These irresistible pecan pie bars capture all the rich, nutty flavor of the classic Southern dessert in a perfectly portable form. Made from scratch with a buttery shortbread crust and a gooey pecan filling, they are an easy cookie bar recipe that requires no rolling or slicing of pie dough. This homemade pecan dessert is ideal for holiday cookie trays, potlucks, or as a sweet ending to any weeknight meal.

I first fell for these bars at a fall bake sale, where their aroma of toasted pecans and brown sugar stopped me in my tracks. Since then, I’ve made them a cornerstone of my holiday baking. There’s something deeply comforting about their familiar flavor, a tradition I love to share alongside other favorites like my classic pumpkin pie or a slice of homemade apple pie. They transform a simple afternoon tea into a special occasion.

For me, the ritual of baking is as important as the eating. The scent of these bars baking always fills my kitchen with a sense of warmth and anticipation. I often bake a batch to enjoy with a cup of tea while planning my next culinary adventure, perhaps inspired by the tropical notes of a pineapple upside-down cake.

Why These Pecan Pie Bars Shine

From-Scratch Flavor: The buttery crust and rich filling deliver a far superior taste to any store-bought version.
Incredibly Simple: You get all the flavor of pecan pie without the fuss of a pastry crust.
Perfect for Gatherings: These bars are easy to transport and serve, making them a potluck superstar.
Make-Ahead Friendly: Bake them a day or two in advance, as they taste even better once the flavors meld.

Your Pecan Pie Bar Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Crust

All-Purpose Flour: Provides the structure for a tender, crumbly shortbread base.
Granulated Sugar: Adds a subtle sweetness to balance the buttery flavor of the crust.
Unsalted Butter, softened: Using softened butter is key for creating a cohesive, press-in crust.

For the Filling

Light Brown Sugar, packed: Delivers a deep molasses flavor and creates the filling’s signature chew.
Light Corn Syrup: This is essential for achieving the classic, gooey pecan pie texture.
Large Eggs, room temperature: They bind the filling and help it set properly during baking.
Pecan Halves: Toasting them first will deepen their nutty flavor, though it’s not strictly necessary.

Pecan Pie Bars

Easy pecan pie bars recipe with simple ingredients. These homemade bars taste just like traditional pecan pie but are simpler to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 50

Total Time 4 15

Course Dessert

Cuisine American

Servings 24 bars

Calories 320 kcal

Equipment

9×13 inch baking pan
parchment paper
large mixing bowl
whisk
pastry blender
medium mixing bowl
oven
wire rack
cutting board
sharp knife
measuring cups
measuring spoons

Ingredients

Crust

1.5 cups all-purpose flour
0.5 cup granulated sugar
0.25 tsp salt
1 cup unsalted butter softened

Filling

1 cup light brown sugar packed
0.5 cup unsalted butter melted
1 cup light corn syrup
2 large eggs at room temperature
1 tsp vanilla extract
0.25 tsp salt
2 cups pecan halves

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, allowing the paper to overhang on the long sides to create “handles” for easy removal. Lightly grease the parchment paper for added non-stick protection.
To make the crust, in a large bowl, whisk together the all-purpose flour, granulated sugar, and 1/4 teaspoon salt. Add the softened butter and cut it into the dry ingredients using a pastry blender, two forks, or your fingertips, until the mixture forms coarse, moist crumbs. Press these crumbs firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 15 to 20 minutes, or until it appears lightly golden brown around the edges.
While the crust is baking, prepare the pecan filling. In a medium bowl, whisk together the packed light brown sugar, melted butter, light corn syrup, large eggs, vanilla extract, and 1/4 teaspoon salt until the mixture is smooth and well combined. Gently stir in the pecan halves, ensuring they are evenly coated.
Once the crust is partially baked, carefully remove the pan from the oven. Pour the pecan filling evenly over the warm crust, spreading it gently to distribute the pecans across the entire surface.
Return the pan to the oven and continue baking for an additional 30 to 40 minutes, or until the filling is set and a deep golden brown. The center might have a slight jiggle when gently shaken, but it should not appear liquid.
Remove the pan from the oven and transfer it to a wire rack to cool completely at room temperature for at least 2 to 3 hours. It’s crucial for the bars to cool thoroughly to allow the filling to set properly, ensuring clean cuts.
Once completely cool, use the parchment paper overhang to lift the entire slab of pecan bars from the pan. Transfer them to a cutting board and use a sharp, non-serrated knife to cut into 24 squares or desired bar sizes.

Notes

It’s crucial for the bars to cool thoroughly to allow the filling to set properly, ensuring clean cuts.

Keyword bars, dessert bars, pecan pie bars

Creative Pecan Pie Bar Variations

Chocolate Drizzle: Melt dark or milk chocolate and drizzle over the cooled bars for a decadent finish.
Spiced Version: Add a teaspoon of cinnamon or a pinch of nutmeg to the filling for a warm, autumnal twist.
Salty-Sweet Upgrade: Sprinkle the top with flaky sea salt right after baking to enhance all the flavors.

My Tips for Perfect Pecan Bars

Proper Pan Prep: The parchment paper overhang is non-negotiable for clean and easy removal of the bars.
Don’t Overbake the Crust: It should be lightly golden at the edges but not fully cooked through before adding the filling.
Room Temperature Eggs: This ensures they incorporate smoothly into the filling without curdling the butter.
Patience is Key: Allowing the bars to cool completely is critical for the filling to set properly for neat slices.

Storing Your Homemade Pecan Treats

Store: Keep leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freeze: These bars freeze beautifully. Wrap individual bars tightly in plastic wrap and place in a freezer bag for up to 3 months.
Reheat: For a warm, fresh-from-the-oven taste, warm bars in a 300°F oven for 5-10 minutes or in the microwave for 15-20 seconds.
Make-Ahead Tip: You can bake and cool the bars completely, then freeze them until needed, making holiday preparation a breeze.

Frequently Asked Questions

Can I use pre-chopped pecans instead of pecan halves?

Yes, you can substitute an equal amount of pre-chopped pecans. The presentation will be different, but the flavor will be just as delicious. Using halves gives a more traditional look, similar to what you’d find in a pecan pie muffin.

Why are my pecan pie bars runny?

Runny bars are typically due to underbaking or not allowing enough cooling time. The filling needs sufficient heat to set and must cool completely to room temperature to achieve the proper firm, yet chewy, texture.

Can I make these without corn syrup?

While corn syrup gives the classic texture, you can use pure maple syrup or golden syrup as a substitute. The flavor will be slightly different, and the bars may be a bit less chewy, but still wonderful.

How do I get a clean cut on pecan pie bars?

For the cleanest cuts, make sure the bars are completely cool. Use a sharp knife and wipe the blade clean with a damp cloth between each cut to prevent sticking and smearing.

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Why You’ll Love Making Pecan Pie Bars

With their buttery crust and rich, nutty filling, these pecan pie bars are the ultimate easy-to-share treat. They deliver all the comfort of a classic pie with the simplicity of a bar cookie. I hope this recipe becomes a cherished part of your baking repertoire, bringing a touch of Southern sweetness to your table.

Easy Pecan Pie Bars