These Pecan Pie Bars have all the delicious flavors of pecan pie, but in an easy bar form. The same rich sweet filling with lots of pecans, and a buttery crust, these gooey bars are perfect for a holiday gathering or simply any occasion.

Pecan Pie Bars.

If you love pecan pie but aren’t comfortable with making pie crust, these Pecan Pie Bars are the perfect alternative. They have the same rich gooey filling loaded with crunchy pecans, but much quicker to make. These sweet, nutty and buttery bars will be very popular on your holiday dessert table.

Pecan Pie Bars.

How to make pecan pie bars

The Crust

  1. Preheat oven to 350 degrees. Line a 9 x 13 baking pans with parchment paper.
  2. Add the flour, salt and sugar to a medium bowl. Whisk them together, then add the butter. Using a pastry cutter, cut the butter into the flour until it’s the size of small peas.  Press the mixture evenly into the baking pan. Bake the crust for about 15 to 20 minutes until set and a pale brown around the edges.

The Filling

  1. While the crust bakes, add the sugars, corn syrup, salt, and eggs to a large bowl. Using a wooden spoon (or a whisk) mix the mixture until well combined and smooth. Fold in the pecans.
  2. Spread the filling over the hot crust, making sure to spread the pecans out evenly. Bake until the center is just set, about 30 minutes and remove from oven.

Pro Tips For This Recipe

  • Make sure to use parchment paper to line your baking pan. This ensures easy removal of the bars.
  • Don’t over mix the crust mixture. Once the butter is broken up into pea size pieces, don’t try mixing it or breaking it up with your fingers.
  • Measure the flour by scooping it from your flour container and into a measuring cup. Then level it off with a knife. Don’t simply scoop your measuring cup into the flour. You will over measure it and the crust will be dry and crumbly.
  • I recommend coarsely chopping the pecans, (not using a food processor). They should just be coarsely chopped but not too small.
  • If the top of the bars seems to be browning too quickly, place a piece of foil loosely over the top.

FREQUENTLY ASKED QUESTIONS

Can i freeze these these bars?

Yes. You can freeze them for up to 3 months. Freeze them in layers with waxed paper between them in a freezer safe air tight container. You can also wrap them individually in plastic wrap, then slide them in a z freezer bag and freeze. Thaw in the refrigerator overnight before serving.

Can I make them in advance?

Yes. You can make them up to 3 days in advance, and refrigerate in an airtight container. Set them out at room temperature at least 30 minutes before you plan to serve them. Slice them while they’re cold.

Pecan Pie Bars.

More pecan recipes you might like…

Southern Pecan Pie

Pecan Cheesecake Pie

Pecan Pie Bark

Southern Buttermilk Pecan Pralines

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Pecan Pie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 to 15 bars* 1x
  • Category: Desserts/Bars
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These Pecan Pie Bars are so easy to make and have the same great flavor as pecan pie, with their buttery crust and rich sweet filling. They’re delicious!

Ingredients

Units Scale

SHORTBREAD CRUST

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 3/4 cup cold unsalted butter, cut into small cubes

FILLING

  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1 1/2 cup light corn syrup
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups pecans, roughly chopped

Instructions

SHORTBREAD CRUST

  1. Preheat oven to 350 degrees. Line a 9 x 13 baking pans with parchment paper.
  2. Add the flour, salt and sugar to a medium bowl. Whisk them together, then add the butter. Using a pastry cutter, cut the butter into the flour until it’s the size of small peas.  Press the mixture evenly into the baking pan. Bake the crust for about 20 minutes until set and pale brown around the edges.

FILLING

  1. While the crust bakes, add the sugars, corn syrup, salt, and eggs to a large bowl. Using a wooden spoon (or a whisk) mix the mixture until well combined and smooth. Fold in the pecans.
  2. Spread the filling over the hot crust, making sure to spread the pecans out evenly. Bake until the center is just set and the top is bubbly and caramel colored, 25 to 30 minutes and remove from oven.
  3. Allow to cool completely, then refrigerate until chilled if you want neat slices when slicing. 
  4. Store leftovers covered in the refrigerator for up to 3 days.

Notes

  • *Yield depends on what size you prefer to cut them.