If you want to enjoy all the flavors of classic pecan pie but do not want to make a pie crust from scratch, these pecan pie bars are the perfect faster alternative. These pecan squares feature a buttery shortbread crust and rich pecan topping that is conveniently in a grab-and-snack handheld form. Not only are they the perfect holiday dessert, but they also make for a great hostess gift, potluck dessert, or edible holiday gift!
Although these pecan bars do not use a traditional pie crust, they are just as delicious. These bars will melt in your mouth! The crust is tender but sturdy, while the filling is sweet, crunchy, and rich. Everyone will be reaching for a second bar! Want another crowd pleasing bar recipe? Try my pumpkin bars recipe, chocolate chip cookie bars recipe, or peanut butter bars recipe.
What You Need to Make This Recipe
Flour — you don’t need anything fancy. You only need all-purpose flour for this recipe. You’ll need flour for both the pecan pie bar’s shortbread base and filling. Adding flour to the filling helps it lay more smoothly and set better.
Powdered sugar — powdered sugar yields a lighter and smoother shortbread crust than granulated sugar. If you do not have powdered sugar, you can see my post on how to make powdered sugar.
Butter — melted butter adds richness and keeps the crust tender.
Brown sugar — brown sugar gives the filling a caramel-like flavor due to the molasses in it. If you do not have brown sugar, see my post on how to make it! Also, make sure the brown sugar is soft before using it.
Dark corn syrup — corn syrup helps bind the filling together and adds sweetness and richness. The molasses in dark corn syrup also contributes to the caramel-like flavor.
Eggs — the eggs add richness and help bind the filling as well.
Pecans — you can buy pre-chopped pecans or chop your own. Just make sure they’re not chopped too small as you want to feel the texture of the pecans when you bite into the bars.
How to Make Pecan Pie Bars
1. Whisk the flour, powdered sugar, and salt in a large bowl, then drizzle in the melted butter and stir together with a fork. Use your clean hands to crumble together.
2. Transfer the mixture to a parchment-lined baking dish and press down into a level layer. Bake for about 20 minutes or until just turning a light golden color at the edge.
3. Whisk together the eggs, brown sugar, vanilla, and corn syrup in a large bowl until smooth.
4. Sift in the ⅓ cup of flour and mix until combined.
5. Add the roughly chopped pecans to the mixture and mix once more.
6. Pour the pecan pie topping over the shortbread crust and smooth out any piles of pecans. Then bake for about 30 minutes or until the center is just set. Allow to cool and then chill slightly before cutting in order to get nice clean pieces.
Pro Tips for Making This Recipe
- Use a scale to measure your flour, as it will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- Make sure to line your baking pan with parchment. Doing so will make lifting out to slice and serve much easier.
- The mixture will be very crumbly after being mixed. However, trust the process, as it will hold together when you press the mixture into the lined baking pan.
- Refrain from over-processing the dough. If you mix the dough too much, the crust will come out chewy after you bake it.
- Using a spatula or the bottom of a large measuring cup to smooth the crust before baking helps ensure the crust is even and smooth.
- While I prefer dark corn syrup, you can use light corn syrup instead. However, the filling will taste less decadent and be lighter in color.
- If the top of the pecan bars is getting too brown as it bakes, loosely cover it with foil.
Frequently Asked Questions
One of the reasons I love these pecan pie bars is that I can make it in advance, so it’s perfect for parties or potlucks. Simply bake the entire tray of bars, and once cooled, tightly cover it with plastic and store it in the fridge. When ready to enjoy, remove the bars from the pan and then slice and serve.
As there are eggs in the pecan filling, I recommend storing the bars in the fridge. Transfer the bars to an airtight container and store them in the fridge for up to 4 days.
You can freeze these pecan pie bars in the pan or individually! Wrap up the entire pan of bars or sliced servings in plastic and then foil. You can also store them in a freezer-safe bag. Freeze for up to 3 months. Thaw them in the fridge the night before you plan on serving them.
If your bars seem runny, you need to bake them longer for the filling to set. They should not jiggle when you shake the pan. Also, allow the bars to cool before you cut into them, as they will firm up more as they cool.
If you love this recipe try these out!
If you’ve tried this Pecan Pie Bars recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pecan Pie Bars
Equipment
- 9×13 baking dish
- Large bowl
Ingredients
For the Shortbread Crust
- 2½ cups all-purpose flour (300g)
- ⅔ cups powdered sugar (66g)
- ½ teaspoon salt
- 12 tablespoon unsalted butter melted (170g)
For the Pecan Topping
- ⅔ cup brown sugar firmly packed (140g)
- ⅓ cup all-purpose flour (40g)
- 1 teaspoon salt
- 1½ cups dark corn syrup (360mL)
- 4 large eggs
- 1 tablespoon vanilla extract (15mL)
- 2 cups pecans roughly chopped
Instructions
- Preheat oven to 350F and line a 9×13 baking dish with parchment paper or foil.
- Whisk the flour, powdered sugar and salt in a large bowl then drizzle in the melted butter and stir together with a fork. Use your clean hands to crumble together and mix then dump into your prepared baking dish and press down into a level layer. Bake at 350 for about 20 minutes or until just turning a light golden color at the edge.
- While the shortbread base bakes combine the eggs, brown sugar, vanilla and corn syrup in a large bowl then whisk together until smooth. Sift in the ⅓ cup flour and mix until combined then add the roughly chopped pecans and mix once more.
- When the crust comes out of the oven pour the pecan pie topping over it and smooth out any piles of pecans then bake at 350F for about 30 minutes or until the center is just set.
- Allow to cool and then chill slightly before cutting in order to get nice clean pieces.
Video
Notes
- Use a scale to measure your flour, as it will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- Make sure to line your baking pan with parchment. Doing so will make lifting out to slice and serve much easier.
- The mixture will be very crumbly after being mixed. However, trust the process, as it will hold together when you press the mixture into the lined baking pan.
- Refrain from over-processing the dough. If you mix the dough too much, the crust will come out chewy after you bake it.
- Using a spatula or the bottom of a large measuring cup to smooth the crust before baking helps ensure the crust is even and smooth.
- While I prefer dark corn syrup, you can use light corn syrup instead. However, the filling will taste less decadent and be lighter in color.
- If the top of the pecan bars is getting too brown as it bakes, loosely cover it with foil.
