Pecan Pie Bars
These Pecan Pie Bars pack all the flavor of classic pecan pie into easy, slice-and-serve bars with a buttery shortbread crust and a gooey, nutty caramel pecan topping. Perfect for holidays, potlucks, and party dessert trays.
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.
Notes
Tips: Use fresh pecans; older nuts can taste rancid. Toasting the pecans at 350°F (175°C) for 5–7 minutes until fragrant before adding them to the filling deepens the flavor. Do not rush the cooling step—cutting too early will give messy slices and a runny topping. A metal pan gives more even baking than glass, and lining with parchment helps prevent sticking and makes removal easier. Light corn syrup gives a classic pecan pie flavor, while dark corn syrup adds more caramel-molasses depth and slightly tempers the sweetness.
Variations: (1) Chocolate Pecan Pie Bars – Sprinkle 1/2 cup mini chocolate chips over the hot crust before adding the filling. (2) Maple Pecan Bars – Replace about 1/3 of the corn syrup with pure maple syrup and add a pinch of extra salt. (3) Bourbon Pecan Dessert Squares – Stir 1–2 tablespoons bourbon into the filling and slightly reduce the vanilla. (4) Salted Pecan Pie Bars – Sprinkle the top lightly with flaky sea salt as soon as the bars come out of the oven. (5) Gluten-Free Pecan Bars – Use a 1:1 gluten-free flour blend for the crust; the filling is naturally gluten-free. (6) Mixed Nut Holiday Bars – Replace some pecans with walnuts or hazelnuts.
Storage: Store sliced bars in an airtight container at cool room temperature for up to 3 days, layering with parchment so they don’t stick. Refrigerate for up to 1 week and bring to room temperature before serving. For longer storage, wrap individual bars and freeze for 2–3 months; thaw in the fridge or at room temperature. These bars are great made 1–2 days ahead.
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