I love pecan pie, but I don’t always love making pie crust the week of Thanksgiving. These pecan pie bars give you everything good about the pie, the gooey caramel-like filling and the crunchy toasted pecans, on top of a buttery shortbread crust that you simply press into the pan. No rolling, no crimping, no soggy bottom.
One 9×13 pan makes 24 neat bars, so they’re perfect for a big family dinner, a potluck or a Christmas cookie tray. They’re also sturdier than pie slices, which means they travel well and are easy to eat with your fingers.
Why You’ll Love It
- No pie dough. The crust is a quick press-in shortbread.
- Feeds a crowd. 24 bars from one pan.
- Make ahead. They taste even better the next day and freeze beautifully.
- Holiday cookie tray ready. They slice cleanly and stack well.
Ingredients and Substitutions
Full amounts are in the recipe card below.
For the crust
- Flour, brown sugar and salt: A short, tender shortbread base.
- Cold butter (¾ cup): Keep it cold so the crust bakes up crisp. No food processor? Cut it in with a pastry blender.
For the filling
- Eggs (4): Set the filling.
- Light corn syrup (1 cup): Gives the classic gooey texture. Dark corn syrup adds a deeper flavor. Maple syrup can replace up to half of it (see the FAQ).
- Brown sugar, melted butter, vanilla and salt: Caramel-like flavor.
- Pecans (2½ cups): Chopped for easy slicing, halves for looks, or a mix.
How to Make Pecan Pie Bars
- Prep the pan. Heat the oven to 350°F and line a 9×13 pan with parchment.
- Make the crust. Pulse the flour, brown sugar and salt, add the cold butter and pulse to coarse crumbs. Press firmly into the pan.
- Par-bake. Bake 18 to 20 minutes until lightly golden.
- Mix the filling. Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla and salt, then stir in the pecans.
- Bake. Pour over the hot crust and bake 28 to 32 minutes, until just a slight jiggle remains in the center.
- Cool and slice. Cool completely, about 2 hours, then slice into 24 bars.
Tips for Success
Don’t skip the par-bake
Baking the crust first keeps it crisp under the wet filling.
Watch the jiggle
Pull the bars when the edges are set and the center barely wobbles. They finish setting as they cool. Overbaked filling turns hard and grainy.
Cool before cutting
Warm filling is runny. For the cleanest squares, chill for an hour and use a sharp knife wiped between cuts.
Storage and Make-Ahead
- Room temperature: Covered, up to 2 days.
- Fridge: Up to 5 days.
- Freezer: Wrap well and freeze up to 3 months. Thaw in the fridge overnight.
Frequently Asked Questions
Can I make pecan pie bars without corn syrup?
Partly. Replace up to half of the corn syrup (½ cup) with pure maple syrup. Swapping all of it gives a softer filling that may not set cleanly.
Can I halve the recipe?
Yes. Halve everything and bake in an 8×8-inch pan; the filling bake time is about the same, so start checking at 25 minutes.
Why did my filling run?
They were cut while warm or underbaked. Cool completely, and if it’s still loose, chill before slicing.
Pecan Pie Bars
Ingredients
Method
- Heat the oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang.
- Pulse the flour, ½ cup brown sugar and ¼ teaspoon salt in a food processor. Add the cold butter and pulse until it looks like coarse crumbs. Press firmly into the pan.
- Bake the crust 18 to 20 minutes, until the edges are light golden.
- Meanwhile, whisk the eggs, corn syrup, 1 cup brown sugar, melted butter, vanilla and ¼ teaspoon salt until smooth. Stir in the pecans.
- Pour the filling over the hot crust and spread the pecans evenly.
- Bake 28 to 32 minutes, until the edges are set and the center only jiggles slightly.
- Cool completely at room temperature, about 2 hours (or chill 1 hour for cleaner cuts). Lift out and slice into 24 bars.
Notes
Save this recipe: Pin these pecan pie bars to your Thanksgiving dessert board.
