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Pecan Pie Bars Recipe

There’s nothing quite like the sweet, nutty indulgence of pecan pie bars.

They have the same gooey filling and buttery base as my grandma’s famous pecan pie. But they’re a cinch to make.

Stack of pecan bars laid on a parchment paper.
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Why You’ll Love These Pecan Pie Bars 

I can’t remember the last time I made pecan pie. But I made these pecan pie bars just last weekend!

Here’s why you need to add them to your baking rotation:

Incredible texture & flavor. These taste as good as pecan pie, but the texture is even better. They’re crunchy, chewy, buttery, sweet, and nutty to the max.

Easy to make. Forget making pastry – this dessert bar recipe uses a simple shortbread crust. Just press it into the pan and pour over the filling. It’s so easy, even beginner chefs can do it! 

Perfect for parties. Unlike pecan pie, these bars will feed a crowd. So feel free to double or triple the recipe. 

Pecan pie bar dessert in a white baking dish.

Ingredients

The best thing about dessert bar recipes like this is that you only need pantry staples.

And yes, you’re making the crust from scratch instead of using a ready-made pie crust. But there’s nothing to it!

Here’s what you’ll need:

  • All-Purpose Flour: For the crust and the filling. It adds stability to the recipe. 
  • Granulated and Brown Sugar: White sugar for the crust, and brown sugar for the filling.
  • Salt: A simple flavor enhancer. It balances the filling, so it’s not cloying sweet.
  • Butter: So the crust is rich and flavorful. Remember to use cold butter cut into small cubes. 
  • Corn Syrup: Besides sweetness, corn syrup also adds that wonderful chewiness we all love in pecan pie.
  • Eggs: They’re the binding agent that holds everything together and ensures the filling sets.
  • Vanilla: For richness and warmth.
  • Pecans: You can’t have pecan pie bars without them! 
Stack of pecan bars on a sheet of parchment paper.

How to Make Pecan Pie Bars 

Scroll to the bottom for the full list of ingredients and steps.

For now, here’s a quick overview of how to make pecan pie bars:

1. Preheat the oven to 350 degrees Fahrenheit and line a 9 x 13-inch baking pan with parchment paper.  

2. Make the crust. Rub the cold butter into the flour, sugar, and salt until it resembles coarse crumbs. Press it into the pan and bake for 18-20 minutes.

3. Make the filling. Mix the brown sugar, flour, and salt in a large bowl. Then, whisk in the corn syrup, eggs, vanilla, and pecans, and pour the mixture over the hot crust.

4. Bake, cool, and serve. Bake the bars for another 30 to 35 minutes. Then, let them cool before slicing. Enjoy!

Pecan pie bars arranged on parchment paper.

Recipe Tips and Variations

Here are a few tips and variations to incorporate into this recipe: 

  • Use cold butter. It’s how you keep the crust nice and crumbly. Another option is to freeze it, grate it, and mix it with the flour. Easy peasy.
  • Make “handles” when lining the pan. Leave a couple of extra inches of parchment paper hanging over the side. That way, you can easily lift the bars out of the pan.
  • Evenly chop the pecans so they distribute more evenly throughout the filling. 
  • Cool before cutting. It’s always tempting to jump into a dessert while it’s still warm. However, these bars will cut more easily when cooled.
  • Cut them into small squares. If you’re feeding a large crowd, don’t be afraid to cut the dessert into small squares. They’re super rich anyway, so a little goes a long way.
  • Make it boozy. Add a splash of bourbon to the filling. 3 tablespoons should suffice. 
  • For chocolate lovers. Add chocolate chips to the crust or the filling. You can also wait until the bars are done and drizzle melted chocolate over the top. (Or for something extra chocolatey, try these pecan pie brownies!) 
  • Use different nuts. The resulting bars won’t be “pecan pie bars” anymore, but they’ll still taste great! 
Pecan pie sliced into bars on a parchment paper.

How to Store and Freeze 

Do you want to make these ahead for a party? Great news – you can!

When stored properly, pecan pie bars will stay fresh for days. Here’s how:

To Store: Double wrap the whole slab with plastic wrap or transfer cold leftovers to an airtight container. Seal and store them at room temperature for up to 4 days. 

To Freeze: Let the pecan pie bars fully cool. Then, transfer them to a freezer-safe bag or airtight, freezer-safe container. Freeze them for up to 3 months. Thaw in the fridge overnight or covered loosely on the counter for a couple of hours.

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To keep the slices from sticking, layer parchment paper between them for storing.

More Pecan Recipes

Feeling nutty and want more pecans? I’ve got you covered!

Best Candied Pecans
Sweet Potato Pecan Pie
Caramel Pecan Cinnamon Rolls
Easy Pecan Pie Cobbler
Best Southern-Style Pralines

Pecan Pie Bars

Course: DessertCuisine: American
Servings

36

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

162

kcal

These sweet, sticky pecan pie bars with buttery shortbread base are just as addictive as they sound. Better yet, they’re ready for the oven in just 15 minutes!

Ingredients

  • For the Crust:
  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/4 teaspoon salt

  • 3/4 cup unsalted butter, cold and cut into small cubes

  • For the Filling:
  • 2/3 cup brown sugar, packed

  • 1/3 cup all-purpose flour

  • 1 teaspoon salt

  • 1 1/2 cups corn syrup

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 2 cups pecans, chopped

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×13-inch baking pan with parchment paper. Leave some paper hanging over the side for easy removal.
  • In a large bowl, whisk the flour, sugar, and salt. Then, using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
  • Press this mixture firmly into the bottom of the prepared pan. Bake for 20 minutes, or until lightly golden. Remove from oven and set aside.
  • While the crust is baking, prepare the filling. In a large bowl, mix the brown sugar, flour, and salt. Whisk in the corn syrup, eggs, and vanilla until smooth. Fold in the chopped pecans.
  • Pour the filling over the hot crust. Bake for an additional 30-35 minutes, or until the filling is set and the top is a deep golden brown.
  • Let the bars cool in the pan on a wire rack then cut into squares or rectangles. Serve and enjoy!

Notes

  • Use cold butter. It’s how you keep the crust nice and crumbly. Another option is to freeze it, grate it, and mix it with the flour. Easy peasy.
  • Mix-Ins: Add 3 tablespoons of bourbon or 1/3 cup of chocolate chips to the filling.
Pecan pie bars.

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

9 thoughts on “Pecan Pie Bars Recipe”

  1. Do you happen to have any recipes that are not high in sugar or fat. Corn syrup plus sugar should not even be on this planet.

    Reply
    • Hi Erica!
      Pecan Pie recipes usually call for corn syrup and sugar for sweetness and texture.
      The syrup prevent crystallization and the combination of the two ensures the filling sets properly.

      If you don’t want to use corn syrup, your best bet is honey or maple syrup.

      Here’s a recipe to try:

      Combine 1/2 cup butter, 1/2 cup brown sugar, and 1/2 cup maple syrup in a medium saucepan.
      Whisk over medium-low heat until the sugar dissolves. Simmer for 2-3 minutes then remove from the heat.
      Warm 1/4 cup heavy whipping cream in the microwave (about 1 minute).
      In a medium bowl, whisk 2 eggs. Then, keep whisking while you slowly add the warm cream.
      Now, slowly pour the warmed eggs and cream into the pot with the syrup, whisking constantly until well combined.
      Stir in the pecans, then pour this over the crust. Bake for 30-35 minutes.

      Hope this helps!

      Reply
  2. Kim as a very lot of us try to keep our carbs down can you post as much as possible the carbs and calories in your foods you are posting ❓ thank you, have a Blessed day, Bob

    Reply
  3. I am having trouble saving recipes to email. I love your dishes and have saved some before, but I tried to save some of the dessert recipes and it won’t save. Any ideas why? I really like and want to save them. Thank you

    Reply
    • Hi Becky!
      Sorry to hear you’re having trouble saving the recipes.
      Have you checked the junk folder? Sometimes they get sent there by mistake

      Reply
    • Hi Kelly!
      Yes, these freeze really well.
      Just make sure they’re totally cold, then layer them between sheets of parchment in a freezer bag.
      When you want to enjoy them, take them out of the bag and loosely cover. Let them thaw on the counter for about an hour

      Reply
    • Hi Alice, you sure can!
      To Freeze: Let the pecan pie bars fully cool. Then, transfer them to a freezer-safe bag or airtight, freezer-safe container.
      Freeze them for up to 3 months. Thaw in the fridge overnight or covered loosely on the counter for a couple of hours.
      To keep the slices from sticking, layer parchment paper between them for storing.
      Hope this helps!

      Reply

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