If you love the rich, gooey sweetness of pecan pie but wish it could be just a little easier to make and share, these Pecan Pie Bars are the answer. They have all the buttery crust, caramel-like filling, and nutty crunch you crave in the classic pie, but in a simple, portable bar form that is perfect for parties, potlucks, or a cozy night in. Every bite is a balance of flaky, chewy, and crunchy, and they never fail to draw a crowd around the dessert table.
I first made these on a crisp autumn afternoon when the air smelled faintly of cinnamon and leaves. A friend had brought over a pecan pie from her grandmother’s recipe, and I remember thinking how amazing it would be to have that flavor in something easy to grab with one hand while holding a mug of coffee in the other. A few batches later, this recipe was born, and now it has become my go-to treat for everything from holiday dinners to simple Sunday baking.
Why You’ll Love This
All the flavor of pecan pie without the fuss
Traditional pecan pie requires careful timing and a pie crust that behaves itself. These bars skip the rolling and crimping, giving you a simple press-in crust that still delivers buttery, flaky goodness. The filling comes together in minutes, so you can spend less time fussing and more time enjoying.
Perfect for sharing
Because they are cut into bars, they are easy to transport, portion, and serve. They stack neatly in containers, making them ideal for bake sales, holiday cookie exchanges, or gifting to friends and neighbors. You can even wrap them in wax paper for an extra charming presentation.
Irresistible texture and taste
Each bite is a delightful combination of a tender crust, gooey caramel-like filling, and crunchy toasted pecans. The balance of sweetness with the slight bitterness of pecans keeps the flavor from being overwhelming. They are satisfying without being too heavy.
Make-ahead friendly
These bars actually taste even better the next day as the flavors meld together. You can make them a day or two ahead of your event, which is a lifesaver during the busy holiday season. They also freeze beautifully, so you can bake in advance and pull them out whenever the craving strikes.
Recipe Details
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Cuisine Type: American, Dessert
Servings: 16 bars
Estimated Cost: Moderate
Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Small saucepan
- Cooling rack
- Sharp knife for slicing
Ingredients
For the crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, cold and cut into small cubes
- 1/4 teaspoon salt
For the filling
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups chopped pecans, lightly toasted
Ingredient Notes
You can substitute dark corn syrup for a richer flavor. If you do not have light brown sugar, mix granulated sugar with a bit of molasses. Toasting pecans before adding them enhances their flavor and gives extra crunch. Store pecans in the freezer if you buy in bulk to keep them fresh longer.
Step-by-Step Instructions
Step 1
Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal. This will make slicing much simpler later.
Step 2
In a large mixing bowl, combine flour, granulated sugar, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
Step 3
Press the crust mixture evenly into the bottom of your prepared pan. Bake for 20 minutes, or until lightly golden. This step helps keep the crust from becoming soggy when the filling is added.
Step 4
While the crust is baking, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a medium mixing bowl until smooth. Fold in the toasted pecans.
Step 5
Pour the filling over the hot crust as soon as it comes out of the oven. Use a spatula to spread it evenly to the edges.
Step 6
Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set in the center. Allow the bars to cool completely on a wire rack before slicing. Cooling is important for clean cuts and a firm texture.
Nutrition Facts (per serving)
Calories: 320
Protein: 4 g
Carbohydrates: 37 g
Fiber: 2 g
Fat: 19 g
Sodium: 140 mg
Vitamin A: 6% DV
Calcium: 3% DV
Iron: 5% DV
Tips for Success
Toast your pecans
It takes only a few extra minutes, but toasting nuts brings out a deeper, richer flavor that really shines in these bars.
Cool completely before slicing
If you cut them too soon, the filling will still be soft and may ooze. Patience pays off here.
Use parchment with overhang
This makes lifting the whole batch out of the pan a breeze, so you can cut on a board rather than in the pan.
Chill for cleaner cuts
If presentation matters, pop the cooled bars in the fridge for 30 minutes before slicing. The filling firms up nicely for picture-perfect squares.
Common Questions
Can I use honey instead of corn syrup?
You can, but it will change the flavor and texture. Honey is sweeter and more floral, so you might want to reduce the sugar slightly.
How should I store pecan pie bars?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them for up to 2 months.
Can I make these gluten free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for the crust. Just make sure it is a cup-for-cup substitute.
Why are my bars too runny?
They likely needed more baking time. Make sure the filling is set in the center before removing from the oven. Cooling is also crucial for the filling to firm up.
Variations and Substitutions
Add a handful of chocolate chips to the filling for a chocolate-pecan twist. Try using walnuts or almonds instead of pecans for a different flavor profile. For a slightly less sweet option, reduce the brown sugar by 1/4 cup. You can also drizzle the cooled bars with melted dark chocolate for a more decadent finish.
Serving and Pairing Suggestions
Pecan pie bars pair beautifully with a cup of coffee or a glass of cold milk. They are wonderful alongside a scoop of vanilla ice cream for an extra treat. Serve them on a dessert platter with brownies and lemon bars for a varied and colorful presentation at parties.
Storage and Reheating Tips
Store cooled bars in an airtight container at room temperature or in the fridge. For longer storage, wrap each bar individually in plastic wrap and freeze in a sealed bag. Thaw at room temperature before serving. If you prefer them warm, heat in the microwave for about 10 seconds.
Pecan Pie Bars
Ingredients
For the crust
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup unsalted butter cold and cut into small cubes
- ¼ teaspoon salt
For the filling
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 cups chopped pecans lightly toasted
Instructions
- Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal. This will make slicing much simpler later.
- In a large mixing bowl, combine flour, granulated sugar, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of your prepared pan. Bake for 20 minutes, or until lightly golden. This step helps keep the crust from becoming soggy when the filling is added.
- While the crust is baking, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a medium mixing bowl until smooth. Fold in the toasted pecans.
- Pour the filling over the hot crust as soon as it comes out of the oven. Use a spatula to spread it evenly to the edges.
- Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set in the center. Allow the bars to cool completely on a wire rack before slicing. Cooling is important for clean cuts and a firm texture.
Notes
It takes only a few extra minutes, but toasting nuts brings out a deeper, richer flavor that really shines in these bars. Cool completely before slicing
If you cut them too soon, the filling will still be soft and may ooze. Patience pays off here. Use parchment with overhang
This makes lifting the whole batch out of the pan a breeze, so you can cut on a board rather than in the pan. Chill for cleaner cuts
If presentation matters, pop the cooled bars in the fridge for 30 minutes before slicing. The filling firms up nicely for picture-perfect squares.
Every time I make these Pecan Pie Bars, I am reminded that the best recipes are often the ones that bring people together without a lot of fuss. They are perfect for holidays, bake sales, or just an afternoon snack with friends. I hope you enjoy baking them as much as I do, and I cannot wait for you to share them with the people you love. Thank you for being here in my kitchen, and happy baking.
