Pecan Pie Bars

Pecan Pie Bars are an unfussy, easy way to enjoy Pecan Pie! A thick buttery shortbread crust topped with sweet filling and crunchy pecans. It’s basically Pecan Pie you can eat with your hands!

Looking for a classic pecan pie recipe? Try my easy pecan pie, which just happens to be one of the most popular recipes on my site!

Pecan Pie Bars are an easy fall baking recipe.

An Easy Pecan Bars Recipe

Over the last few years I have become a HUGE Pecan Pie fan. It was always a pie option that I overlooked, especially if there were other pie offerings available. I’m not sure if it’s age, or I’ve just come to my senses, but Pecan Pie has become one of my most favorite pie recipes to bake.

Pecan Bars: Pecan Pie You Can Eat With Your Hands!

I have an AMAZING Pecan Pie Recipe here on my site, that has quickly become one of my most popular recipes, so I absolutely recommend you check that out. But if you’re looking for something a little different, while still enjoying the traditional flavors of Pecan Pie this is the recipe for you!

Crunchy Pecans on top of pecan pie bars

You might associate Pecan Pie with Thanksgiving and fall baking. And while that’s true, I have found that Pecan Pie is really a fantastic pie recipe to enjoy all year long, which of course includes these Pecan Pie Squares!

I mean, think about it…there are no true “seasonal” ingredients, it can hold up in most temperatures perfectly, and is a very easy dessert recipe that’s special enough for serving to guests, but laid back enough to have with a scoop of ice cream on a Tuesday night!

How To Make Pecan Pie Bars

How Do You Make Pecan Pie Bars?

The process for making these bars is super easy, and it’s a great dessert recipe to make in advance! Here’s what you will need:

  • All Purpose Flour – This will be for the crust, as well as the filling.
  • Butter – The crust is a shortbread-style, so you will definitely need butter! I prefer salted.
  • Sugar – You’ll need granulated sugar for the crust and brown sugar for the filling!
  • Corn Syrup – You can use light or dark, although I used light in this recipe because I always seem to have that on-hand.
  • Eggs – 4 large eggs for the filling!
  • Vanilla/Salt – Important for flavor!
  • Pecans – Of course you need pecans for this recipe! You can buy the pre-chopped, or coarsely chop them yourself.

Can You Make Pecan Pie Bars in Advance?

Yep! That’s one of the things I love so much about this recipe, it that it’s PERFECT for making in advance. I typically make them the night before I am serving them, and leave them in the pan (uncut) and refrigerate. When I’m ready to serve them, I cut them up and arrange them on a platter!

Do You Have To Refrigerate Pecan Pie Bars?

I do prefer to refrigerate Pecan Pie, because it makes it easier to cut into pretty pieces or bars. You could leave it at room temperature and it will be fine, but the filling will get slightly soft. BUT if you plan on serving this with ice cream, of course room temp or even heated up a little bit is ideal!

Also, keeping it stored airtight in the fridge will keep it fresh longer!

Can You Freeze These Pecan Bars?

Yes! You can freeze the pecan pie bars in the pan OR individually!

Make sure everything is wrapped airtight before freezing for up to 2 months. Allow it to thaw in the refrigerator or heat in a 300°F oven for about 20 minutes!

Pecan Pie Bars are an easy alternative to Pecan Pie

I ABSOLUTELY recommend you give these Pecan Pie Bars a try! You might even decide to forgo traditional Pecan Pie on Thanksgiving this year!

Looking for More Pecan Recipes? Try These:

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Pecan Pie Bars

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 30 bars 1x
  • Category: Pie
  • Method: Oven
  • Cuisine: Dessert

Description:

Pecan Pie Bars are an unfussy, easy way to enjoy Pecan Pie! A thick buttery shortbread crust topped with sweet filling and crunchy pecans. It’s basically Pecan Pie you can eat with your hands!


Ingredients:

Crust

  • 3/4 cup butter, room temperature
  • 1/3 cup granulated sugar
  • 1 3/4 cups all purpose flour

Filling

  • 2/3 cup light brown sugar
  • 1 1/2 cups corn syrup (light or dark)
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup flour
  • 1 teaspoon kosher salt
  • 1 1/2 cups coarsely chopped pecans

Instructions:

  1. Preheat oven to 350°F. Line a 9×13 baking dish with foil and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar together on medium speed. Turn the mixer to low and add in the flour until combined. Mixture will be dry. 
  3. Press the mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden.
  4. While the crust is baking make the filling. In a large bowl whisk together the sugar, corn syrup, eggs, and vanilla until smooth. Add in the flour and salt and whisk again until combined. Stir in the pecans.
  5. As soon as the crust is done, pour the pecan mixture on top of the hot crust. Bake for 30-35 minutes or until the center is set.
  6. Cool completely before slicing into bars, or refrigerate airtight until ready to serve.

Notes:

Store airtight in the refrigerator for up to 4 days.

Keywords:: pecan pie bars recipe, pecan pie bars, thanksgiving dessert ideas, thanksgiving desserts, easy thanksgiving desserts

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Pecan Pie Bars Recipe

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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15 Responses
    1. JoAnn

      She wants to half the recipe and use an 8×8. Shelly thinks by halving the recipe, she will not have enough crust and recommends to decrease by 1/4 instead.

  1. Andrea

    Hi, I’d really like to give these a try, but in an 8×8 pan, which is a bit larger than (9×13)/2. Do you think I could half the recipe, or would that leave me with not enough crust to over the pan? Thank you for your help!

      1. Andrea

        Okay, I’ve tried it out and I think if I do them again, I might use 3/4 of the crust or even the whole crust, and half of the topping. It’s very tasty, but the pecan part is very thick and turned out very gooey. No complaints, but more neat slices would also be good. 🙂 (Just reporting back on my 8×8 experiment; I assume it would turn out just right in the proper pan!)

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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