If you’re a fan of classic pecan pie, then you’re going to fall head over heels for these pecan pie bars! They’re everything you love about the gooey, nutty, caramel-like filling of pecan pie but in bar form—perfectly portable and easy to share. With a buttery shortbread crust, rich and sticky filling, and a delightful crunch from toasted pecans, these bars are the ultimate treat for holiday gatherings or anytime you’re craving something indulgent.
Ingredients
- 1 cup unsalted butter, melted
Gives the shortbread crust a rich, buttery foundation. Make sure the butter is melted to mix easily with the crust ingredients. - 2 cups all-purpose flour
The base for the crust. Sift it for a smoother, even texture in your bars. - 1/2 cup powdered sugar
Adds a delicate sweetness to the crust and helps keep it tender. - 1/4 teaspoon salt
Balances the sweetness and brings out the flavors in the crust. - 3 large eggs
Acts as a binding agent in the filling, giving it that custardy, gooey texture. - 1 cup light corn syrup
The key to that sticky-sweet filling we love in pecan pie! - 1 cup packed brown sugar
Adds depth and caramel-like richness to the filling. - 2 tablespoons melted butter
Gives the filling extra richness and a silky texture. - 1 teaspoon pure vanilla extract
Adds a touch of warmth and enhances the flavor of the pecans. - 2 cups chopped pecans
The star of the show! Make sure they’re fresh and toasted for extra flavor and crunch.
How to Make Pecan Pie Bars
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: In a medium bowl, mix the melted butter, flour, powdered sugar, and salt until a dough forms. Press this mixture evenly into the bottom of the prepared pan to create the crust.
Step 3: Bake the crust for 15 minutes or until it’s lightly golden. Remove from the oven and set aside while you make the filling.
Step 4: In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract until smooth and well-combined.
Step 5: Fold in the chopped pecans, then pour the filling over the pre-baked crust, spreading it out evenly.
Step 6: Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and the top is golden brown.
Step 7: Allow the bars to cool completely in the pan. Once cooled, slice into squares or bars, and enjoy!
Equipment Needed for This Recipe
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment paper (optional)
Frequently Asked Questions
Can I make these bars ahead of time?
Yes! Pecan pie bars can be made a day or two in advance. Store them covered at room temperature or refrigerate for longer storage.
How should I store pecan pie bars?
Keep the bars in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Can I freeze pecan pie bars?
Absolutely! These bars freeze well. Just wrap them individually in plastic wrap and store in an airtight container for up to three months. Thaw at room temperature before serving.
What can I use instead of corn syrup?
If you’re looking for a substitute, try maple syrup or honey. The flavor will be slightly different, but they’ll still taste amazing!
Do I need to toast the pecans?
Toasting pecans brings out a richer flavor, but it’s optional. If you prefer a raw, milder taste, you can skip toasting them.
Why is my filling too runny?
If your filling is runny, it may need more time to set. Make sure to bake the bars until the center no longer jiggles when shaken gently.
Can I add chocolate chips?
Yes, a sprinkle of chocolate chips in the filling adds a delicious twist. Just fold them in with the pecans!
Conclusion
I hope you love these pecan pie bars as much as we do! They’re the perfect mix of chewy, crunchy, and sweet—ideal for any occasion. If you enjoyed this recipe, please share it with friends on Facebook using the buttons below, or save it to Pinterest to bake later!
