Pecan Pie Bars

Pecan Pie Bars start with a buttery shortbread crust and are layered with a gooey pecan filling. They are a simple and delicious pecan pie baked into a bar—perfect for serving a crowd!

PECAN PIE BARS

Pecan Pie Bars are the ultimate holiday treat, yielding somewhere between a pie and a cookie bar.

If you are a fan of Pecan Pie, wait until you find out the next best thing is Pecan Pie Bars. The crust is so easy to make, and then all you do is pour a pecan pie like filling on top and bake for 25 minutes.

Not only is my recipe for these Pecan Pie Bars super easy to make, but they are also great for serving a crowd. You can cut them as small or large as you like.

In the scheme of things, they are easy to transport, a pecan pie you can eat with your hands, and great about portion control.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR PECAN PIE BARS

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Pecan Pie Bars and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS ON THE BEST PECAN PIE BARS

Baking Pan.  Be sure the grease the the baking sheet pan evenly to ensure the crust bakes level.

Crust.  The dough will be very crumbly after being mixed.  However, do not panic. The crumbs will hold together when you press the mixture into the prepared pan.  Refrain from over processing the dough.

Level crust.  Use a spatula or the bottom of a measuring cup to smooth the crust to ensure the crust is smooth and level.

Corn Syrup.  Light corn syrup is used in this recipe, but dark corn syrup can be used.

Pecans.  I prefer to chop the pecans by hand with a sharp knife.  You want pecan pieces and not ground pecans.  

Baking.  If the pecans get too brown while baking, loosely cover with aluminum foil.

Cutting Bars.  Wait until the pecan pie bars are completely cooled before cutting into bars. 

WHAT YOU NEED TO MAKE PECAN PIE BARS

CRUST

Flour
Sugar
Butter,
Salt

FILLING

Whole eggs
Light corn syrup
Sugar
Butter
Vanilla
Pecans

HOW TO MAKE PECAN PIE BARS

CRUST

Preheat oven to 350 degrees F. Grease the sides and bottom of one 15x10-inch pan.

In a large bowl, combine the flour, sugar, and salt and cut in butter with a pastry blender until the mixture resembles coarse crumbs. 

Press firmly into the prepared pan. Bake for 20 minutes.

FILLING

In a large bowl, stir the eggs, corn syrup sugar, melted butter, and vanilla until blended. 

Stir in the chopped pecans. 

Spread the filling evenly over the hot crust. 

Bake for 25 minutes or until set. 

Let cool completely before cutting into bars.

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Originally published December 2009.  Updated March 2024

Pecans

Dessert

American

Yield: 30-42 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Kay Little

Pecan Pie Bars

Pecan Pie Bars start with a buttery shortbread crust and are layered with a gooey pecan filling. They are a simple and delicious pecan pie baked into a bar—perfect for serving a crowd!

Prep time: 10 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 10 M

Cook modePrevent screen from turning off

Ingredients

Crust

• 3 cups flour
• 1/2 cup sugar
• 1 cup butter, diced cold
• 1/2 teaspoon salt

Filling

• 4 whole eggs
• 1 1/2 cups light corn syrup
• 1 1/2 cups sugar
• 3 tablespoons butter, melted
• 1 1/2 teaspoons vanilla
• 2 1/2 cups pecans, chopped

Instructions

Crust

1. Preheat oven to 350 degrees F. Grease the sides and bottom of one 15x10-inch pan.
2. In a large bowl, combine the flour, sugar, and salt and cut in butter with a pastry blender until the mixture resembles coarse crumbs.
3. Press firmly into the prepared pan. Bake for 20 minutes.

Filling

1. In a large bowl, stir the eggs, corn syrup sugar, melted butter, and vanilla until blended.
2. Stir in the chopped pecans.
3. Spread the filling evenly over the hot crust.
4. Bake for 25 minutes or until set.
5. Let cool completely before cutting into bars.

Notes

Baking Pan. Be sure the grease the the baking sheet pan evenly to ensure the crust bakes level.

Crust.  The dough will be very crumbly after being mixed. However, do not panic. The crumbs will hold together when you press the mixture into the prepared pan. Refrain from over processing the dough.

Level crust. Use a spatula or the bottom of a measuring cup to smooth the crust to ensure the crust is smooth and level.

Corn Syrup.  Light corn syrup is used in this recipe, but dark corn syrup can be used.

Pecans.  I prefer to chop the pecans by hand with a sharp knife. You want pecan pieces and not ground pecans.  

Baking.  If the pecans get too brown while baking, loosely cover with aluminum foil.

Cutting Bars. Wait until the pecan pie bars are completely cooled before cutting into bars. 

Recipe adapted from Allrecipes

https://www.cookingwithk.net/2009/12/pecan-pie-bars.html

© Copyright 2009-2020 - Kay Little, Owner/Author of Cooking with K

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