pecan pie bars

Oh, friends, do I have a treat for you today! You know how sometimes you get that craving for something sweet, something comforting, something that just screams “home”? For me, that craving often leads me straight to pecan pie. But let’s be honest, a whole pie can sometimes feel like a production, right? Especially when it’s a weeknight and you’ve got a million things on your plate. That’s exactly where these pecan pie bars come in. They capture all the gooey, nutty, caramelized magic of classic pecan pie, but in a portable, shareable, and honestly, much easier format. Think of them as your favorite cozy sweater in dessert form. They’re a lifesaver on busy nights, perfect for potlucks, and my kids ask for them all the time. Seriously, they disappear faster than I can bake them!

What are pecan pie bars?

So, what exactly are Pecan Pie bars? Well, if you love pecan pie, you’re going to adore these. They’re essentially a deconstructed pecan pie experience, presented in a convenient bar form. Instead of a flaky pastry crust holding a custard-like filling, these bars typically start with a buttery shortbread-style base. This base bakes up into a wonderfully tender and slightly crumbly foundation that’s just perfect for holding all that delicious pecan goodness. Then, you pour over a sweet, gooey filling that’s studded with plenty of toasted pecans. It’s all baked together until the filling is set and the pecans are perfectly toasted. The result is a bar that has a rich, caramelly flavor, a satisfying crunch from the nuts, and that wonderfully tender shortbread bottom. It’s all the best parts of pecan pie, made incredibly easy to eat – no forks required!

Why you’ll love this recipe?

There are so many reasons why I keep coming back to this Pecan Pie bars recipe, and I just know you’re going to feel the same way. First and foremost, the flavor is absolutely out of this world. You get that classic, comforting taste of sweet, rich caramel that’s perfectly balanced by the earthy, slightly bitter notes of toasted pecans. The shortbread base adds this incredible buttery depth that just melts in your mouth. But it’s not just about the taste; it’s the sheer simplicity of it all that makes this recipe a winner for me. You don’t have to worry about blind baking a crust or dealing with a finicky pie filling that might crack. It’s all mixed and poured right into one pan, making cleanup a breeze. Plus, let’s talk about cost-efficiency. Pecans can be a bit pricey, but by making them into bars, you get so many servings from one batch, making it a really budget-friendly way to enjoy this decadent treat. And the versatility! You can enjoy these warm, at room temperature, or even chilled. They’re fantastic with coffee in the morning (don’t judge!), a delightful addition to any brunch spread, and a crowd-pleasing dessert for any gathering. Honestly, what I love most about these bars is how they satisfy that deep-down craving for something sweet and a little bit special without requiring a huge time commitment. They’re proof that you can have incredible flavor and texture without all the fuss of a traditional pie.

How do I make Pecan Pie Bars?

Quick Overview

Making these Pecan Pie bars is surprisingly straightforward, and that’s a huge part of why I love them so much. You’ll start by whipping up a simple buttery shortbread-style crust right in the pan. Once that’s pressed into place, you’ll mix up a quick, gooey pecan filling and spread it all over. Then, into the oven it goes! The whole process from mixing to baking is incredibly efficient, making them a perfect choice when you need a delicious dessert in a pinch. You get all the rich, caramel-nutty goodness of pecan pie without the fuss.

Ingredients

What ingredients do you use to make these little squares of heaven?

For the Main Batter (the delicious crust):

• 2 cups all-purpose flour (I often use a good quality unbleached flour for a cleaner taste)
• 1 cup unsalted butter, softened (make sure it’s truly softened, not melted, for the best texture)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract (use real vanilla, it’s worth it!)

For the Filling:

• 2 cups chopped pecans (toasting them lightly beforehand really amps up the flavor, about 5-10 minutes at 350F / 175C until fragrant)
• 1 cup packed light brown sugar (dark brown sugar works too for a deeper molasses flavor)
• 1/2 cup light corn syrup (this is key for that classic gooey texture!)
• 1/4 cup unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (balances the sweetness perfectly)

For the Glaze (optional, but highly recommended!):

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream (start with 2 and add more for desired consistency)
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven humming! Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Now, grab a 9×13 inch baking pan. I always like to line mine with parchment paper, leaving an overhang on the sides. This makes lifting the bars out so much easier later on – no stuck bits! Then, lightly grease the parchment and the exposed edges of the pan. It’s a little extra step, but trust me, it saves you a headache when it’s time to serve.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour and the granulated sugar for the crust. Just a quick whisk to combine them well. This ensures the sugar is evenly distributed, leading to a consistent base. You don’t need to overwork this, just get them nicely mingled.

Step 3: Mix Wet Ingredients

Now, add the softened butter and the vanilla extract to your dry ingredients. This is where the magic starts to happen for the crust. You want to work this mixture until it resembles coarse crumbs. I usually use my hands for this, gently squeezing and rubbing the butter into the flour and sugar. You can also use a pastry blender or a fork, but hands often do the trick best for getting that perfect crumbly texture. It should look a bit like wet sand.

Step 4: Combine

Press this crumbly mixture evenly into the bottom of your prepared 9×13 inch pan. Use the bottom of a measuring cup or your hands to get it nice and compact. You want a solid base, but don’t go pressing it down so hard it becomes hard as a rock. We’re aiming for tender and delicious! Now, pop this into your preheated oven for about 15-18 minutes, or until it’s just lightly golden around the edges. We’re par-baking it a bit to give it structure before we add the gooey filling.

Step 5: Prepare Filling

While your crust is getting a head start in the oven, let’s whip up that glorious pecan filling. In a separate large bowl, combine the light Brown Sugar, corn syrup, melted butter, lightly beaten eggs, vanilla extract, and salt. Whisk it all together until it’s smooth and well combined. Then, gently fold in your chopped (and ideally, lightly toasted!) pecans. Make sure every pecan is coated in that delicious caramel mixture. Oh, the smell already!

Step 6: Layer & Swirl

Once the crust has had its 15-18 minutes and is looking beautifully golden, carefully remove it from the oven. Now, gently pour and spread the pecan filling evenly over the par-baked crust. Try to get it as level as possible. If you lightly toasted your pecans, you’ll already have an amazing aroma filling your kitchen! Some people like to swirl in a little extra caramel or even some chocolate chips at this stage, but I prefer to keep it classic for this version.

Step 7: Bake

Pop the pan back into the oven. Bake for another 30-35 minutes, or until the filling is set and slightly puffed around the edges. A toothpick inserted into the center should come out mostly clean, but it will still be a little gooey – that’s exactly what we want! Don’t overbake, or you’ll lose that signature chewiness. You want it to be jiggly in the center, but not liquidy.

Step 8: Cool & Glaze

This is perhaps the hardest part: waiting! Let the bars cool completely in the pan on a wire rack. I know it’s tempting to cut into them when they’re warm, but they really need to cool so they can set properly. Once they’re completely cool, you can add the optional glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and about 2 tablespoons of milk or cream. Add more liquid a teaspoon at a time until you reach a drizzly consistency. Drizzle it over the cooled bars. The glaze hardens slightly and adds another layer of sweetness and polish.

Step 9: Slice & Serve

Once the glaze is set (or if you skipped the glaze), use the parchment paper overhangs to lift the entire slab out of the pan onto a cutting board. Now, for the fun part! Using a sharp knife, cut the slab into bars. I usually get about 16-24 bars, depending on how generous I’m feeling. For neat slices, wipe your knife clean between cuts. These are absolutely delicious served at room temperature, but a few minutes under a broiler or a quick warm-up in a low oven can bring back some of that gooey warmth if you like them that way.

What to Serve It With

These pecan pie bars are incredibly versatile, which is another reason I adore them. They’re not just a dessert; they can really fit into any part of your day!

For Breakfast: Yes, I said breakfast! These are phenomenal with a hot cup of coffee. They’re sweet enough to feel like a treat, but that shortbread base and nutty filling make them surprisingly satisfying. I like to cut them into smaller, bite-sized pieces for a morning pick-me-up. It’s like a little burst of indulgence to start your day.

For Brunch: These bars are a showstopper at any brunch gathering. They look so inviting with that shiny glaze (if you choose to add it!) and the rustic pecans. I often serve them alongside fresh fruit, perhaps some yogurt parfaits, and maybe even some mini quiches. They offer that perfect sweet counterpoint to savory dishes. A mimosa or a fresh juice pairs beautifully.

As Dessert: This is the most obvious, but oh-so-delicious, role for these bars. Serve them warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The contrast between the warm, gooey bar and the cold, creamy topping is pure bliss. They also stand beautifully on their own after a hearty meal, offering a delightful sweet finish without being too heavy like a traditional pie might feel.

For Cozy Snacks: My personal favorite time to enjoy these is in the late afternoon with a cup of tea or a glass of milk. They’re perfect for that 3 pm slump or for a little sweet something while you’re curled up with a book. They’re the ultimate comfort food, and because they’re in bar form, they’re easy to grab and go if you need a quick treat.

Top Tips for Perfecting Your Pecan Pie Bars

I’ve made these pecan pie bars countless times, and along the way, I’ve picked up a few tricks that I think you’ll find super helpful. These aren’t complicated, but they make a difference!

Pecan Prep: Don’t skip toasting your pecans if you can help it! It really brings out their flavor and gives them a better texture. Just a light toast in a dry skillet over medium heat for a few minutes, or spread them on a baking sheet and pop them in the oven for about 5-7 minutes until they’re fragrant. Let them cool completely before chopping and adding them to the filling. This step adds a depth of flavor that you just can’t get otherwise.

Mixing Advice: For the crust, you want to avoid overmixing once you add the butter. You’re looking for a coarse crumbly texture, not a smooth dough. If you mix too much, you can end up with a tough base. Similarly, when you’re combining the filling ingredients, just mix until everything is incorporated. Overbeating the eggs can lead to a slightly different texture in the final baked bar.

Swirl Customization: While this recipe doesn’t feature a swirl, if you ever want to add one, a drizzle of melted chocolate or a caramel sauce swirled into the pecan filling before baking can be divine! Just dollop it on top and use a toothpick to gently swirl. Be careful not to over-swirl, or it will all blend together.

Ingredient Swaps: For the crust, if you find yourself out of all-purpose flour, you *can* try a gluten-free blend, but results can vary greatly. You might need to add a little more binder. For the corn syrup, while it’s pretty essential for that signature gooey texture, some people have had success using golden syrup or even maple syrup, though it will alter the flavor profile and potentially the texture. For the nuts, if pecans aren’t your favorite, walnuts or a mix of nuts work beautifully too!

Baking Tips: The baking time is a guideline. Ovens can be finicky! It’s more important to look for visual cues. The crust should be golden brown, and the filling should be set but still have a slight wobble in the center. If the edges are browning too quickly, you can always loosely tent the pan with aluminum foil. And remember to let them cool completely! This is crucial for them to set up properly and cut cleanly.

Glaze Variations: If you’re not a fan of the sweet powdered sugar glaze, you can skip it entirely. Or, for a richer flavor, try a chocolate ganache drizzled over the top, or even just a dusting of powdered sugar once cooled. If you want a thinner glaze, add just a tiny bit more liquid. For a thicker glaze, use less liquid or a bit more powdered sugar.

Storing and Reheating Tips

One of the best things about these pecan pie bars is how well they store, making them perfect for making ahead of time. Honestly, they’re usually gone before I even get to worry about storing them!

Room Temperature: Once completely cooled and the glaze (if used) has set, you can store the bars at room temperature. Keep them in an airtight container. They’ll stay fresh and delicious for up to 3 days. Just make sure they’re covered well to prevent them from drying out or picking up any unwanted kitchen smells.

Refrigerator Storage: If you want them to last a bit longer, or if your kitchen tends to be warm, pop them into an airtight container and store them in the refrigerator. They’ll maintain their quality for about 5-7 days. I find they are extra delicious when served slightly chilled straight from the fridge, especially on a warm day. The shortbread base stays wonderfully tender.

Freezer Instructions: These bars freeze surprisingly well! This is a lifesaver if you want to get a head start on holiday baking or just have some on hand for unexpected guests. Let them cool completely. If they have a glaze, wait until it’s fully set. You can freeze the entire slab or cut them into individual bars. Wrap them tightly in plastic wrap, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 2-3 months. To thaw, simply remove them from the freezer and let them come to room temperature on the counter for a few hours. If they were glazed, you might want to let them thaw in the refrigerator to prevent condensation.

Glaze Timing Advice: If you plan to store your bars at room temperature or in the refrigerator, it’s best to add the glaze just before serving or on the day you plan to eat them. If you’re freezing them, I’d recommend glazing them *after* they’ve thawed. Sometimes, the glaze can get a little sticky or develop tiny crystals in the freezer, so applying it post-thaw keeps them looking and tasting their best. However, if you’re in a pinch, glazing before freezing is still an option, they just might not look as pristine.

Frequently Asked Questions

Final Thoughts

There you have it, my friends – the recipe for pecan pie bars that I’ve turned to time and time again. They’re more than just a dessert; they’re a little slice of comfort and joy that’s incredibly easy to share. I love how they deliver all the classic, beloved flavors of pecan pie in a format that’s perfect for busy lives and casual gatherings. The buttery shortbread base, the gooey caramel filling, and those perfectly toasted pecans just sing together. They truly are a crowd-pleaser, and I always get requests for the recipe when I bring them anywhere. If you love the idea of pecan pie but want something a bit more manageable and just as delicious, you absolutely have to give these a try. They’re proof that sometimes, the simplest recipes are the most rewarding. I hope you love them as much as my family and I do!

If you whip up a batch of these pecan pie bars, I would be absolutely thrilled to hear all about it! Drop a comment below and let me know how they turned out for you, or share any of your own favorite variations. And if you loved these, you might also enjoy my classic chocolate chip cookies or my easy apple crumble bars – both are fantastic for satisfying that sweet craving! Happy baking, everyone!

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pecan pie bars

Delicious and easy to make pecan pie bars with a flaky crust and a gooey pecan filling.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Crust

• 1.5 cup all-purpose flour
• 0.5 cup granulated sugar
• 0.25 teaspoon salt
• 0.75 cup unsalted butter, cold and cut into cubes

Filling

• 2 large eggs
• 1 cup packed light brown sugar
• 0.5 cup light corn syrup
• 0.125 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
• For the crust, whisk together flour, sugar, and salt in a medium bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Press the crust mixture evenly into the bottom of the prepared baking pan.
• Bake the crust for 15-18 minutes, or until lightly golden. Remove from oven and let cool slightly.
• For the filling, in a large bowl, whisk together eggs and brown sugar until well combined.
• Stir in the corn syrup, melted butter, and vanilla extract.
• Fold in the chopped pecans.
• Pour the filling evenly over the partially baked crust.
• Bake for another 25-30 minutes, or until the filling is set and the edges are golden brown.
• Let the bars cool completely in the pan on a wire rack before cutting into squares.

Notes

For best results, ensure all ingredients for the crust are cold.