Get ready to find your new favorite holiday dessert. These Pecan Pie Bars deliver all the rich, decadent flavor of classic pecan pie but in an easy-to-make, shareable format. Featuring a buttery shortbread crust and a perfectly sweet, gooey filling loaded with toasted pecans, this recipe is absolutely foolproof.
Forget complicated pie crusts. This simple press-in crust comes together in minutes, creating the perfect sturdy base for the luscious caramel-pecan topping. It’s the perfect treat for Thanksgiving, Christmas, or any time you crave a truly unforgettable dessert.
Why You’ll Love This Pecan Pie Bars Recipe
- Incredibly Easy: A simple press-in crust and a quick stir-together filling make this recipe perfect for bakers of all skill levels.
- Perfectly Textured: We’ll show you how to get that signature gooey center and a crisp, buttery crust every single time.
- Crowd-Pleasing Flavor: The rich combination of brown sugar, butter, and toasted pecans is a guaranteed hit at any gathering.
- Make-Ahead Friendly: These bars are just as delicious—if not more so—the next day, making them ideal for holiday meal prep.
Ingredients You’ll Need
This recipe uses simple, classic ingredients to create its signature flavor. We’ll break it down into two parts: the buttery shortbread crust and the rich pecan filling.
For the Shortbread Crust:
- All-Purpose Flour: Provides the structure for our sturdy, tender crust.
- Brown Sugar: Adds a hint of moisture and molasses flavor that complements the filling.
- Salt: A crucial ingredient that balances the sweetness.
- Unsalted Butter: Use cold, cubed butter to create a tender, flaky texture.
For the Pecan Pie Filling:
- Unsalted Butter: Melted butter adds richness and flavor.
- Brown Sugar: The star of the filling, creating a deep caramel flavor.
- Honey: Adds a touch of floral sweetness and helps prevent crystallization for a smooth texture.
- Heavy Cream: Creates that luxuriously gooey, rich consistency.
- Salt: Balances the sweetness of the filling.
- Eggs: Binds the filling together and gives it the perfect set.
- Vanilla Extract: Enhances all the other flavors.
- Pecan Halves: The main event! We recommend toasting them for the best flavor.
Step-by-Step Instructions
Making these incredible Pecan Pie Bars is a straightforward process. Follow these steps for perfect results.
1. Prepare the Crust
First, preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to act as a sling for easy removal later. In a medium bowl, whisk together the flour, brown sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 20 minutes, or until lightly golden. This pre-baking step is key to a crisp crust that won’t get soggy.
2. Make the Pecan Filling
While the crust is baking, prepare the filling. In a large saucepan, melt the butter, brown sugar, honey, heavy cream, and salt over medium heat. Bring the mixture to a boil, stirring constantly for one full minute. Remove from the heat and let it cool for about 5 minutes. This slight cooling prevents the eggs from scrambling. In a separate bowl, lightly whisk the eggs. Slowly temper the eggs by whisking a small amount of the hot sugar mixture into them, then pour the egg mixture back into the saucepan, whisking constantly. Stir in the vanilla extract and the pecan halves.
3. Bake and Cool
Pour the warm filling evenly over the pre-baked crust. Return the pan to the oven and bake for another 20-25 minutes. The center should be set but still have a slight jiggle. It will firm up as it cools. Let the bars cool completely in the pan on a wire rack for at least 2 hours. For the cleanest cuts, it’s best to chill them in the refrigerator for an additional hour before slicing.
Expert Tips for Perfect Pecan Pie Bars
- Toast the Pecans: For a deeper, nuttier flavor, spread your pecans on a baking sheet and toast them at 350°F for 5-7 minutes before adding them to the filling.
- Don’t Overbake: The key to a gooey filling is to pull the bars from the oven when the center is just barely set. It will continue to cook and firm up from the residual heat.
- Use Parchment Paper: Don’t skip the parchment paper sling! It makes lifting the bars out of the pan and slicing them a breeze.
- For Clean Slices: A chilled bar is a firm bar. For perfectly clean squares, make sure the bars are thoroughly cooled, and use a large, sharp knife. Wiping the knife clean between cuts also helps.
Recipe Variations
While this classic recipe is a stunner, it’s also a great base for other flavors. If you love these, you should also try our decadent Pecan Pie Cheesecake Bars.
- Chocolate Chip Pecan Pie Bars: Stir in 1 cup of semi-sweet chocolate chips along with the pecans for a delicious twist.
- Bourbon Pecan Pie Bars: Add 2 tablespoons of your favorite bourbon to the filling along with the vanilla for a warm, sophisticated flavor.
- Salted Pecan Pie Bars: Sprinkle a touch of flaky sea salt over the top of the bars right after they come out of the oven.
Storage and Freezing Instructions
These bars store wonderfully, making them a great make-ahead option. For another easy dessert you can prepare in advance, check out this No-Bake Oreo Pie.
- To Store: Store the bars in an airtight container in the refrigerator for up to 5 days. You can serve them chilled or let them come to room temperature.
- To Freeze: Once cooled and sliced, you can freeze the bars in a single layer in a freezer-safe container for up to 3 months. Thaw them in the refrigerator overnight before serving. This is a perfect strategy for getting ahead on your Thanksgiving baking.
Frequently Asked Questions
Absolutely! Once they are completely cooled and sliced, you can freeze them in a single layer in a freezer-safe container for up to 3 months. Thaw them in the refrigerator before serving.
Pecan pie bars are done when the center is set but still has a slight jiggle when you gently shake the pan. The edges should be lightly browned. The filling will continue to firm up as it cools.
Yes, because the filling is custard-based (containing eggs), pecan pie bars should be stored in an airtight container in the refrigerator. They will last for up to 5 days.
The primary difference is the crust and shape. Pecan pie is baked in a round pie plate with a traditional flaky pastry crust, while pecan bars are baked in a rectangular pan on a sturdier shortbread crust and cut into squares.
Runny pecan pie bars are usually a sign of underbaking. It’s crucial to bake them until the center is mostly set. Allowing the bars to cool completely for at least 2-3 hours is also essential for the filling to firm up properly.
The Ultimate Holiday Treat
These Pecan Pie Bars are more than just a recipe; they’re a new holiday tradition waiting to happen. They pack all the nostalgic flavor of the classic pie into a simple, shareable, and utterly delicious bar. We can’t wait for you to try them!
If you make this recipe, let us know what you think in the comments below and be sure to share a photo on Pinterest!
Pecan Pie Bars Recipe
Pecan Pie Bars: The Easiest, Chewy & Gooey Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 20 minutes until lightly golden.
- While the crust bakes, combine butter, brown sugar, honey, heavy cream, and salt in a saucepan over medium heat. Bring to a boil, stirring, and boil for 1 minute.
- Remove from heat and let cool for 5 minutes. Slowly whisk a small amount of the hot mixture into the beaten eggs, then pour the egg mixture back into the saucepan, whisking constantly.
- Stir in the vanilla and toasted pecan halves.
- Pour the filling over the hot, pre-baked crust. Bake for an additional 20-25 minutes, until the center is set but still has a slight jiggle.
- Cool completely in the pan on a wire rack for at least 2 hours before chilling for 1 hour to set. Lift out using the parchment sling and slice into bars.
Notes
For perfectly clean slices, ensure the bars are thoroughly chilled before cutting with a sharp knife.
