Easy Pecan Pie Bars
Pecan Pie Bars have a buttery shortbread crust base that’s topped with a sweet, easy-to-make, brown sugar filling that’s filled with crunchy pecans! Takes just 10 minutes to prep!
Eat these on the go or slow down to enjoy it with a dollop of Homemade Whipped Cream or a big scoop of Vanilla Ice Cream!
About These Pecan Pie Bars
On the hunt for the best ever Pecan Pie Bars? Then good news, you’ve found them! These have all the rich, classic flavor of the popular pie just in the form of bars!
Making it easier to serve friends and family at a large gathering like Thanksgiving! These irresistible bars are so good that guests won’t even notice they’re not in the shape of a pie!
Rebecca’s Recipe Review
Taste: The buttery shortbread crust sets the stage for these bars! From there a sweet brown sugar filling is mixed with nutty pecans and poured over the top! Together you’re in for a dessert experience that will leave you thinking about them for months to come!
Texture: These bars are filled with texture starting at the base with the sturdy, crisp shortbread crust! The gooey filling balances out the crunchy pecans. Filling each bite with the perfect balance of gooey yet crunchy texture!
Ease: 4/10
Pros: Minimal ingredients with easy-to-follow instructions.
Cons: The recommended chill time adds a little time to the recipe before enjoying.
Would I Make This Again? Yes!
Ingredients For Pecan Pie Bars
- All-Purpose Flour
- Powdered sugar
- Salted Butter
- Large Eggs
- Light Brown Sugar
- Dark Corn Syrup
- Vanilla Extract
- Salt
- Roughly Chopped Pecans
Variations For Pecan Pie Bars
If you’re someone that likes to switch up a recipe, try making these into Chocolate Chip Pecan Pie Bars! To do so just stir some chocolate chips into the filling when you add the chopped pecans.
For Maple Pecan Pie Bars swap the corn syrup out for pure maple syrup!
However, these are totally the best pecan pie bars as is, too! So, you can’t go wrong enjoying them either way!
How To Make Easy Pecan Pie Bars
- Preheat the oven and line a baking dish with parchment paper.
- Pulse the all-purpose flour, powdered sugar, and butter in a food processor until crumbly. Then press this crust mixture into the bottom of the lined baking dish.
- Bake the crust until it turns golden brown.
- Prepare the pecan filling by whisking the eggs, light brown sugar, dark corn syrup, all-purpose flour, vanilla extract, and salt together.
- Stir the pecans into the egg mixture and then pour the pecan pie filling into the crust as soon as it comes out of the oven.
- Transfer the pecan pie bars into the oven to bake until the filling is set.
- Cool the pecan bars completely to room temperature, then transfer them to the fridge to chill before slicing to serve.
Great, easy to follow recipe. My family loves these bars. My daughter asked for these for her birthday instead of cake!
– Michele
The Best Way To Cut Into These Delicious Bars
Sometimes these soft, tender bars can be a bit tricky for cutting and serving! Here are some helpful tips to be sure serving these bars is a breeze!
- Prep ahead by lining your baking pan with parchment paper. Allow the paper to come up the sides of the pan for easier removal after baking. This is my favorite Parchment Paper (affiliate link), I love the sheets because they don’t have any curl to them and it makes it easier to work with when folding in the pan.
- Once the bars have finished baking, allow them to cool to room temperature. After they’re cooled slide the pan into the refrigerator to chill for one hour.
- As soon as the bars come out of the fridge you want to lift the sheet of bars out of the pan using the flaps of parchment paper. Since the bars have been chilled, they’ll be nice and firm, making them easier to work with.
- Cut the bars with a sharp knife! In between cuts you may need to wipe the knife clean with a paper towel. A messy knife will make for messy cutting, so for clean cuts, you want a clean knife!
Rebecca’s Tips For Pecan Pie Bars
- Butter – To make the really tasty shortbread crust you need to use butter. Margarine isn’t a good substitution, so you’d notice a difference in the taste of the crust!
- Blind Baking – Blind baking the crust before adding the filling is a must! This helps prevent the crust from becoming soggy. Which will happen if the filling is added to an unbaked crust. It also helps cook the pecan mixture from the bottom when poured onto the hot baked crust.
- Corn Syrup – To achieve the classic taste of pecan pie you need to use corn syrup! A substitution for more sugar just won’t get the job done, unfortunately!
- Food Processor – If you don’t have a food processor or a pastry cutter, you can mix the crust ingredients by using two forks. Once the mixture becomes crumbly, transfer it to the baking pan and press it firmly down. A pastry cutter or food processor will be the best method, though.
- Doneness – These Pecan Pie Bars are done baking when the center is almost set with the edges being completely set. The center may still be slightly jiggly and that’s fine, you just don’t want it to be runny!
Storage Instructions For These Easy Pecan Pie Bars
Place parchment paper between layers to ensure the bars don’t stick together. Then store them at room temperature for up to 3 days in an airtight container. They can also be frozen for up to 3 months and allowed to thaw at room temperature.
More Recipes For Dessert Bars:
- Key Lime Bars – Sweet yet tart, citrusy goodness layered on a shortbread crust!
- Graham Cracker Bars – Made with just six ingredients and ready in only 30 minutes!
- Chocolate Chip Cheesecake Bars – A simple treat made with refrigerated cookie dough!
- Billionaire Bars – Rich, decadent bars with 5 incredible layers!
- Cinnamon Roll Shortbread Bars – Buttery, flaky shortbread with a sweet cinnamon ripple!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Pecan Pie Bars
Equipment
- Square baking pan
- Parchment paper
- Food processor or pastry cutter
Ingredients
Crust:
- 1 cup all-purpose flour
- ⅓ cup powdered sugar
- ½ cup salted butter cold, cut into ½ inch pieces
Filling:
- 2 large eggs
- ½ cup light brown sugar packed
- ¾ cup dark corn syrup
- ¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups roughly chopped pecans
Instructions
- Preheat the oven to 350°F and line a 9×9-inch pan baking pan with parchment paper, letting the paper come up the sides for easy removal after baking. Set aside.
Crust
- Prepare the crust by combining the flour, powdered sugar, and butter in a food processor (or with a pastry cutter) until it is crumbly. Press the crust gently and evenly into the baking pan.1 cup all-purpose flour, ⅓ cup powdered sugar, ½ cup salted butter
- Bake the crust for 15 to 18 minutes or until just turning golden.
Filling
- While the crust is baking, whisk together the eggs, brown sugar, corn syrup, flour, vanilla, and salt in a large bowl until fully combined.2 large eggs, ½ cup light brown sugar, ¾ cup dark corn syrup, ¼ cup all-purpose flour, 2 teaspoons vanilla extract, ½ teaspoon salt
- Stir the pecans into the egg mixture and pour the filling evenly on top of the crust as soon as it comes out of the oven.2 cups roughly chopped pecans
- Return the pan to the oven and bake for 25 to 30 minutes or until the filling is set.
- Let the pecan bars cool completely and chill in the refrigerator for at least an hour before cutting them.
Notes
- Storage Instructions: Place parchment paper between layers to ensure the bars don’t stick together. Store them at room temperature for up to 3 days in an airtight container. They can also be frozen for up to 3 months.
- Recipe Variations: If you’re someone that likes to switch up a recipe, try making these into Chocolate Chip Pecan Pie Bars! To do so just stir some chocolate chips into the filling when you add the chopped pecans. For Maple Pecan Pie Bars swap the corn syrup out for pure maple syrup! However, these are totally the best pecan pie bars as is too! So, you can’t go wrong enjoying them either way!
- What If I Don’t Have A Food Processor Or Pastry Cutter? No worries, you can mix the crust ingredients by using two forks. Once the mixture becomes crumby transfer it to the baking pan and press it firmly down.
Nutrition
Did You Make This Recipe?
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Can this recipe be doubled in a 13×9 pan?
I’m sure it can, but other adjustments likely need to be made for proper baking as both layers will be slightly thicker at take longer to bake. If you want to try it, simply keep an eye on the baking time. You could also just 1.5x the recipe, and it should fill a 9×13-inch pan perfectly!
These were amazing! Much better than any pecan pie I have tried.
I haven’t tried these yet but gave 5* based on the recipe alone. I can tell they will be GREAT.
Trader Joe’s used to sell Chocolate Pecan Pie Bars during the Holidays. They were to die for! Maybe we could add dark melted chocolate to these in an effort to replicate the TJ bars!
Great, easy to follow recipe. My family loves these bars. My daughter asked for these for her birthday instead of cake!