Pecan Pie Bars: The Ultimate Gooey Holiday Treat

Welcome to the only recipe for Pecan Pie Bars you’ll ever need. If you crave the rich, nutty, caramel flavor of a classic pecan pie but want something easier to make, serve, and share, you’ve found your answer. These bars feature a crisp, buttery shortbread crust that melts in your mouth, topped with a gooey, perfectly sweet pecan filling that’s absolutely foolproof. Forget complicated pie crusts; these bars deliver all the Thanksgiving flavor in a simple, portable package.

We developed this recipe to solve the most common pecan pie problems. The filling sets perfectly every time—no sogginess or weeping here. The shortbread crust is tender yet sturdy, providing the ideal textural contrast to the soft filling. Get ready to make the most requested dessert at any holiday gathering or family dinner.

Why This Is the Best Pecan Pie Bars Recipe

There are countless recipes out there, but this one stands out. We’ve focused on simple techniques that guarantee success, creating truly the best pecan pie bars you’ve ever tasted.

• Perfect Texture: A crisp, buttery shortbread base holds up beautifully against the rich, gooey pecan filling. No soggy bottoms here!
• Foolproof Filling: Our carefully balanced filling ingredients ensure it sets perfectly as it cools, giving you clean, beautiful slices every time.
• Deep, Rich Flavor: Using dark brown sugar and a quality vanilla extract creates a deep, molasses-like caramel flavor that complements the toasted pecans perfectly.
• Incredibly Easy: This recipe is simpler than a traditional pie. The press-in crust and straightforward filling make it accessible for bakers of all skill levels. It’s a fantastic recipe for holiday baking when you’re short on time. For another easy and delicious dessert, try this no-bake peanut butter pie recipe.

Ingredients You’ll Need

This recipe uses simple, classic ingredients to create its signature flavor. Here’s what you’ll need to gather.

For the Buttery Shortbread Crust:

• All-Purpose Flour: Provides the structure for our tender crust.
• Unsalted Butter: Make sure it’s cold and cubed. This creates a tender, flaky texture.
• Powdered Sugar: It dissolves easily, creating a smooth, melt-in-your-mouth crust without the graininess of granulated sugar.
• Salt: A crucial ingredient to balance the sweetness and enhance the butter’s flavor.

For the Gooey Pecan Filling:

• Pecan Halves: The star of the show! Use fresh, raw pecan halves for the best flavor and texture. If you love pecans, you might also enjoy our pecan sandies recipe (coming soon).
• Dark Brown Sugar: Provides a deep, rich molasses flavor that is essential for that classic pecan pie taste.
• Light Corn Syrup: The secret to a gooey filling that sets without becoming grainy. It prevents crystallization.
• Unsalted Butter: Adds richness and a silky smooth texture to the filling.
• Large Eggs: They act as the binder, helping the filling set into a beautiful, sliceable custard.
• Vanilla Extract: Pure vanilla extract enhances all the other flavors.
• Salt: Just a pinch to balance the sweetness of the filling.

Step-by-Step Instructions

Follow these simple steps to create perfect pecan pie squares from scratch. We’ll walk through making the crust and the filling separately before bringing it all together.

Step 1: Prepare the Shortbread Crust

First, preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 18-20 minutes, or until the edges are lightly golden. This pre-baking step is crucial for a crisp crust.

Step 2: Make the Pecan Filling

While the crust is baking, prepare the filling. In a medium saucepan, melt the butter, dark brown sugar, and corn syrup over medium heat. Stir constantly until the sugar is dissolved and the mixture is smooth. Remove from the heat and let it cool slightly for about 5 minutes. This prevents the hot mixture from scrambling the eggs.

Step 3: Combine and Bake

In a separate large bowl, lightly whisk the eggs. Slowly stream the slightly cooled brown sugar mixture into the eggs while whisking constantly. This tempers the eggs and ensures a silky-smooth filling. Once combined, stir in the vanilla extract, salt, and pecan halves. Pour this glorious filling evenly over the pre-baked crust.

Bake for 25-30 minutes, or until the center is set. The edges should be slightly puffed, and the center should have a slight jiggle to it. It will continue to set as it cools.

Step 4: Cool Completely

This is the most important step! Let the Pecan Pie Bars cool completely in the pan on a wire rack for at least 2 hours. For the cleanest cuts, refrigerate them for another 1-2 hours until well-chilled. Once cooled, use the parchment paper overhang to lift the entire block out of the pan. Cut into squares and serve.

Expert Tips for Perfect Pecan Pie Bars

• Don’t Overbake the Filling: The key to a gooey center is to pull the bars from the oven when the center is just barely set. It should jiggle slightly like gelatin. It will firm up perfectly as it cools.
• Use Cold Butter for the Crust: Truly cold butter is essential for a tender, shortbread-like crust. It creates little pockets of steam as it bakes, resulting in a lighter texture.
• Let Them Cool Completely: I can’t stress this enough. Cutting into warm bars will result in a runny mess. Patience is key for picture-perfect squares! Chilling them makes cutting even easier.
• Toast the Pecans: For an even deeper, nuttier flavor, spread the pecans on a baking sheet and toast them at 350°F for 5-7 minutes before adding them to the filling. Looking for another pecan treat? Try these delicious maple candied pecans.

Recipe Variations

While the classic recipe is a crowd-pleaser, these pecan pie squares are easy to customize.

• Chocolate Chip Pecan Pie Bars: Stir 1 cup of semi-sweet or dark chocolate chips into the filling along with the pecans.
• Bourbon Pecan Pie Bars: Add 2 tablespoons of your favorite bourbon to the filling along with the vanilla for a warm, spirited kick.
• Maple Pecan Pie Bars: Replace the light corn syrup with an equal amount of pure maple syrup for a delicious flavor twist.

How to Store Pecan Pie Bars

Storing these bars correctly ensures they stay fresh and delicious.

• To Store: Store the bars in an airtight container in the refrigerator for up to 5 days. They are delicious served chilled or at room temperature.
• To Freeze: These bars freeze wonderfully! Once cooled and cut, place them in a single layer in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight before serving.

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Can I make pecan pie bars without corn syrup?

Absolutely. You can substitute the light corn syrup with an equal amount of pure maple syrup or brown rice syrup. This will slightly alter the flavor, with maple syrup adding a distinct, delicious taste.

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Can you freeze pecan pie bars?

Yes, these bars freeze beautifully. Once they are completely cooled and cut, place them in a freezer-safe container, separating layers with parchment paper. They will last for up to 3 months. Thaw overnight in the refrigerator.

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How do you know when pecan pie bars are done?

Pecan pie bars are done when the edges are set and slightly puffed, and the center has a slight jiggle, similar to gelatin. The filling will continue to set and firm up as it cools completely.

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Should pecan pie bars be refrigerated?

Yes, for best results, you should refrigerate pecan pie bars. Store them in an airtight container in the fridge for up to 5 days. Chilling also helps them firm up, which makes for cleaner slices.

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Why didn’t my pecan pie bars set?

If your bars didn’t set, it’s likely they were underbaked. It’s also crucial to let them cool completely—at least 2 hours at room temperature and then ideally chilled—as this is when the filling truly firms up.

Enjoy Your Homemade Pecan Bars!

This foolproof recipe for Pecan Pie Bars is a must-try for any holiday gathering or dessert craving. The combination of a buttery shortbread crust and a rich, gooey pecan filling is simply irresistible. If you make this recipe, I’d love to see it! Please leave a comment below or share a photo on Pinterest. Happy baking!

Pecan Pie Bars: The Ultimate Gooey Holiday Treat

The best Pecan Pie Bars recipe featuring a crisp, buttery shortbread crust and a rich, gooey pecan filling. An easy, foolproof dessert perfect for Thanksgiving and holiday parties.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

For the Shortbread Crust

• 2.5 cups All-Purpose Flour
• 1 cup Unsalted Butter cold and cubed
• 0.5 cup Powdered Sugar
• 0.25 tsp Salt

For the Pecan Filling

• 2 cups Pecan Halves roughly chopped
• 1 cup Dark Brown Sugar packed
• 1 cup Light Corn Syrup
• 0.5 cup Unsalted Butter melted
• 3 Large Eggs lightly beaten
• 2 tsp Vanilla Extract
• 0.5 tsp Salt

Equipment

• 1 9x13 inch baking pan
• Parchment Paper
• 1 Food processor or mixing bowl
• 1 Saucepan

Instructions

 

For the Shortbread Crust

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a food processor, pulse together the all-purpose flour, powdered sugar, and salt.
3. Add the cold, cubed butter and pulse until the mixture resembles coarse, wet sand.
4. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 18-20 minutes, until the edges are lightly golden.

For the Pecan Filling & Final Bake

1. While the crust bakes, combine the melted butter, dark brown sugar, and corn syrup in a medium saucepan. Cook over medium heat, stirring, until the sugar has dissolved. Remove from heat and let cool for 5 minutes.
2. In a large bowl, lightly whisk the eggs. Slowly pour the warm sugar mixture into the eggs, whisking constantly until smooth.
3. Stir in the vanilla extract, salt, and chopped pecans. Pour the filling evenly over the hot, pre-baked crust.
4. Bake for an additional 25-30 minutes, until the filling is set around the edges but still has a slight jiggle in the center.
5. Let the bars cool completely in the pan on a wire rack for at least 2 hours. For best results, chill in the refrigerator for 1-2 hours before lifting out and cutting into squares.

Notes

For an extra-rich flavor, use dark corn syrup instead of light.
Ensure the bars are completely cool before cutting to get clean, perfect squares.
Store in an airtight container in the refrigerator for up to 5 days.