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Two Pecan Pie Bars are stacked on a piece of parchment paper, showing off their crumbly base and rich, pecan topping.

Pecan Pie Bars

Author: Mandy Applegate
Pecan Pie Bars are the kind of dessert that fits in everywhere, from Thanksgiving dinner to Christmas parties, summer potlucks, or even a casual weeknight treat. They’re simple to make and hold together beautifully without any fuss. The best part is how easy they are to prepare ahead, whether you chill them in the fridge or freeze a batch for later. That flexibility makes them one of those desserts you’ll keep coming back to whenever you need something crowd-pleasing and stress-free.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: Pecan Pie Bars
Servings: 24
Calories: 337kcal

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
US Customary - Metric
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Video

[adthrive-in-post-video-player video-id="aYbEOOha" upload-date="2025-10-17T07:56:34+00:00" name="Chewy Pecan Pie Bars" description="A simple dessert that combines buttery crust and gooey pecan topping." player-type="default" override-embed="default"]

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

Calories: 337kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 148mg | Potassium: 90mg | Fiber: 1g | Sugar: 34g | Vitamin A: 326IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
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