Irresistible Pecan Pie Bars: The Ultimate Easy Dessert with a Buttery Shortbread Crust
Imagine the rich, deep flavors of a classic pecan pie, but in a handheld, easy-to-serve format. That’s exactly what you get with these incredible pecan pie bars! Boasting layers of subtly sweet, perfectly caramelized filling, an abundance of toasty pecans, and a delicate, buttery shortbread crust, they are designed to be a showstopper on any dessert table.
Why These Easy Pecan Pie Bars Are a Must-Try
For years, I’ve had countless people tell me these pecan pie bars are even better than a traditional pecan pie. While that might sound like a bold claim, there are several compelling reasons why this recipe truly shines. The delicate balance of flavors and textures in these bars creates a dessert experience that is both comforting and sophisticated.
Unlike a traditional pie, which can sometimes be messy to slice and serve, these bars offer unparalleled convenience. Their sturdy, yet tender shortbread crust forms the perfect base, holding the luscious pecan filling without crumbling. This makes them ideal for potlucks, parties, or any gathering where guests appreciate a delicious, grab-and-go treat. Since first developing this recipe in 2013, it has never failed me. The filling achieves that ideal caramelized texture without being overly gooey, and the bars are perfectly sweet without being cloying. It’s a delightful win-win that delivers on both taste and practicality.
Gather Your Ingredients for Perfect Pecan Pie Bars
Crafting these delectable pecan pie bars starts with selecting the right ingredients. You’ll find a detailed list of all measurements, ingredients, and instructions in the convenient printable recipe card located at the very end of this post. Make sure to have everything on hand before you begin to ensure a smooth baking process.
Essential Ingredient Insights & Smart Substitutions
Understanding the role of each ingredient is key to achieving perfect pecan pie bars every time. Here’s a closer look at some crucial components and potential substitutions:
FLOUR – Accurate flour measurement is paramount in baking, especially for the shortbread crust. Excess flour can lead to a dry, crumbly, or tough crust, while too little can make it greasy and difficult to handle. For the most precise results, I strongly recommend using a kitchen scale and adhering to the gram measurements provided in the recipe card below. If a scale isn’t available, employ the “scoop and sweep” method: lightly aerate the flour with a spoon, then gently scoop it into your measuring cup until it slightly overflows. Use the straight edge of a butter knife or similar tool to level it off. Avoid compacting the flour by tapping the cup on the counter or scooping directly from the bag, as these actions invariably add too much flour.
PECANS – The star of the show! You can use whole pecans, halves, or pre-chopped pecans for this recipe. Since you’ll be chopping them up regardless (both for the filling and the topping), the initial form doesn’t matter much. For an enhanced flavor, consider lightly toasting your pecans before incorporating them into the filling. This simple step brings out their natural nutty aroma and deepens their taste, adding another layer of deliciousness to your bars. Simply spread them on a baking sheet and toast in a preheated oven at 300°F (150°C) for about 5-7 minutes, watching carefully to prevent burning.
CORN SYRUP – This ingredient is vital for the signature texture of pecan pie filling. Light corn syrup acts as a binding agent, preventing the sugar from crystallizing and helping the filling achieve that perfectly thick, slightly gooey, yet set consistency as it bakes. It ensures your bars aren’t overly sloppy or runny when sliced. While you can substitute with maple syrup if necessary, be aware that it will introduce a distinct maple flavor, altering the traditional pecan pie profile. Honey is another option, but it also carries its own strong flavor and can sometimes be thicker, potentially impacting the final texture.
BUTTER – For the shortbread crust, cold unsalted butter cut into cubes works best. This helps create pockets of steam during baking, resulting in a tender, flaky crust. For the filling, melted butter adds richness and contributes to the smooth, caramelized texture. Always use good quality butter for the best flavor.
Step-by-Step: Crafting Your Delicious Pecan Pie Bars
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delightful recipe. For a complete, printable version of this recipe, including exact measurements and a comprehensive ingredient list, please jump to the recipe card at the bottom of this post.
- Begin by preheating your oven to 350°F (175°C). Prepare a 13×9 inch baking pan by lining it with aluminum foil, making sure to leave an overhang on the sides for easy lifting later. Generously spray the foil with cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, salt, and baking powder until well combined. Add the cold, cubed unsalted butter into the flour mixture. Using your fingertips, work the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs, similar to wet sand, and just begins to stick together when pressed. Avoid overworking the dough, as this can make the crust tough.
- Evenly press this shortbread mixture into the bottom of your prepared baking pan. Use the back of a spoon or your hands to create a uniform layer. Bake for 15 minutes, or until the edges are lightly golden brown. Remove the pan from the oven and carefully place it on a cooling rack while you prepare the filling.
- In a separate large bowl, whisk the eggs until they are lightly beaten and uniform in color. Add the granulated sugar and packed brown sugar, beating well until the mixture is smooth and fully incorporated. Gradually whisk in the light corn syrup, ensuring it’s thoroughly blended. Finally, beat in the vanilla extract and the cooled melted butter. Gently fold in 1-1/4 cups of the chopped pecans. Pour this rich filling evenly over the partially baked shortbread crust in the pan. Sprinkle the remaining 1/2-cup of pecans over the top of the filling for a beautiful finish.
- Return the pan to the preheated oven and bake for an additional 35-45 minutes, or until the filling is set. You can test for doneness by gently shaking the pan; the center should only jiggle slightly. If it’s too liquidy, continue baking for a few more minutes. Remove from the oven and place the pan back on a wire rack to cool completely.
- Patience is key here! Allow the pecan pie bars to cool entirely on the wire rack before attempting to cut them. Once fully cooled, use the foil overhang to carefully lift the entire slab of bars from the pan. Transfer them to a cutting board and slice into your desired bar size. Enjoy!
Frequently Asked Questions & Expert Tips for Pecan Pie Perfection
The most common reason for a sticky crust is impatience! It’s absolutely crucial to allow your pecan pie bars to cool completely before attempting to lift them from the pan or remove the foil. If they are still warm, the shortbread crust will be soft and much more prone to sticking. Chilling the bars in the refrigerator for an hour or two after they’ve cooled to room temperature can also help firm up the crust, making it easier to handle and preventing it from sticking.
To maintain their freshness and delicious texture, store your fully cooled pecan pie bars in an airtight container. They will keep well at room temperature for up to 3 days. For longer storage, or if your kitchen is particularly warm, transfer them to the refrigerator where they can be stored for up to 5 days. Be sure to bring them back to room temperature before serving for the best flavor and texture.
Absolutely! Pecan pie bars freeze beautifully. To freeze, first ensure the bars are completely cooled and sliced into individual portions. Place the sliced bars onto a parchment-lined baking sheet, making sure they aren’t touching, and flash freeze them for 1-2 hours until solid. This flash freezing step prevents them from sticking together. Once solid, transfer the bars to a freezer-safe container or a large ziptop bag, layering with parchment paper if needed. They can be frozen for up to 3 months. When ready to enjoy, simply thaw them at room temperature for a few hours, or overnight in the refrigerator.
Yes, you absolutely can! To add chocolate, fold in about 1/2 to 1 cup of chocolate chips (semi-sweet, milk, or dark) along with the pecans into the filling mixture. For a boozy twist, you can replace one teaspoon of the vanilla extract with one teaspoon of your favorite bourbon or whiskey. This adds a wonderful depth of flavor that complements the pecans beautifully. Experiment with small amounts first to find your preferred balance!
A gooey filling can happen if the bars were not baked long enough, or if your oven temperature was a bit low. Ensure your oven is properly calibrated with an oven thermometer. Also, remember that the filling will continue to set as the bars cool completely. Resist the urge to cut into them while still warm, as they will appear much gooier than they actually are. If after cooling they are still too liquid, they might benefit from a little extra time in the oven.
Delightful Serving Suggestions for Pecan Pie Bars
While pecan pie bars are practically synonymous with Thanksgiving, their portability and incredible flavor make them a fantastic dessert for any time of year! These beauties offer the familiar, comforting taste of holiday pecan pie but with the added benefit of being easy to transport and serve. They are perfect for holiday cookie boxes, office potlucks, birthday celebrations, picnics, or any occasion where you need a delicious dessert that travels well and impresses a crowd.
For an extra touch of gourmet appeal, consider sprinkling your finished bars with a pinch of flaky sea salt. This simple garnish enhances the rich, sweet caramel notes of the filling and provides a delightful salty-sweet contrast. You can also serve them alongside a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of chocolate sauce for an even more indulgent treat.
Craving More Pecan Delights? Try These Recipes!
If you love the nutty goodness of pecans, you’ll adore these other recipes:
- Pecan Tassies
- Candied Pecans
- Chocolate Turtles
- Pecan Pie Brownies
I absolutely love baking and cooking, and it brings me so much joy to share my kitchen experiences and perfected recipes with all of you! Remembering to come back each day for new inspiration can be challenging, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe to start receiving your free daily recipes and never miss out on a delicious idea!
Pecan Pie Bars
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
For the Shortbread Crust
- 243 grams all-purpose flour (about 2 cups, spooned and leveled)
- 61 grams powdered sugar (1/2 cup)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅔ cup cold unsalted butter cut into cubes
For the Pecan Filling
- 3 large eggs
- 116 grams packed light brown sugar (1/2 cup)
- 70 grams granulated sugar (1/3 cup)
- 1 cup light corn syrup
- 2 tablespoons unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- 1 ¾ cups chopped pecans (about 228g, divided)
Equipment You’ll Need
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Kitchen scale
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13×9 inch baking pan
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Large whisk
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Wire cooling rack
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Aluminum foil
Before You Begin: Important Notes for Success
- As with all baking recipes, it’s critical to properly measure your flour. Too much flour can result in a dry, crumbly, and tough crust. For the best accuracy, I highly recommend using a kitchen scale and following the gram measurements listed here.
- If you do not have a kitchen scale, utilize the “scoop and sweep” method for measuring flour. First, aerate the flour by gently stirring it with a spoon. Then, lightly scoop the flour into your measuring cup until it slightly overflows. Finally, level it off with the flat back edge of a butter knife. Never tap your measuring cup on the counter, scoop straight from the flour bag, or compact the flour in the cup, as these methods will inevitably lead to using too much flour and a less-than-perfect crust!
- Ensure your cold butter for the crust is truly cold and cut into small cubes. This helps create a tender, flaky shortbread.
- The melted butter for the filling should be cooled slightly before adding to the egg mixture to prevent the eggs from scrambling.
Instructions
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Preheat your oven to 350°F (175°C). Line a 13×9 inch baking pan with aluminum foil, ensuring you leave an overhang on the sides for easy removal of the bars later. Generously spray the foil with cooking spray.
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In a large bowl, whisk together the all-purpose flour, powdered sugar, salt, and baking powder. Add the cold, cubed butter to the flour mixture. Using your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs and just begins to clump together.243 grams all-purpose flour, 61 grams powdered sugar, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 2/3 cup cold unsalted butter
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Press the crumbly shortbread mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, or until the edges are lightly browned. Remove the pan from the oven and set it on a cooling rack.
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While the crust bakes, prepare the filling. In a large bowl, whisk the 3 large eggs until they are lightly beaten. Add the packed brown sugar and granulated sugar, and beat well until the mixture is smooth. Gradually whisk in the light corn syrup, followed by the vanilla extract and the cooled melted butter. Finally, gently fold in 1-1/4 cups of the chopped pecans. Pour this rich pecan filling evenly over the warm, partially baked crust in the pan. Sprinkle the remaining 1/2 cup of chopped pecans over the top of the filling.3 large eggs, 116 grams packed light brown sugar, 70 grams granulated sugar, 1 cup light corn syrup, 2 tablespoons unsalted butter, 2 teaspoons vanilla extract
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Bake for an additional 35-45 minutes, or until the pecan filling is golden brown and set. A slight wobble in the very center is acceptable, as it will firm up as it cools. Remove the pan from the oven and cool completely on a wire rack.
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Once the pecan pie bars are completely cooled (this is important for clean slicing!), use the foil overhang to carefully lift the entire slab out of the pan. Transfer to a cutting board and slice into uniform bars. Serve and enjoy!
Expert Tips & FAQs
- Preventing a Sticky Crust: Allow your pecan pie bars to cool completely before attempting to remove the foil or cut them. If they are still warm, the crust will be delicate and prone to sticking, making removal quite frustrating. Chilling the fully cooled bars in the refrigerator for an hour can also help firm up the crust for easier handling.
- Optimal Storage: Store the fully cooled pecan pie bars in an airtight container at room temperature for up to 3 days. If you need to store them longer, or if your home is warm, refrigerate them for up to 5 days. For best flavor, bring them to room temperature before serving.
- Freezing for Later: To freeze, place the fully cooled, sliced bars onto a parchment-lined baking sheet and flash freeze until solid. This prevents them from sticking together. Once solid, transfer the bars to a freezer-safe container or a large ziptop bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
- Flavor Variations: Consider adding a teaspoon of bourbon to the filling for a richer, more complex flavor, or folding in 1/2 cup of chocolate chips with the pecans for a delightful chocolate-pecan bar. A sprinkle of flaky sea salt on top before serving enhances the sweet and savory notes.
- Don’t Overmix the Crust: When making the shortbread crust, mix until just combined and crumbly. Overmixing can develop the gluten in the flour, resulting in a tough crust instead of a tender one.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.