Pecan Pie Bars
Pecan Pie Bars are a handheld dessert featuring a buttery shortbread crust and gooey caramel filling topped with toasted pecans perfect for sharing or savoring solo.
Each bite brings buttery crunch, golden toasty nuts, and that sweet, cozy aroma that fills the whole kitchen as they bake. These remind me of fall afternoons in my mom’s kitchen, standing on tiptoe just to snag a warm corner piece before they cooled.
What makes this version extra special? They’re simple, sliceable, and require no fork just all the nostalgic, melt-in-your-mouth flavor of classic pecan pie, made easy. I can’t wait for you to make a batch and feel that gooey, golden comfort with every bite let’s get started!
Why You’ll Love These Bars
- That gooey, golden filling: Each bite brings a soft, rich caramel layer loaded with toasty pecans just like your favorite pecan pie, but handheld.
- Buttery shortbread magic: The crisp, buttery base melts in your mouth and perfectly cradles the sweet pecan layer, creating the ultimate bite.
- Simple enough for any occasion: Whether you’re baking for a holiday, gifting a neighbor, or craving a nostalgic treat, these bars come together effortlessly.
- Texture that wows: Expect chewy edges, nutty crunch, and a just-set middle that feels cozy and indulgent.
- Nostalgia, no fork required: All the warm, homey feels of classic pecan pie now easy to pack, share, and savor anywhere.
Ingredients You’ll Need
- All-purpose flour: The foundation of the buttery shortbread crust, giving each bite a tender, crumbly texture.
- Brown sugar: Deepens both the crust and filling with extra caramel richness and a soft, chewy bite.
- Unsalted butter: Used twice for the crust and the filling this brings everything together with classic buttery goodness and a golden finish.
- Eggs: Essential for binding the filling; they create that dreamy, slightly gooey texture that defines true pecan pie bars.
- Pecans: Chopped or halved, toasted for a nutty crunch in every layer just like grandma’s pie.
- Maple syrup or light corn syrup: Either one works, delivering that unmistakable, smooth caramel flavor in the filling.
- Vanilla extract: Lends warmth and rounds out the sweet notes, making the bars taste extra cozy.
- Salt: Just a pinch enhances every other ingredient, balancing the sweetness perfectly.
- Swaps for dietary needs: Sub gluten-free flour or dairy-free butter to make these bars fit any kitchen.
How to Make Pecan Pie Bars
- Make the Buttery Shortbread Base
In a large mixing bowl, blend flour, brown sugar, and a pinch of salt. Cut in very cold butter until the mixture feels sandy and crumbly between your fingers, then gently press it into your prepared pan for a firm, even layer.
- Bake for a Golden Finish
Bake the base until it’s just lightly golden. This quick pre-bake gives your bars that crisp, buttery bottom and keeps them from getting soggy. - Mix That Gooey Pecan Filling
Whisk eggs, more brown sugar, creamy melted butter, sweet syrup, vanilla, and salt until glossy. Stir in plenty of pecans, either chopped or halves for texture.
- Layer and Bake
Pour the glossy filling over your hot crust, spreading pecans evenly for toasty edges. Watch for the filling to puff and edges to turn deep gold that’s your cue it’s set! - Cool and Slice with Patience
Let the bars cool fully in the pan so the center firms up. Once cool, slice into squares and enjoy that perfect chewy-crisp texture.
If you love nutty treats, you’ll adore these Apple Pecan Bites with Caramel Sauce too!
Tips for the Best Results
- Let bars cool completely: Resist the urge to cut while warm cooling not only brings out the rich, caramel flavor, but ensures neat, bakery-worthy squares every time.
- Line your pan with parchment: Overhanging parchment works like magic for easy lifting. No sticky mess, and every edge stays golden and crisp.
- Prebake the crust: Give your shortbread a little solo time in the oven. This step keeps bottoms ultra-crisp and saves you from any soggy surprises.
- Toast pecans with care: Spread pecans in a single layer and keep an eye on them. Just a little color deepens flavor, but burnt pecans will take over the whole dessert!
- Keep ingredients at proper temps: Cold butter in the crust makes it tender and snappy; room temp eggs help your filling set up smooth and gooey, never runny.
Variations & Substitutions
Switch Your Nuts: Only have walnuts or a bag of mixed nuts in the pantry? Go ahead and swap them in for the pecans. Each brings its own texture and flavor twist that’s deliciously welcome.
Add a Chocolate Touch: Drizzle melted chocolate over the cooled bars or stir in a handful of chocolate chips before baking for a rich, dessert-bar upgrade. A personal favorite with my kids on chilly Sunday afternoons!
Go Gluten-Free or Dairy-Free: Use your go-to gluten-free flour blend for the base, or try dairy-free butter these swaps work beautifully and keep the bars cozy for everyone at the table.
Warm Spice Power: For a cozy autumn take, stir a little cinnamon or nutmeg into your filling. The warm aroma is guaranteed to spark memories (and maybe requests for seconds).
Try Liquid Sweetener Swaps: Don’t have corn syrup? Honey or agave will do the trick and lend a slightly different depth of sweetness.
If you love playful twists on classics, you might also enjoy my Pumpkin Chocolate Chip Cookies.
How to Store Leftovers
- Best location: For peak freshness, store Pecan Pie Bars in the fridge this keeps the filling gooey and the crust crisp for several days. The counter works for a short time, but the bars stay firmer chilled.
- Easy stacking: Place a piece of parchment paper between each layer of bars to prevent sticking. This makes lifting out a sweet square for a midnight snack so much easier.
- Freezer-friendly: Slice and wrap bars individually, then freeze in an airtight container for up to a month. Thaw overnight in the fridge before serving.
- Perfect reheating: Gently warm slices in the microwave or a low oven until just barely heated through this brings back that homemade, just-baked texture.
- Want more make-ahead magic? Check out these Pumpkin Cheesecake Swirl Cobbler tips for storage ideas that work for all your favorite bars.
Perfect Pairings
- Fresh whipped cream or vanilla ice cream: Serve a warm bar with a cool, creamy scoop or billowy clouds of freshly whipped cream the contrast is pure comfort on a plate.
- Cozy drink companions: Pecan Pie Bars and a mug of hot coffee or spiced cider are a match made for crisp autumn days or lazy weekend brunches.
- Mix with other bars and cookies: Create a dessert board with these bars along with Brown Butter Chocolate Chunk Cookies and other fall treats for a table everyone will circle back to.
- Holiday gifts and party platters: Tuck bars into parchment-lined boxes for edible gifts, or stack on a platter sprinkled with a dusting of powdered sugar for a festive and inviting treat.
- Enjoy year-round: These beauties shine at Thanksgiving, New Year’s, or any random Tuesday when you need a nostalgic, sweet bite.
Classic Pecan Pie Bars
Ingredients
Equipment
Method
- Combine all-purpose flour, brown sugar, and salt in a mixing bowl. Cut in cold butter until the mixture resembles coarse crumbs. Press the dough evenly into a greased 9×13-inch baking pan to form the base crust.
- Bake the crust at 350°F (175°C) for about 15 minutes or until lightly golden. This pre-baking step ensures the crust stays firm and crisp once the filling is added.
- In a separate bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth. Stir in the chopped pecans last, maintaining their texture.
- Pour the pecan mixture evenly over the pre-baked crust. Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set and slightly puffed with golden edges.
- Allow the bars to cool completely at room temperature before slicing into squares. This resting time helps the filling firm up, making the bars easier to cut and serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make pecan pie bars ahead of time?
Absolutely! These bars are even better when made a day in advance the flavors settle in and the filling becomes extra fudgy. Just let them cool completely, cover, and refrigerate overnight. You’ll love having a cozy dessert ready to slice whenever a craving strikes.
How do I keep pecan pie bars from getting soggy?
The secret’s in prebaking your crust. A quick solo bake ensures a crisp, buttery base that stays sturdy, not soggy. Make sure to cool bars fully before slicing, too. This helps the filling set, so every piece has that perfect, chewy edge.
Can I use honey instead of corn syrup in pecan pie bars?
Yes, you can swap in honey for corn syrup just expect a slightly different, fragrant sweetness that feels extra homey. The bars will set up just fine, and you’ll notice a lovely floral note that pairs so nicely with toasted pecans.
How do I get clean slices when cutting pecan pie bars?
For those picture-perfect edges, let your bars cool all the way, then use a sharp knife wiped clean between cuts. A little patience goes a long way cooled bars slice like a dream, and you’ll have neat, bakery-style squares to share.
