Creamy, crunchy, and impossibly easy — these Pecan Pie Bars are everything you love about pecan pie, but in a grab-and-go square that’s perfect for busy kitchens and family gatherings. A buttery shortbread crust meets a gooey, nut-studded filling for a texture contrast that keeps everyone coming back for another bite. Fun fact: pecans are native to North America and were a favorite of early settlers, so you’re baking a little slice of history with every pan. If you love simple, crowd-pleasing desserts, this recipe is a must-try.
This Pecan Pie Bars recipe stands out because it’s simple to prepare, requires no fancy equipment, and delivers big flavor with minimal fuss. It’s quicker than making a whole pie and just as satisfying — perfect for weeknight baking or holiday potlucks. If you want even more quick pecan inspiration, check this easy pecan pie bars guide for a slightly different spin. Get ready — these bars will become your go-to when you want a warm, comforting dessert without the time sink.
What is Pecan Pie Bars?
Why call it Pecan Pie Bars? Isn’t pie best served in a slice? Think of Pecan Pie Bars as pecan pie that learned to be portable. They’re essentially the rich, sweet filling of a classic pecan pie baked over a shortbread base and sliced into bars. Curious where the name came from — is it a pie that decided to live a simpler life? Maybe. Some say it’s perfect for those moments when you want pie flavor without the fork drama. After all, “the way to a man’s heart is through his stomach.” So why not try a bar that’s easier to share and just as indulgent? Go on — give it a shot.
Why You’ll Love This:
You’ll fall for these bars for three big reasons. First, the main highlight is the irresistible contrast: a crisp, buttery crust with a lusciously gooey pecan topping that crackles when you bite into it. Second, making them at home saves money compared to store-bought desserts and lets you control the quality of ingredients — pecans, real butter, and pure vanilla go a long way. Third, the flavor profile is classic and crowd-pleasing: caramel-like corn syrup sweetness, toasty pecans, and a hint of vanilla and salt.
Compared to other desserts like a brownie-pecan-pie hybrid, these bars are lighter and more portable — but just as decadent. If you’re curious about similar mashups, see this fun brownie pecan pie twist that combines chocolate and pecans for a richer option. Ready to bake? These bars are your new dessert secret weapon.
How to Make:
Quick Overview
This recipe is straightforward: a shortbread crust bakes briefly, then a sweet pecan filling is poured on top and baked until set. Preparation is simple, the textures are delightful — crisp base, sticky filling, crunchy pecans — and the whole process takes about 10–15 minutes prep, 45–50 minutes bake time (including the crust pre-bake), plus cooling time. Standout element: the filling becomes perfectly gooey without needing tempering or tricky steps.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup butter, softened (room temperature)
1/4 cup brown sugar, packed
1 cup pecans, chopped (toasted if desired)
1 cup corn syrup (light or dark)
1/2 cup granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
1/2 tsp salt
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper with a 1-inch overhang for easy removal.
- Make the crust: In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup softened butter, and 1/4 cup brown sugar. Use a fork or a pastry cutter (or your fingers) to blend until a coarse dough forms that holds together when pressed.
- Press the dough evenly into the bottom of the prepared pan, creating a smooth, compact layer. Use the bottom of a measuring cup to press down firmly.
- Bake the crust for 15 minutes until it’s just set and beginning to turn light golden around the edges. Remove from oven and set aside while you make the filling.
- Prepare the filling: In a bowl, whisk together 1 cup corn syrup, 1/2 cup granulated sugar, 2 eggs, 1 tsp vanilla extract, and 1/2 tsp salt until smooth and glossy. Stir in 1 cup chopped pecans until evenly coated.
- Pour the pecan mixture over the pre-baked crust, spreading gently to the edges. Be careful not to disturb the crust too much.
- Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and no longer jiggles in the center (the top should be a deep golden brown). If the edges brown too quickly, tent loosely with foil for the last 10 minutes.
- Remove from oven and cool completely on a wire rack — about 1 to 2 hours — so the filling firms up for clean slices. Refrigerate for 30 minutes if you want firmer bars for slicing.
- Using the parchment overhang, lift the slab from the pan and cut into bars with a sharp knife. Wipe the knife between cuts for neat squares. Serve at room temperature or chilled.
What to Serve With
Pair these bars with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. Fresh berries or a citrusy compote add brightness and cut through the richness. For drinks, try strong coffee, espresso, or a toasted almond latte. If serving at a gathering, a simple green salad with a tart vinaigrette before dessert keeps the meal from feeling too heavy.
Top Tips for Perfecting
- Ingredient substitutions: Maple syrup can replace corn syrup for a more natural, maple-forward flavor (note: texture may be slightly less glossy).
- Toast the pecans lightly in a dry skillet for 3–5 minutes to deepen their flavor before chopping.
- Use room-temperature eggs for a more even filling texture.
- If your crust shrinks, press it firmly and refrigerate for 10 minutes before baking to help it hold shape.
- Avoid overbaking: check for a slight wobble in the center; it will continue to set as it cools.
- For cleaner slices, chill the bars before cutting and use a hot, dry knife wiped between cuts.
Storing and Reheating Tips
Store leftover bars in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days — bring to room temperature before serving for the best texture. You can freeze the bars in a single layer on a baking sheet until firm, then wrap tightly and freeze up to 3 months; thaw in the refrigerator overnight. To reheat, warm gently in a 300°F oven for 8–10 minutes or microwave briefly (10–15 seconds) to soften the filling.
FAQs
What is the best pan size to use for Pecan Pie Bars?
A 9×9-inch baking pan works perfectly for the ingredient quantities listed. You can use an 8×8-inch pan for thicker bars — increase baking time by 5–10 minutes.
Can I use pecan halves instead of chopped pecans?
Yes, pecan halves make a nice presentation on top. Press them into the filling before baking so they adhere and toast up beautifully.
Is there a substitute for corn syrup?
You can use light maple syrup or honey as a substitute, but texture and flavor will change slightly. Corn syrup gives the classic glossy, stable filling.
How do I prevent the crust from getting soggy?
Blind-baking the crust for the initial 15 minutes creates a barrier so the filling doesn’t soak in — don’t skip this step.
Can I make these bars ahead of time?
Absolutely. They keep well in the fridge for several days and can be frozen for months, making them an excellent make-ahead dessert.
Conclusion
These Pecan Pie Bars are proof that classic flavors don’t need fuss to shine — a buttery shortbread base and a sticky, nutty filling deliver comforting, crowd-pleasing results every time. They’re simple to make, wallet-friendly, and perfect for sharing with family and friends. If you want another take on Pecan Pie Bars or more inspiration, check out this helpful Pecan Pie Bars Recipe (1,000 Times Easier Than Actual Pie!) | The … for a quick approach and this Pecan Pie Bars Recipe – NatashasKitchen.com for a tried-and-true version. Happy baking — and don’t forget to save a bar for yourself!
Pecan Pie Bars
Equipment
- 9x9 inch Baking Pan
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
Ingredients
Crust Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup butter, softened (room temperature)
- 0.25 cup brown sugar (packed)
Filling Ingredients
- 1 cup corn syrup (light or dark)
- 0.5 cup granulated sugar
- 2 units eggs (room temperature)
- 1 tsp vanilla extract
- 0.5 tsp salt
- 1 cup pecans, chopped (toasted if desired)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper with a 1-inch overhang for easy removal.
- Make the crust: In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup softened butter, and 1/4 cup brown sugar. Use a fork or a pastry cutter (or your fingers) to blend until a coarse dough forms that holds together when pressed.
- Press the dough evenly into the bottom of the prepared pan, creating a smooth, compact layer. Use the bottom of a measuring cup to press down firmly.
- Bake the crust for 15 minutes until it’s just set and beginning to turn light golden around the edges. Remove from oven and set aside while you make the filling.
- Prepare the filling: In a bowl, whisk together 1 cup corn syrup, 1/2 cup granulated sugar, 2 eggs, 1 tsp vanilla extract, and 1/2 tsp salt until smooth and glossy. Stir in 1 cup chopped pecans until evenly coated.
- Pour the pecan mixture over the pre-baked crust, spreading gently to the edges. Be careful not to disturb the crust too much.
- Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and no longer jiggles in the center (the top should be a deep golden brown). If the edges brown too quickly, tent loosely with foil for the last 10 minutes.
- Remove from oven and cool completely on a wire rack — about 1 to 2 hours — so the filling firms up for clean slices. Refrigerate for 30 minutes if you want firmer bars for slicing.
- Using the parchment overhang, lift the slab from the pan and cut into bars with a sharp knife. Wipe the knife between cuts for neat squares. Serve at room temperature or chilled.