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.
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.
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
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)
- Preheat your oven to 325 degrees Farenheit. Line a 9x13 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.
These pecan pie bars were first posted on November 1, 2015. Photos updated on October 21, 2020.