Pecan Pie Bars
Add Preferred Source
One of my favorite desserts to bring to gatherings has to be these classic Pecan Pie Bars. They’ve got that buttery shortbread crust, filled with gooey sweetness, and crunchy pecans on top, making each bite so irresistible! The layers hold together perfectly with a simple step you’ll only find along the process, not any fancy tools.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I like how versatile pecan pie bars are; you can set them out for a Thanksgiving dessert, bring a tray to a Christmas party, or pack them up for a fall potluck without worrying about fussy serving. I can make them ahead, stash them in the fridge, or freeze a batch for later, which makes sharing dessert really quick and effortless.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pecan Pie Bars with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my step-by-step directions, you’ll find making this easy pecan pie bars recipe super satisfying and worth keeping in your rotation.
Prepare the Pan
Preheat the oven to 350°F (180°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides so you can lift the bars out once cooled.
I love using my square baking pan, which helps with even baking pretty well, and has silicone grips on both sides, making it comfortable and safe to handle once I remove it from the oven. I also use precut parchment sheets for extra convenience.
Make the Crust
Mix flour, sugar, and salt in a medium bowl. Cut in the cold butter with a pastry cutter or fork until the mixture looks like coarse crumbs; it should hold together when pressed between your fingers.
I find using a pastry blender like this one makes it easier to blend the butter thoroughly without melting it.
Press it firmly into the prepared pan so it bakes into a sturdy base. The flat bottom of a measuring cup is helpful for pressing the crust down evenly.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Prebake the Crust
Slide the crust into the preheated oven and bake for 20 minutes, or until lightly golden. This step gives the bars structure without soggy bottoms and makes sure the filling doesn’t soak through.
If you’re worried about the tops overbrowning during baking, you can loosely cover the pan with heavy-duty aluminum foil partway through to prevent burning while still letting them set properly.
Make the Filling
In a large bowl, whisk the eggs until smooth using a hand mixer or a stand mixer with a paddle attachment. Using a mixing bowl with a spout like this makes it easier to pour and transfer the filling into the crust without making a mess.
This hand mixer saves time and gets everything well-blended quickly without tiring out your arm. Add corn syrup, brown sugar, melted butter, and vanilla, whisking until everything is fully combined and smooth so the filling bakes up evenly.
Top with Pecans
Pour the filling in an even layer over the hot crust. Then, sprinkle the chopped pecans evenly across the top.
Bake the Bars
Return the pan to the oven and bake for 25–30 minutes, or until the center is just set. It should jiggle a little when you nudge the pan, but not look wet; a little movement in the center means it’s baked through without being overdone.
Cool and Slice
Let the bars cool completely in the pan for at least 2 hours so the filling can firm up. You can set the pan on a wire rack, allowing the air to circulate underneath to help them set up a bit more evenly on all sides.
This part takes patience, but it’s worth it. Once cooled, use the parchment overhang to lift them out and cut into neat squares, wiping the blade clean between cuts. This sharp chef’s knife slices smoothly without squishing or sticking.
Serve and Enjoy
Once sliced, place the bars on a plate and serve right away, and you’ll see how fast they disappear. Enjoy!
If you’re taking them to a potluck or holiday event, pack them up securely in a hard-sided container like this one to keep them from getting smushed during transport. An insulated casserole bag helps keep the bars cool and fresh until serving time.
Equipment
Ingredients
For the Crust:
- 2 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 1 cup cold butter cubed
For the Filling:
- 4 large eggs
- 1 ½ cups light corn syrup
- 1 ½ cups packed brown sugar
- 3 tablespoons butter melted
- 2 teaspoons vanilla extract
- 2 ½ cups chopped pecans
Video
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- In a medium bowl, mix flour, sugar, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Press evenly into the prepared pan.2 cups all-purpose flour, ½ cup sugar, ½ teaspoon salt, 1 cup cold butter
- Bake for 20 minutes, or until lightly golden.
- In a large bowl, whisk the eggs. Add corn syrup, brown sugar, melted butter, and vanilla. Whisk until smooth, then stir in the pecans.4 large eggs, 1 ½ cups light corn syrup, 1 ½ cups packed brown sugar, 3 tablespoons butter, 2 teaspoons vanilla extract, 2 ½ cups chopped pecans
- Pour the filling over the hot crust. Return to the oven and bake for 25–30 minutes, or until the center is just set (it should jiggle slightly).
- Let cool completely in the pan for at least 2 hours before cutting into bars. The filling will firm up as it cools.
Notes
- Go with unsalted butter for control: Use unsalted butter in the crust and filling so you can better manage the saltiness.
- Cut in cold butter for the crust: Cold butter makes all the difference in creating a tender yet firm crust. It keeps little bits of fat intact, which melt during baking and give the base its flaky, shortbread-like texture.
- Pulse the crust in a food processor: A food processor makes cutting in butter quick and easy, but stop while the mixture still looks like coarse crumbs. Over-processing turns it into a dense dough.
- Swap in light brown sugar for a milder taste: Light brown sugar can replace darker varieties in the filling, giving a softer flavor and lighter color.
- Use a saucepan for a smoother filling: Gently warm the filling in a saucepan before adding pecans so it blends smoothly with a deeper flavor. Keep the heat very low so the eggs don’t cook, and never let it boil, or the texture will curdle.
- Customize with chocolate chips: Stir chocolate chips into the filling before baking to turn these into chocolate pecan pie bars if you like it chocolatey. The chocolate melts into the gooey center and adds a rich twist to the classic.
- Add heavy cream for richness: Whisking a splash of heavy cream into the filling or serving the bars with whipped cream adds an extra layer of creaminess.
- Cool completely before slicing: At least 2 hours is best, or the filling won’t hold together when you cut.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
I’ve picked up a few helpful tips over the years that make pecan pie bars come out just right, and they’re easy enough for anyone to follow.
- Go with unsalted butter for control: Use unsalted butter in the crust and filling so you can better manage the saltiness.
- Cut in cold butter for the crust: Cold butter makes all the difference in creating a tender yet firm crust. It keeps little bits of fat intact, which melt during baking and give the base its flaky, shortbread-like texture.
- Pulse the crust in a food processor: A food processor makes cutting in butter quick and easy, but stop while the mixture still looks like coarse crumbs. Over-processing turns it into a dense dough.
- Swap in light brown sugar for a milder taste: Light brown sugar can replace darker varieties in the filling, giving a softer flavor and lighter color.
- Use a saucepan for a smoother filling: Gently warm the filling in a saucepan before adding pecans so it blends smoothly with a deeper flavor. Keep the heat very low so the eggs don’t cook, and never let it boil, or the texture will curdle.
- Customize with chocolate chips: Stir chocolate chips into the filling before baking to turn these into chocolate pecan pie bars if you like it chocolatey. The chocolate melts into the gooey center and adds a rich twist to the classic.
- Add heavy cream for richness: Whisking a splash of heavy cream into the filling or serving the bars with whipped cream adds an extra layer of creaminess.
- Cool completely before slicing: At least 2 hours is best, or the filling won’t hold together when you cut.
How to Store Leftovers
Store cooled pecan pie bars in an airtight container at room temperature or in the refrigerator for up to 2–5 days. I use these airtight glass containers to make sure they’re sealed and well and stay fresh.
If you want to keep them longer, they freeze well for up to 3 months. Just place the bars in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
This reusable freezer-safe bag works great when you’re freezing smaller portions without taking up container space. You can also use plastic wrap to tightly wrap individual bars before freezing to prevent freezer burn.
Thaw them in the fridge overnight before serving so they keep their texture.
More Easy Recipes for You to Try at Home
I’ve got plenty more desserts and bakes that bring the same mix of comfort and share-worthy flavor:
