If you ask me, pecan pie is one of those timeless desserts that should be enjoyed way more often than just on Thanksgiving. But making a whole pie from scratch? That’s a special occasion kind of thing. That’s exactly why I’m obsessed with these Pecan Pie Bars. They’ve got all the gooey, nutty, buttery goodness of traditional pecan pie—but in easy-to-cut squares that are perfect for parties, potlucks, and weeknight cravings.
The first time I made these was for a holiday dessert table when I didn’t have the time or energy for crust rolling. What came out of the oven was something even better than pie: crisp shortbread base, rich caramelized filling, and a topping of crunchy toasted pecans. Let’s just say they didn’t make it to day two.
If you’re looking for a fuss-free way to get your pecan pie fix, these bars are the answer. Here’s how I make them and why they’re a staple in my fall and winter baking lineup.
Why These Pecan Pie Bars Work
These bars don’t just simplify pecan pie—they improve it in some ways. Here’s why I keep making them:
- No rolling dough: The crust is a simple press-in shortbread-style base.
- Perfectly portable: Cut into squares, they’re easy to serve, store, and share.
- Make-ahead friendly: They hold up beautifully in the fridge or freezer.
- All the flavor, none of the fuss: Seriously, they taste just like pecan pie.
Ingredients You’ll Need
(Makes about 24 bars | Prep Time: 15 minutes | Cook Time: 45 minutes | Cool Time: 1 hour)
For the crust:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup brown sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon salt
For the filling:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 2 tablespoons heavy cream
- 2 cups chopped pecans
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional: flaky sea salt for sprinkling, whole pecan halves for topping
How I Make Pecan Pie Bars
1. Preheat and Prep the Pan
I preheat my oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang on the sides so I can lift the bars out easily once they cool. I lightly grease the paper too—just in case.
2. Make the Crust
In a large bowl, I cream the butter and brown sugar until light and fluffy. Then I stir in the flour and salt until the mixture becomes a crumbly dough. I press it evenly into the bottom of the prepared pan and bake it for about 20 minutes, just until the edges start to turn golden. While it’s baking, I move on to the filling.
3. Make the Pecan Filling
In a saucepan over medium heat, I melt the butter and stir in the brown sugar, corn syrup, and cream. I bring it to a gentle simmer for about 1–2 minutes, stirring constantly so it doesn’t scorch. Then I remove it from the heat and stir in the chopped pecans, vanilla, and salt.
4. Pour and Bake
Once the crust is out of the oven, I pour the pecan filling evenly over the warm crust. Back into the oven it goes for another 25–30 minutes, or until the filling is bubbly and just set in the center.
5. Cool and Slice
I let the bars cool in the pan for at least an hour—longer if I have time—before lifting them out using the parchment overhang. Then I slice them into squares or rectangles. If I’m serving these at a party, I sometimes sprinkle a pinch of flaky sea salt or press a whole pecan on top of each one for a polished finish.
My Tips for Perfect Pecan Pie Bars
- Use parchment paper: It makes removing and slicing the bars a breeze.
- Don’t overbake: The filling should be just set but still slightly gooey. It firms up more as it cools.
- Toast your pecans: Optional but worth it for deeper flavor—just 5 minutes in a skillet or oven.
- Chill before slicing: For cleaner cuts, refrigerate the bars for 30 minutes before slicing.
- Double the batch: These freeze well, so I always stash extras for later.
How I Serve and Store Them
I like to serve these bars slightly chilled or at room temperature. They’re perfect on a dessert tray, wrapped up in treat bags, or as part of a holiday cookie box.
To store, I keep them in an airtight container in the fridge for up to a week—or freeze them for up to 3 months. When I freeze, I place parchment between layers so they don’t stick. They thaw beautifully in the fridge or at room temp.
FAQs From My Kitchen
Q: Can I use maple syrup instead of corn syrup?
A: You can substitute maple syrup, but the texture will be slightly softer and the flavor a bit more maple-forward. Still delicious, just different.
Q: What’s the best way to reheat them?
A: I pop a slice in the microwave for 10–15 seconds if I want it warm, but honestly, they’re amazing cold too.
Q: Can I make these gluten-free?
A: Yes! Use a gluten-free flour blend in the crust. The filling is naturally gluten-free.
Q: Can I use whole pecans instead of chopped?
A: Absolutely—just know the bars will be harder to slice cleanly. I sometimes do a mix: chopped in the filling, whole on top.
Why These Bars Deserve a Spot on Your Dessert Table
These pecan pie bars deliver everything you love about a classic pie—sticky, buttery filling, toasted pecans, and a tender crust—but in a bite-sized, crowd-pleasing format. They’re easier to make, easier to serve, and honestly, just as delicious.
Whether you’re baking for the holidays, a family gathering, or just need a cozy dessert to enjoy with coffee, this recipe will never let you down. I’ve made them countless times, and they always earn compliments (and requests for seconds).
These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 3 cups brown sugar, packed
- 1 teaspoon salt
- 1 cup packed light brown sugar
- 2 cups light corn syrup
- 2 teaspoons vanilla extract
- 4 cups pecan halves
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine melted butter and both sugars until smooth.
- Stir in salt, corn syrup, and vanilla extract until well mixed.
- Add the flour and mix until combined. Fold in the pecan halves.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 45 minutes, or until the center is set.
- Let cool completely in the pan before cutting into bars.
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