These classic pecan pie bars are a delicious and easy-to-make twist on traditional pecan pie. With a buttery shortbread crust and a gooey, nutty topping, these bars are the perfect handheld dessert for any occasion. The recipe is perfect for Thanksgiving and Christmas or pretty much any time you want to eat a dessert.

For Pecan Pie Lovers

These are pretty easy to make, and the buttery shortbread crust is almost good enough to eat on its own. Well, let’s rephrase: it’s good enough to eat on its own, but the added gooey center and candied pecans on top will surely make it a happy, happy dessert. 

Ingredients

Crust Ingredients:

• All-purpose flour
• Butter
• Sugar
• Finely chopped pecans

Pecan Pie Filling:

• Eggs
• Light corn syrup
• Light brown sugar
• All-purpose flour
• Vanilla extract
• Salt
• Chopped pecans

I made the bars in a 9-inch x 9-inch pan because I like my treats to be pretty thick, but you could easily make these in an 11-inch x 7-inch pan, as well. (A 9-inch by 13-inch baking pan will be too large for the recipe).

If you like pecan bars, you’ll love these pecan pie cheesecake bars and the ultra-rich pecan pie brownies. 

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Step-By-Step Instructions

Buttery Shortbread Crust

Gather your ingredients for the pecan pie bars. I started by chopping up 1/3 cup of pecans in my Cuisinart. If you don’t have a Cuisinart, you can chop the pecans with a knife, food chopper, or food processor.

In a separate bowl, mix the all-purpose flour with the softened butter. It will be a little clumpy. Add the sugar and finely chopped pecans and mix well. The dough is a tiny bit dry, and that’s ok. It will press down in the baking dish just fine.

Press dough into a greased baking dish. Bake the crust for about 18-20 minutes or until the crust is golden brown around the edges. 

Pecan Pie Topping

Add the eggs to a medium-sized bowl and beat them. Then, add the corn syrup to the mix. Next, add the all-purpose flour, brown sugar, salt, and vanilla and mix well. 

Add the pecans and mix them in. Pour the pecan mixture on top of the baked crust.

When it cooks, like a pecan pie, most pecans will float up toward the top, making the middle gooey.

Bake for 35-45 minutes at 350 degrees. When the center is barely wiggly, it is done. You don’t want it to wiggle much at all.

Let it cool for about an hour on the counter (in a safe place – as the bottom will be hot) to room temperature, then refrigerate for at least a couple of hours. You will be able to cut the squares into nice, clean pieces after they cool in the refrigerator.

Optional Ingredients

• Pure maple syrup instead of corn syrup for delicious maple pecan pie bars.
• Use dark corn syrup or dark brown sugar for a deeper flavor.
• Add a scoop of vanilla ice cream right on top.

FAQs

Should I refrigerate the bars?

Yes, you need to refrigerate the pecan pie bars if you do not plan to eat them on the first day. But it’s ok to leave it on the counter on the first day if you plan to eat it right away. 

Can pecan pie bars be reheated?

You can place them in the oven for about 10 minutes at 350 degrees. You can also microwave the bars for about 30 seconds, but they might come out a little too chewy.

Storage

Store the pecan pie bars in an airtight container, cover them with plastic wrap, and keep them in the refrigerator.

More Delicious Holiday Pie Recipes

• Traditional pecan pie
• Classic pumpkin pie
• Pecan pie cobbler
• Chocolate pie
• Coconut cream pie