Pecan Pie Bars

Pecan pie is a holiday must for a lot of families, but rolling out a crust isn’t everyone’s idea of fun. These bars skip all that: a simple press-in shortbread crust gets a quick pre-bake, then a classic gooey pecan filling goes right on top. One 9×13 pan makes two dozen squares that are easy to serve, stack and share.

They’re best made a day ahead, which frees up the oven on the big day. Round out your dessert table with our Classic Pumpkin Pie, or tuck the bars into a gift tin alongside Snowball Cookies and Old-Fashioned Chocolate Walnut Fudge.

Pecan Pie Bars

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A crisp, buttery brown sugar shortbread crust topped with a gooey, caramel-like pecan pie filling and baked until set. All the flavor of pecan pie in easy hand-held squares, perfect for holiday dessert tables, cookie trays and gift tins.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the crust

• 2 cups all-purpose flour
• 1/3 cup light brown sugar packed
• 1/2 teaspoon salt
• 3/4 cup cold unsalted butter (1 1/2 sticks), cubed

For the filling

• 3/4 cup light corn syrup
• 3/4 cup light brown sugar packed
• 3 large eggs
• 1/4 cup unsalted butter melted and slightly cooled
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups pecans coarsely chopped

Method

 

1. Heat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease the parchment.
2. Make the crust: whisk together the flour, brown sugar and salt. Cut in the cold butter with a pastry blender or your fingertips (or pulse in a food processor) until the mixture looks like coarse crumbs and holds together when pressed. Press it firmly and evenly into the pan. Bake for 18 to 20 minutes, until the edges are light golden.
3. While the crust bakes, make the filling: whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla and salt until smooth. Stir in the pecans.
4. Pour the filling over the hot crust and spread the pecans evenly. Bake for 22 to 25 minutes, until the edges are set and the center jiggles only slightly when you nudge the pan.
5. Cool completely in the pan on a wire rack, about 2 hours, then refrigerate for 1 hour for the cleanest cuts. Lift out by the parchment and cut into 24 bars with a sharp knife, wiping the blade between cuts.

Notes

Total time includes cooling. The bars need about 2 hours to cool and 1 hour to chill before slicing, so they’re ideal to make a day ahead.

Toast the pecans. For deeper flavor, toast them in a dry skillet over medium heat for 4 to 5 minutes before chopping.

Corn syrup swap. Pure maple syrup can replace the corn syrup. The filling will be a little softer and taste of maple.

Storage. Keep covered at room temperature for 2 days, in the refrigerator for up to 1 week, or freeze in a single layer for up to 3 months. They’re great for holiday gift tins.

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Shopping list

Dairy and refrigerated

• Unsalted butter (1 cup, or 2 sticks)
• 3 large eggs

Baking aisle

• Pecans (about 10 ounces, or 2 1/2 cups)
• All-purpose flour
• Light brown sugar (about 1 cup packed)
• Light corn syrup (or pure maple syrup)
• Vanilla extract
• Salt
• Parchment paper