Pecan Pie Bars feature a buttery shortbread crust topped with a classic pecan pie filling—rich, nutty, and perfectly portioned for holiday gatherings. These bars are ideal for Thanksgiving or Christmas and make enough to serve a crowd.
I seem to be on a pecan kick lately. I don’t usually bake many nut-forward desserts except around the holidays, but nuts—candied or otherwise—belong on a festive table. These bars deliver that holiday flavor without the heavy, overly gooey texture some pecan pies have.
Full disclosure: I’m not a huge fan of traditional pecan pie—mostly because of the very gooey texture. These pecan pie bars changed my mind. They have far less “goo” and a much better crust-to-filling balance. Even my husband, who isn’t wild about pecan pie, was surprised at how much he enjoyed them.
These bars are for nut lovers who want the flavor of pecan pie without the runny filling. The shortbread crust is buttery and crisp, while the filling separates into two appealing layers: a creamy, custard-like layer beneath and a crunchy, caramelized pecan topping. The recipe yields up to 24 squares—one square is satisfyingly rich—making these bars a perfect addition to any holiday dessert table.
Pecan Pie Bars
Ingredients
Crust:
- 1 ¾ cups (210 g) all-purpose flour, (stir, spoon, & level)
- ½ cup (100 g) granulated sugar
- ¾ cup (170 g) butter, cold (cut into tablespoons)
Pecan Pie Filling:
- ⅓ cup (48 g) + 1 Tbsp all-purpose flour, (stir, spoon, & level)
- ⅔ cup (134 g) brown sugar, gently packed
- 4 large eggs
- 1 Tbsp vanilla extract
- ½ tsp salt
- 1 ½ cups (355 ml) corn syrup, (dark is preferred)
- 2 cups (224 g) pecans, (about 8 oz) roughly chopped
Instructions
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Lightly grease a 9×13-inch pan and line it with parchment paper to make removing and cutting the bars easier.
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Preheat the oven to 350°F (175°C).
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For the crust: Combine the crust ingredients in a food processor or blender and pulse until the dough begins to form a ball. Press the dough evenly into the bottom of the prepared pan. Bake for 20 minutes, until the edges are just starting to brown. Keep the crust hot when you pour the filling on.
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For the filling: Whisk the flour and brown sugar together in a large bowl until smooth. Add the eggs, vanilla, salt, and corn syrup, and whisk until combined. Let the mixture sit while the crust bakes.
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Just before the crust finishes baking, whisk the filling again, stir in the chopped pecans, and pour the mixture over the hot crust.
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Return the pan to the oven and bake an additional 25–30 minutes, until the filling is set. The center may still wobble slightly like set jelly but should not be runny.
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Cool to room temperature, then chill in the refrigerator for several hours or overnight to finish setting.
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Once fully cooled, lift the bars from the pan using the parchment paper. Remove the parchment, transfer to a cutting board, and use a sharp serrated knife to saw through the nut layer before cutting through the crust. Store leftovers refrigerated.
Notes
Recipe adapted from Rock Recipes; directions modified.
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