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Home » Dessert » Pecan Pie Bars

Published: October 25, 2019 Last Modified: October 25, 2019 By Sara 42 Comments

Pecan Pie Bars

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Pecan Pie Bars Recipe #pecans #pie #fall #pecanpie #dessert #thanksgiving #dinneratthezoo

These pecan pie bars are a brown sugar shortbread crust topped with plenty of gooey pecan filling. An alternative to the traditional pecan pie that’s perfect for feeding a crowd!

When I’m entertaining during the holidays, I serve a variety of seasonal desserts including pumpkin dump cake, apple cobbler, and these decadent pecan pie bars.

Pecan Pie Bars Recipe #pecans #pie #fall #pecanpie #dessert #thanksgiving #dinneratthezoo Pecan Pie Bars Recipe #pecans #pie #fall #pecanpie #dessert #thanksgiving #dinneratthezoo

A serving platter full of pecan pie bars.

Most of the time I am not a huge pie fan, I’m more of a cake lover. That being said, pecan pie is my weakness, I can never turn it down. These pecan pie bars have all the same great flavors of pecan pie in a hand held form. It’s a buttery crust topped with the BEST pecan caramel, and these pecan bars also happen to be super easy to make. If you’re a pecan pie lover, you must add these bars to your holiday menu!

How do you make pecan pie bars?

This recipe starts with a crust that’s a lot like shortbread. Press the crust into the pan, then bake it until golden brown. It takes a little time to work the crust into the pan, I found that using an offset spatula coated with cooking spray really helped with the process. The topping is a mixture of chopped pecans, brown sugar, butter and corn syrup. The mixture goes on top of the crust and the whole thing is baked to gooey, sticky delicious perfection. Cut into bars, then serve and enjoy.

A shortbread crust in a baking pan.

Tips for the perfect bars

  • I chilled my bars to make them easier to slice, they’re great straight from the fridge or you can bring them to room temperature after you cut them.
  • You can buy a bag of pre-chopped pecans to make prep time go a little faster.
  • The crust will look like coarse crumbs when you mix it together. This is normal, and the crust will take shape as more of a dough once you start pressing it into the pan.
  • These bars stay fresh in the refrigerator for up to 5 days, or in the freezer for 2 months.

Pecan pie filling in a pan.

Pecan pie bar variations

I love this recipe exactly as it’s written, but you can add other ingredients to the mix to customize the bars to your tastes.

  • Chocolate: Stir 1/2 cup of chocolate chips into the pecan topping.
  • Spice: Add 1/2 teaspoon pumpkin pie spice when you stir the pecans into the brown sugar mixture.
  • Nuts: Try using a combination of walnuts and pecans for a different flavor.

Pecans and brown sugar poured over a cookie crust.

Once you try these delicious treats, you’ll find yourself making them every year during the holidays. I love that you can cut them as big or as small as you want, which means you can make bite sized squares and feed a large group. Try serving the bars with a scoop of ice cream on top, you’ll be glad you did!

A stack of pecan pie bars on a plate.

More fabulous holiday desserts

  • Pumpkin Gooey Butter Cake
  • Pumpkin Spice Cakes
  • Caramel Apple Dip
  • No Bake Pumpkin Cheesecake
  • Pumpkin Meringue Pie

Pecan Pie Bars Video

A serving platter full of pecan pie bars.
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5 from 12 votes

Pecan Pie Bars

These pecan pie bars are a brown sugar shortbread crust topped with plenty of gooey pecan filling. An alternative to the traditional pecan pie that's perfect for feeding a crowd!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24
Calories 404kcal
Author Sara Welch

Ingredients

  • 2 cups unsalted butter softened, divided use
  • 2 cups light brown sugar packed, divided use
  • 1 tablespoon vanilla extract divided use
  • 2 cups all purpose flour
  • 1 tablespoon water
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 1 pound raw pecans chopped
  • cooking spray

Instructions

  • Preheat the oven to 350 degrees F. Line a 9"x13" pan with parchment paper. Coat the pan with cooking spray.
  • In a large bowl using a mixer, beat together 1 cup of the butter and 1/2 cup of the brown sugar until light and fluffy, about 3 minutes.
  • Add 1 1/2 teaspoons of vanilla extract and 1 tablespoon of water, then mix until combined. With the mixer on low speed, add the flour and mix until coarse crumbs form.
  • Scoop the dough into the pan. Use your fingertips to press the dough evenly into the pan. It helps to use an offset spatula coated with cooking spray to get an even layer.
  • Bake for 15 minutes, until crust is lightly browned around the edges.
  • Melt the butter in a large saucepan over medium-high heat. Add the remaining 1 1/2 cups of brown sugar and the corn syrup. Stir until well blended. 
  • Bring to a boil and stir frequently for 3 minutes. The mixture will get light and airy. Remove the pan from the heat and add the heavy cream and the remaining 1 1/2 teaspoons of vanilla extract. Stir until combined.
  • Add the pecans and stir until they are completely coated.
  • Pour the pecan mixture over the crust, and spread into an even layer.
  • Return the pan to the oven and bake for 25 minutes, until the pecan topping is set (it will move slowly when you wiggle the pan).
  • Allow the bars to cool completely before cutting into squares.

Nutrition

Calories: 404kcal | Carbohydrates: 34g | Protein: 3g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 13mg | Potassium: 119mg | Fiber: 2g | Sugar: 24g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was originally published on November 7, 2017 and was updated on October 25, 2019 with new content.

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    Comments

    1. CSheehan says

      November 13, 2022 at 11:53 am

      Has anyone had difficulties with the filling? I have baked for 40 minutes and it’s still too runny. I don’t want to waste all these ingredients. The butter alone is $6!!

      Reply
      • Sara says

        November 14, 2022 at 9:10 am

        Can you provide more details as to what you are experiencing? The filling will not set up 100% straight from the oven as it’s hot. It should be mostly set, not liquid but not completely firm, and will continue to firm up as it cools.

        Reply
    2. Jennifer says

      October 31, 2022 at 7:01 am

      5 stars
      Wow!! I was in the mood to bake something pecan pie-ish and decided to make these for a party. I was blown away at how delicious and balanced they were, way better than any pecan pie I have ever had. The crust was delicious and the caramel gooey filling was do decadent. These easily serve 24 because of how rich they are.
      Thank you for such a great recipe!!

      Reply
    3. Valerie says

      November 30, 2021 at 4:24 pm

      I used to make similar for a cookie exchange but lost the recipe. Thanks for this recipe; I’m going to make it for 2021 Christmas. A tip for serving: cut each square bar in half diagonally to make triangles, then drizzle with chocolate. (Melted chocolate chips and a little butter.) The presentation this way is very festive and adds variety to the goodies platter.

      Reply
    4. Cheryl says

      January 11, 2020 at 5:57 pm

      Recipe calls for 1 lb pecans. How many cups would that be?

      Reply
      • Sara says

        January 11, 2020 at 9:39 pm

        4 cups!

        Reply
    5. Debbie says

      December 14, 2019 at 11:13 am

      Do you really mean 2 cups of butter ( four sticks) or 2 sticks of butter.

      Reply
      • Sara says

        December 14, 2019 at 4:33 pm

        The recipe calls for 2 cups of butter.

        Reply
    6. kass says

      November 21, 2019 at 5:19 pm

      no eggs?

      Reply
      • Sara says

        November 21, 2019 at 6:14 pm

        No eggs!

        Reply
    7. Lisa Drayer says

      November 7, 2019 at 6:36 am

      Has anyone tried making the recipe gluten free?

      Reply
    8. Melissa says

      October 29, 2019 at 11:04 am

      5 stars
      These are soooo good! I love the gooey pecan filling!

      Reply
    9. Suzy says

      October 28, 2019 at 8:59 pm

      5 stars
      These were SO GOOD! The layers baked up perfect and this is so much better than making a pie!

      Reply
      • Edna Brown says

        November 3, 2019 at 7:21 pm

        In the video you said chill the dough but recipe. It said bake 15 min be more precise in instructions do you chill or bake it for 15 mins before adding pecan filling

        Reply
        • Sara says

          November 3, 2019 at 9:02 pm

          Thanks for catching that error! The video is not correct, there is no chilling. Follow the recipe as written. I will update the video and post a new one shortly.

          Reply
    10. Julie Blanner says

      October 28, 2019 at 6:36 pm

      5 stars
      Yum! I am a fan of pecan pie in any form. This will be perfect addition to any meal!

      Reply
    11. Anna says

      October 28, 2019 at 3:28 pm

      5 stars
      I made these for our friends and they were a huge hit! Thanks for the recipe!

      Reply
    12. Laura Reese says

      October 28, 2019 at 3:17 pm

      5 stars
      This is the perfect way to enjoy pecan pie! Bars are so much easier.

      Reply
    13. MARissa says

      May 27, 2018 at 7:33 pm

      Hi there. The recipe says to use a 9×13 pan, but the helpful hints section says a 9×13 pan is for 1/2 the recipe.

      Reply
      • Sara says

        May 27, 2018 at 10:45 pm

        This recipe uses a 9×13 pan for the full batch! I’ve never tried to cut the recipe in half.

        Reply
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