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Square side shot of pecan pie bars on a serving tray.
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Easy Pecan Pie Bars

Classic Southern-style pecan pie bars with a tender shortbread crust and gooey pecan filling. Perfect for the holidays!
Course Dessert
Cuisine American, Southern
Keyword easy pecan pie bars, make ahead holiday dessert, pecan bar recipe, pecan dessert squares, Pecan Pie Bars, Thanksgiving dessert bars
Prep Time 20 minutes
Cook Time 57 minutes
Cooling Time 3 hours
Total Time 4 hours 17 minutes
Servings 24 bars
Calories 289kcal
Author Blair Lonergan

Equipment

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.
    Baked crust for pecan pie bars.

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.
    Pouring filling over the crust for a pecan pie bars recipe.

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.
    Horizontal side shot of a serving tray full of pecan pie bars.

Video

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

Serving: 1bar | Calories: 289kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 288mg | Potassium: 69mg | Fiber: 1g | Sugar: 27g | Vitamin A: 310IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg