If you’re a fan of traditional pecan pie, you’re going to fall head over heels for these decadent pecan pie bars. This recipe takes all the rich, gooey goodness of the classic Southern dessert and transforms it into a convenient, bite-sized treat. With a buttery shortbread crust and a luscious, nutty filling, pecan pie bars are the perfect make-ahead dessert for holidays, potlucks, or simply to satisfy a sweet craving. Whether you serve them warm or chilled, these bars never fail to impress. The recipe is easy to follow, requires simple ingredients, and delivers maximum flavor in every bite. Let’s dive into how you can make this crowd-pleasing treat at home.
Ingredients:
For the crust:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the filling:
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups chopped pecans
Instructions:
- Preheat the oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper or lightly grease it to prevent sticking. - Prepare the shortbread crust.
In a large bowl, beat the softened butter and sugar together until light and fluffy. Gradually add the flour and salt, mixing until the dough forms a soft, crumbly consistency. - Bake the crust.
Press the dough evenly into the bottom of the prepared baking dish, forming a compact and smooth layer. Bake for 18–20 minutes or until the edges are lightly golden. Remove from the oven and set aside. - Make the pecan filling.
In another large bowl, whisk the eggs thoroughly. Add the corn syrup, sugar, melted butter, vanilla extract, and salt. Whisk the mixture until it’s smooth and well combined. - Add the chopped pecans.
Stir in the chopped pecans evenly into the filling mixture, making sure every bite will have a nice crunch of nuts. - Pour the filling over the baked crust.
Carefully pour the pecan mixture over the warm shortbread crust, spreading it out evenly with a spatula if needed. - Bake until set.
Return the dish to the oven and bake for 30–35 minutes or until the filling is set and golden brown on top. The center should not jiggle much when gently shaken. - Cool completely.
Allow the bars to cool in the pan for at least 2 hours. For best results, chill them in the refrigerator for an additional hour to firm up the filling before cutting. - Cut into squares.
Once fully cooled and set, lift the bars out using the parchment paper edges and cut them into squares or rectangles, depending on your preference. - Serve and store.
Serve at room temperature or chilled. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These pecan pie bars offer all the nostalgia of the traditional pie with the added ease of portability and portion control. They’re an instant hit at every gathering and a delightful treat any day of the year. Whether you’re making them for Thanksgiving, Christmas, or just because, this recipe delivers buttery richness and sweet satisfaction in every square.