Pecan Pie Bars Sweet Squares

Name: Pecan Pie Bars Sweet Squares
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 2 cups all-purpose flour; 1/2 cup powdered sugar; 1/4 tsp salt; 1 cup (2 sticks) cold unsalted butter, cut into cubes; Keep that butter COLD for the best texture; 3 large eggs; 1 cup packed light brown sugar; 1 cup light corn syrup (or substitute with maple syrup or golden syrup); 6 tbsp unsalted butter, melted; 2 tsp vanilla extract; 1/4 tsp salt; 2 1/2 to 3 cups pecan halves (or chopped pecans); Toast them first for extra flavor if you have time; 1/2 cup chocolate chips (for chocolate pecan bars); 1 tbsp bourbon (for that Southern flair); 1/2 tsp cinnamon (for warmth); Flaky sea salt for sprinkling on top; 9×13 inch baking pan; Parchment paper or aluminum foil (for easy removal); Food processor (optional but helpful for crust); Mixing bowls; Whisk

By Tyla | Last modified on Nov 24, 2025

Featured in: Desserts

Okay, so imagine if someone took everything you love about pecan pie—that buttery crust, gooey caramel filling, crunchy pecans—and said “what if we made this WAY easier to make and serve?” That’s exactly what happened here. Pecan Pie Bars are basically a shortbread cookie crust topped with a thick layer of sticky-sweet pecan filling that’s somewhere between candy and pie filling, all baked together in a pan and cut into neat squares that you can eat with your hands like the dessert rebel you are. They’re buttery, nutty, caramelly, and so dangerously good that you’ll “accidentally” keep going back for “just one more tiny piece” until half the pan is gone. I made these for Thanksgiving once and they disappeared before the actual pie got touched. Another time I brought them to a cookie exchange and three people asked if I’d made extra batches they could buy. These bars have COMMERCIAL APPEAL.

Why You’ll Love This Recipe

Easier than pie. Literally. No pie crust rolling, no crimping edges, no blind baking. Just press dough in a pan and go.

Portable pecan pie. These are way easier to serve at parties than slicing pie. Just grab and go.

Perfect ratio. The crust-to-filling ratio is scientifically engineered for maximum deliciousness in every bite.

No soggy bottom. The shortbread crust stays crisp and holds up perfectly under all that gooey filling.

Make ahead friendly. These actually taste BETTER after sitting for a day as the flavors meld.

Crowd obliterator. Bring these anywhere and watch them vanish faster than your diet resolutions.

The Good Stuff You’ll Need

For the Shortbread Crust:

2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt
1 cup (2 sticks) cold unsalted butter, cut into cubes
Keep that butter COLD for the best texture

For the Pecan Filling:

3 large eggs
1 cup packed light brown sugar
1 cup light corn syrup (or substitute with maple syrup or golden syrup)
6 tbsp unsalted butter, melted
2 tsp vanilla extract
1/4 tsp salt
2 1/2 to 3 cups pecan halves (or chopped pecans)
Toast them first for extra flavor if you have time

Optional Add-ins:

1/2 cup chocolate chips (for chocolate pecan bars)
1 tbsp bourbon (for that Southern flair)
1/2 tsp cinnamon (for warmth)
Flaky sea salt for sprinkling on top

Equipment:

9×13 inch baking pan
Parchment paper or aluminum foil (for easy removal)
Food processor (optional but helpful for crust)
Mixing bowls
Whisk

Let’s Do This

Step 1: Prep Your Pan

Preheat oven to 350°F (175°C).

Line a 9×13 inch baking pan with parchment paper or aluminum foil, leaving overhang on two sides. This is your escape hatch for removing the bars later.

Lightly spray the parchment/foil with cooking spray. This prevents sticking and makes your life easier.

Set aside while you make the crust.

Step 2: Make the Shortbread Crust

In a food processor, combine flour, powdered sugar, and salt. Pulse a few times to mix.

Add the cold butter cubes. Pulse 10-15 times until the mixture looks like coarse sand with some pea-sized butter chunks remaining.

Don’t have a food processor? Use a pastry cutter or two forks to cut the cold butter into the flour mixture until crumbly. Or use your hands but work quickly so the butter doesn’t melt.

The mixture should hold together when squeezed but still be crumbly.

Dump the mixture into your prepared pan.

Press it firmly and evenly into the bottom of the pan using your hands or the bottom of a measuring cup. Really pack it down—you want a solid base.

Make sure it’s even thickness throughout, especially in the corners and edges.

Step 3: Par-Bake the Crust

Bake the crust for 18-20 minutes until it’s lightly golden around the edges.

The center should look set but still pale. Don’t overbake or it’ll be too hard.

Remove from oven and let cool for about 5-10 minutes while you make the filling.

Leave the oven on—you’ll need it again.

Step 4: Make the Pecan Filling

In a large bowl, whisk together eggs until they’re slightly beaten.

Add brown sugar, corn syrup, melted butter, vanilla extract, and salt.

Whisk everything together vigorously until smooth and well combined. It should be thick and glossy.

If using bourbon or cinnamon, add it now and whisk to incorporate.

Stir in the pecans with a spatula or wooden spoon until they’re evenly distributed throughout the mixture.

Every pecan should be coated in that sweet, sticky goodness.

Step 5: Assemble and Bake

Pour the pecan filling over the warm (not hot) par-baked crust.

Use a spatula to spread it evenly, making sure pecans are distributed throughout and not all clumped in one area.

Arrange some pecan halves on top in a pretty pattern if you’re feeling fancy. Or don’t—they’ll taste the same either way.

Bake for 30-35 minutes until the filling is set around the edges but still has a slight jiggle in the very center when you gently shake the pan.

The top should be golden brown and puffy. It will deflate and set as it cools—this is normal.

DO NOT OVERBAKE or the filling will be hard and candy-like instead of gooey. Slight underbaking is better than overbaking.

Step 6: Cool Completely

Remove from oven and let cool in the pan on a wire rack for at least 2 hours. Preferably 3-4 hours or even overnight.

I know this is torture, but cutting them while warm will result in a gooey mess that won’t hold its shape.

The filling needs time to set properly as it cools.

Once completely cool, use the parchment overhang to lift the entire slab out of the pan onto a cutting board.

Step 7: Cut into Bars

Use a large, sharp knife to cut into squares or rectangles.

For clean cuts, wipe the knife with a damp towel between each cut.

You can cut these into 24 small bars, 16 medium bars, or 12 large bars depending on how indulgent you’re feeling.

Optional: Dust with powdered sugar right before serving for that “fancy bakery” look.

Serve at room temperature for best texture and flavor.

Serving Suggestions

These are perfect as-is, but here are some ways to take them over the top:

Serve with a scoop of vanilla ice cream
Drizzle with caramel sauce or chocolate sauce
Top with whipped cream
Serve alongside coffee or hot chocolate
Add a sprinkle of flaky sea salt on top before serving
Warm slightly and serve with bourbon whipped cream
Pair with a glass of dessert wine or bourbon

Switch It Up

Chocolate Pecan Bars: Sprinkle 1 cup chocolate chips over the crust before adding the pecan filling.

Salted Caramel Pecan: Add 1/2 tsp flaky sea salt to the filling and sprinkle more on top after baking.

Maple Pecan Bars: Replace corn syrup with pure maple syrup for deeper flavor.

Bourbon Pecan: Add 2 tbsp bourbon to the filling for that classic Southern twist.

Mixed Nut Bars: Use a combination of pecans, walnuts, and almonds.

Pumpkin Spice Pecan: Add 1 tsp pumpkin pie spice to the filling for fall vibes.

Coconut Pecan: Add 1 cup sweetened shredded coconut to the filling.

Turtle Bars: Add chocolate chips and drizzle with caramel after baking.

Gluten-Free: Use a 1:1 gluten-free flour blend for the crust.

Storage and Make-Ahead Tips

These bars keep beautifully and are perfect for making ahead.

Room temperature: Store in an airtight container for up to 5 days. They actually improve after a day as flavors meld.

Refrigerate: Keep for up to 10 days in the fridge. Let come to room temp before serving for best texture.

Freeze: Wrap individual bars in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Thaw at room temperature.

Make ahead timeline:

Make crust and filling 1 day ahead, bake and assemble day of serving
Or bake completely 2-3 days ahead and store covered

Wrap tightly: These are sticky, so wrap them well to prevent them from sticking together.

Don’t cut until serving: If making ahead, store the whole slab uncut and slice right before serving for cleaner cuts.

Why This Works So Damn Well

These bars are basically engineered for pecan pie perfection.

Cold butter in the crust creates a tender, flaky shortbread texture that holds up under the heavy filling.

Par-baking the crust prevents it from getting soggy and ensures it’s fully cooked before adding the wet filling.

Brown sugar + corn syrup creates that signature pecan pie texture—chewy, gooey, and slightly caramelized.

The egg-to-filling ratio provides structure so the bars slice cleanly while staying gooey and rich.

Slightly underbaking leaves the filling with that perfect gooey texture. It sets as it cools.

Cooling completely is CRUCIAL because the filling continues to set as the temperature drops. Cut too early = messy bars.

Parchment overhang makes removing the bars from the pan foolproof and prevents sticking.

The thin crust-to-filling ratio ensures every bite has the perfect balance without being too heavy or too cookie-like.

When to Make These

Thanksgiving Dessert: Easier than pie, feeds more people, travels better. Win-win-win.

Christmas Cookie Platters: These stand out on a cookie tray and disappear first.

Bake Sales: Price these high—they look professional and taste expensive.

Potluck Contribution: Easy to transport, serve, and eat. No plates or forks needed.

Holiday Gift Giving: Package in decorative tins or boxes for homemade gifts that impress.

Southern-Themed Parties: These scream Southern hospitality and comfort.

Any Day You Want Pecan Pie: But don’t want to make a whole pie or deal with pie crust drama.

Questions People Actually Ask

Q: My crust is too crumbly and won’t press together. What happened? A: Your butter was too cold or you didn’t add enough. The mixture should hold together when squeezed. Add 1-2 tbsp cold water if needed.

Q: The filling sank into the crust. Why? A: You didn’t par-bake the crust long enough, or you poured hot filling onto the crust. Cool the crust slightly before adding filling.

Q: My bars are too hard and candy-like, not gooey. A: You overbaked them. The filling should still jiggle slightly in the center when you remove it from the oven.

Q: The bars are falling apart when I cut them. Help! A: You cut them before they cooled completely. They MUST be completely cool (2-4 hours) before cutting.

Q: Can I use dark corn syrup instead of light? A: Yes, but dark corn syrup has a stronger molasses flavor. Light corn syrup is traditional and has a milder, sweeter taste.

Q: My crust is too hard. What did I do wrong? A: You overbaked the crust during the par-bake, or you pressed it too thin. Aim for even 1/4-inch thickness.

Q: Can I make these without corn syrup? A: Yes! Use maple syrup, honey, or golden syrup. The texture will be slightly different but still delicious.

Q: The bars are too sweet. How can I fix this? A: Add a good sprinkle of flaky sea salt on top before serving, or reduce the brown sugar to 3/4 cup next time.

Q: Can I double this recipe? A: Yes! Use a half-sheet pan (18×13) and increase baking time by 5-10 minutes. Watch for doneness.