If you adore the rich, nutty flavor of classic pecan pie but want a simpler dessert to bake and share, pecan pie bars are your new favorite treat. With a buttery shortbread crust and a gooey caramelized pecan topping, these bars deliver all the comfort of a holiday pie in a handheld form. Perfect for Thanksgiving, Christmas, or any cozy weekend bake, this recipe brings together ease and indulgence in every bite.

Why You’ll Love This Recipe

• Quick and easy to make with simple pantry ingredients.
• A handheld version of classic pecan pie that’s perfect for sharing.
• Ideal for holidays like Thanksgiving and Christmas or any time you crave comfort baking.
• The rich, gooey pecan filling pairs beautifully with a buttery shortbread crust.
• Guaranteed crowd-pleaser that looks impressive yet requires minimal effort.

What makes these pecan pie bars stand out is their balance of textures and flavors crispy base, caramelized filling, and nutty crunch in every bite. They bring the nostalgia of a homemade pie with the convenience of a dessert bar, making them an instant favorite for gatherings or cozy nights in.

Ingredients Needed

For the Buttery Crust

• All-purpose flour – provides structure for the base.
• Unsalted butter, softened – gives that melt-in-your-mouth richness.
• Granulated sugar – lightly sweetens and helps the crust brown.
• Pinch of salt – enhances flavor and balances the sweetness.

For the Pecan Filling

• Large eggs, room temperature – bind the filling and create that custardy texture.
• Light corn syrup – the classic choice for gooey, sticky sweetness.
• Brown sugar – adds depth with caramel notes.
• Vanilla extract – warms and rounds out the flavor.
• Chopped pecans – the star ingredient, toasty and crunchy.
• Melted butter – enriches the filling and keeps it luscious.

💡 Tip: Lightly toast the pecans beforehand for extra flavor and crunch.

How to Make Pecan Pie Bars

1. Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting. This ensures your bars come out clean and intact.
2. Prepare the crust. In a mixing bowl, combine flour, sugar, and salt. Cut in the softened butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Press firmly into the bottom of the pan to create an even layer. Bake for 18–20 minutes, or until lightly golden. This step sets a sturdy base for the filling.
3. Mix the filling. In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth. Fold in the chopped pecans, making sure they’re evenly distributed for consistent flavor in each bite.
4. Assemble and bake. Pour the filling over the warm crust. Spread it evenly with a spatula so the pecans don’t clump. Return to the oven and bake for 30–35 minutes, or until the filling is set in the center and no longer jiggles when shaken.
5. Cool completely. Allow the bars to cool in the pan on a wire rack. This helps the filling firm up, making slicing easier. For neat edges, chill the bars in the refrigerator before cutting.
6. Slice and enjoy. Use the parchment overhang to lift the slab from the pan, then cut into squares or rectangles. Each bar should have a crisp crust, gooey filling, and plenty of crunchy pecans.

Serving and Storage Tips

Serving Tips
Pecan pie bars are best served at room temperature where the flavors and textures shine. For a festive touch, dust them lightly with powdered sugar or drizzle with melted chocolate. Pair with coffee, tea, or even a scoop of vanilla ice cream for a cozy dessert.

Storage Tips
Store leftover bars in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. They also freeze well wrap tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Variations and Customization Ideas

Chocolate Lover’s Twist
Add ½ cup of mini chocolate chips to the filling or drizzle melted dark chocolate over the cooled bars for a decadent touch.

Nut Mix Option
Swap half the pecans with chopped walnuts or almonds for a mixed nut variation that adds extra crunch and complexity.

Gluten-Free Version
Use a gluten-free all-purpose flour blend for the crust. Be sure to check all ingredients to ensure they’re gluten-free certified.

Maple Syrup Swap
Replace the corn syrup with pure maple syrup for a more natural sweetness and a subtle hint of maple flavor.

FAQ

Recipe Tips and Tricks

Use room temperature eggs
This helps the filling mix more smoothly and bake evenly without curdling.

Don’t overbake
The filling should be set but slightly soft in the center. It will firm up as it cools. Overbaking can lead to a dry, tough texture.

Line your pan with parchment
Leave extra overhang on the sides so you can lift the bars out cleanly. This makes slicing easier and presentation neater.

Let them cool completely
This is key for clean cuts and the right consistency. For best results, refrigerate for an hour before slicing.

Toast your pecans
Lightly toasting pecans before adding them to the filling brings out their natural oils and deepens the flavor.

Use real butter
Skip the margarine real butter creates the rich, flaky crust that makes these bars irresistible.

Final Thoughts

Pecan pie bars offer everything you love about traditional pecan pie in an easy-to-make, easy-to-share format. Whether you’re baking for a holiday gathering or just craving a sweet, nutty treat, these bars deliver on flavor, texture, and comfort. With their buttery crust and gooey pecan filling, they’re bound to become a go-to favorite in your dessert rotation. Don’t be surprised if you’re asked for the recipe again and again it’s that good.

Pecan Pie Bars Irresistible Holiday Favorite

Print Recipe

Pin Recipe

Looking for a quick and crowd-pleasing dessert that captures all the cozy flavors of fall? This easy pecan pie bars recipe,Perfect for holidays, potlucks, or a weekend baking project, these bars are simple to make and even easier to love. Print out the recipe card below to save for your next gathering or cozy night in you’ll be making these again and again!

• Total Time: About 3 hours
• Yield: 24 bars

Ingredients

For the Crust:

• 2 cups all-purpose flour

• 1 cup unsalted butter, softened

• ½ cup granulated sugar

 

• ¼ teaspoon salt

• For the Filling:

• 3 large eggs, room temperature

• 1 cup light corn syrup

• 1 cup brown sugar, packed

• 2 tablespoons melted butter

• 1½ teaspoons vanilla extract

• 2 cups chopped pecans

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on the sides.

2. Make the crust:
   In a large bowl, mix flour, sugar, and salt. Cut in softened butter until crumbly. Press evenly into the bottom of the pan.
   Bake for 18–20 minutes until lightly golden.

3. Prepare the filling:
   In a separate bowl, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth.
   Fold in chopped pecans.

4. Assemble and bake:
   Pour filling over warm crust and spread evenly.
   Bake for 30–35 minutes or until the center is set and doesn’t jiggle.

5. Cool and slice:
   Let bars cool completely in the pan on a wire rack.
   Chill before slicing for clean edges.

Notes

Lightly toast your pecans before using for extra flavor and crunch!

• Room Temp: Up to 3 days in an airtight container.

• Refrigerator: Up to 1 week.

 

• Freezer: Wrap tightly and freeze for up to 2 months.

• Author: Soukaina
• Prep Time: 15 minutes
• Cook Time: 50–55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar (1 of 24)
• Calories: 270 kcal
• Sugar: 18 g
• Sodium: 85 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg