Pecan Pie Bars have a buttery shortbread crust base that’s topped with a sweet, easy-to-make, brown sugar filling that’s filled with crunchy pecans! Takes just 10 minutes to prep!
Eat these on the go or slow down to enjoy it with a dollop of Homemade Whipped Cream or a big scoop of Vanilla Ice Cream!
On the hunt for the best ever Pecan Pie Bars? Then good news, you’ve found them! These have all the rich, classic flavor of the popular pie just in the form of bars!
Making it easier to serve friends and family at a large gathering like Thanksgiving! These irresistible bars are so good that guests won’t even notice they’re not in the shape of a pie!
These were amazing! Much better than any pecan pie I have tried.
About These Pecan Pie Bars
Taste: The buttery shortbread crust sets the stage for these bars! From there a sweet brown sugar filling is mixed with nutty pecans and poured over the top! Together you’re in for a dessert experience that will leave you thinking about them for months to come!
Texture: These bars are filled with texture starting at the base with the sturdy, crisp shortbread crust! The gooey filling balances out the crunchy pecans. Filling each bite with the perfect balance of gooey yet crunchy texture!
Helpful Recipe Notes For Making Pecan Pie Bars
- Butter – To make the really tasty shortbread crust you need to use butter. Margarine isn’t a good substitution, so you’d notice a difference in the taste of the crust!
- Blind Baking – Blind baking the crust before adding the filling is a must! This helps prevent the crust from becoming soggy. Which will happen if the filling is added to an unbaked crust. It also helps cook the pecan mixture from the bottom when poured onto the hot baked crust.
- Corn Syrup – To achieve the classic taste of pecan pie you need to use corn syrup! A substitution for more sugar just won’t get the job done, unfortunately!
- Doneness – These Pecan Pie Bars are done baking when the center is almost set with the edges being completely set. The center may still be slightly jiggly and that’s fine, you just don’t want it to be runny!
The Best Way To Cut Into These Delicious Bars
Sometimes these soft, tender bars can be a bit tricky for cutting and serving! Here are some helpful tips to be sure serving these bars is a breeze!
- Prep ahead by lining your baking pan with parchment paper. Allow the paper to come up the sides of the pan for easier removal after baking. This is my favorite Parchment Paper (affiliate link), I love the sheets because they don’t have any curl to them and it makes it easier to work with when folding in the pan.
- Once the bars have finished baking, allow them to cool to room temperature. After they’re cooled slide the pan into the refrigerator to chill for one hour.
- As soon as the bars come out of the fridge you want to lift the sheet of bars out of the pan using the flaps of parchment paper. Since the bars have been chilled, they’ll be nice and firm, making them easier to work with.
- Cut the bars with a sharp knife! In between cuts you may need to wipe the knife clean with a paper towel. A messy knife will make for messy cutting, so for clean cuts, you want a clean knife!
I love a good slice of Pecan Pie! But sometimes the occasion calls for enjoying it in the form of bars since it yields more servings!
When serving a crowd, you may also want to check out more scrumptious recipes for Bars! From Chocolate Chip Cheesecake Bars to Key Lime Bars and Billionaire Bars, there’s a dessert bar out there for everyone!
Storage Instructions For These Easy Pecan Pie Bars
Place parchment paper between layers to ensure the bars don’t stick together. Then store them at room temperature for up to 3 days in an airtight container. They can also be frozen for up to 3 months and allowed to thaw at room temperature.
Are There Any Variations To These Pecan Bars?
If you’re someone that likes to switch up a recipe, try making these into Chocolate Chip Pecan Pie Bars! To do so just stir some chocolate chips into the filling when you add the chopped pecans.
For Maple Pecan Pie Bars swap the corn syrup out for pure maple syrup!
However, these are totally the best pecan pie bars as is too! So, you can’t go wrong enjoying them either way!
What If I Don’t Have A Food Processor Or Pastry Cutter?
No worries, you can mix the crust ingredients by using two forks. Once the mixture becomes crumby transfer it to the baking pan and press it firmly down. A pastry cutter or food processor will be the best method though.
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Pecan Pie Bars
Equipment
- Square baking pan
- Parchment paper
- Food processor or pastry cutter
Ingredients
Crust:
- 1 cup all-purpose flour
- ⅓ cup powdered sugar
- ½ cup salted butter cold, cut into ½ inch pieces
Filling:
- 2 large eggs
- ½ cup light brown sugar packed
- ¾ cup dark corn syrup
- ¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups roughly chopped pecans
Instructions
- Preheat the oven to 350°F and line a 9×9-inch pan baking pan with parchment paper, letting the paper come up the sides for easy removal after baking. Set aside.
Crust
- Prepare the crust by combining the flour, powdered sugar, and butter in a food processor (or with a pastry cutter) until it is crumbly. Press the crust gently and evenly into the baking pan.1 cup all-purpose flour, ⅓ cup powdered sugar, ½ cup salted butter
- Bake the crust for 15 to 18 minutes or until just turning golden.
Filling
- While the crust is baking, whisk together the eggs, brown sugar, corn syrup, flour, vanilla, and salt in a large bowl until fully combined.2 large eggs, ½ cup light brown sugar, ¾ cup dark corn syrup, ¼ cup all-purpose flour, 2 teaspoons vanilla extract, ½ teaspoon salt
- Stir the pecans into the egg mixture and pour the filling evenly on top of the crust as soon as it comes out of the oven.2 cups roughly chopped pecans
- Return the pan to the oven and bake for 25 to 30 minutes or until the filling is set.
- Let the pecan bars cool completely and chill in the refrigerator for at least an hour before cutting them.
Notes
- Storage Instructions: Place parchment paper between layers to ensure the bars don’t stick together. Store them at room temperature for up to 3 days in an airtight container. They can also be frozen for up to 3 months.
- Recipe Variations: If you’re someone that likes to switch up a recipe, try making these into Chocolate Chip Pecan Pie Bars! To do so just stir some chocolate chips into the filling when you add the chopped pecans. For Maple Pecan Pie Bars swap the corn syrup out for pure maple syrup! However, these are totally the best pecan pie bars as is too! So, you can’t go wrong enjoying them either way!
- What If I Don’t Have A Food Processor Or Pastry Cutter? No worries, you can mix the crust ingredients by using two forks. Once the mixture becomes crumby transfer it to the baking pan and press it firmly down.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Brenda Kordich says
These were amazing! Much better than any pecan pie I have tried.
D. Walker says
I haven’t tried these yet but gave 5* based on the recipe alone. I can tell they will be GREAT.
Trader Joe’s used to sell Chocolate Pecan Pie Bars during the Holidays. They were to die for! Maybe we could add dark melted chocolate to these in an effort to replicate the TJ bars!
Michele says
Great, easy to follow recipe. My family loves these bars. My daughter asked for these for her birthday instead of cake!