These easy pecan pie bars feature a buttery shortbread crust and a rich, gooey pecan filling. With all the flavor of classic pecan pie in convenient squares, they’re perfect for the holidays, easy to make ahead, and ideal for feeding a crowd.
For even more holiday treats, try this Kentucky bourbon chocolate pecan pie, chocolate pudding pie, pumpkin chiffon pie, or peanut butter pie, and browse all of our fall desserts!
Photos by BEA MORENO
Table of Contents
Before You Get Started
I’ve been baking pecan pie bars for holiday gift boxes for over 20 years! Before you jump in, here are a few quick tips that will make your bars turn out perfectly every time:
- Line the pan with parchment for easy lifting and clean slicing.
- Prebake the shortbread crust so it stays crisp under the gooey filling.
- Pour the filling over the warm crust to help the layers bond and prevent seepage.
- Bake until the center is mostly set; it should jiggle slightly, not slosh.
How to Make Pecan Pie Bars
Step 1: Prepare the Crust
Using the paddle attachment on a stand mixer, cream together the butter and sugar. It should look nice and creamy, which takes about 2 minutes. Add the vanilla and flour, mixing until a crumbly dough comes together (about 30 seconds).
** Pro Tip: Once you add the flour, don’t overmix or the crust may be tough.
Press the mixture into the bottom of a parchment-lined pan.
** Tip: Use the flat bottom of a measuring cup or small glass to press the crust evenly.
Step 2: Pre-Bake the Crust
Bake the crust in a 350 degree F oven for about 18-22 minutes, until it’s just lightly golden around the edges. This step sets the base so it stays firm under the gooey pecan filling.
** Quick Note: Don’t skip the pre-baking step. If the crust isn’t baked enough, it can become soggy later.
Step 3: Make the Filling
In another bowl, whisk the eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth. Add the flour and salt. Don’t whisk too vigorously, since you don’t want to incorporate a lot of extra air into the filling.
Step 4: Assemble
Spread the filling evenly over the warm crust, then sprinkle chopped pecans all across the top.
** Tip: To keep this recipe really easy, I buy an 8-ounce package of chopped pecans. This is equal to 2 cups, and avoids the need for me to even haul out a cutting board or knife!
Step 5: Bake
Return the pan to the oven and bake until the filling is mostly set with just a little jiggle in the center, about 30-35 minutes.
Step 6: Cool and Slice
Cool completely on a wire rack (at least 2 hours), then refrigerate before slicing into neat squares.
** Tip: Patience is key. If you cut them too soon, the filling will ooze. Letting them chill guarantees perfect slices.
Variations and Serving Ideas
- Chocolate Pecan Pie Bars: Sprinkle chocolate chips on top before baking or drizzle melted chocolate over cooled bars.
- Salted Pecan Bars: Add a light sprinkle of flaky sea salt on top for a sweet-salty balance.
- Mini Bar Bites: Bake in a smaller pan for thicker bars or slice smaller squares for party trays.
- Serving Ideas: Serve plain, with whipped cream, or topped with vanilla ice cream and caramel sauce.
Storage, Freezing & Make-Ahead
Pecan pie bars keep well, making them perfect for holiday prep.
- Store at room temperature for up to 2 days, or in the fridge for up to 1 week.
- Freeze tightly wrapped for up to 3 months; thaw overnight in the refrigerator before serving.
- Pro Tip: Chill before slicing for cleaner edges and easier handling. Wipe the knife clean between each cut.
Frequently Asked Questions
How do I know when pecan pie bars are done?
Look for a golden top and edges that are set; the center should only jiggle slightly.
Why did my pecan bars turn out runny?
They were likely underbaked or the crust cooled too long before adding the filling.
Do pecan pie bars need to be refrigerated?
They can sit at room temp for a day or two, but refrigeration keeps them fresh longer and keeps the filling nice and firm, but chewy.
Can I use dark corn syrup instead of light?
Yes; it adds a deeper flavor and darker color.
Can I freeze the bars?
Absolutely. Cool, slice, wrap, and freeze up to 3 months.
Watch How to Make It
Easy Pecan Pie Bars
Equipment
- 9 x 13-inch baking pan
Ingredients
Shortbread Crust:
- 1 cup (2 sticks) salted butter, at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour
Filling:
- 4 large eggs, at room temperature
- 1 ½ cups light corn syrup (I use Karo brand)
- 1 cup packed light brown sugar
- 1 tablespoon salted butter, melted
- 2 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- 1 ¼ teaspoons kosher salt
- 2 cups coarsely chopped pecans
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick cooking spray and line with parchment paper, leaving some of the paper overhanging the edges so that it’s easy to lift the bars out at the end.
Make the Crust:
- In the large bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until creamy, about 2 minutes. Add the vanilla extract; mix to combine. Scrape down the sides of the bowl. Add the flour and mix on low speed, just until a crumbly dough comes together, about 30 seconds to 1 minute.
- Press the mixture into an even layer in the prepared pan. I use the flat bottom of a glass or measuring cup for this step.
- Bake the crust in the 350°F oven until lightly browned on the edges, about 18-22 minutes.
Make the Filling:
- Let the crust cool for a few minutes while you prepare the filling. In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract. Stir just until combined; don’t whisk too vigorously so that you don’t incorporate too much air into the mixture. Add the flour and salt; whisk to combine.
- Pour the filling over the warm crust. Sprinkle the pecans in an even layer on top.
Bake the Bars:
- Bake in the 350°F oven until set, about 30-35 minutes. The filling will still be slightly jiggly in the center but will continue to firm up as it cools. Place the pan on a wire rack to cool completely, about 2 hours. After cooling, refrigerate the bars for at least 30-60 minutes before slicing. Use a sharp knife warmed under hot water (wiped dry) for clean cuts.
Notes
- Line the pan with parchment for easy lifting.
- Prebake the crust to keep it crisp (not soggy).
- Pour the filling over a warm crust (don’t let the crust cool completely).
- Bake until the edges are set and the center just jiggles.
- Store the bars in an airtight container for up to 1 week (refrigerated).
- Freeze for up to 3 months.
- Light vs. dark corn syrup: flavor variation.
- Chill before slicing for clean cuts.
Nutrition
Originally published in December, 2013, this post was updated in November, 2025.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!