Pecan Pie Bars

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I’ve always loved pecan pie, but slicing it cleanly for a crowd is a struggle. That’s why I started making this pecan pie bars recipe instead. It has all the gooey, buttery richness of traditional pie, but with a shortbread crust that holds together way better. The bars cut clean, travel well, and stack easily on a dessert tray — no forks or pie plates needed.

Jump to Recipe

What I love most is how easy they are to make. There’s no rolling dough, no blind baking, and no worrying about cracks or soggy crusts. If you’re looking for pecan pie bars easy enough to make ahead for a holiday, these always work. I usually keep a batch in the fridge, slice them small, and bring them out at the end of the meal. People go back for seconds.

They’re perfect for easy Thanksgiving desserts or if you need something crowd-friendly to bring to a Friendsgiving. Whether you call them pecan pie squares, pecan bars, or just the best pecan bars ever, this recipe has become a fall staple in my kitchen.

Pecan Pie Bars
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Pecan Pie Bars

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • Crust

  • 1 3/4 cups all-purpose flour

  • 3/4 cup cold butter, cubed

  • 1/3 cup sugar

  • Pinch salt

  • Filling

  • 1/2 cup corn syrup

  • 1/2 cup brown sugar

  • 2 eggs

  • 1 tablespoon flour

  • 1/2 teaspoon vanilla extract

  • 1 1/2 cups chopped pecans

Directions

  • Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
  • In a bowl, mix flour, sugar, salt, and butter until crumbly. Press into the bottom of the prepared pan.
  • Bake crust for 18 to 20 minutes until lightly golden.
  • While the crust bakes, whisk together corn syrup, brown sugar, eggs, flour, and vanilla until smooth. Stir in pecans.
  • Pour the filling over the hot crust and return to the oven. Bake for 25 to 30 minutes or until the filling is set and slightly puffed.
  • Cool completely before slicing into bars.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

Make-Ahead Tip

These bars are perfect for making ahead. Bake them fully, let them cool, and refrigerate in an airtight container for up to 4 days. You can also freeze them (unfrosted) for up to a month — just thaw overnight in the fridge and slice before serving.

Pecan Pie Bars

I’ve always loved pecan pie, but slicing it cleanly for a crowd is a struggle. That’s why I started making this pecan pie bars recipe instead. It has all the gooey, buttery richness of traditional pie, but with a shortbread crust that holds together way better. The bars cut clean, travel well, and stack easily on a dessert tray — no forks or pie plates needed.

Jump to Recipe

What I love most is how easy they are to make. There’s no rolling dough, no blind baking, and no worrying about cracks or soggy crusts. If you’re looking for pecan pie bars easy enough to make ahead for a holiday, these always work. I usually keep a batch in the fridge, slice them small, and bring them out at the end of the meal. People go back for seconds.

They’re perfect for easy Thanksgiving desserts or if you need something crowd-friendly to bring to a Friendsgiving. Whether you call them pecan pie squares, pecan bars, or just the best pecan bars ever, this recipe has become a fall staple in my kitchen.

Pecan Pie Bars
Pin
Print

Pecan Pie Bars

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • Crust

  • 1 3/4 cups all-purpose flour

  • 3/4 cup cold butter, cubed

  • 1/3 cup sugar

  • Pinch salt

  • Filling

  • 1/2 cup corn syrup

  • 1/2 cup brown sugar

  • 2 eggs

  • 1 tablespoon flour

  • 1/2 teaspoon vanilla extract

  • 1 1/2 cups chopped pecans

Directions

  • Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
  • In a bowl, mix flour, sugar, salt, and butter until crumbly. Press into the bottom of the prepared pan.
  • Bake crust for 18 to 20 minutes until lightly golden.
  • While the crust bakes, whisk together corn syrup, brown sugar, eggs, flour, and vanilla until smooth. Stir in pecans.
  • Pour the filling over the hot crust and return to the oven. Bake for 25 to 30 minutes or until the filling is set and slightly puffed.
  • Cool completely before slicing into bars.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

Make-Ahead Tip

These bars are perfect for making ahead. Bake them fully, let them cool, and refrigerate in an airtight container for up to 4 days. You can also freeze them (unfrosted) for up to a month — just thaw overnight in the fridge and slice before serving.