Easy Pecan Pie Bars

Pecan pie bars give you everything people love about pecan pie, the gooey brown sugar filling and toasty nuts, on a crisp shortbread crust that needs no rolling. They are easier to serve to a crowd than slices of pie, travel well, and can be made a day or two ahead, which makes them a reliable holiday dessert.

What Makes These Bars Work

A pre-baked shortbread crust. Baking the crust alone for 12 to 15 minutes sets it before the wet filling goes on. Without this step, the filling soaks in and the bottom turns soft.

Pouring filling onto a warm crust. A warm crust helps the filling start setting at the bottom right away, which bonds the two layers so the bars do not separate when sliced.

Corn syrup for the classic texture. Light corn syrup keeps the sugar from crystallizing and gives the filling its smooth, gooey set. Brown sugar adds the caramel flavor.

Cooling completely. The filling finishes setting as it cools. Warm bars are runny; fully cooled bars slice cleanly.

Ingredient Notes

• Cold butter for the crust: Cutting it into the flour and sugar gives a crumbly, tender shortbread. Press firmly so it holds together.
• Light corn syrup: Dark corn syrup gives a deeper, more molasses-like flavor. Pure maple syrup works but makes a slightly softer filling.
• Pecans: Roughly chopped pecans make the bars easier to cut. Toasting them for 5 minutes at 350°F first adds more flavor.
• Eggs: Room-temperature eggs blend smoothly with the syrup. They are what set the filling.
• Salt: A little salt in both the crust and the filling balances the sweetness.

Baking Cues

Line the pan with parchment with an overhang on two sides; it makes lifting the slab out simple. Press the crust in evenly, using the bottom of a measuring cup to flatten it.

The crust is ready when the edges are lightly golden and the center looks dry, 12 to 15 minutes.

After adding the filling, bake until the edges are set and the center only barely moves when you nudge the pan, 20 to 25 minutes. The top will look glossy and slightly puffed. It firms up as it cools.

For neat slices, chill the cooled bars for an hour, then cut with a large sharp knife, wiping it clean between cuts.

Common Mistakes

• Soggy crust. Skipping the pre-bake.
• Runny filling. Underbaking, or cutting before the bars cooled.
• Burnt pecans on top. If they darken too quickly, lay foil loosely over the pan for the last 5 to 10 minutes.
• Crumbly bars. The crust was not pressed firmly enough.

Variations

• Chocolate pecan: Scatter ½ cup of semi-sweet chocolate chips over the crust before pouring on the filling.
• Bourbon pecan: Add 1 tablespoon of bourbon to the filling.
• Without corn syrup: Replace it with ¾ cup pure maple syrup; bake a few minutes longer.
• Smaller batch: Halve the recipe and use an 8×8-inch pan, baking the filling 18 to 22 minutes.

Storage and Freezing

Store bars in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. Many people prefer them chilled, when the filling is firmer and chewier.

Pecan pie bars freeze well. Wrap the cut bars individually or layer them with parchment in a container and freeze for up to 3 months. Thaw in the refrigerator or at room temperature for an hour.

Frequently Asked Questions

Why are my pecan pie bars runny?

They needed more baking time or more cooling time. Bake until the center barely jiggles, then cool completely before slicing.

Can I use a store-bought crust?

A pressed shortbread crust is the classic base, but you can press refrigerated sugar cookie dough into the pan and pre-bake it for 12 minutes instead.

How many bars does this make?

16 large bars or 24 to 32 small squares for a dessert tray.

Do they need to be refrigerated?

Not for the first few days, but refrigeration keeps them longer and makes them easier to cut.

Easy Pecan Pie Bars

A buttery shortbread crust topped with a gooey brown sugar pecan filling, baked and cut into bars.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Cooling 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Servings: 16

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour spooned and leveled
• 0.5 cup granulated sugar
• 0.25 tsp salt for the shortbread crust
• 0.75 cup unsalted butter cold, cubed
• 0.75 cup light corn syrup
• 0.75 cup packed light brown sugar
• 3 large eggs room temperature
• 4 tbsp unsalted butter melted and cooled slightly
• 1 tsp pure vanilla extract
• 0.25 tsp salt for the pecan filling
• 2 cups pecan halves roughly chopped

Method

 

1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
2. In a medium bowl, whisk together 2 cups flour, 0.5 cup granulated sugar, and 0.25 tsp salt. Cut in 0.75 cup cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 12 to 15 minutes, or until the edges are lightly golden.
4. While the crust bakes, whisk together 0.75 cup light corn syrup, 0.75 cup packed light brown sugar, 3 large eggs, 4 tbsp melted butter, 1 tsp vanilla extract, and 0.25 tsp salt in a large bowl until smooth.
5. Fold 2 cups chopped pecans into the brown sugar mixture until thoroughly coated.
6. Pour the pecan filling evenly over the warm baked crust, spreading the nuts evenly across the surface.
7. Bake for 20 to 25 minutes, or until the center is set and no longer jiggles when gently shaken.
8. Set the pan on a wire rack and cool completely. Use the parchment paper overhang to lift the slab out, then slice into 16 bars with a sharp knife.

Notes

For clean slices, chill the cooled slab for 1 hour and wipe the knife between cuts.

Store at room temperature up to 4 days, refrigerated up to 1 week, or frozen up to 3 months.