Pecan Pie Bars Recipe

Pecan Pie Bars bring the rich, indulgent flavors of a classic pecan pie into a portable, easy-to-share treat. With a buttery shortbread crust and a gooey, caramel-like filling studded with crunchy pecans, every bite is a perfect balance of textures. These bars are a crowd-pleaser, ideal for holiday gatherings or a cozy afternoon snack. In just 20 minutes of prep and 50 minutes of baking, you’ll have a dessert that feels both nostalgic and effortlessly elegant.

The warm, nutty aroma that fills your kitchen as these bars bake is irresistible, promising a dessert that’s as comforting as it is decadent. Each serving delivers a satisfying mix of sweet and savory, with a hint of vanilla enhancing the toasted pecans. Whether you’re a seasoned baker or a beginner, this recipe is straightforward yet impressive. Perfectly portioned into 15 servings, these bars are sure to disappear quickly, leaving everyone asking for the recipe.

Ingredients for Pecan Pie Bars

• Crust:
• 2 ⅓ cups (291 g) all-purpose flour
• ½ cup (100 g) light brown sugar
• 1 ½ teaspoons cornstarch
• ¾ teaspoon table salt
• 1 cup (226 g) unsalted butter, very cold and cubed
• 2 Tablespoons heavy cream
• Pecan Pie Bar Topping:
• ¼ cup (57 g) unsalted butter, melted and cooled
• 1 cup (200 g) light brown sugar, firmly packed (or a blend of light and dark brown sugar)
• 3 Tablespoons all-purpose flour
• 3 large eggs, room temperature (lightly beaten)
• 1 cup light corn syrup
• 1 ½ teaspoons vanilla extract
• ¾ teaspoon table salt
• 2 ½ cups (250 g) chopped pecans

Step-by-Step Instructions

1. Prepare the Crust:
2. Preheat oven to 350°F (175°C). Line a 9×13 metal baking pan with parchment paper or foil, leaving excess hanging over the sides for easy removal later.
3. In a food processor, combine flour, sugar, cornstarch, and salt. Pulse briefly until mixed.
4. Scatter cold, cubed butter over the mixture and pulse until small butter pieces remain.
5. Add heavy cream and pulse until the dough is sandy but clings together when pressed (about 25-30 one-second pulses).
6. Press the crumbly mixture evenly into the prepared pan using your hands or the back of a spoon.
7. Bake for 25 minutes or until the crust is lightly golden brown. While baking, prepare the topping.
8. Make the Pecan Pie Topping:
9. Melt butter and set aside to cool slightly.
10. In a large bowl, whisk brown sugar and flour until lump-free.
11. Add eggs, corn syrup, vanilla extract, and salt. Stir until fully combined, then drizzle in melted butter and mix well.
12. Fold in chopped pecans.
13. Assemble and Bake:
14. Once the crust is baked, pour the pecan pie filling over the warm crust, spreading it evenly with a spatula if needed.
15. Return to the oven and bake for 25-30 minutes, or until the filling is set and the center barely jiggles when shaken (avoid over-baking for a mealy texture or under-baking for a runny filling).
16. Cool and Serve:
17. Allow the bars to cool for 4-6 hours or overnight before removing from the pan, cutting, and serving.

Perfect Pairings: Serving Suggestions

These Pecan Pie Bars are a delightful treat on their own, but they shine even brighter with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, drizzle with caramel sauce or sprinkle with a pinch of sea salt. They’re also perfect alongside a cup of coffee or tea for a cozy afternoon snack.

Keep It Fresh: Storage and Reheating Tips

Store your Pecan Pie Bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you prefer them warm, pop them in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 5 minutes. For longer storage, wrap them tightly and freeze for up to 3 months—thaw at room temperature before serving.

Mix It Up: Recipe Variations

Want to put a twist on this classic? Try swapping the pecans for walnuts or adding a handful of chocolate chips to the filling. For a richer flavor, use dark corn syrup instead of light. You can also experiment with spices like cinnamon or nutmeg in the crust or topping for a warm, autumnal vibe.

Time-Saving Hacks for Busy Bakers

Short on time? Prepare the crust a day ahead and store it in the fridge, or use a pre-made pie crust as a shortcut. For the filling, measure and chop your pecans in advance. If you’re in a rush, you can cool the bars in the fridge for 1-2 hours instead of waiting overnight—just be gentle when cutting to avoid crumbling.

Essential Equipment for Success

To make these bars effortlessly, you’ll need a 9×13 metal baking pan, parchment paper or foil for easy removal, and a food processor for the crust. A whisk and spatula are handy for mixing the filling, and a sharp knife ensures clean cuts. If you don’t have a food processor, a pastry cutter or fork works for blending the crust ingredients.

Pecan Pie Bars

Rahat

Pecan Pie Bars bring the rich, indulgent flavors of a classic pecan pie into a portable, easy-to-share treat. In just 20 minutes of prep and 50 minutes of baking, you’ll have a dessert that feels both nostalgic and effortlessly elegant.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 minute min

Servings 15 servings

Calories 507 kcal

Ingredients

  

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Crust

• 2 ⅓ cups all-purpose flour (291 g)
• ½ cup light brown sugar (100 g)
• 1 ½ teaspoons cornstarch
• ¾ teaspoon table salt
• 1 cup unsalted butter very cold and cubed (226 g)
• 2 Tablespoons heavy cream

Pecan Pie Bar Topping

• ¼ cup unsalted butter melted and cooled (57 g)
• 1 cup light brown sugar firmly packed (I prefer to use a blend of light and dark brown sugar) (200 g)
• 3 Tablespoons all-purpose flour
• 3 large eggs room temperature preferred, lightly beaten
• 1 cup light corn syrup
• 1 ½ teaspoons vanilla extract
• ¾ teaspoons table salt
• 2 ½ cups chopped pecans (250 g)

Instructions

 

• Preheat oven to 350F (175C) and line a 9×13 metal baking pan with parchment paper or foil, using enough so that the excess hangs over the sides (you’re effectively making a sling that you’ll use to remove the bars after baking and cooling).
• Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.
• Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.
• Add heavy cream and pulse again until dough is still sandy/just beginning to cling together but will stick together if pressed between your thumb and forefinger (this is about 25-30 one-second pulses for me).
• Pour crumbly mixture into prepared baking pan and use your hands or the back of a spoon to evenly flatten into the pan.
• Transfer to 350F (175C) oven and bake until the crust is just beginning to turn light golden brown, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.
• Melt butter and set aside so it has some time to cool.
• In a large bowl, combine brown sugar and flour and whisk until well-combined and lump free.
• Add eggs, corn syrup, vanilla extract and salt and stir until completely combined and then drizzle in melted butter and stir to combine.
• Stir in chopped pecans.
• Once crust has finished baking, pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling/nuts if needed). Return to oven and bake on 350F (175C) for 25-30 minutes or until the filling is set and the center does not jiggle or very barely jiggles when the pan is jostled (note that over-baking can result in a mealy textured filling while under-baking can leave you with runny filling).
• Allow to cool for 4-6 hours or overnight before removing from the pan and cutting and serving.

Nutrition

Calories: 507kcalCarbohydrates: 58gProtein: 5gFat: 30gSaturated Fat: 12gCholesterol: 76mgSodium: 269mgPotassium: 145mgFiber: 2gSugar: 40gVitamin A: 560IUVitamin C: 1mgCalcium: 48mgIron: 2mg

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