One of my favorite holiday desserts is pecan pie, and this Pecan Pie Bars Recipe is life-changing. It perfectly captures all the best parts of pecan pie, yet somehow makes it even better. From the gooey pecan layer to the buttery shortbread, it's a delightfully balanced bite.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 1 hour
- 🍴 Servings: 12
- 🧄 Flavor Profile: Buttery shortbread crust topped with gooey, caramel-like pecan filling. Sweet, nutty, and rich.
- 🍚 Best Served With: Coffee, vanilla ice cream, or a dollop of whipped cream.
- 🧊 Make Ahead?: Yes, store airtight for 3-4 days or freeze up to 3 months.
Summarize and Save This Content On
Whether you want to bring these pecan squares to a potluck, family gathering, or just enjoy them at home, they will always be a hit. It is by far the best pecan bars recipe I've ever made, and there are so many people who I've shared the recipe with because they are just as stunned at how scrumptious they are.
I love other pecan desserts like pecan pie dump cake. Our pecan pie cobbler is also one of my favorites during the fall and holiday season.
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Why You'll Love This Recipe
- It's great to share: I like that these adorable pecan squares are easy to share. They make the best treat to enjoy with company.
- The bars are portable: These bars are much better to take to a party than a pecan pie. They slice more easily and cleanly, and can go right into an airtight container.
- It's easy to make: This is a fairly simple recipe that anyone can make, even if you're not an experienced baker.
Ingredients
The most important ingredients needed for these pecan pie bars with no corn syrup are listed below. They consist of common baking staples!
- Butter: I like to use salted butter to balance the sweetness of these pecan pie cookie bars. There's no need to soften it for the crust or the filling; it's going to be melted!
- Sugar: I use a combination of white and brown sugar in the cookie crust to get the perfect texture. Only brown sugar goes in the filling because it adds depth and lovely notes of molasses.
- Maple syrup: This is one of my favorite ingredients in this recipe because it adds a subtle sweetness, along with caramel and woody notes that pair perfectly with the pecans.
- Pecans: Typically, I go with chopped pecans. However, a mixture of chopped and halved works as well if you want larger pieces and more crunch.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate: Drizzle your favorite variety of melted chocolate over the top of these pecan pie bars after they bake to make them extra decadent.
- Cinnamon: Stir cinnamon into the pecan filling to add warmth and a subtle spiced flavor.
- Cranberry orange: Fold in dried cranberries and orange zest to the filling to add lovely pops of tartness and citrus.
How to Make Pecan Pie Bars
Start by preheating your oven to 350 degrees F and grease a 9x13 casserole dish with butter or cooking spray.
Step 1: Brown the butter. Add the butter to a saucepan over medium-high heat and allow it to melt and become a rich amber brown.
Step 2: Stir in the sugar. Then, pour the cooled brown butter into a mixing bowl with the white and brown sugar. Stir until it's fully mixed.
Step 3: Add the flour. Next, fold in the flour until there are no dry pockets.
Step 4: Spread and bake the crust. Now you can spread the shortbread mixture onto the bottom of the greased baking dish. Stick it in the oven for about 20 minutes.
Step 5: Prepare the filling. Next, melt the remaining butter in another saucepan with brown sugar and maple syrup. Once melted, stir in the pecans, cook for 10 minutes or until thickened, and whisk in the eggs.
Step 6: Bake the pecan pie bars. Pour the filling over the crust and put the pan back in the oven for 40 minutes or until set. Allow it to cool for half an hour and then enjoy!
Recipe Tips
- Use room temperature ingredients: I like to ensure the eggs are room temperature before I incorporate them into the filling, so it's nice and smooth.
- Watch the butter: When making the shortbread crust, you want the butter to be brown and nutty, but if you're not careful, it can burn quickly. Don't walk away from the stove!
- Don't overbake the crust: The prebaked cookie crust helps to keep the layers distinct. However, if you overbake it, it can become very dry and crumbly.
These apple pie bars are another fall pie bar recipe that you need to try.
Storage Directions
- Storing: You may store your pecan pie bars at room temperature or in the refrigerator for up to 1 week in an airtight container. Freeze them for up to 3 months.
- Reheating: If you would like to enjoy them warm, you may place one in the microwave for 10-15 seconds.
This post would not be complete if I didn't mention one of our latest and greatest creations. Our mini pecan tarts will rock your world and you won't be able to stop at just one. Go ahead, have another one. You only live once!
Serving Suggestions
- Enjoy one of these pecan bars with shortbread crust alongside a scoop of monster cookie ice cream, gingerbread ice cream, or your favorite store-bought vanilla ice cream.
- Drizzle some homemade pumpkin syrup for a fun fall twist!
- Prepare a warm seasonal beverage like a pumpkin chai latte or hot cocoa with hot chocolate truffles.
Recipe FAQs
The most common causes are overbaking and high temperatures. I find that my oven runs a little hotter, so I often have to drop the temperature by 25 degrees. Also, watch them because they just need to be set in the middle, but a tiny bit of jiggling is fine.
This happens when the sugar isn't fully dissolved. Ensure it is fully incorporated before you add the eggs and then move quickly so the sugar doesn't cool and crystallize.
If you don't bake the pecan bars long enough or if you don't let them cool long enough, the filling won't be fully set, causing it to be runny.
More Delicious Bar Recipes
Do you like bar recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pecan Pie Bars Recipe
Ingredients
Shortbread
- ½ cup salted butter
- ½ cup white granulated sugar
- ½ cup brown sugar
- 2 cups all-purpose flour
Pecan Pie Flling
- ½ cup salted butter
- ½ cup brown sugar
- ½ cup maple syrup
- 2 cups chopped pecans
- 2 large eggs
Instructions
- Preheat the oven to 350°F.
- Start by preparing your shortbread cookie dough. Melt ½ cup of butter in a small saucepan over medium-high heat. Let the melted butter cook until it develops a rich amber color. Immediately remove the pot from the burner and let the butter cool for a few minutes.
- Add the browned butter to a medium mixing bowl along with the granulated sugar and brown sugar. Whisk to combine. Gently whisk in the flour until no dry pockets remain in your cookie dough.
- Spread the cookie dough into a 9x13 inch baking dish. Bake your shortbread for 20 minutes.
- Prepare your pecan filling while the shortbread is baking. Melt ½ cup of butter in a small saucepan along with the brown sugar and maple syrup.
- Once the mixture is melted and homogenous, add the pecans. Cook for 10 minutes, or until the mixture has thickened. Whisk in the eggs.
- Pour your pecan filling over the shortbread base and bake for another 40 minutes, or until the filling is no longer jiggly. Let your bars cool for 30-45 minutes on the counter before slicing. Enjoy!
Notes
- Ensure that the sugar is fully dissolved before you add the pecans to the filling so it doesn't become grainy.
- Use room temperature eggs so the cold eggs won't scramble in the warm filling mixture.
- When browning the butter for the crust in this pecan bars recipe, keep an eye on it so it doesn't burn.
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