Pecan Pie Bars are the easiest way to enjoy the flavors of pecan pie in bite-size form. These effortless pecan bars are made with a shortbread crust and the most delicious pecan pie filling.
Looking for more easy and portable dessert bars? These Salted Caramel Apple Pie Bars and these Apple Streusel Cheesecake Bars are absolutely delicious!
These easy to make Pecan Pie Bars are sweet, crunchy, gooey and absolutely delicious. This handheld pecan dessert is a great alternative to a classic pecan pie and much easier to make.
Pecan Pie Bars
Moving to the south has made me appreciate a great Southern Pecan Pie recipe more than ever! When the craving strikes or when I want to get dessert on the table quickly, these pecan squares are a must!
These pie bars are made with a soft crust made in just one mixing bowl. No mixer or food processor is needed! After the simple crust is pressed into the pan, it is pre-baked for a few minutes. Meanwhile, the pecan pie filling is made by simply mixing the ingredients together. The decadent pecan pie filling is poured over the pre-baked crust and baked until perfectly gooey and delicious.
Pie Bars Ingredients
For The Shortbread Crust
- All-purpose flour
- Powdered sugar
- Salt
- Unsalted butter
For The Pecan Pie Topping
- Brown sugar
- All-purpose flour
- Salt
- Dark corn syrup
- Eggs
- Vanilla
- Pecans
How To Make Pecan Pie Squares
For detailed instructions, check the recipe card below.
- Preheat the oven and line a 9×13 inch baking pan with parchment paper, hanging off the sides to make it easy to lift out the bars.
- Whisk the flour, powdered sugar, and salt. Drizzle in the melted butter and stir to combine using. Using your hands, crumble the mixture, dump it into the prepared baking pan and press the crust evenly onto the bottom of the baking pan.
- Bake until the edges turn light golden brown.
- In a large bowl, combine the eggs, brown sugar, vanilla, and corn syrup. Whisk the mixture until smooth. Stir in the flour and salt and mix until combined. Stir in the pecans and mix to combine.
- When the crust comes out of the oven, pour the pecan topping over the baked crust and spread the mixture evenly.
- Bake for 30 minutes or until the center is just set (it should slightly wobble).
- Cool before cutting the bars.
I Don’t Want To Use Corn Syrup, What Can I Do?
Although I haven’t tested this recipe using anything but corn syrup, maple syrup should work fine.
Can I Make Pecan Bars In Advance?
Absolutely! These dessert bars can be made in advance and stored in the refrigerator uncut and wrapped tightly for 3-5 days.
Storing And Freezing
Leftover baked bars can be kept at room temperature for about a day. They will keep in the refrigerator for 3-5 days.
Pecan pie bars freeze very well. Let them cool completely, wrap them and freeze them for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving them.
Pecan Bars Recipe Tips
- Allow the pie bars to cool completely, and refrigerate them for 30 minutes before cutting them into squares.
- For an additional boost in flavor, lightly toast the pecans before mixing them into the filling.
Pecan Pie Bars
Ingredients
For the shortbread crust
- 2 ½ cups all-purpose flour
- 2/3 cups powdered sugar
- ½ teaspoon salt
- 12 tablespoons unsalted butter melted
For the topping
- 2/3 cup brown sugar packed
- 1/3 cup all-purpose flour sifted
- 1 teaspoon salt
- 1 ½ cups dark corn syrup
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups pecans roughly chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9×13 inch baking pan with parchment paper, hanging off the sides to make it easy to lift out the bars.
- In a large bowl, whisk the flour, powdered sugar, and salt. Drizzle in the melted butter and stir to combine using a fork. Using your hands, crumble the mixture, dump it into the prepared baking pan and press the crust evenly onto the bottom of the baking pan making sure you press the crust well in the corners (you can use the bottom of a measuring cup to press the crust corners).
- Bake for about 20 minutes or until the edges turn light golden brown in color.
- Meanwhile, in a large bowl combine the eggs, brown sugar, vanilla, and corn syrup. Whisk the mixture until smooth. Stir in the flour and salt and mix until combined. Stir in the pecans and mix to combine.
- When the crust comes out of the oven, pour the pecan topping over the baked crust and spread the mixture evenly. Bake for 30 minutes or until the center is just set (it should slightly wobble).
- Remove from the oven and cool completely. Refrigerate for 30 minutes before cutting the bars.
Recipe Notes
- You can serve the bars topped with whipped cream or vanilla ice cream.
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