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Pecan Pie Bars Recipe

Pecan Pie Bars

These Pecan Pie Bars have a buttery shortbread crust, a rich nutty caramel pecan topping, and slice cleanly into neat dessert squares. All the flavor of classic pecan pie with less fuss—perfect for Thanksgiving, Christmas, potlucks, and make-ahead holiday baking.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American, Southern
Servings 24 bars
Calories 250 kcal

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.

Notes

Gluten-free option: use a 1:1 gluten-free baking flour blend that includes xanthan gum in place of the all-purpose flour in the crust. For a less sweet bar, reduce the brown sugar in the filling to 3/4 cup and slightly increase the salt and vanilla. Chopped pecans give more even coverage and cleaner cuts than whole pecans. Do not skip the parchment sling; it makes removal and slicing much easier.

Nutrition

Calories: 250kcal
Keyword Bar Cookies, Christmas baking, Holiday Dessert, Make-Ahead Dessert, Pecan Dessert Bars, Pecan Pie Bars, Thanksgiving Dessert
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