Pecan Pie Bars
Buttery shortbread meets a rich, gooey caramel filling loaded with toasted pecans. These crowd-pleasing bars deliver classic pie flavor with none of the fuss.
- Total3 hr 10 min
- Cook50 min
- Serves24
- Calories310
Why you'll love it
- 01Crowd sized batchOne pan yields twenty-four bars for parties and potlucks.
- 02Simple preparationGet rich pie flavor without rolling or shaping pastry crust.
- 03Easy to transportSlices stack neatly in containers without sliding around.
- 04Make ahead friendlyFlavor and texture improve after chilling in the refrigerator overnight.
Let's cook
Ingredients
Quantities updated. Times and pan size stay the same.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Large mixing bowls
- Pastry cutter or food processor
- Whisk
Method
9 stepsTick each step as you go. Your progress stays while you cook.
Nutrition per serving
- Calories
- 310
- Protein
- 3g
- Fat
- 18g
- Carbs
- 37g
- Fiber
- 1g
- Sugar
- 26g
- Sodium
- 85mg
Note: photos on this site are AI-generated illustrations of the finished dish. Recipes are developed from established cooking techniques; adjust seasoning and doneness to taste.
Little tips, big flavor
- Tip 1Use room temperature eggs
Warm eggs blend smoothly and prevent cold butter in the filling from seizing up into a greasy texture.
- Tip 2Chill before slicing
Cool completely for at least two hours at room temperature or one hour chilled so the filling sets cleanly.
- Tip 3Slice with clean knife
Press a sharp knife straight down and wipe the blade clean between cuts to keep the edges neat.
- Tip 4Try bourbon or maple
Swap two tablespoons of corn syrup for bourbon, or replace it entirely with pure maple syrup for earthy sweetness.
If something goes wrong
Filling is liquid in the middle
Bake for another five minutes until the center has only a slight jiggle rather than a sloshy wobble.
Bars fall apart when sliced
Allow the bars to cool completely so the filling sets firmly before you lift and slice them.
Greasy and uneven filling texture
Let eggs reach room temperature before mixing to prevent the melted butter from seizing up.
Serve it with
- Vanilla bean ice cream
- Cinnamon whipped cream
- Drizzled salted caramel sauce
- Key lime pie bars
Store & reheat
Store airtight for three days at room temperature or one week refrigerated. Bake two days ahead, freeze up to two months, or warm for fifteen seconds in the microwave.
Questions, answered
Can I make these without corn syrup?
Yes. Replace it with pure maple syrup for a slightly softer texture and nuanced flavor, or use golden syrup if you have it.
Do I need to toast the pecans?
Toasting is optional since the oven toasts them while baking. A quick four minute skillet toast beforehand adds deeper nutty crunch.
Can I freeze pecan pie bars?
Yes. Wrap completely cooled slices individually in plastic wrap, store in a freezer bag for up to two months, and thaw in the fridge or counter.
Can I use a smaller baking pan?
You can halve the recipe for an eight or nine inch pan. Avoid glass pans because they conduct heat unevenly.
