The Best Pecan Pie Bars

These Pecan Pie Bars take all the rich, gooey flavor of traditional pecan pie and turn it into an easy, handheld dessert that’s perfect for sharing. With a buttery shortbread crust and a caramelized pecan filling, they’re sweet, nutty, and irresistibly chewy. Whether for the holidays, potlucks, or cozy weekend baking, these bars deliver that classic pecan pie taste without the fuss of rolling out a crust.

Ingredients

For the Crust:
▢ 1¾ cups all-purpose flour
▢ ½ cup sugar
▢ ¾ cup cold butter

For the Pecan Topping:
▢ ⅔ cup firmly packed brown sugar
▢ ⅓ cup + 1 tablespoon all-purpose flour
▢ 4 large or extra-large eggs
▢ 1 tablespoon vanilla extract
▢ ½ teaspoon salt
▢ 1½ cups dark corn syrup (light works too, but dark gives richer flavor)
▢ 2 cups roughly chopped pecans (no need to toast)

Introduction

If you love pecan pie but want something simpler to make and easier to serve, these Pecan Pie Bars are your new go-to dessert. The base is a tender, buttery shortbread that perfectly complements the rich, sticky pecan topping. Every bite is layered with texture — crisp crust, gooey center, and crunchy nuts.

They’re easy to prepare, slice beautifully once cooled, and make a fantastic addition to any dessert table. Serve them plain, dusted with powdered sugar, or with a scoop of vanilla ice cream for a decadent treat.

Preparation Method

Step 1: Prepare the Crust

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy lifting later.
In a medium bowl, combine flour and sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press the dough evenly into the prepared pan to form the crust.
Bake for 18–20 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly while you make the filling.

Step 2: Make the Pecan Filling

In a large bowl, whisk together the brown sugar, flour, eggs, vanilla extract, salt, and corn syrup until smooth and well combined. Stir in the chopped pecans. The mixture should be thick and glossy.

Step 3: Assemble and Bake

Pour the pecan mixture evenly over the baked crust, spreading it gently with a spatula. Bake for 25–30 minutes, or until the filling is set and the top is golden brown. The center should be slightly firm to the touch but not dry.

Step 4: Cool and Slice

Allow the bars to cool completely in the pan at room temperature. Once cooled, lift them out using the parchment paper and transfer to a cutting board. Slice into squares or rectangles using a sharp knife.

Tips for Success

1. Keep the butter cold: Cold butter is key for a tender, flaky shortbread crust.
2. Avoid overbaking: The filling should remain a little soft and gooey in the center.
3. Use dark corn syrup: It gives a deeper, more caramel-like flavor, closer to traditional pecan pie.
4. Cool completely before cutting: This helps the bars set and prevents a sticky mess when slicing.
5. Add a pinch of cinnamon: For a warm, spiced twist, stir ½ teaspoon cinnamon into the pecan filling.

Variations

Chocolate Pecan Pie Bars: Add ½ cup of chocolate chips to the filling before baking.
Maple Pecan Bars: Substitute half the corn syrup with pure maple syrup for a rich, aromatic flavor.
Salted Caramel Pecan Bars: Drizzle with caramel sauce and a pinch of flaky sea salt after baking.
Bourbon Pecan Bars: Stir 1 tablespoon of bourbon into the filling for a Southern-inspired depth of flavor.

Serving Suggestions

Serve these bars at room temperature or slightly chilled. They pair beautifully with coffee, tea, or hot chocolate. For an extra indulgence, top warm bars with vanilla ice cream or a dollop of whipped cream.

Storage and Make-Ahead

Store pecan pie bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze for up to 2 months — just layer the bars with parchment paper and thaw before serving.

Frequently Asked Questions (FAQs)

1. Can I make these pecan pie bars ahead of time?
Yes! They actually taste even better the next day once the flavors have melded.

2. Can I use light corn syrup instead of dark?
Absolutely. Light syrup will give a milder flavor and lighter color.

3. Why did my bars turn out runny?
They may have been underbaked. The filling should be just set before removing from the oven.

4. Can I make these gluten-free?
Yes, replace the flour in both the crust and filling with a 1:1 gluten-free baking blend.

5. How can I cut clean slices?
Use a sharp knife and wipe it clean between each cut. Chilling the bars before slicing also helps.

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Conclusion

These Pecan Pie Bars deliver all the rich, buttery sweetness of classic pecan pie in a quick, crowd-friendly form. The combination of crisp shortbread crust and gooey caramelized pecan topping makes them irresistible for any occasion. Perfectly portable and easy to make ahead, they’re a guaranteed hit at parties, potlucks, and holiday gatherings alike — a truly timeless dessert that everyone will love.