If you love pecan pie, then you're really going to love these Pecan Pie Bars! Made with an easy shortbread crust and a simple filling, these bars will become a favorite.
These pecan bars are easy to mix by hand in just one bowl! No special equipment is needed.
Easy pecan bars
Pecan pie really is one of my favorites, especially during the holidays. But these Pecan Pie Bars are also a favorite and I love how easy they are to make.
I also love that these bars are perfect to serve on a dessert buffet. You can cut them into squares or cut each square in half on the diagonal making a cute little triangle.
Perfect for when you want a smaller portion size or need to stretch out the amount you have.
I made these this past summer for a party along with several other bars. The smaller portion size was perfect since everyone was sampling more than just one bar. For that party, I made these pecan pie bars, lemon bars, cheesecake bars, and brownies.
These pecan pie bars will also be making regular appearances in my kitchen during Thanksgiving and Christmas.
Key ingredients
- Pecans - coarsely chopped. I add just the raw pecans, but you could also toast the pecans first for a different taste.
- Sugar - both brown sugar and granulated sugar are used as well as corn syrup. The granulated sugar is used in the crust and the brown sugar and corn syrup are used in the filling. I use light corn syrup, but dark corn syrup works too.
- Butter - I use regular salted butter
- Flour - regular all-purpose flour
Step by step directions
Crust
- Combine flour, granulated sugar, and salt in a large mixing bowl
- Cut in butter with your hands by rubbing the cubes of butter between your fingers along with the flour. The mixture should resemble coarse crumbs.
- Place in an ungreased 9x13-inch baking dish
- Press mixture firmly down into dish. I often use the bottom of a flat measuring cup to get an even surface
- Bake in preheated 350°F oven for 15-18 minutes
Filling
- While the crust is baking, use the same bowl and combine brown sugar, flour, and salt.
- Mix in corn syrup, eggs, and vanilla
- Add chopped pecans
- When the crust comes out of the oven, pour filling over the hot crust
- Return to oven and bake for 30-35 minutes
- Allow pecan bars to cool at room temperature and then refrigerate for 30 minutes before cutting
Recipe tips
- The bars are fully cooked when the edges are slightly browned and the center no longer jiggles
- Allow bars to fully cool before cutting
- Cut into any size you'd prefer. Make them as big or as small as you'd like.
Frequently asked questions
You can use walnuts or sliced almonds if you'd prefer.
Once fully cool, cover and store in the refrigerator or at room temperature. The bars are best if consumed within 3-4 days.
More delicious desserts
- Chocolate Walnut Tart
- Mini Raspberry Tarts
- Chocolate Meringue Cookies
- Peach Cobbler
- Chocolate Cream Pie
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious dessert recipes!
Pecan Pie Bars
Ingredients
Crust
- 1 ¾ cups flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup butter, salted (cut into small cubes)
Instructions
Crust
- Preheat oven to 350°F
- Combine flour, granulated sugar and salt into a large mixing bowl1 ¾ cups flour, ½ cup granulated sugar, ¼ teaspoon salt
- Cut in butter with your hands by rubbing the cubes of butter between your fingers along with the flour. The mixture should resemble coarse crumbs.¾ cup butter, salted
- Place in an ungreased 9x13 inch baking dish
- Press mixture firmly down into dish. I often use the bottom of a flat measuring cup to get an even surface
- Bake in preheated 350°F oven for 15-18 minutes
Filling
- While crust is baking, use the same bowl and combine brown sugar, flour, and salt.⅔ cup brown sugar, ⅓ cup flour, 1 teaspoon salt
- Mix in corn syrup, eggs and vanilla1 cup corn syrup, 4 eggs, 2 teaspoons vanilla
- Add chopped pecans2 cups pecans
- When crust comes out of the oven, pour filing over the hot crust
- Return to oven and bake for 30-35 minutes
- Allow pecan bars to cool at room temperature and then refrigerate for 30 minutes before cutting
Notes
- The bars are fully cooked when the edges are slightly browned and the center no longer jiggles
- Allow bars to fully cool before cutting
- Cut into any size you'd prefer. Make them as big or as small as you'd like.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Laura Pastore says
Love this one and ALL of your recipes!
Kathy says
Thank you so much! ❤️
David @ Spiced says
Oh these look delicious, Kathy! Pecan pie is hands down one of my favorite Thanksgiving desserts, and I love the bar form here. I can just pick one up each time I walk through the kitchen...haha!
Kathy says
Nothing wrong with that! One of the things I love about bars, is no one knows if you've already sampled. You can't do that with a pie!