Pecan pie bars have it all, plus some! Layers of subtly sweet caramelized filling, toasty pecans, and a soft shortbread crust make them stand out on the dessert table.
Why this recipe works
I’d like to think that these pecan pie bars are quite special, as I’ve had numerous people tell me over the years that they’re even better than a classic pecan pie. Hard to believe, right? The shortbread crust carries the caramelized filling here so well!
Now, I’ve been making this particular pecan pie bars recipe since 2013, and they’ve yet to fail me. They aren’t overly sweet nor messy, have a sturdy crust, and can be sliced into manageable portions for guests to grab and go with. I call that an all-around win-win.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – As with all baking recipes, it’s important to properly measure your flour. Too much flour can result in a dry, crumbly crust. I highly recommend using a kitchen scale and following the measurements listed below in the recipe card. If you do not have a scale, use the scoop and sweep method. Aerate the flour with a spoon, then scoop it into a measuring cup until slightly overflowing. Level it off with the back end of a butter knife. Never tap your measuring cup on the counter, scoop straight from the bag, or condense the flour in the cup. Those are all sure-fire ways to end up with too much flour!
PECANS – You can use whole, halves, or pre-chopped pecans. You’ll be chopping them up anyhow so it doesn’t matter which variety you grab!
CORN SYRUP – Corn syrup works as the binding agent in these bars. It will help the filling thicken as it bakes, so it isn’t overly gooey or sloppy once sliced. You can substitute with maple syrup if needed, though you’ll end up with a different flavor profile.
How to Make Pecan Pie Bars
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F. Line a 13×9 baking pan with foil, spray the foil generously with cooking spray.
- Whisk together flour, powdered sugar, salt, and baking powder. Drop the butter into the flour mixture and work it with your fingers until mixture resembles coarse crumbs and begins to stick together.
- Press evenly into prepared pan and bake for 15 minutes, or until lightly browned. Remove from oven and place on a cooling rack.
- Whisk eggs in a large bowl until lightly beaten. Add sugar and brown sugar and beat well. Whisk in the corn syrup gradually and then beat in vanilla and melted butter. Fold in 1-1/4 cups of the pecans. Pour filling over the crust in the pan, sprinkle with remaining 1/2-cup pecans.
- Bake 35-45 minutes, or until filling is set. Remove from oven and cool on a wire rack.
- Once completely cooled, lift the bars from the pan using the foil and cut into bars.
Frequently Asked Questions & Expert Tips
Allow your crust to completely cool before removing the foil, otherwise, it tends to stick and can be quite frustrating to try and remove.
Store the fully cooled bars in an air-tight container kept at room temperature for up to 3 days. Any longer than that, you’ll want to pop them into the refrigerator, where they will keep for up to 5 days.
Yes, of course! To freeze, place the fully cooled, sliced bars onto a parchment-lined baking sheet and flash freeze. Once solid, transfer the bars to a freezer-safe container or large ziptop bag. Flash freezing them first will prevent them from sticking together. Freeze for up to 3 months. Thaw at room temperature.
Serving Suggestions
Pecan pie bars are a no-brainer when it comes to Thanksgiving, but I believe these beauties can be enjoyed year-round! They are deliciously reminiscent of holiday pecan pie, but totally portable, which means they are great for parties, an office birthday, or any other celebration where you need to bring a dessert along. I personally think they’d be a sweet addition to a holiday cookie box!
Optionally garnish the bars with flaky salt for more of a salty-sweet dessert.
More Pecan Recipes
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Pecan Pie Bars
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 8.5 ounces all purpose flour 2 cups
- 2 ounces powdered sugar 1/2 cup
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅔ cup unsalted butter cut into cubes
- 3 large eggs
- 4 ounces packed brown sugar 1/2 cup
- 2.5 ounces granulated sugar 1/3 cup
- 8 ounces light corn syrup 1 cup
- 2 tablespoons unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- 8 ounces chopped pecans divided. 1 3/4 cups
Things You’ll Need
Before You Begin
- As with all baking recipes, it’s important to properly measure your flour. Too much flour can result in a dry, crumbly crust. I highly recommend using a kitchen scale and following the measurements listed here.
- If you do not have a scale, use the scoop and sweep method. Aerate the flour with a spoon, then scoop it into a measuring cup until slightly overflowing. Level it off with the back end of a butter knife. Never tap your measuring cup on the counter, scoop straight from the bag, or condense the flour in the cup. Those are all sure-fire ways to end up with too much flour!
Instructions
- Preheat oven to 350 F. Line a 13×9 baking pan with foil, spray the foil generously with cooking spray.
- Whisk together flour, powdered sugar, salt, and baking powder. Drop the butter into the flour mixture and work it with your fingers until mixture resembles coarse crumbs and begins to stick together.8.5 ounces all purpose flour, 2 ounces powdered sugar, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 2/3 cup unsalted butter
- Press evenly into prepared pan and bake for 15 minutes, or until lightly browned. Remove from oven and place on cooling rack.
- Whisk eggs in a large bowl until lightly beaten. Add sugar and brown sugar and beat well. Whisk in the corn syrup gradually and then beat in vanilla and melted butter. Fold in 1-1/4 cups of the pecans. Pour filling over the crust in the pan, sprinkle with remaining 1/2-cup pecans.3 large eggs, 4 ounces packed brown sugar, 2.5 ounces granulated sugar, 8 ounces light corn syrup, 2 tablespoons unsalted butter, 2 teaspoons vanilla extract
- Bake 35-45 minutes, or until filling is set. Remove from oven and cool on a wire rack.
- Once completely cooled, lift the bars from the pan using the foil and cut into bars.
Expert Tips & FAQs
- Allow your crust to completely cool before removing the foil, otherwise, it tends to stick and can be quite frustrating to try and remove.
- Store the fully cooled bars in an air-tight container kept at room temperature for up to 3 days. Any longer than that, you’ll want to pop them into the refrigerator, where they will keep for up to 5 days.
- To freeze, place the fully cooled, sliced bars onto a parchment-lined baking sheet and flash freeze. Once solid, transfer the bars to a freezer-safe container or large ziptop bag. Flash freezing them first will prevent them from sticking together. Freeze for up to 3 months. Thaw at room temperature.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Kristen Rittmer
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