These pecan pie bars start with a buttery shortbread cookie crust, topped with a sweet and crunchy pecan pie topping. These bars have the same great taste of a slice of pecan pie without the stress!
These pecan pie bars have the best crumbly buttery shortbread crust, and are topped with a sweet caramel like topping, that is full of chopped pecans. It’s like a slice of pecan pie in bar form, and dare I say they might be even better than the pie version. This Pecan Pie Bread Pudding is also pecan pie inspired and so delish!
I got the recipe for these pecan pie bars from my friend Jessica over at Butter with a Side of Bread, a few year’s back we did an early Thanksgiving feast with a few bloggers, where we each made a part of a Thanksgiving dinner, and put them all together for the whole beautiful and delicious spread. I became instantly obsessed with these bars, and they were my first taste of pecan pie ever! If you love pumpkin too, try these Pumpkin Pecan Bars next.
The bars might be even better than a slice of pecan pie because of two things.
- They have a shortbread crust instead of a pie crust. So still, buttery and flaky, but a little sweeter, and so delicious.
- They are a lot more stress free than a pecan pie because the pie filling is much thinner, so you don’t have to worry about if the custard has set.
I never thought I was a fan of pecan pie (until I actually tried it! DUH). I already had my favorites, and after a small slice of pumpkin pie, banana cream pie, chocolate cream pie, and maybe a berry pie, there was never room for a slice of pecan pie too. I now love pecan pie, with it’s buttery, caramely, crunchy sweet topping.
These bars completely converted me to pecan pie, and I promise even if you think you’re not a pecan pie lover, you’ll love these pecan pie bars!
How to make pecan pie bars?
First you’ll start with the shortbread crust. You’ll mix together the flour, brown sugar, and salt in a large bowl, then cut in your butter with two forks, or a pastry cutter. Continue mixing and cutting it together till you have a nice crumbly mixture. Press the mixture into a 9×13 pan lined with aluminum foil or parchment and sprayed with nonstick spray. Press the crumble mixture into the pan and bake until it’s lightly golden brown.
Then combine your eggs, corn syrup, brown sugar, granulated sugar, butter, and vanilla extract in large mixing bowl. Stir in your chopped pecans. Pour the pecan mixture over the crust and return the pan to the oven. Bake for 25 minutes, or until the mixture is set. Let the pan cool completely then slice it up into bars and serve.
These bars would be so good topped with a small scoop of vanilla ice cream, or fresh whipped cream.
If you have any bars leftover wrap them up in the pan with plastic wrap and store them in the fridge for 3 to 4 days.
These pecan pie bars are perfect for pecan pie lovers, and not. They’re the perfect sweet, cruncy, caramely, nutty, treat. Perfect for an alternative to actual pie for Thanksgiving dinner!
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Pecan Pie Bars
Ingredients
For the Crust:
- 1 1/2 cups all purpose flour
- 1/4 cup brown sugar (packed)
- 1/4 tsp salt
- 1/2 cup butter (cold)
For the Pecan Topping:
- 2 large eggs
- 3/4 cup light corn syrup
- 3/4 cup white granulated sugar
- 2 TBS butter (melted)
- 1 tsp vanilla extract
- 1 1/3 cups pecans (chopped)
Equipment
- Large Mixing Bowl
Instructions
- Preheat your oven to 325 degrees Farenheit. Line a 9×13 pan with aluminum foil or parchment paper and spray well with nonstick spray and set aside.
- Stir together you flour, brown sugar and salt in a large bowl.
- Cut in your butter until mixture is nice and crumbly.
- Press mixture into your prepared pan and spread evenly.
- Bake for about 20 minutes, until crust is lightly golden.
For the Pecan Topping:
- Combine your eggs, corn syrup, white sugar, butter and vanilla extract in another large bowl until combined.
- Stir in your chopped pecans.
- When crust is done pour topping mixture over the crust and return to the oven.
- Bake for about 25 minutes longer until the mixture is set (insert a toothpick to check)
- Remove from oven and allow to cool completely on a wire rack before slicing into bars and serving.
Nutrition
These pecan pie bars were first posted on November 1, 2015. Photos updated on October 21, 2020.
*LyndiLou* says
This recipe caught my eye and sounded like it would be a great treat. These were just as yummy as I hoped they would be! I took them to Thanksgiving dinner and they were a hit. I made them the night before and they held up beautifully. I will definitely make this recipe again!
Loretta says
I dont know what i did wrong but it didn’t firm up and all the syrupy goodness soaked to the bottom of the crust. I followed the recipe and cook temp and times. Only thing I did was use a 9×13 jelly pan instead of glass Pyrex. They taste amazing and just have to eat it out of the pan
Aimee says
It’s possible the pan didn’t have high enough sides up so that made the juices leak underneath the crust? I’m not sure!
Julie Evans says
These bars are wonderful. I had the privilege to taste them at a friends house. Now I am looking up the recipe so that I may try to make them. The holidays are coming up and I want the recipe desperately. Could you please send me the recipe? Thank you
Aimee says
The recipe should be on the website where you left this comment. There should be a print button if you want, or save it to your pinterest to save for later.
Tahani says
These look so great! I love that they can a finger food which is always more fun to eat than eating with a fork, for me at least. I plan on using maple syrup instead of corn syrup. Whole Foods has a recipe that I make often that uses maple syrup instead of corn syrup. Do you think that’s a good idea for this recipe? Thank you for your great recipes!!!
Aimee says
I haven’t tried it with maple syrup, but I think it should work! Let me know if you try it!
Katie says
Do you think gluten free flour would work for these?
Aimee says
As long as it’s a 1 to 1 flour I think it should work!
Nancy Ainslie says
I’ve made these several times, and they are delicious!!
Can you make ahead and freeze them ?
Aimee says
They should freeze great. I would wrap them in plastic wrap, then in a freezer safe bag or container. For up to 2 months. That in the fridge or at room temperature when you’re ready to serve them.
marthaveron says
gracias excelente receta para la navidad y acá en Mar del plata ,Argentina ,hace calor son tan ricas y fácil de ser que estarán en mi mesa .Saludos cordiales a ponerme a practicar
Kathleen Rupff says
I love your recipes! These pecan pie bars may be what I take to our family gathering this year. 🙂 Thanks so much!
Aimee Berrett says
Thank you Kathleen! I bet everyone would love them!
Elizabeth Shaw says
This looks amazing!! I definitely will be trying this out this holiday season!
Aimee Berrett says
Thank you Elizabeth! I hope you love them!
Leigh says
My husband has been throwing hints for some pecan bars. I just might have to make them for him soonish.
Aimee Berrett says
I bet he will love them then!!