Pecan Pie Bars

Pecan pie bars capture all the flavor of the classic pie but are much simpler to prepare and serve. They feature a tender shortbread crust and a sweet, chewy topping loaded with pecans.

This recipe comes together in about an hour and a half, with most of that time being hands-off baking. They are a great make-ahead dessert for gatherings or just a special weeknight treat.

Why will you love Pecan Pie Bars?

Par-baking the crust first ensures it stays crisp and provides a stable base for the gooey topping.

Boiling the filling ingredients on the stovetop dissolves the sugar fully, creating a smooth caramel sauce that sets well as it cools.

Cooling the bars completely is essential for a clean cut. This allows the rich filling to firm up properly.

Pecan Pie Bars Ingredients

• Unsalted Butter: This recipe was developed with unsalted butter. If you use salted butter, consider reducing the added salt in the crust and filling by half.

• Light Brown Sugar: This provides moisture and a classic caramel flavor. You can use dark brown sugar for a deeper, more molasses-forward taste.

• Pecans: Chopped pecans or pecan halves both work well. For extra flavor, you can lightly toast the pecans in a dry skillet for a few minutes before using.

• Honey: This gives the filling its characteristic chewy texture. Light corn syrup or maple syrup can be used as a substitute.

Exact quantities are in the recipe card below.

How to Make Pecan Pie Bars

Step 1: Prepare and Bake the Crust

First, mix the simple shortbread dough using softened butter, brown sugar, flour, and salt. Press this crumbly mixture firmly into your parchment-lined 9×13-inch pan. Bake the crust until it’s set and lightly golden.

Step 2: Make the Pecan Filling

As soon as the crust comes out of the oven, sprinkle the chopped pecans over the top. While the crust was baking, you can prepare the filling on the stovetop. Combine the remaining butter, brown sugar, honey, cream, and salt in a saucepan.

Step 3: Cook the Filling and Assemble

Bring the filling mixture to a boil and cook for one minute to create a smooth, syrupy sauce. Carefully pour this hot filling over the pecans and crust, making sure it spreads to the edges.

Step 4: Final Bake and Cool

Return the pan to the oven and bake until the filling is bubbling all over. The most important step is next: let the bars cool completely in the pan. This allows the filling to set so you can slice them into clean squares.

What to Serve with Pecan Pie Bars

These bars are rich and sweet on their own, but a small scoop of vanilla ice cream or a dollop of unsweetened whipped cream offers a nice contrast.

Helpful Tricks for Pecan Pie Bars

Lining the pan with parchment paper is a key step. The overhang makes it much easier to remove the bars for clean cutting.

The bars must cool completely before cutting. The filling needs this time to set properly. Cutting them while warm will result in a messy, runny center.

For the neatest squares, use a large, sharp knife. Wiping the blade clean with a warm, damp cloth between cuts can help prevent sticking.

For a different flavor, you can add 1/2 cup of semisweet chocolate chips or toffee bits on top of the crust along with the pecans.

How to Store and Freeze Pecan Pie Bars

Store leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cut bars in a single layer, then transfer to a container for up to 3 months. Thaw at room temperature before serving.

Pecan Pie Bars Recipe FAQs

Can I use a glass pan instead of a metal one?

Yes, you can use a 9×13-inch glass baking dish. Glass heats differently than metal, so you may need to add a few extra minutes to the baking time for both the crust and the final bake.

Do I need a stand mixer for this recipe?

No, a stand mixer is not required. The crust can be made with a hand mixer or by hand using a pastry cutter or your fingertips. The filling is made entirely on the stovetop.

Why are my pecan pie bars runny?

Runny bars are usually due to being underbaked or not cooled long enough. Make sure the filling is bubbling across the entire surface before you take it out of the oven, then let it cool completely to room temperature for several hours to allow it to set.

Pecan Pie Bars

A buttery shortbread crust holds a rich, gooey filling packed with toasted pecans.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

  

For the crust

• 1 cup plus 2 tablespoons unsalted butter softened, 255g
• 3/4 cup packed light brown sugar 165g
• 3 cups all-purpose flour 360g
• 1/2 teaspoon salt

For the filling

• 2 cups chopped pecans 225g
• 3/4 cup unsalted butter 170g
• 1/2 cup packed light brown sugar 110g
• 1/3 cup honey 115g
• 3 tablespoons heavy cream 45ml
• 3 tablespoons granulated sugar 38g
• 1/2 teaspoon salt

Instructions

 

• Preheat your oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving enough overhang on two opposite sides to use as handles.
• To make the crust, combine the softened butter and 3/4 cup of brown sugar in a large bowl. Beat with a mixer until smooth and creamy. Add the flour and 1/2 teaspoon of salt, mixing on low speed until a crumbly dough forms.
• Transfer the crust mixture to the prepared pan. Press it down firmly and evenly across the bottom. You can use your hands or the flat bottom of a measuring cup.
• Bake the crust for 28 to 32 minutes, or until it looks dry and is lightly golden at the edges. Remove the pan from the oven and immediately sprinkle the chopped pecans evenly over the hot crust.
• While the crust bakes, prepare the filling. In a medium saucepan, combine the 3/4 cup of butter, 1/2 cup of brown sugar, honey, heavy cream, granulated sugar, and 1/2 teaspoon of salt.
• Place the saucepan over medium heat. Cook, stirring frequently, until the butter is melted and all the ingredients are combined. Bring the mixture to a gentle boil and let it cook for one minute, stirring constantly.
• Carefully pour the hot filling mixture over the pecans and crust, spreading it gently to cover the entire surface.
• Return the pan to the oven and bake for an additional 25 to 30 minutes. The filling should be bubbling across the whole surface when it's done.
• Remove from the oven and place the pan on a wire rack to cool completely to room temperature. This can take several hours. Once cooled, use the parchment handles to lift the bars out of the pan, then cut into 24 squares.

Notes

Lining the pan with parchment paper is a key step. The overhang makes it much easier to remove the bars for clean cutting.

The bars must cool completely before cutting. The filling needs this time to set properly. Cutting them while warm will result in a messy, runny center.

For the neatest squares, use a large, sharp knife. Wiping the blade clean with a warm, damp cloth between cuts can help prevent sticking.

For a different flavor, you can add 1/2 cup of semisweet chocolate chips or toffee bits on top of the crust along with the pecans.

Keyword brown sugar dessert, dessert bars, holiday baking, pecan pie, pecan pie bars