This pecan pie bars recipe has all the flavor of classic pecan pie in an easy bar form. A buttery shortbread crust is topped with a gooey, caramel-like pecan filling, baked in one pan and cut into squares. They slice cleanly, travel well, and feed a crowd.
Pecan pie is my favorite Thanksgiving dessert, but I never enjoyed rolling out pie crust. These bars give me the same gooey filling and toasted pecans without the pie dish, and they travel so well that I bring them to every family gathering now.
Quick facts: This pecan pie bars recipe takes 20 minutes of prep, about 50 minutes of baking, and 2 hours of cooling plus 1 hour of chilling, and makes 24 bars.
For more fall and holiday desserts, try my dutch apple pie recipe and my pumpkin bars recipe. Save these bars to your Thanksgiving Desserts board on Pinterest.
Why You Will Love This Pecan Pie Bars Recipe
- No pie crust to roll. A press-in shortbread crust.
- Gooey and crunchy. Rich caramel filling with toasted pecans.
- Easy to cut and serve. Neat squares, no pie plate.
- Feeds a crowd. One 9×13 pan makes 24 bars.
- Make ahead friendly. They taste best after chilling.
Ingredients for Pecan Pie Bars
For the crust:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
For the filling:
- 3 large eggs
- 1 cup light corn syrup
- ¾ cup packed brown sugar
- ⅓ cup unsalted butter, melted
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups chopped pecans (or halves)
Ingredient Notes
- Pecans: Fresh pecans taste sweet and toasty. Old pecans taste bitter. K-State Research and Extension notes that pecans keep best sealed in the refrigerator or freezer, so store yours there.
- Corn syrup: Light corn syrup keeps the filling smooth and gooey.
- Butter: Cold for the crust, melted and slightly cooled for the filling.
Step 1: Make the crust
Heat the oven to 350 degrees F. Line a 9×13 inch pan with parchment, leaving overhang. Mix the flour, powdered sugar, and salt, then work in the cold butter until the mixture is crumbly and clumps when pressed. Press it firmly into the pan.
Step 2: Prebake the crust
Bake for 18 to 20 minutes, until lightly golden at the edges.
Step 3: Mix the filling
Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the pecans.
Step 4: Bake the bars
Pour the filling over the warm crust and spread evenly. Bake for 25 to 30 minutes, until the filling is set around the edges with just a slight jiggle in the center.
Step 5: Cool completely
Cool in the pan for at least 2 hours, then chill for 1 hour for the cleanest cuts. Lift out and cut into 24 bars.
Why This Recipe Works
Prebaking the crust keeps it crisp under the wet filling. The corn syrup and brown sugar create the gooey caramel texture, and the eggs set it enough to slice. Cooling completely lets the filling set so the bars hold their shape.
Tips for the Best Pecan Pie Bars
- Press the crust firmly so it holds together.
- Do not underbake the filling. It is egg based, so it should be set at the edges.
- Toast the pecans for 5 minutes at 350°F for a deeper flavor.
- Cool completely before cutting.
- Cut with a sharp knife and wipe it between cuts.
Variations
Chocolate chip pecan pie bars
Sprinkle ¾ cup chocolate chips over the warm crust before adding the filling.
Bourbon pecan pie bars
Replace 1 tablespoon of the vanilla with bourbon for a grown-up flavor.
Salted caramel pecan bars
Drizzle with caramel and sprinkle flaky salt before serving.
What to Serve With Pecan Pie Bars
Serve with vanilla ice cream, whipped cream, or coffee. They fit beautifully on a holiday dessert table with my dutch apple pie recipe and my pumpkin bars recipe, and next to my easy sweet potato casserole recipe on a Thanksgiving table. For a soft fall cake on the same table, try this pumpkin coffee cake recipe.
How to Store Pecan Pie Bars
Because the filling contains eggs, cover the bars and refrigerate within 2 hours of serving. They keep in the fridge for up to 4 days. Bring them to room temperature for 20 minutes before serving. Freeze for up to 3 months, wrapped well; thaw in the fridge overnight.
Final Thoughts
If you love pecan pie but not the rolling and crimping, this pecan pie bars recipe is your answer. I would love to hear how yours turn out in the comments.
Frequently Asked Questions
Can I make pecan pie bars ahead of time?
Yes. Bake them a day or two ahead, cover, and refrigerate. They slice better when cold.
Why is my filling runny?
It was underbaked or cut before cooling. Bake until the filling is set at the edges and cool for at least 2 hours.
Can I use dark corn syrup?
Yes. It gives a deeper, molasses-like flavor.
Can I make them without corn syrup?
Maple syrup or golden syrup can replace it, but the texture changes slightly.
Why is my crust soggy?
It was not prebaked long enough. Bake it until lightly golden before adding the filling.
Can I freeze pecan pie bars?
Yes. Freeze cooled bars wrapped well for up to 3 months and thaw in the fridge.
How do I get clean cuts?
Chill the bars, use a sharp knife, and wipe it between cuts.
Pecan Pie Bars Recipe
Ingredients
Equipment
Method
- Heat the oven to 350 degrees F. Line a 9×13 inch pan with parchment, leaving overhang. Mix the flour, powdered sugar, and salt, then work in the cold butter until the mixture is crumbly and clumps when pressed. Press it firmly into the pan.
- Bake for 18 to 20 minutes, until lightly golden at the edges.
- Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the pecans.
- Pour the filling over the warm crust and spread evenly. Bake for 25 to 30 minutes, until the filling is set around the edges with just a slight jiggle in the center.
- Cool in the pan for at least 2 hours, then chill for 1 hour for the cleanest cuts. Lift out and cut into 24 bars.
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