little squares.

Is it any surprise these bars make people smile? Maybe that’s why the old saying goes, “the way to a man’s heart is through his stomach.” Whether you’re baking for company or a cozy night in, this recipe is an easy win. Try it and see — you might find yourself calling them your new signature dessert.

Why You’ll Love This

These Pecan Cake Bars are irresistible for three big reasons:

• Decadent contrast: A crisp, buttery base meets a rich, almost candy-like pecan topping, creating a textural and flavor contrast that’s impossible to resist.
• Cost-effective comfort: Making these at home saves money compared with store-bought desserts, and a little goes a long way — one pan serves a crowd.
• Flavor fireworks: Brown sugar, corn syrup, vanilla, and toasted pecans combine into a warm, caramel-forward profile that feels both nostalgic and indulgent.

Compared to a classic pecan pie, these bars are easier to slice and share, and they’re less fussy than a layered cake while still tasting just as special. If you enjoy this, you might also like the pecan-topped bundt ideas explored elsewhere on the blog. Grab a pan and make them — you’ll love the applause.

How to Make:

Quick Overview

This recipe is delightfully simple: a pressed buttery crust bakes briefly, then a sweet, egg-enriched pecan topping is spread over it and baked until set. The result is a bar with a sturdy base and a gooey, crunchy topping. Prep time is about 15 minutes; bake time totals around 45–55 minutes. Minimal equipment and few steps make this ideal for beginners and busy bakers alike.

Ingredients

• 1 cup Unsalted Butter, softened to room temperature
• 2 cups All-Purpose Flour (for the crust)
• 1/2 cup Granulated Sugar
• 1/4 teaspoon Salt
• 1 cup Brown Sugar, packed (for the topping)
• 1/2 cup Light Corn Syrup
• 4 large Eggs, room temperature
• 1 teaspoon Vanilla Extract
• 2 cups Chopped Pecans, toasted lightly for best flavor
• 1/4 cup All-Purpose Flour (to thicken the topping)

Directions

1. Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper. Allow enough overhang to lift the bars from the pan later.
2. In a large bowl, combine 2 cups of flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut or blend in 1 cup of softened butter until the mixture becomes crumbly and holds together when pressed. You can use a pastry cutter, fork, or electric mixer on low.
3. Press the crumbly mixture evenly into the bottom of the prepared 9×13 pan, creating a compact, level crust. Use the bottom of a measuring cup to smooth and press firmly.
4. Bake the crust for 20 minutes until it turns lightly golden. Remove from the oven and set aside while you make the topping.
5. In a medium saucepan over low heat (or a mixing bowl if you prefer no-cook), whisk together 1 cup brown sugar, 1/2 cup corn syrup, 4 eggs, and 1 teaspoon vanilla until smooth. If using a saucepan, warm gently while whisking to combine evenly but do not scramble the eggs.
6. Stir in 1/4 cup flour to thicken the mixture slightly, then fold in 2 cups chopped pecans until evenly distributed. The mixture should be thick and pourable.
7. Spread the pecan topping over the baked base in an even layer. Smooth gently with a spatula so the topping covers the crust completely.
8. Return the pan to the oven and bake for an additional 25–30 minutes, or until the topping is set and bubbly and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay).
9. Remove from the oven and allow the bars to cool completely in the pan on a wire rack—this can take an hour or more and helps the topping firm up for clean slices.
10. Once cool, lift the bars using the parchment overhang and cut into squares. Serve at room temperature.

What to Serve With

• A dollop of whipped cream or a scoop of vanilla ice cream adds creaminess and balances the brown-sugar richness.
• Fresh berries or a simple fruit salad brighten the plate and cut through the sweetness.
• A strong coffee, espresso, or black tea pairs wonderfully with the nutty, caramel flavors.
• For a festive table, serve alongside an orange-spiced whipped cream or salted caramel sauce for drizzling.

Top Tips for Perfecting

• Toast your pecans lightly in a dry skillet for 4–6 minutes until fragrant; this deepens their flavor.
• Use room-temperature eggs and butter to ensure a smooth topping and even mixing.
• If the topping seems too runny, add a tablespoon more flour to help it set.
• Avoid overbaking: check at 20 minutes into the second bake; you want set filling but not a dry texture.
• For a gluten-free option, substitute a 1:1 gluten-free flour blend for the all-purpose flour in both crust and topping, keeping texture in mind.

Storing and Reheating Tips

• Refrigeration: Store leftover bars in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best texture.
• Freezing: Wrap individual bars tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator, then come to room temperature before serving.
• Reheating: Warm a single serving in the microwave for 8–12 seconds to revive softness, or warm gently in a low oven (275°F/135°C) for 8–12 minutes. Avoid overheating, which can make the topping grainy.

FAQs

Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter. Reduce or omit the added 1/4 teaspoon salt in the crust to avoid an overly salty flavor.

Can I replace corn syrup with something else?
You can substitute light corn syrup with an equal amount of maple syrup or honey, but the texture and sweetness profile will change slightly. Maple syrup adds a complementary flavor.

How do I get clean slices when cutting the bars?
Chill the bars for at least 30 minutes before slicing, and use a sharp knife wiped clean between cuts. A warm knife works well for smooth edges—dip in hot water and dry before slicing.

Can I make these ahead for a party?
Absolutely. Bake the bars a day ahead and store them in the refrigerator. Bring them to room temperature before serving or warm slightly for a just-baked feel.

Are these bars freezer-friendly?
Yes. Wrap pieces individually and freeze up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Conclusion

These Pecan Cake Bars are a simple, satisfying dessert that’s perfect for family gatherings, potlucks, or a cozy night at home. They’re easy to make, wallet-friendly, and deliver that classic buttery-crisp base with a luscious, nutty topping every time. If you enjoy variations on pecan desserts, take a look at this delightful Southern Pecan Cake Bars recipe for another Southern-style take. For a cake-inspired twist with similar flavors, see the Pecan Pie Cake idea at Pecan Pie Cake inspiration. Give this recipe a try, share it with loved ones, and enjoy the easy pleasure of homemade pecan goodness.

Pecan Cake Bars

Creamy, crunchy, and downright comforting — these Pecan Cake Bars are everything you want in a dessert: a tender buttery base, a rich gooey pecan topping, and that irresistible toasted-nut crunch.

4 from 12 votes

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Equipment

• 9x13-inch baking pan
• Mixing Bowl
• Medium Saucepan

Ingredients

  

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Crust Ingredients

• 1 cup Unsalted Butter softened to room temperature
• 2 cups All-Purpose Flour for the crust
• 1/2 cup Granulated Sugar
• 1/4 teaspoon Salt

Topping Ingredients

• 1 cup Brown Sugar packed
• 1/2 cup Light Corn Syrup
• 4 large Eggs room temperature
• 1 teaspoon Vanilla Extract
• 2 cups Chopped Pecans toasted lightly for best flavor
• 1/4 cup All-Purpose Flour to thicken the topping

Instructions

 

• Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper. Allow enough overhang to lift the bars from the pan later.
• In a large bowl, combine 2 cups of flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut or blend in 1 cup of softened butter until the mixture becomes crumbly and holds together when pressed.
• Press the crumbly mixture evenly into the bottom of the prepared 9x13 pan, creating a compact, level crust.
• Bake the crust for 20 minutes until it turns lightly golden. Remove from the oven and set aside while you make the topping.
• In a medium saucepan over low heat, whisk together 1 cup brown sugar, 1/2 cup corn syrup, 4 eggs, and 1 teaspoon vanilla until smooth.
• Stir in 1/4 cup flour to thicken the mixture slightly, then fold in 2 cups chopped pecans until evenly distributed.
• Spread the pecan topping over the baked base in an even layer.
• Return the pan to the oven and bake for an additional 25–30 minutes, or until the topping is set and bubbly.
• Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
• Once cool, lift the bars using the parchment overhang and cut into squares. Serve at room temperature.

Notes

Store leftover bars in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best texture.

Keyword Easy

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