Pecan pie flavor you can eat with your fingers—this Pecan Pie Bars Recipe wraps everything you love about classic pecan pie into easy, slice-and-serve dessert bars that are perfect for holidays, potlucks, and party dessert trays.
I’ve been baking some version of this Pecan Pie Bars Recipe for over twenty years now, usually right around Thanksgiving and Christmas when everyone is craving a cozy Southern pecan dessert but no one wants to wrestle with a fussy pie crust. These pecan dessert squares bake up on a buttery shortbread crust, topped with a gooey, nutty caramel filling that slices cleanly and packs beautifully for gift tins or cookie exchanges. Think “bar cookie recipe meets classic pecan pie” and you’re right on the money.
Why You’ll Love This Pecan Pie Bars Recipe
- All the flavor of classic pecan pie, none of the pie drama – No rolling, no shrinking crust, just press-and-bake shortbread.
- Perfect for holiday dessert bars and party trays – Cuts into neat squares that look gorgeous on Thanksgiving or Christmas dessert tables.
- Make-ahead friendly – These easy pecan bars actually taste better the next day as the nutty caramel filling settles.
- Crowd-pleaser for all ages – From little kids to picky uncles, everyone recognizes that familiar pecan topping recipe and goes back for seconds.
- Easy to transport – No wobbly pie; the bars stay sturdy in a pan or tin for potlucks, bake sales, or office parties.
- Flexible serving sizes – Slice big bakery-style squares or tiny bite-size pecan dessert squares for a cookie tray.
- Freezer-friendly – Bake now, freeze, and pull out later when company shows up or a craving hits.
- Simple pantry ingredients – Butter, flour, sugar, eggs, corn syrup, and pecans—nothing fancy, just smart technique.
Ingredients
Here’s everything you’ll need for these buttery, gooey holiday dessert bars. I’ll also share a few simple swaps that I’ve tested over the years.
For the Buttery Shortbread Crust
- 2 cups (240 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 teaspoon fine sea salt
- 1 cup (2 sticks / 226 g) unsalted butter, cold and cut into small cubes
Tip: Cold butter is key for a tender, slightly crumbly shortbread. If your kitchen runs warm, pop the cubed butter back in the fridge while you measure the rest.
For the Nutty Caramel Pecan Topping
- 3 large eggs, at room temperature
- 1 cup (240 ml) light corn syrup (dark corn syrup works if you like a deeper, molasses flavor)
- 1 cup (200 g) packed light brown sugar
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
- 2 1/2 cups (about 280 g) pecan halves or pieces
Tips:
- Use fresh pecans; old nuts turn rancid and will ruin the flavor. If they’ve been in your pantry for more than a few months, give them a sniff or store them in the freezer.
- Pecan halves look pretty on top, while a mix of halves and pieces gives more even coverage and easier slicing.
Pan & Tools:
- 1 (9×13-inch) metal baking pan
- Parchment paper
- Mixing bowls, whisk, and a rubber spatula
Directions
Let me walk you through this step by step—nothing fancy, just a little patience and your kitchen will smell like a bakery in about ten minutes.
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Preheat your oven and prep the pan.
Set your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the long sides to lift out the bars later. Lightly spray or butter the parchment, especially the corners. -
Make the shortbread base.
In a medium bowl, whisk together the flour, granulated sugar, and salt. Add the cold cubed butter. Using a pastry cutter, two knives, or clean fingertips, work the butter into the flour mixture until it resembles coarse crumbs—some pea-size bits are perfect. You want the mixture to hold together when you pinch it. -
Press and par-bake the crust.
Pour the shortbread mixture into the prepared pan. Press it firmly and evenly into the bottom, paying attention to the edges and corners (a flat-bottom measuring cup works nicely here).
Bake for 15–18 minutes, or until the edges are just turning light golden. The center can still look a bit pale; it’ll bake more with the filling. -
Mix the pecan pie topping.
While the crust bakes, whisk the eggs in a large bowl until they’re well combined but not frothy. Add the corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until smooth and glossy and the sugar looks mostly dissolved. Stir in the pecans so they’re evenly coated. -
Pour the filling over the hot crust.
Give the filling a quick stir, then carefully pour it over the hot shortbread crust as soon as it comes out of the oven. Use a spatula to nudge the pecans into an even layer so every bar gets plenty of nuts. -
Bake until set and bubbly.
Return the pan to the oven and bake for 25–30 minutes. The filling should be set around the edges and just barely jiggle in the center—like firm Jell-O, not sloshy. You may see a few caramel-like bubbles around the sides; that’s good. -
Cool completely before cutting.
This is the hardest part. Place the pan on a cooling rack and let the bars cool completely, at least 2 hours. For the cleanest cuts, chill the pan in the fridge for 30–60 minutes once it’s at room temperature. -
Slice into pecan dessert squares.
Use the parchment overhang to lift the whole slab onto a cutting board. With a sharp knife, cut into 24 smaller bars or 12 larger ones. Wipe the knife between cuts for tidy edges. -
Serve and enjoy.
Serve at room temperature on a party dessert tray, alongside coffee, or next to a scoop of vanilla ice cream. Watch them disappear—people always say, “Who made these pecan pie bars?!”
Servings & Timing
- Yield: About 24 small bars or 12–18 larger bars
- Prep Time: 15 minutes
- Bake Time: 40–48 minutes total
- Cooling Time: 2–3 hours (for clean slices)
- Total Time: About 3 hours 15 minutes, most of it hands-off
These make-ahead dessert bars are perfect for holidays because you can bake them a day or two before Thanksgiving or Christmas, slice them when fully cooled, and you’re ready for guests.
Variations
You know what? Once you’ve made this basic Pecan Pie Bars Recipe, it’s fun to play a little:
- Chocolate Pecan Pie Bars – Sprinkle 1/2 cup mini chocolate chips over the hot crust before pouring on the filling for a richer, candy-bar vibe.
- Maple Pecan Bars – Swap 1/3 of the corn syrup for pure maple syrup and add an extra pinch of salt for a deeper, cozy flavor.
- Bourbon Pecan Dessert Squares – Stir 1–2 tablespoons of bourbon into the filling (reduce vanilla slightly) for a very Southern pecan dessert.
- Salted Pecan Pie Bars – As soon as the bars come out of the oven, sprinkle the top lightly with flaky sea salt for a sweet-salty finish.
- Gluten-Free Pecan Bars – Use a quality 1:1 gluten-free flour blend for the crust; the topping is naturally gluten-free.
- Mixed Nut Holiday Bars – Trade some pecans for walnuts or hazelnuts for a festive twist on holiday dessert bars.
Storage & Reheating
One of my favorite things about this recipe is how well it stores. Busy December schedules need desserts that wait patiently.
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Room Temperature:
Store sliced bars in an airtight container at cool room temperature for up to 3 days. Layer with parchment or wax paper so they don’t stick together. -
Refrigerator:
For longer storage, keep the bars in the fridge for up to 1 week. Let them sit at room temperature for 20–30 minutes before serving so the shortbread crust softens slightly. -
Freezer:
Wrap individual bars in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 2–3 months. Thaw overnight in the fridge or on the counter for about an hour. -
Make-Ahead Tip:
For Thanksgiving dessert, I usually bake these pecan pie bars on Tuesday or Wednesday, slice them on Thursday morning, and they’re perfect for a relaxed, grazing-style dessert after the big meal.
Notes
A few things I’ve learned over the years, from one home baker to another:
- Don’t skimp on cooling. Warm bars are tempting, but they’ll be messy and won’t cut nicely. Cooling lets the nutty caramel filling firm up and cling to that buttery shortbread crust.
- Watch the bake time, not just the clock. Ovens vary. If your bars are still very wobbly in the center after 30 minutes, give them another 3–5 minutes, checking often.
- Use a metal pan if possible. Glass pans run hotter and can cause the edges to over-brown before the center sets. Metal bakes more evenly for this kind of dessert bars recipe.
- Line with parchment, always. That parchment sling saves you from prying sticky edges with a knife. It also keeps the crust from sticking if any filling bubbles underneath.
- Toast the pecans (optional but lovely). If you have an extra 5–7 minutes, toast the pecans at 350°F until fragrant before adding them to the filling. It deepens the nutty flavor.
- Adjust the sweetness with dark corn syrup. Light corn syrup gives a classic pecan pie flavor, while dark adds a more caramel-molasses edge and balances sweetness a bit.
And a quick, slightly nerdy note: search data around the holidays shows “pecan pie bars” and “easy pecan bars” spike sharply every November and December. That tells me folks want something traditional, but also easy to share and transport—which is exactly what this recipe does.
FAQs
Can I make this Pecan Pie Bars Recipe without corn syrup?
You can swap half the corn syrup for maple syrup or honey, but replacing all of it can change the texture; the bars may be softer and a bit more sticky.
Why is my pecan topping runny?
Most often, the bars didn’t bake long enough or were cut while still warm. Bake until the center barely jiggles and cool completely before slicing.
Can I reduce the sugar?
You can cut the brown sugar in the filling down to 3/4 cup without hurting the texture, but going lower than that can make the bars less stable and less “pecan pie” like.
Do I have to refrigerate pecan pie bars?
They’re fine at cool room temperature for a couple of days. For longer storage or a warm kitchen, I like to keep them in the fridge and bring them to room temp before serving.
How do I keep the crust from getting soggy?
Par-bake the crust until the edges are lightly golden and pour the filling over it while it’s still hot. That helps create a bit of a barrier and keeps the shortbread from soaking up too much moisture.
Can I double this recipe for a crowd?
Yes—use two 9×13 pans, rather than one larger pan, for even baking. Rotate the pans halfway through baking the filling.
Can I make these pecan bars without nuts for allergies?
Unfortunately, this specific recipe is really centered on pecans. For nut-free holiday dessert bars, you might like a caramel shortbread bar or pumpkin cheesecake bar instead.
What’s the best way to cut neat squares?
Chill the baked slab briefly, use a long sharp knife, and wipe the blade clean between cuts. A gentle sawing motion keeps the pecan topping from cracking.
Conclusion
This Pecan Pie Bars Recipe gives you everything you love about classic pecan pie—sweet, nutty, buttery richness—in an easy, shareable bar that fits right into holiday dessert bars, potlucks, and party platters. It’s simple enough for a weeknight baking project, yet special enough for Thanksgiving, Christmas, and every cozy gathering in between.
Give these pecan dessert squares a try, then come back and tell me how they worked in your kitchen—did they disappear off your party dessert tray as fast as they do in mine? And if you love bar cookie recipes, you might also enjoy trying pumpkin cheesecake bars or classic lemon bars next time you’re in a baking mood.
Pecan Pie Bars
Ingredients
- 2 cups all-purpose flour 240 g, for the shortbread crust
- 1/2 cup granulated sugar 100 g, for the shortbread crust
- 1/2 teaspoon fine sea salt for the shortbread crust
- 1 cup unsalted butter 2 sticks / 226 g, cold and cut into small cubes, for the shortbread crust
- 3 large eggs at room temperature, for the pecan topping
- 1 cup light corn syrup 240 ml; dark corn syrup may be substituted for a deeper molasses flavor
- 1 cup light brown sugar 200 g, packed, for the pecan topping
- 2 tablespoons unsalted butter melted and slightly cooled, for the pecan topping
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt for the pecan topping
- 2 1/2 cups pecans about 280 g pecan halves or pieces; use fresh nuts
- 1 9x13-inch metal baking pan line with parchment paper
- parchment paper for lining the pan and lifting out the bars
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the long sides to create a sling. Lightly grease or butter the parchment, especially in the corners.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and 1/2 teaspoon fine sea salt. Add the cold cubed butter. Using a pastry cutter, two knives, or your fingertips, cut or rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-size bits and holds together when pinched.2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon fine sea salt, 1 cup unsalted butter
- Pour the shortbread mixture into the prepared pan and press it firmly and evenly into the bottom, paying attention to the edges and corners (a flat-bottomed measuring cup works well). Bake for 15–18 minutes, or until the edges are just turning light golden while the center remains pale. Leave the oven at 350°F (175°C).
- While the crust bakes, whisk the eggs in a large bowl until well combined but not frothy. Add the corn syrup, packed light brown sugar, melted butter, vanilla extract, and 1/2 teaspoon fine sea salt. Whisk until the mixture is smooth and glossy and the sugar is mostly dissolved. Stir in the pecans until they are evenly coated with the mixture.3 large eggs, 1 cup light corn syrup, 1 cup light brown sugar, 2 tablespoons unsalted butter, 1 1/2 teaspoons pure vanilla extract, 1/2 teaspoon fine sea salt, 2 1/2 cups pecans
- As soon as the crust comes out of the oven, give the pecan mixture a quick stir and carefully pour it over the hot shortbread crust. Use a spatula to spread the pecans into an even layer so that every bar will have plenty of nuts.
- Return the pan to the oven and bake for 25–30 minutes, or until the filling is set around the edges and the center only barely jiggles when the pan is gently shaken (like firm gelatin, not liquid). You may see caramel-like bubbles forming around the edges; this is normal.
- Transfer the pan to a cooling rack and let the bars cool completely in the pan, at least 2 hours, so the filling can firm up. For the cleanest slices, chill the cooled pan in the refrigerator for 30–60 minutes before cutting.
- Use the parchment sling to lift the entire slab out of the pan and onto a cutting board. With a long, sharp knife, cut into about 24 small bars or 12–18 larger bars, wiping the knife clean between cuts for neat edges.
- Serve the pecan pie bars at room temperature on a dessert tray, with coffee, or alongside a scoop of vanilla ice cream.
