All the rich, gooey goodness of classic pecan pie—without the hassle of rolling out a crust. These buttery bars are a holiday favorite and perfect for serving a crowd!
Introduction
Pecan Pie Bars are a simplified version of the traditional Southern pecan pie. With a buttery shortbread crust and a sweet, nutty pecan topping, these bars are perfect for Thanksgiving, Christmas, or any time you’re craving a rich and indulgent dessert. Easy to slice, share, and store—these are a hit at potlucks and bake sales alike.
Ingredients
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
For the Pecan Filling:
- 3 large eggs
- 1 cup light corn syrup (or use maple syrup for a twist)
- 1 cup brown sugar (light or dark)
- 2 tbsp unsalted butter, melted
- 1½ tsp vanilla extract
- 2 cups chopped pecans
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. Make the Crust
In a bowl, cream together softened butter and sugar until light and fluffy.
Add flour and salt; mix until a crumbly dough forms.
Press evenly into the prepared pan.
Bake for 18–20 minutes, or until lightly golden.
3. Prepare the Filling
While the crust is baking, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla.
Fold in chopped pecans.
4. Assemble & Bake
Pour the pecan mixture over the hot crust (right after it comes out of the oven).
Spread evenly.
Return to oven and bake for 30–35 minutes, or until the filling is set and lightly browned.
5. Cool & Slice
Let the bars cool completely in the pan.
Chill for clean cuts, then slice into squares or rectangles.
Description
These Pecan Pie Bars have a crisp shortbread base and a rich, sticky pecan filling that’s perfectly sweet and nutty. Easier than pie but just as satisfying, they’re a decadent dessert that disappears fast!
Tips
- Use parchment paper for easy lifting and cleaner slicing.
- Toast the pecans for extra depth of flavor—just 5–7 minutes in a dry skillet does the trick.
- Chill before cutting to avoid a sticky mess.
- Store leftovers in an airtight container for up to 5 days—or freeze for longer storage.
Variations
- Chocolate Pecan Pie Bars: Add ½ cup mini chocolate chips to the filling.
- Bourbon Twist: Stir in 1 tbsp bourbon for a boozy, Southern touch.
- Salted Caramel Drizzle: Drizzle with caramel and sprinkle with sea salt after baking.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for the crust.
Common Mistakes to Avoid
- Underbaking the crust – It should be lightly golden before adding the filling.
- Overbaking the filling – It should be just set; overbaking can lead to a dry, crumbly texture.
- Cutting too early – Let bars cool completely or refrigerate before slicing for neat squares.
Enjoy
Serve your Pecan Pie Bars at room temp or slightly warmed with whipped cream or vanilla ice cream. Whether for a holiday table or a weekend treat, they’re guaranteed to impress!