Welcome to the last Pecan Pie Bars recipe you will ever need. If you crave the rich, gooey, nutty goodness of a classic pecan pie but want something a little easier to make and share, you’ve found it. These bars deliver all the decadent flavor of the traditional pie but with a wonderfully buttery and crisp shortbread crust that is absolutely foolproof.
Forget complicated pastry. This recipe is designed for enthusiastic home cooks who want impressive results without the stress. We’re focusing on simple steps and quality ingredients to create a truly unforgettable holiday treat.
Why This is the Only Pecan Pie Bars Recipe You’ll Ever Need
What makes these Pecan Pie Bars stand out? It’s the perfect harmony of textures and flavors. The shortbread crust is sturdy enough to hold the generous filling, yet it melts in your mouth. The filling itself is a perfect balance of sweet, caramel notes and toasted, crunchy pecans. It sets beautifully every time, meaning no runny messes—just perfect, sliceable squares of joy.
Ingredients for Perfect Pecan Pie Bars
Simple, high-quality ingredients are the key to this recipe’s success. Here’s what you’ll need:
For the Buttery Shortbread Crust:
- All-Purpose Flour: Provides the structure for our sturdy yet tender crust.
- Brown Sugar: Adds a hint of moisture and molasses flavor that complements the filling.
- Salt: A crucial ingredient to balance the sweetness.
- Unsalted Butter: Make sure it’s cold and cubed. This creates the perfect shortbread texture.
For the Rich Pecan Filling:
- Unsalted Butter: Melted butter adds richness and flavor to the filling.
- Brown Sugar: The star of the show for that deep, caramel-like sweetness.
- Honey: Adds a floral note and helps prevent the sugar from crystallizing. For a more classic taste, you can substitute corn syrup.
- Heavy Cream: Creates a luxuriously creamy and gooey texture.
- Vanilla Extract: Enhances all the other flavors.
- Eggs: Act as the binder, helping the filling set properly.
- Pecans: Roughly chopped, these are the heart of our bars. Toasting them beforehand can deepen their flavor even more.
Step-by-Step Instructions
Follow these simple steps for flawless pecan pie bars. We’ll start with the crust and finish with that glorious, bubbly filling.
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. This “sling” will make it much easier to lift the bars out later. In a medium bowl, whisk together the flour, brown sugar, and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
Step 2: Pre-Bake the Crust
Press the crumb 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 essential for a crisp crust that won’t get soggy under the filling.
Step 3: Mix the Pecan Filling
While the crust is baking, prepare the filling. In a large saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, and heavy cream. Bring the mixture to a boil, stirring constantly, and let it bubble for exactly one minute. Remove from the heat and stir in the vanilla extract and salt. Let the mixture cool for about 5 minutes—this is important to prevent scrambling the eggs.
In a separate small bowl, lightly whisk the eggs. Slowly pour a small amount of the warm sugar mixture into the eggs, whisking constantly. This tempers the eggs so they don’t cook. Gradually pour the tempered egg mixture back into the saucepan with the rest of the sugar mixture, whisking until smooth. Finally, stir in the chopped pecans.
Step 4: Bake, Cool, and Slice
Pour the warm pecan filling evenly over the pre-baked crust. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set around the edges but still has a slight jiggle in the center. Let the bars cool completely in the pan on a wire rack for at least 2 hours. For the cleanest cuts, chill them in the refrigerator for another hour before slicing.
Expert Tips for Foolproof Results
- Don’t Skip the Parchment Paper: The overhang is your best friend for easy removal and slicing.
- Let Them Cool Completely: This is the most crucial tip. Slicing into warm bars will result in a gooey mess. Patience is key for perfectly set bars. For a dessert that is just as delicious but requires no baking, try this no-bake peanut butter pie.
- For Clean Cuts: After chilling, use a large, sharp chef’s knife. Wipe the blade clean between each cut for professional-looking squares.
- Toast the Pecans: For an extra layer of flavor, spread the pecans on a baking sheet and toast at 350°F (175°C) for 5-7 minutes before chopping. Looking for more pecan goodness? You’ll love these delightful pecan sandies (coming soon).
Creative Variations to Try
While the classic recipe is divine, you can easily customize these bars.
- Chocolate Chip Pecan Pie Bars: Stir in 1 cup of semi-sweet chocolate chips with the pecans for a decadent twist.
- 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 honey with an equal amount of pure maple syrup for a rich, autumnal flavor. This pairs wonderfully with our maple candied pecans.
How to Store Your Pecan Pie Bars
Proper storage will keep your bars fresh and delicious. Once cooled and sliced, you can store them in an airtight container. They will last at room temperature for up to 3 days or in the refrigerator for up to a week. They are fantastic straight from the fridge!
Frequently Asked Questions About Pecan Pie Bars
Yes! Pecan pie bars freeze beautifully. Once completely cooled, slice them and place them in a single layer in a freezer-safe container, separated by sheets of parchment paper. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Pecan pie bars can be stored in an airtight container at room temperature for up to 3 days. However, to extend their freshness up to a week and achieve firmer bars, refrigeration is recommended. They are delicious served chilled or at room temperature.
For perfectly clean cuts, the bars must be completely chilled. Chilling them in the refrigerator for at least an hour after they have cooled to room temperature is ideal. Use a long, sharp knife, press straight down, and wipe the blade clean between each cut.
The key to preventing runny bars is to cook the filling correctly and let them cool completely. Boiling the sugar mixture for one full minute and baking until the edges are set but the center has a slight jiggle ensures it will set perfectly as it cools.
The primary difference is the crust and shape. Pecan pie is round and has a traditional flaky pie crust that lines a pie dish. Pecan pie bars are baked in a rectangular pan, feature a sturdy shortbread-style crust, and are cut into squares, making them easier to serve and eat.
Share Your Creations!
There you have it—a simple yet spectacular recipe for Pecan Pie Bars that is sure to become a family favorite. They are the perfect dessert for any occasion, from holiday gatherings to a simple weeknight treat. If you make this recipe, I’d love to see it! Share a photo and tag me on Pinterest. Your feedback and creations make my day!
Pecan Pie Bars Recipe
Pecan Pie Bars: The Ultimate Easy Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together flour, 1/2 cup brown sugar, and 1/2 tsp salt. Cut in the cold cubed butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 18-20 minutes, until the edges are lightly golden.
- While the crust bakes, prepare the filling. In a large saucepan, melt 3/4 cup butter over medium heat. Stir in 1 cup brown sugar, honey, and heavy cream. Bring to a boil, stirring, and cook for 1 minute. Remove from heat.
- Stir in the vanilla and 1/2 tsp salt. Let the mixture cool for 5 minutes.
- Temper the eggs by slowly whisking a small amount of the warm sugar mixture into the beaten eggs. Then, pour the egg mixture back into the saucepan, whisking until smooth.
- Stir in the chopped pecans until they are fully coated.
- Pour the filling over the hot, pre-baked crust and spread evenly.
- Bake for 20-25 minutes, or until the filling is set at the edges but slightly jiggly in the center.
- Let cool completely in the pan on a wire rack for at least 2 hours. For best results, chill for an additional hour before lifting out with the parchment sling and slicing into bars.
Notes
Tip 2: For the cleanest cuts, chill the bars thoroughly and use a large, sharp knife, wiping it clean between slices.
Tip 3: Toasting the pecans for 5-7 minutes before adding them to the filling will dramatically enhance their flavor.
