Description
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.
Ingredients
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:
- 9x13 inch baking pan
- Parchment paper or aluminum foil (for easy removal)
- Food processor (optional but helpful for crust)
- Mixing bowls
- Whisk
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
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
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~320 kcal
- Sugar: ~26g
- Sodium: ~140mg
- Fat: ~18g
- Carbohydrates: ~38g
- Protein: ~3g