Pecan pie bars give you the gooey, toasty filling of pecan pie without rolling a crust or worrying about a soggy bottom. A press-in shortbread base bakes first, then a quick brown sugar and butter filling full of pecans goes on top and bakes until bubbly. Cool, cut and watch them go.
Why You’ll Love It
- Press-in crust, no rolling.
- Makes 24 bars from one pan.
- Travel well for parties and cookie swaps.
What You Need
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold butter (cubed)
- 1/2 cup butter (for filling)
- 1 cup brown sugar (packed)
- 1/3 cup honey
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups chopped pecans
How to Make Pecan Pie Bars
- Heat the oven to 350°F and line a 9×13-inch pan with parchment.
- Mix the flour and powdered sugar, cut in the cold butter until crumbly, and press firmly into the pan. Bake 18 to 20 minutes, until light golden.
- Melt 1/2 cup butter with the brown sugar and honey in a saucepan. Boil 1 minute, stirring.
- Remove from the heat and stir in the cream, vanilla, salt and pecans.
- Pour over the hot crust and spread evenly. Bake 20 minutes more, until bubbling.
- Cool completely, chill 1 hour, then cut into bars.
Tips
- Toast the pecans 5 minutes first for deeper flavor.
- Let the pan cool fully before cutting or the filling runs.
- Line the pan with parchment; the filling sticks.
Serving and Storing
Keep covered at room temperature 3 days or in the fridge 1 week. They freeze well for 2 months.
Frequently Asked Questions
Can I use corn syrup instead of honey?
Yes, the same amount of light corn syrup.
Can I use pecan halves?
Chopped pecans cut more cleanly, but halves look pretty on top.
Why is my filling runny?
It needed the full boil or more cooling time. Chill before cutting.
Pecan Pie Bars
Gooey pecan pie filling on a buttery shortbread crust, cut into squares. Easier than a pie and feeds a crowd.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold butter cubed
- 1/2 cup butter for filling
- 1 cup brown sugar packed
- 1/3 cup honey
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups chopped pecans
Instructions
- Heat the oven to 350°F and line a 9x13-inch pan with parchment.
- Mix the flour and powdered sugar, cut in the cold butter until crumbly, and press firmly into the pan. Bake 18 to 20 minutes, until light golden.
- Melt 1/2 cup butter with the brown sugar and honey in a saucepan. Boil 1 minute, stirring.
- Remove from the heat and stir in the cream, vanilla, salt and pecans.
- Pour over the hot crust and spread evenly. Bake 20 minutes more, until bubbling.
- Cool completely, chill 1 hour, then cut into bars.
