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Pecan Pie Bars

These pecan pie bars combine the classic flavors of pecan pie with the convenience of a bar dessert. Featuring a buttery shortbread crust and a gooey, caramelized pecan filling, they’re perfect for potlucks, holiday gatherings, or any time you want a sweet treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour 250g
  • 1/2 cup granulated sugar 100g
  • 1 cup unsalted butter cold and cubed, 226g
  • 1/4 teaspoon salt
For the Filling
  • 3/4 cup packed light brown sugar 150g
  • 1/2 cup light corn syrup 120ml
  • 1/2 cup unsalted butter melted, 113g
  • 2 large eggs lightly beaten
  • 1 teaspoon pure vanilla extract (non-alcoholic)
  • 1/4 teaspoon salt
  • 2 cups pecan halves or chopped pecans 200g

Equipment

  • 9x13 inch baking pan
  • Large bowl
  • Medium bowl
  • Pastry cutter or fingertips
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. The parchment overhang makes it easy to lift the baked slab out of the pan for cutting.
  2. For the shortbread crust, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt in a large bowl. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  3. Press the crust mixture firmly and evenly into the prepared pan to form a solid foundation. Bake for 18-20 minutes until the edges are lightly golden.
  4. Meanwhile, prepare the filling by whisking together 3/4 cup packed light brown sugar, 1/2 cup light corn syrup, 1/2 cup melted unsalted butter, 2 lightly beaten eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a medium bowl until smooth.
  5. Gently fold in 2 cups of pecans until they are evenly coated. When the crust is done baking, pour the filling over the hot crust and spread it evenly.
  6. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
  7. Allow the bars to cool completely in the pan before cutting into squares or rectangles.

Notes

These pecan pie bars offer a delightful twist on the classic dessert with their buttery shortbread crust and sticky, caramelized pecan topping. They are perfect for holiday gatherings, potlucks, or as a special treat any day of the week. For variation, consider adding a sprinkle of flaky sea salt, substituting walnuts for pecans, or even drizzling melted chocolate for an extra decadent finish. Allow the bars to cool completely before cutting for best results and store leftovers in an airtight container.