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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 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!

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!

Why You’ll Love My Easy Pecan Bars Recipe

Pecan Pie has become one of my most favorite pie recipes to bake because of ease, prep time, and the fact that everyone loves it. So I’ve taken all of those elements and made them into even easier to eat bars!

  • Ease of prep
  • Everyday ingredients
  • Make a large batch, perfect for entertaining or the holidays
  • They freeze very well.
Cut pecan pie bars on a piece of parchment paper tilted to the side showing the inside layers of the bar

Ingredients / What You Will Need

The process for making these bars is super easy, and it’s a great dessert recipe to make in advance! Make sure to scroll down to the bottom of this post for the full ingredient list and recipe!

  • 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 Extract / Kosher Salt – Important for flavor!
  • Pecans – Of course you need pecans for this recipe! You can buy the pre-chopped, or coarsely chop them yourself.

How To Make Pecan Pie Bars

These bars are easy to put together and this is a great recipe for beginner bakers. Scroll to the bottom of this post for the full recipe details!

First you’re going to make the crust which is simply a shortbread-style crust. Mix together butter, granulated sugar, and all purpose flour in your stand mixer, food processor, or by hand with a pastry cutter and press it into a 9×13 baking pan. You’re going to bake this until it’s lightly golden brown (about 20 minutes).

Pouring pecan pie filling onto a shortbread crust making pecan pie bars

While that is baking make your filling which is a mixture of brown sugar, corn syrup, eggs, vanilla extract, salt and chopped pecans. Pour that mixture onto the warm crust when it’s done baking and pop it back in the oven for an additional 30 – 35 minutes.

Baked pecan pie bars in a foil lined baking sheet

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 since they do need to cool completly before slicing. I typically make them the night before I am serving them, and leave them in the pan (uncut) and refrigerate. This not only gives them time to cool completely but allows all the flavors to combine. 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 storing them in the freezer 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 squares cut on a piece of parchment paper.

Looking for More Pecan Recipes? Try These:

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Three stacked Pecan Pie Bars showing the shortbread crust layer, the filling and nuts layers with a bite taken from the bar on top.

Pecan Pie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 34 reviews
  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 30 bars 1x
  • Category: Pie
  • Method: Oven
  • Cuisine: Dessert


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!




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


  • 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


  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.


Store airtight in the refrigerator for up to 4 days.


  • Serving Size: 1 Slice
  • Calories: 186
  • Sugar: 18.7 g
  • Sodium: 99.3 mg
  • Fat: 8.9 g
  • Carbohydrates: 25.9 g
  • Protein: 2.2 g
  • Cholesterol: 37 mg

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85 comments on “Pecan Pie Bars”

  1. Very good. Made according to recipe but filling leaked through the crust and had to cut them upside down. What went wrong?

  2. If I am serving these the next day after baking, should I still refrigerate or can I just put into tupperware?

  3. I found this recipe last year and has been made a “keeper” by my husband and his friends. Requested for each fishing and hunting trip with the guys.

  4. The bars are perfect with no changes. I did cut the recipe in half and did a 9” square pan because I already had desserts made for tonight’s Thanksgiving dinner but they looked so good I had to try them.

  5. 5! I make this at least once a week!!! My family loves it. Reading the comments below … I will definitely try the chocolate chips.

  6. Delicious! I added some chocolate chips to the top of the crust before I added the filling and it was perfect. Keeping this recipe!

  7. I made this yesterday. It came out perfect but I don’t like the flour taste from the filling. I didn’t have corn syrup but it worked great with maple syrup. I will do another portion but substitute the flour with walnuts flour. I will be back with new comments after baking.

  8. Delicious. I followed the recipe exactly as shown except I use dark brown sugar and dark Karo. These were delicious and surprisingly much better than a similar recipe I made a few days earlier. (It had some bake time errors).

  9. The flavor of these bars is delicious, but I did have one big problem – the filling leaked underneath the parchment paper, taking some of the crust with it and making it soggy. Did anyone else have this problem? I’m wondering if it’s because I substituted corn syrup for simple syrup and it was too thin? Hard to find corn syrup here in Italy…would love to try these again if I can figure out what went wrong!

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