These pecan pie bars taste like a slice of Southern pecan pie tucked into a handheld square. A buttery shortbread crust, caramel-pecan filling, and a crackly top make them impossible to resist. Perfect for holidays, bake sales, or any cozy coffee break.
Pecan Pie Bars Recipe with Buttery Shortbread Crust
Equipment
- 1 9x13-inch metal baking pan
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Whisk
- 1 Pastry cutter or food processor
- 1 Instant-read thermometer optional
- 1 Cooling rack
- 1 Chef's knife for slicing bars
Ingredients
For the shortbread crust
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.25 tsp fine sea salt
- 1 cup unsalted butter cold and cubed
For the pecan filling
- 3 large eggs at room temperature
- 1 cup light brown sugar packed
- 0.75 cup light corn syrup
- 0.25 cup pure maple syrup
- 0.25 cup unsalted butter melted and slightly cooled
- 2 tsp pure vanilla extract
- 0.5 tsp fine sea salt
- 2.5 cups pecans toasted and roughly chopped
- 1 tbsp bourbon optional, for warmth and depth
Instructions
Heat the oven and prep the pan
- Preheat the oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment, leaving a 2-inch overhang on two sides for easy lifting. Lightly grease the pan and parchment.
Make the shortbread crust
- In a bowl, whisk the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or pulse in a food processor until sandy with pea-sized bits. Press the mixture firmly and evenly into the pan. Dock lightly with a fork.
Par-bake the crust
- Bake 18 to 20 minutes until the edges are just turning golden. This keeps the crust crisp under the filling. While it bakes, mix the filling.
Mix the pecan filling
- Whisk the eggs, brown sugar, corn syrup, maple syrup, vanilla, and salt until smooth but not frothy. Whisk in the melted butter, then fold in the toasted pecans. Avoid whipping too much air into the mixture.
Fill and bake
- Pour the filling over the hot crust and spread evenly. Bake 22 to 28 minutes until the edges are set and the center has a slight jiggle. An instant-read thermometer should read about 200 to 205°F in the center.
Cool, chill, and slice
- Cool the pan on a rack until room temperature, about 2 hours, then chill 30 to 60 minutes for neat slices. Lift out by the parchment, cut into bars with a hot, sharp knife, and wipe between cuts.
Notes
Why You’ll Love This Pecan Pie Bars
- All the flavor of classic pecan pie with zero fuss from rolling pie dough.
- Sturdy, buttery shortbread crust that stays crisp under a gooey filling.
- Make-ahead friendly and freezer-friendly for stress-free entertaining.
- Balanced sweetness with maple and vanilla so every bite tastes rich, not cloying.
- Easy to slice and share for potlucks, parties, and gifting.
Pecan Pie Bars Ingredients & Substitutions
For the shortbread crust
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 tsp fine sea salt
- 1 cup (226 g) unsalted butter, cold and cubed
For the pecan filling
- 3 large eggs, at room temperature
- 1 cup (200 g) light brown sugar, packed
- 3/4 cup (180 ml) light corn syrup
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (57 g) unsalted butter, melted and slightly cooled
- 2 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 2 1/2 cups (275 g) pecans, toasted and roughly chopped
- Optional: 1 tbsp bourbon for warmth and depth
Simple substitutions
- No corn syrup: use all maple syrup or golden syrup and whisk in 1 tbsp flour or cornstarch so the filling sets a bit firmer. Texture will be softer.
- Dairy-free: swap butter for plant butter in both crust and filling.
- Gluten-free: use a 1:1 gluten-free baking flour for the crust.
- Nuts: walnuts or a half-pecan half-walnut mix work well.
- Sugar: dark brown sugar adds a deeper molasses note; reduce by 2 tbsp if you prefer less sweetness.
Step-by-Step Instructions to Make Pecan Pie Bars
1. Heat the oven and prep the pan
Preheat to 350°F (175°C). Line a 9×13 inch metal baking pan with parchment, leaving a 2-inch overhang on two sides for easy lifting. Lightly grease the pan and parchment.
2. Make the shortbread crust
In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or pulse in a food processor until sandy with pea-sized bits. Press the mixture firmly and evenly into the pan. Dock lightly with a fork.
3. Par-bake the crust
Bake 18 to 20 minutes until the edges are just turning golden. This step keeps the crust crisp under the filling. While it bakes, mix the filling.
4. Mix the pecan filling
Whisk eggs, brown sugar, corn syrup, maple syrup, vanilla, and salt until smooth but not frothy. Whisk in the melted butter, then fold in the toasted pecans. Avoid whipping too much air into the mixture.
5. Fill and bake
Pour the filling over the hot crust and spread evenly. Bake 22 to 28 minutes until the edges are set and the center has a slight jiggle. An instant-read thermometer should read about 200 to 205°F in the center.
6. Cool, chill, and slice
Cool the pan on a rack until room temperature, about 2 hours, then chill 30 to 60 minutes for neat slices. Lift out by the parchment, cut into bars with a hot, sharp knife, and wipe between cuts.
Tips for Success
- Toast pecans: 350°F for 8 to 10 minutes until fragrant. Cool before mixing for the best crunch.
- Use a metal pan for a crisp crust; glass can cause overbrowning at the edges.
- Do not overbake: a slight jiggle is perfect. Overbaking leads to a hard, sugary top.
- Measure flour correctly: fluff, spoon, and level to avoid a dry crust.
- For clean cuts: chill first, then slice with a warmed knife and gentle sawing motion.
Variations of Pecan Pie Bars
- Chocolate Pecan: fold in 1/2 cup mini chocolate chips or drizzle melted dark chocolate over cooled bars.
- Bourbon Pecan: add 1 to 2 tbsp bourbon to the filling and finish with a pinch of flaky sea salt.
- Maple-Pecan: replace corn syrup with maple syrup and add 1 tbsp flour for structure.
- Salted Caramel: swirl 1/3 cup thick caramel sauce over the filling before baking and sprinkle with flaky salt.
- Espresso Pecan: whisk 1 tsp instant espresso into the filling for a subtle mocha vibe.
Serving Suggestions: What to Pair with Pecan Pie Bars
- Lightly sweetened whipped cream or a dollop of crème fraîche.
- Vanilla ice cream or butter-pecan ice cream.
- Fresh berries to balance the richness.
- Hot coffee, black tea, or a small pour of bourbon.
Storage & Reheating Instructions
Cool completely, then cover and refrigerate for up to 5 days. Because the filling is custard-based with eggs, refrigeration is the safest option.
To freeze, wrap bars individually or in layers with parchment and place in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
To refresh, warm bars on a sheet pan at 300°F for 8 to 10 minutes to re-crisp the crust. Serve slightly warm or at room temperature.
Memories Made Around the Table
I first baked these for a neighborhood potluck, and they vanished before the mains hit the table. Now I keep a batch in the freezer so I am always a few minutes away from a cozy, shareable treat.
FAQs
How do I know when the bars are done? Look for set edges and a slight jiggle in the center. An instant-read thermometer should read about 200 to 205°F in the middle.
Can I make pecan pie bars without corn syrup? Yes. Use maple or golden syrup instead and whisk in 1 tbsp flour or cornstarch for structure. Expect a slightly softer set.
Can I use a glass pan? You can, but bake at 325°F and extend the time a bit. A metal pan gives the crispiest crust.
Can I double the recipe? Yes. Bake in a rimmed 13×18 inch sheet pan at 350°F for 28 to 35 minutes.
How do I keep the crust from crumbling? Press it very firmly into the pan and do not skip the par-bake. Let bars cool fully before slicing.
Final Thoughts
If you love the gooey-sweet comfort of pecan pie but want something easy to bake, slice, and share, these pecan pie bars are your new go-to. They are simple, reliable, and irresistibly good every time.