If you love pecan pie, you’ll adore these Pecan Pie Bars because they are over the top delicious and pretty dang easy to make! They start with a buttery shortbread crust that is baked and then topped with a caramel-like pecan filling. They’re the perfect handheld version of a classic pecan pie. They are perfect for a holiday cookie platter or cookie exchange, they also make a great dessert or sweet treat for the holidays.
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I love the balance of these Pecan Pie Bars. There is just the right amount of caramel-pecan filling to the shortbread crust, which makes them not overly sweet, like pecan pie can tend to be!
The other nice thing about these bars is that they can be made ahead and then frozen for later!
Ingredient Details
The CRUST is a traditional shortbread crust made with simple ingredients:
- all purpose flour
- powdered sugar
- kosher salt
- salted butter
The PECAN MIXTURE is a delicious caramel like filling mixed with plenty of chopped pecans!
- large eggs
- light corn syrup
- white sugar and brown sugar
- whipping cream
- vanilla
- kosher salt
- chopped pecans
How To Make Pecan Pie Bars
This is a quick overview of how to make Pecan Pie Bars, including pictures. For more detailed instructions and ingredient measurements, pop down to the recipe card.
Step 1
Make the shortbread crust in the food processor.
Step 2
Press it into an even layer in a 9×13 pan.
Step 3
Bake the shortbread crust for 15 minutes until it is just starting to become golden around the edges.
Step 4
While the crust bakes, whisk together the pecan filling.
Step 5
Pour over the baked shortbread crust and bake for another 30 minutes.
Step 6
Let the bars cool for 2 hours.
Cut into 24 small squares. This will be 6×4 in the pan.
Freezing Pecan Pie Bars
Yes, you can freeze your pecan bars to serve later, which makes this a great bar/dessert to make ahead for the Holidays!
To Freeze: Bake and cool the pecan pie bars completely. Cut the bars into 24 individual squares. Place the bars on a large rimmed baking sheet lined with parchment paper or wax paper, so they are not touching. Freeze for a couple hours and then transfer to a freezer safe baggie. They will be good for 3-4 months. Remove and thaw at room temp for a couple hours before serving.
Recipe Tips To Remember
- Do not cut into the pecan pie bars too soon. Let them set up for about 2 hours.
- When you cut the bars use a really sharp knife in a sawing motion, not a dragging motion.
- Cut around the outside of the bars with a sharp knife to easily remove from the pan.
- These are sweet bars! Cut them into 24 smaller squares – this will be 6×4 in your pan.
- If you plan to serve the whole pan at once you can place some parchment or foil in the pan and spray it with non-stick spray, before layering the dessert. Leave some hanging over the edge and you will be able to pull the bars out of the pan in one whole piece, then cut it into squares.
More Easy Dessert Bars
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Easy Pecan Pie Bar Recipe
Equipment
Ingredients
Shortbread Crust
- 2 cups all purpose flour
- ½ cup powdered sugar
- ½ tsp. kosher salt
- 1 cup cold salted butter - cubed
Pecan Mixture
- 3 large eggs
- 1 cup light corn syrup
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 tablespoon whipping cream
- 1 ½ teaspoon vanilla extract
- ½ teaspoon (scant) kosher salt
- 2 cups chopped pecans
Instructions
Shortbread Crust
- Preheat oven to 350 degrees.
- In the bowl of a food processor, add the flour, sugar and kosher salt. Pulse a few times to combine.2 cups all purpose flour, ½ cup powdered sugar, ½ tsp. kosher salt
- Pulse the mixture while gradually adding the butter cubes. Pulse a few more times until all of the butter cubes have been added and the mixture becomes crumbly (alternatively you can use a pastry cutter or 2 forks to cut the butter into the flour mixture, but a food processor is much easier). The mixture will still look crumbly, this is right!1 cup cold salted butter
- OPTIONAL if you want to be able to remove all the bars from the pan at once and then cut into squares: Line the 9×13 baking pan with foil or parchment paper, leaving some hanging over the edges so you can easily pull the bars out of the pan. Spray with nonstick spray.
- Transfer the shortbread mixture to a 9×13 inch pan and firmly press with fingers into an even layer.
- Bake for 15 minutes until starting to just become golden brown around the edges.
Pecan Filling
- While the crust is baking, add the eggs, corn syrup, white sugar, brown sugar, whipping cream, vanilla and salt to a medium bowl and whisk just until the ingredients are combined. Fold in the chopped pecans.3 large eggs, 1 cup light corn syrup, ¾ cup brown sugar, ¼ cup white sugar, 2 tablespoon whipping cream, 1 ½ teaspoon vanilla extract, ½ teaspoon (scant) kosher salt, 2 cups chopped pecans
- Spread the pecan mixture evenly over the warm crust.
Baking & Cooling
- Return to the oven and bake for 30 minutes or until the filling is bubbly and golden brown.
- Remove from the oven and allow to cool for an hour or 2.
- Cut into 24 small bars (these are rich) and serve at room temp. This will be 6×4 in your pan. Use a sharp knife!
- Store leftover bars in an air-tight container for 3-4 days. You can also freeze these bars for 3 months, thaw at room temp for serving.
Recipe Tips and Notes:
- Do not cut into the pecan pie bars too soon. Let them set up for about 2 hours.
- When you cut the bars use a really sharp knife in a sawing motion, not a dragging motion.
- Cut around the outside of the bars with a sharp knife to easily remove from the pan.
- These are sweet bars! Cut them into 24 smaller squares – this will be 6×4 in your pan.
- If you plan to serve the whole pan at once you can place some parchment or foil in the pan and spray it with non-stick spray, before layering the dessert. Leave some hanging over the edge and you will be able to pull the bars out of the pan in one whole piece, then cut it into squares.
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