Pecan pie bars give you everything you love about the classic Thanksgiving pie in a neat, hand-held square. A buttery shortbread crust is topped with a gooey, caramel-like pecan filling that sets into chewy, crunchy perfection.
These easy pecan pie bars with a shortbread crust are perfect for feeding a crowd. If you love pecan pie but not the slicing mess, this gooey pecan pie bar recipe is a holiday dessert you can make ahead.
Recipe at a Glance
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 20 minutes (plus cooling) |
| Servings | 24 bars |
| Category | Dessert / Bars |
Why You’ll Love These Pecan Pie Bars
- All the flavor of pecan pie without a pie crust
- Buttery shortbread base with a gooey pecan topping
- Easy to cut and serve for a crowd
- Makes 24 bars, perfect for parties and gifting
- Can be baked a day or two ahead
Ingredients You’ll Need
- For the crust: 2 cups all-purpose flour, ½ cup powdered sugar, ¼ teaspoon salt, and 1 cup cold butter, cubed
- For the filling: ½ cup melted butter, 1 cup packed brown sugar, 1 cup light corn syrup, 4 large eggs, 1 tablespoon vanilla extract, and ½ teaspoon salt
- 2½ cups pecan halves or large pieces
How to Make Pecan Pie Bars with Shortbread Crust
- Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment, leaving an overhang for lifting.
- Pulse the flour, powdered sugar, and salt, then cut in the cold butter until crumbly, and press firmly into the pan.
- Bake the crust for 20 minutes until lightly golden.
- Whisk the melted butter, brown sugar, corn syrup, eggs, vanilla, and salt together until smooth, then stir in the pecans.
- Pour the filling over the hot crust and spread evenly.
- Bake for 30 to 35 minutes until the filling is set at the edges and just barely jiggles in the center. Cool completely, then chill before cutting into 24 bars.
Tips for the Best Gooey Pecan Pie Bars
- Press the crust firmly so it holds together.
- Toast the pecans for 5 minutes for deeper flavor.
- Do not overbake; the filling firms as it cools.
- Chill the bars before cutting for clean edges.
- Use a sharp knife and wipe it between cuts.
Variations to Try: Pecan Pie Bar Ideas
- Add chocolate chips for a chocolate pecan pie bar.
- Swap corn syrup for maple syrup or golden syrup.
- Sprinkle flaky salt on top before chilling.
- Add a splash of bourbon to the filling.
How to Store It
Store the bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Freeze for up to 2 months in a single layer, then thaw at room temperature.
Frequently Asked Questions
Can I make pecan pie bars ahead of time?
Yes. They keep well for several days and taste even better after chilling.
Why is my pecan pie bar filling runny?
It was probably underbaked. Bake until the edges are set and the center jiggles slightly, then cool completely.
Can I use maple syrup instead of corn syrup?
Yes. Maple syrup gives a deeper flavor, though the filling may be a little softer.
Can I freeze pecan pie bars?
Yes. Freeze cut bars in a single layer, then store in a container for up to 2 months.
Pecan Pie Bars
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 350°F and line a 9x13-inch pan.
- Step 2: Mix the crust ingredients until crumbly and press firmly into the pan.
- Step 3: Bake the crust for 20 minutes.
- Step 4: Whisk the filling ingredients and stir in the pecans.
- Step 5: Pour the filling over the hot crust.
- Step 6: Bake 30 to 35 minutes until set, then cool and chill before cutting.
- Tip: Wipe the knife between cuts.
Notes
Chill thoroughly for the cleanest slices.