Go Back
–+ servings
Stacked pecan pie bars with a shortbread crust and gooey pecan filling on a parchment-lined wooden board with a holiday gift tin

Pecan Pie Bars

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 3 hours 5 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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 9x13-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.

Tried this recipe?

Let us know how it was!