Irresistibly rich and buttery, these Best Ever Pecan Pie Bars combine a tender shortbread crust with a gooey, nutty topping. They’re easy to make and perfect for any gathering or special occasion.
Why You’ll Love This Recipe
I love how these pecan pie bars deliver all the indulgent flavors of a traditional pecan pie in a more manageable, handheld form. The buttery shortbread crust pairs beautifully with the caramel-like pecan filling. These bars are ideal for holidays, potlucks, or whenever a dessert craving strikes. Plus, they’re easy to make ahead of time and slice perfectly into shareable portions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortbread Crust:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the Pecan Filling:
1 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup heavy cream
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 cups chopped pecans
Directions
Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, cream together the butter and sugar for the shortbread crust until light and fluffy.
Gradually add the flour and salt, mixing until fully combined. Press the dough evenly into the prepared pan.
Bake the crust for 20 minutes or until lightly golden. Let it cool slightly while preparing the filling.
In a large bowl, whisk together the brown sugar, corn syrup, heavy cream, eggs, melted butter, and vanilla extract until smooth. Stir in the chopped pecans.
Pour the pecan mixture over the partially baked crust, spreading it out evenly.
Return the pan to the oven and bake for 30-35 minutes, or until the filling is set and slightly golden on top.
Allow the bars to cool completely in the pan. Use the parchment paper overhang to lift the bars out, then slice into squares and serve.
Servings and Timing
Servings: 16 bars
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Variations
Chocolate Pecan Bars: Add 1/2 cup of mini chocolate chips to the filling for a hint of chocolatey richness.
Maple Flavor: Replace the light corn syrup with pure maple syrup for a unique twist.
Nut Mix: Use a mix of pecans, walnuts, or almonds for added texture and variety.
Gluten-Free Option: Swap the all-purpose flour in the crust with a gluten-free flour blend.
Dairy-Free: Use a plant-based butter substitute and a non-dairy cream alternative.
Storage/Reheating
Storage: Keep the pecan pie bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Freezing: Wrap the bars tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Reheating: These bars are best enjoyed at room temperature, but you can warm them slightly in the microwave for 10-15 seconds if desired.
Related Recipes:
FAQs
How do I know when the filling is set?
The filling is ready when it no longer jiggles in the center and has a golden top. A slight firmness when pressed lightly is a good indicator.
Can I use whole pecans instead of chopped pecans?
Yes, whole pecans can be used, but chopping them allows for more even distribution in each bite.
Can I make these ahead of time?
Absolutely! These bars are perfect for making a day or two in advance. Store them in the refrigerator for the best freshness.
What can I substitute for corn syrup?
You can use maple syrup or honey as a substitute, though it may slightly alter the flavor and consistency.
Can I double the recipe?
Yes, simply double the ingredients and use two pans to ensure even baking.
Conclusion
These pecan pie bars are a delightful dessert that combines the best of a classic pie and an easy-to-serve bar. With their buttery shortbread base and gooey, nutty topping, they’re sure to become a favorite treat for any occasion. Try them out, and enjoy the warm, rich flavors in every bite.
📖 Recipe:
Print
Best Ever Pecan Pie Bars
- Total Time: 1 hour 15 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Irresistibly rich and buttery, these pecan pie bars feature a tender shortbread crust topped with a gooey, nutty filling. Perfect for holidays, gatherings, or whenever you need a decadent, shareable dessert.
Ingredients
For the Shortbread Crust:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the Pecan Filling:
1 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup heavy cream
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 cups chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang.
- In a bowl, cream butter and sugar for the crust until fluffy. Add flour and salt, mixing until combined. Press into the pan.
- Bake crust for 20 minutes or until golden. Cool slightly.
- In a separate bowl, whisk brown sugar, corn syrup, cream, eggs, melted butter, and vanilla. Stir in pecans.
- Pour filling over crust and spread evenly. Bake for 30-35 minutes or until filling is set and golden.
- Cool completely in the pan, lift out with parchment, slice, and serve.
Notes
For a chocolate twist, add 1/2 cup mini chocolate chips to the filling.
Substitute maple syrup for corn syrup for a distinct flavor variation.
Store in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week.
Freeze wrapped bars for up to 3 months; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 bars
- Calories: 320 kcal
