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Pecan Pie Bars Recipe
If you love classic pecan pie but want something easier to slice, share, and stash in the freezer, this Pecan Pie Bars Recipe is your new go-to holiday dessert bar.
Full Recipe Introduction
These pecan pie bars are everything you love about a Southern pecan dessert—Buttery shortbread crust, nutty caramel filling, and a glossy pecan topping recipe—baked into easy pecan bars that cut into neat little pecan dessert squares.
Think of them as classic pecan pie meets bar cookie recipe. All the flavor, a little less fuss. No fragile pie crust, no worrying about soggy bottoms, just a sturdy, buttery base and a rich, gooey pecan layer that behaves beautifully on a party dessert tray.
I started making these for Thanksgiving years ago, when my kids were teenagers and thought pie was “too formal” but dessert bars were “cool.” Now they’ve turned into a Thanksgiving dessert idea, a Christmas baking recipe, and honestly, an “anytime the craving hits” staple. I bring them to church potlucks, cookie exchanges, and office parties, and they disappear faster than anything with chocolate.
And you know what? They’re surprisingly flexible. You can make them ahead, freeze them, tweak the sweetness, or play with flavors like maple, bourbon, or chocolate. If you’ve ever felt nervous about making a whole pecan pie, this pecan pie bars recipe is the gentle, very forgiving cousin that still tastes like you fussed all day.
Why You’ll Love This Pecan Pie Bars Recipe
- Easy, press-in crust — no rolling, no fancy pie skills needed.
- Sturdy enough for dessert bars recipe platters, but still soft and gooey in the middle.
- Perfect holiday dessert bars for Thanksgiving, Christmas, or any potluck.
- Freezer-friendly make-ahead dessert bars that taste just as good after thawing.
- Rich, nutty caramel filling that tastes like classic pecan pie, without being cloyingly sweet.
- Uses simple pantry ingredients—flour, sugar, butter, eggs, and pecans.
- Great for gift boxes, cookie swaps, and party dessert trays.
- Easy to customize: maple pecan, chocolate pecan, bourbon pecan, or gluten-free.
- Cuts cleanly into neat pecan dessert squares—no messy slices sliding out of a pie dish.
- Scales well if you’re feeding a crowd or stocking the freezer ahead of the holidays.
Ingredients for the Best Pecan Pie Bars
Let’s break this pecan pie bars recipe into two parts: the buttery shortbread crust and the rich pecan topping.
For the Buttery Shortbread Crust
- 2 cups (240 g) all-purpose flour
- Use a good, fresh flour; if it smells musty, it’s past its prime.
- ½ cup (100 g) granulated sugar
- ½ teaspoon fine sea salt
- 1 cup (2 sticks / 226 g) cold unsalted butter, cut into small cubes
- Cold butter is key for that tender, crumbly shortbread texture.
- 1 teaspoon pure vanilla extract
Substitution tips for the crust:
- Gluten-free: Use a 1:1 gluten-free baking flour blend; look for one that includes xanthan gum.
- Salted butter: Use salted butter and reduce the added salt to a pinch.
- Brown sugar twist: Swap half the white sugar for light brown sugar for a deeper, caramel note.
For the Nutty Caramel Pecan Topping
- 3 large eggs, at room temperature
- 1 cup (240 ml) light corn syrup
- You can use dark corn syrup for a stronger molasses flavor.
- 1 cup (200 g) packed light brown sugar
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1½ teaspoons pure vanilla extract
- ½ teaspoon fine sea salt
- 2½ cups (about 275 g) chopped pecans
- Toast the pecans lightly in a dry skillet if you want extra flavor.
Optional flavor boosters (pick one or two):
- 1–2 tablespoons bourbon (for that classic Southern pecan dessert vibe)
- 2 tablespoons pure maple syrup (pairs beautifully with the nutty caramel filling)
- ½–¾ cup semi-sweet chocolate chips (for chocolate pecan pie bars)
If you’re watching sweetness, you can reduce the brown sugar slightly to ¾ cup and add a bit more vanilla and salt. It won’t taste quite as sticky-sweet but will still feel like a real holiday treat.
Step-by-Step Directions
Here’s the thing about this pecan pie bars recipe: it looks fancy, but the process is very manageable. Take it one part at a time.
1. Get Your Pan and Oven Ready
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides for easy lifting.
- Lightly grease the parchment and any exposed sides of the pan with butter or nonstick spray.
That parchment “sling” is your friend. It’s what lets you lift the whole slab of holiday dessert bars out cleanly for neat cutting.
2. Make the Buttery Shortbread Crust
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In a medium mixing bowl, whisk together the flour, sugar, and salt.
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Add the cold, cubed butter and vanilla. Use a pastry cutter, two knives, or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with a few pea-sized bits of butter.
- If using your hands, work quickly so the butter doesn’t warm up too much.
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Pour the crumb mixture into the prepared pan. Press it firmly and evenly into the bottom—use your fingers or the bottom of a measuring cup to pack it down.
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Bake the crust for 16–18 minutes, or until it’s just turning a light golden color at the edges.
You don’t want it dark here, just set and lightly golden. This pre-bake keeps the crust from getting soggy under the pecan topping.
3. Mix the Pecan Pie Filling
While the crust bakes, move on to the nutty caramel filling.
- In a large bowl, whisk the eggs until they’re well combined and a little frothy.
- Add the corn syrup, brown sugar, melted butter, vanilla, and salt (plus bourbon or maple syrup, if using). Whisk until the mixture is smooth and no streaks of egg or sugar remain.
- Stir in the chopped pecans (and chocolate chips if you’re adding those) until everything is evenly coated.
The filling will look fairly thin—that’s normal. It thickens and turns into that luscious, gooey pecan layer as it bakes.
4. Combine and Bake the Bars
- When the crust is done, remove it from the oven but keep the oven on.
- Give the pecan mixture a quick stir, then pour it evenly over the hot crust. Use a spatula to nudge pecans into any bare spots.
- Return the pan to the oven and bake for 25–30 minutes, or until the top is set, puffed in spots, and just lightly jiggles in the very center when you gently shake the pan.
If the edges are getting very dark before the middle is set, loosely tent the pan with foil for the last 5–10 minutes.
5. Cool Completely (This Part Matters!)
- Transfer the pan to a cooling rack and let the bars cool completely in the pan—this may take 2–3 hours.
If you cut them too soon, the filling may still be a bit runny and you won’t get those clean pecan dessert squares. Once they’re at room temperature, you can even pop the whole pan in the fridge for an hour to firm them up more before slicing.
6. Slice and Serve
- Use the parchment overhang to lift the whole slab out of the pan and place it on a cutting board.
- With a sharp knife, cut into 24 bars (or smaller squares if you’re making a big dessert tray).
For the neatest cuts, wipe the knife clean between slices. I know, it’s a tiny extra step, but it makes those edges look bakery-worthy.
Servings & Timing
- Yield: About 24 bars (more if you cut them into bite-size pecan dessert squares)
- Prep Time: 20 minutes
- Bake Time: 40–50 minutes total (crust + filling)
- Cooling Time: 2–3 hours
- Total Time: Around 3½–4 hours, most of it hands-off cooling time
This timing makes them a perfect make-ahead dessert bars recipe—bake in the morning, slice and serve in the evening, or bake the night before the big holiday meal.
Variations
Once you’ve made this pecan pie bars recipe once, you might find yourself wanting to play with flavors a bit. Here are some fun twists:
- Maple Pecan Pie Bars – Replace ¼ cup of the corn syrup with pure maple syrup and use dark brown sugar for a deeper flavor.
- Chocolate Pecan Pie Bars – Stir ½–¾ cup semi-sweet or dark chocolate chips into the filling, or sprinkle them on top right after baking.
- Bourbon Pecan Dessert Squares – Add 2 tablespoons bourbon to the filling and a pinch of extra salt for a grown-up Southern pecan dessert.
- Gluten-Free Pecan Bars – Use a 1:1 gluten-free baking flour blend in the crust and make sure your other ingredients are certified gluten-free.
- Salted Caramel Pecan Bars – Drizzle warm bars with store-bought or homemade salted caramel sauce, or sprinkle flaky sea salt over the top right after baking.
- Smaller Batch Version – Halve the recipe and bake in an 8×8-inch pan, checking earlier for doneness.
Storage & Reheating
One of the big perks of these holiday dessert bars is how well they store. They’re a busy hostess’s secret weapon.
Room temperature (short term):
- Store tightly covered at room temperature for up to 2 days.
- Keep them in a cool, dry spot, away from direct sunlight or a warm stove.
Refrigerator (longer storage):
- Store in an airtight container, with parchment between layers, for up to 5–6 days.
- Let them sit at room temperature for 20–30 minutes before serving for the best texture.
Freezer (make-ahead dessert bars):
- Freeze the bars on a sheet pan in a single layer until firm, then transfer to a freezer bag or airtight container.
- They’ll keep well for up to 2–3 months.
Thawing & “Reheating”:
- Thaw in the fridge overnight or on the counter for 1–2 hours.
- If you prefer them slightly warm, heat individual bars in the microwave for 10–15 seconds, or in a 300°F oven for 5–8 minutes.
They don’t need real reheating like a casserole; it’s more about softening the filling and waking up the flavors.
Notes from My Kitchen
- Chop the pecans, don’t leave them whole. Whole pecans look pretty, but chopped pecans give you a more even pecan topping and cleaner cuts in bar form.
- Don’t skip the salt. With a sweet nutty caramel filling, a little salt is what keeps these from tasting one-note. If you love salty-sweet, sprinkle a tiny pinch of flaky salt on top.
- Let them cool—really cool. I know, waiting is torture when the house smells like toasted pecans and brown sugar. But if you rush it, the bars can ooze and fall apart.
- Use good vanilla. Since the flavor is simple—pecans, caramel, butter—a good vanilla extract makes more difference than you’d think.
- Line the pan every time. I tested once without parchment (we all experiment, right?) and regretted the sticky corners. Parchment makes them feel like a proper dessert bars recipe, not a wrestling match.
- Cut them small for party trays. These are rich. Bite-size squares look adorable and stretch your batch farther on a large party dessert tray.
And one more little motherly note: if you’re bringing these to a gathering, label them “contains nuts.” It seems obvious, but I always do it anyway.
Frequently Asked Questions
Can I make this pecan pie bars recipe without corn syrup?
Yes. You can replace the corn syrup with an equal amount of pure maple syrup or a mix of maple syrup and honey, though the bars will be a bit less firm and slightly more sticky.
How do I know when the pecan topping is done baking?
The edges should be set and slightly puffed, and the center should jiggle just a little when you gently shake the pan, but not slosh like raw batter.
Can I use a smaller pan to make thicker bars?
You can use a 9×9-inch pan for thicker bars, but you’ll need to increase the bake time and keep a close eye on the center so it sets without over-browning the edges.
Why did my bars turn out runny or not set?
They likely needed a few more minutes in the oven or more time to cool completely; remember, the filling continues to set as it cools.
Can I use walnuts instead of pecans?
Yes, you can swap some or all of the pecans for walnuts, though the flavor will be a bit sharper and less “classic pecan pie.”
Do these travel well for potlucks or gift boxes?
Very well—just cool and chill them first, then stack with parchment between layers in a sturdy container so they don’t smush.
Can I cut the sugar for a less sweet bar?
You can reduce the brown sugar in the filling to ¾ cup and bump the salt up slightly; the texture will still be good, but the filling will be a bit less sticky-sweet.
Are these safe to make ahead for Thanksgiving or Christmas?
Absolutely. Make them 1–3 days ahead, refrigerate them, and slice the day you plan to serve—or freeze them weeks ahead and thaw overnight in the fridge.
Conclusion
This pecan pie bars recipe brings you everything people love about classic pecan pie—rich, buttery, nutty, and just a little sticky—without the stress of rolling crust or slicing pie wedges. It’s the kind of recipe you can trust for Thanksgiving, Christmas, church suppers, or “just because it’s Tuesday and I felt like baking.”
Give these holiday dessert bars a try, and let me know how they turn out—leave a comment with your tweaks, your family’s reaction, or your favorite way to serve them. And if you love bar cookie recipes like this, you might enjoy exploring more dessert bars next, from lemon squares to chocolate fudge brownies, to round out your party dessert tray.
Pecan Pie Bars
Ingredients
- 2 cups all-purpose flour 240 g; for the crust
- 1/2 cup granulated sugar 100 g; for the crust
- 1/2 teaspoon fine sea salt for the crust
- 1 cup unsalted butter 2 sticks / 226 g, cold, cut into small cubes; for the crust
- 1 teaspoon pure vanilla extract for the crust
- 3 large eggs at room temperature; for the pecan topping
- 1 cup light corn syrup 240 ml; can use dark corn syrup for stronger molasses flavor; for the pecan topping
- 1 cup light brown sugar 200 g, packed; for the pecan topping
- 3 tablespoons unsalted butter melted and slightly cooled; for the pecan topping
- 1 1/2 teaspoons pure vanilla extract for the pecan topping
- 1/2 teaspoon fine sea salt for the pecan topping
- 2 1/2 cups pecans about 275 g, chopped; for the pecan topping
- 1 tablespoon bourbon optional; 1–2 tablespoons for flavor
- 2 tablespoons pure maple syrup optional; for added flavor
- 1/2 cup semi-sweet chocolate chips optional; use 1/2–3/4 cup for chocolate pecan bars
- nonstick spray or butter for greasing the pan and parchment
- parchment paper to line a 9x13-inch baking pan
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides to form a sling. Lightly grease the parchment and any exposed sides of the pan with butter or nonstick spray.nonstick spray or butter, parchment paper
- In a medium mixing bowl, whisk together the flour, granulated sugar, and fine sea salt for the crust.2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon fine sea salt
- Add the cold, cubed unsalted butter and vanilla extract to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to work the butter into the mixture until it resembles coarse crumbs with a few pea-sized bits of butter remaining.1 cup unsalted butter, 1 teaspoon pure vanilla extract
- Pour the crumb mixture into the prepared pan and press it firmly and evenly into the bottom using your fingers or the bottom of a measuring cup. Bake the crust for 16–18 minutes, or until the edges are just turning light golden. Do not overbake.
- While the crust bakes, prepare the pecan filling. In a large bowl, whisk the eggs until well combined and slightly frothy.3 large eggs
- Add the light corn syrup, packed light brown sugar, melted butter, vanilla extract, and fine sea salt (plus bourbon or maple syrup, if using) to the eggs. Whisk until the mixture is smooth and no streaks of egg or sugar remain.1 cup light corn syrup, 1 cup light brown sugar, 3 tablespoons unsalted butter, 1 1/2 teaspoons pure vanilla extract, 1/2 teaspoon fine sea salt, 1 tablespoon bourbon, 2 tablespoons pure maple syrup
- Stir in the chopped pecans and, if desired, the chocolate chips until everything is evenly coated with the filling mixture.2 1/2 cups pecans, 1/2 cup semi-sweet chocolate chips
- When the crust is done, remove it from the oven but leave the oven on. Give the pecan mixture a quick stir, then pour it evenly over the hot crust. Use a spatula to gently nudge pecans into any bare spots so the surface is evenly covered.
- Return the pan to the 350°F (175°C) oven and bake for 25–30 minutes, or until the top is set, puffed in spots, and the center jiggles just slightly (not like loose liquid) when you gently shake the pan. If the edges brown too quickly, tent loosely with foil during the last 5–10 minutes.
- Transfer the pan to a cooling rack and let the bars cool completely in the pan, 2–3 hours. For extra clean cuts, chill the cooled pan in the refrigerator for about 1 hour before slicing.
- Use the parchment sling to lift the entire slab of pecan bars out of the pan and onto a cutting board. With a sharp knife, cut into about 24 bars or smaller bite-size squares for a dessert tray, wiping the knife clean between cuts for neat edges.
