There is nothing quite like the first bite of a pecan pie bar with that crackly top, gooey middle, and buttery shortbread base. This is my tried-and-true version that bakes up perfectly every time and slices like a dream.
Whether you are hosting the holidays or stocking the bake sale table, these bars deliver classic pecan pie flavor with less fuss and no rolling pin.
Best Ever Pecan Pie Bars (Buttery, Gooey, Foolproof)
Equipment
- 1 9x13-inch metal baking pan
- 1 Parchment Paper with 2-inch overhang
- 1 Nonstick cooking spray or butter for greasing parchment
- 2 Mixing Bowls
- 1 Whisk
- 1 Pastry cutter or mixer
- 1 Sheet pan for toasting pecans
- 1 Small saucepan
- 1 Wire cooling rack
- 1 Instant-read thermometer (optional)
- 1 Sharp knife
Ingredients
For the crust
- 2 cups all-purpose flour use a 1:1 gluten-free baking flour if needed
- 0.5 cup granulated sugar or powdered sugar for a more tender crust
- 0.25 tsp fine salt
- 1 cup unsalted butter cold and cubed
For the filling
- 3 large eggs at room temperature
- 1 cup light brown sugar packed; dark brown sugar gives deeper molasses notes
- 0.75 cup light corn syrup sub: 1/2 cup corn syrup + 1/4 cup pure maple syrup or honey
- 0.25 cup unsalted butter melted and slightly cooled
- 2 tsp pure vanilla extract
- 0.5 tsp fine salt
- 2.5 cups pecans roughly chopped; reserve a handful of halves for the top if you like
- 1 tbsp bourbon optional flavor boost
- 1 tsp orange zest optional flavor boost
- 0.5 cup dark chocolate chunks optional, for a chocolate pecan twist
- 0.33 cup mini chocolate chips optional, for a chocolate pecan twist
Instructions
Step 1: Preheat 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 the long sides for easy lifting. Lightly grease the parchment.
Step 2: Make the shortbread crust
- In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or mixer until the mixture looks like damp sand and holds together when squeezed. Press firmly and evenly into the prepared pan.
Step 3: Par-bake the crust
- Bake the crust for 15 to 18 minutes until the edges are just turning golden. Set the pan on a rack while you make the filling. Keep the oven at 350°F.
Step 4: Toast pecans and mix the filling
- Spread pecans on a sheet pan and toast for 6 to 8 minutes until fragrant, then cool slightly. In a large bowl, whisk the eggs. In a small saucepan, warm brown sugar, corn syrup, and melted butter over low heat, stirring just until the sugar dissolves and the mixture is glossy. Let it cool 3 to 5 minutes, then slowly whisk into the eggs. Stir in vanilla, salt, pecans, and bourbon or zest if using.
Step 5: Fill and bake
- Pour the filling over the warm crust and spread evenly. Bake for 25 to 30 minutes until the edges are set and the center has a slight jiggle but does not slosh. An instant-read thermometer inserted in the center should read about 200°F. If needed, rotate the pan once during baking.
Step 6: Cool, chill, and slice
- Cool the pan on a rack for 2 hours, then refrigerate 1 hour for the cleanest cuts. Lift out with the parchment and slice into bars, wiping the knife between cuts. Sprinkle with a pinch of flaky sea salt if you like.
Notes
Why You’ll Love This Best Ever Pecan Pie Bars
- Buttery shortbread crust that stays crisp
- Glossy, gooey filling packed with toasted pecans
- Foolproof method with make-ahead and freezer tips
- Easy to slice cleanly for pretty squares
- Perfect for holidays, potlucks, and gifting
Best Ever Pecan Pie Bars Ingredients & Substitutions
For the crust
- 2 cups (250 g) all-purpose flour (use a 1:1 gluten-free baking flour if needed)
- 1/2 cup (100 g) granulated sugar (or powdered sugar for a more tender crust)
- 1/4 tsp fine salt
- 1 cup (226 g) unsalted butter, cold and cubed (salted works too, reduce added salt slightly)
For the filling
- 3 large eggs, at room temperature
- 1 cup (220 g) packed light brown sugar (dark brown sugar gives deeper molasses notes)
- 3/4 cup (180 ml) light corn syrup (sub: 1/2 cup corn syrup + 1/4 cup pure maple syrup or honey)
- 1/4 cup (57 g) unsalted butter, melted and slightly cooled
- 2 tsp pure vanilla extract
- 1/2 tsp fine salt
- 2 1/2 cups (275 g) pecans, roughly chopped (reserve a handful of halves for the top if you like)
- Optional flavor boost: 1 tbsp bourbon or 1 tsp orange zest
Optional add-ins: 1/2 cup dark chocolate chunks or 1/3 cup mini chocolate chips for a chocolate pecan twist.
Step-by-Step Instructions to Make Best Ever Pecan Pie Bars
Step 1: Preheat and prep the pan
Preheat the oven to 350 F (175 C). Line a 9×13 inch metal baking pan with parchment, leaving a 2 inch overhang on the long sides for easy lifting. Lightly grease the parchment.
Step 2: Make the shortbread crust
In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or mixer until the mixture looks like damp sand and holds together when squeezed. Press firmly and evenly into the prepared pan.
Step 3: Par-bake the crust
Bake the crust for 15 to 18 minutes until the edges are just turning golden. Set the pan on a rack while you make the filling. Keep the oven at 350 F.
Step 4: Toast pecans and mix the filling
Spread pecans on a sheet pan and toast for 6 to 8 minutes until fragrant, then cool slightly. In a large bowl, whisk the eggs. In a small saucepan, warm brown sugar, corn syrup, and melted butter over low heat, stirring just until the sugar dissolves and the mixture is glossy. Let it cool 3 to 5 minutes, then slowly whisk into the eggs. Stir in vanilla, salt, pecans, and bourbon or zest if using.
Step 5: Fill and bake
Pour the filling over the warm crust and spread evenly. Bake for 25 to 30 minutes until the edges are set and the center has a slight jiggle but does not slosh. An instant-read thermometer inserted in the center should read about 200 F. If needed, rotate the pan once during baking.
Step 6: Cool, chill, and slice
Cool the pan on a rack for 2 hours, then refrigerate 1 hour for the cleanest cuts. Lift out with the parchment and slice into bars, wiping the knife between cuts. Sprinkle with a pinch of flaky sea salt if you like.
Tips for Success
- Use a metal 9×13 pan for even baking. Glass can overbrown the edges before the center sets.
- Toast the pecans to amplify their flavor and keep them crunchy.
- Line with a parchment sling so the bars lift out neatly for tidy squares.
- Measure flour by weight or spoon and level to avoid a dry, thick crust.
- Let the syrup mixture cool a bit before whisking into eggs to avoid scrambling.
- For ultra-clean cuts, warm a sharp knife under hot water, wipe dry, slice, and repeat.
Variations of Best Ever Pecan Pie Bars
- Chocolate Pecan: Fold in 1/2 cup dark chocolate chunks or drizzle melted chocolate over cooled bars.
- Maple Pecan: Swap half the corn syrup for pure maple syrup and add a pinch of cinnamon.
- Bourbon Pecan: Add 1 to 2 tbsp bourbon to the filling for warmth and depth.
- Salted Caramel: Swirl 1/4 cup thick caramel sauce over the filling before baking and finish with flaky salt.
- Gluten-Free: Use a quality 1:1 gluten-free baking flour for the crust.
- Dairy-Free: Use a plant-based butter for both crust and filling.
Serving Suggestions: What to Pair with Best Ever Pecan Pie Bars
- A dollop of softly whipped cream or a scoop of vanilla bean ice cream
- Coffee, espresso, or a chai latte to balance the sweetness
- A dessert board with fresh berries and dark chocolate squares
- A tiny sprinkle of flaky sea salt to make the flavors pop
Storage & Reheating Instructions
Cool bars completely. For food safety, store covered in the refrigerator up to 7 days. They can sit out up to 3 hours for serving.
To freeze, wrap bars individually or in slabs in parchment, then place in an airtight container for up to 3 months. Thaw overnight in the fridge.
To serve warm, heat in a 300 F oven for 5 to 8 minutes or microwave a single bar for 10 to 15 seconds.
Memories Made Around the Table
These bars started as my shortcut to Grandma’s Thanksgiving pecan pie, and now they are the first thing to vanish from our dessert tray. There is always one relative who tucks a square in their pocket for the drive home.
FAQs
How do I know when pecan pie bars are done?
The edges should be set and the center should have a slight jiggle. An instant-read thermometer should read about 200 F in the center.
Can I make these without corn syrup?
Yes. Use 1/2 cup corn syrup and 1/4 cup pure maple syrup or honey. The texture stays gooey, with a lovely flavor twist.
How do I prevent a soggy crust?
Par-bake the crust until lightly golden, pour the filling onto the warm crust, and bake in a metal pan for best heat conduction.
Can I use a glass baking dish?
You can, but reduce the oven temperature by 25 F and watch closely. A metal pan delivers the most even, crisp results.
Can I make pecan pie bars ahead?
Absolutely. Bake up to 2 days ahead and refrigerate. They slice best when cold and taste perfect at cool room temperature.
Final Thoughts
Buttery, gooey, and beautifully sliceable, these Best Ever Pecan Pie Bars are the make-ahead dessert you will rely on for every gathering. I cannot wait for you to try them.