Pecan Pie Bars
Rich, nutty, and irresistibly gooey—these Pecan Pie Bars pack all the flavor of the classic holiday dessert into easy, handheld squares.
With a buttery shortbread crust and a caramelized pecan topping, they’re the perfect make-ahead treat for gatherings, gifting, or indulging in a slice of Southern comfort anytime you please.
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup cold butter, cubed
Filling:
- 4 large eggs
- 1 1/2 cups light corn syrup
- 1 1/2 cups brown sugar, packed
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
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How To Make Pecan Pie Bars
Prep the pan: Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
Make the crust: Mix flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Press firmly into prepared pan. Bake 20 minutes until lightly golden.
Prepare filling: While crust bakes, whisk eggs in a large bowl. Add corn syrup, brown sugar, melted butter, and vanilla. Mix until smooth. Stir in pecans.
Assemble and bake: Pour filling over hot crust. Bake 25-30 minutes until center is just set (it will still jiggle slightly). Don’t overbake or the filling becomes tough.
Cool completely: Let cool in pan for at least 2 hours before cutting. The bars firm up as they cool.
Makes about 24 bars. The combination of buttery shortbread and rich pecan filling makes these irresistible – they taste just like pecan pie but are much easier to serve and eat.
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Pecan Pie Bars
With a buttery shortbread crust and a gooey, caramel-like pecan filling, these Pecan Pie Bars deliver all the classic flavor of traditional pecan pie—no rolling pin required. Perfectly sweet, nutty, and easy to slice, they’re a crowd-pleasing treat for holidays or anytime you crave a rich, nutty dessert.
- Total Time: 20 minutes
- Yield: 24 bars
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup cold butter, cubed
- 4 large eggs
- 1 1/2 cups light corn syrup
- 1 1/2 cups brown sugar, packed
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
Instructions
- Prep the pan: Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
- Make the crust: Mix flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Press firmly into prepared pan. Bake 20 minutes until lightly golden.
- Prepare filling: While crust bakes, whisk eggs in a large bowl. Add corn syrup, brown sugar, melted butter, and vanilla. Mix until smooth. Stir in pecans
- Assemble and bake: Pour filling over hot crust. Bake 25-30 minutes until center is just set (it will still jiggle slightly). Don’t overbake or the filling becomes tough
- Cool completely: Let cool in pan for at least 2 hours before cutting. The bars firm up as they cool.
Makes about 24 bars. The combination of buttery shortbread and rich pecan filling makes these irresistible – they taste just like pecan pie but are much easier to serve and eat.
- Prep Time: 20 minutes
