Name: Pecan Pie Bars
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 2 cups all purpose flour; ⅓ cup granulated white sugar; ½ teaspoon salt; ⅔ cup unsalted butter; 3 large eggs; 1 cup light corn syrup; ½ cup granulated white sugar; ½ cup packed light brown sugar; 2 tablespoons unsalted butter (melted); 1 teaspoon vanilla extract; 2 cups chopped pecans (toasted)

If you’re a fan of traditional pecan pie, you’re going to love these Pecan Pie Bars! They have all of that wonderful gooey, caramel-like pecan pie filling, but instead of a traditional pie crust, everything sits on top of a buttery shortbread-style crust. And they’re cut into squares, which makes them so much easier to serve!

I love a good pecan pie, especially around Thanksgiving. But sometimes it’s nice to have a dessert that doesn’t require rolling out pie dough or worrying about getting the perfect slice. These bars are a great alternative.

The bottom layer is buttery and tender, and the filling is sweet, rich and loaded with toasted pecans. They’re exactly the kind of dessert that disappears quickly from a holiday dessert tray.

All the Good Stuff About Pecan Pie, Without Making a Pie

The thing that makes these Pecan Pie Bars so good is the contrast between the two layers.

The crust is made with just four ingredients: flour, sugar, salt and butter. It’s pressed into the baking pan and baked before the filling goes on. That gives it a head start in the oven and helps create a sturdy base for the pecan topping.

Then there’s the filling.

It’s made with eggs, light corn syrup, white and brown sugars, melted butter, vanilla and plenty of chopped pecans. As the bars bake, the filling sets into that familiar sweet, sticky pecan pie layer.

And because you’re making everything in a 9×13-inch pan, you get 24 bars from one recipe. That’s a whole lot easier for serving a crowd than slicing up individual pieces of pie! If you prefer a unique pecan pie though, I suggest trying our recipes for upside down apple pecan pie and bourbon chocolate pecan pie.

six photos showing how to make pecan pie bars

Let’s Talk About the Pecans

Pecans are obviously the star of this recipe, so I definitely recommend taking the time to toast them before adding them to the filling.

Toasting brings out their natural nutty flavor and gives them a little extra crunch. It makes a noticeable difference in a dessert where pecans are such an important ingredient.

You’ll need two cups of chopped, toasted pecans for this recipe.

You can toast pecans in a dry skillet over medium-low heat, stirring frequently, or spread them on a baking sheet and toast them in a 350°F oven for approximately 5 to 8 minutes. Watch them carefully because nuts can go from perfectly toasted to burned pretty quickly.

Let them cool slightly before stirring them into the filling.

whole pan of pecan pie bars cut into small squares

Making the Buttery Crust

One of my favorite things about these bars is that there’s no rolling pin involved!

The crust is a simple mixture of flour, granulated sugar, salt and cold butter. Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse crumbs.

Sprinkle the mixture evenly into your prepared 9×13-inch baking pan, then press it firmly into the bottom.

It might look a little crumbly at first, but that’s exactly what you want. Pressing it into the pan creates a nice, even layer that will bake into a buttery crust.

Bake the crust for 25 minutes at 350°F.

While that’s baking, you can prepare the pecan filling.

That Gooey Pecan Pie Filling

The filling is incredibly easy to put together.

Whisk the eggs, corn syrup, granulated sugar, brown sugar, melted butter and vanilla until everything is well combined. Then stir in the toasted pecans.

Once the crust has finished its first trip to the oven, pour the filling right over the hot crust and spread it into an even layer.

Return the pan to the oven for another 30 minutes, or until the filling is set.

Your kitchen is going to smell amazing!

The hardest part is waiting for the bars to cool completely before cutting them. But that cooling time is important. The filling needs time to firm up so you can cut neat squares instead of ending up with a gooey mess.

A Few Things Worth Knowing Before You Bake

Use a pastry blender for the crust. It makes cutting the butter into the flour mixture quick and easy. You want coarse crumbs, not a smooth dough.
Press the crust firmly into the pan. This helps the bottom layer hold together when you cut the finished bars.
Don’t skip the first baking step. The crust needs to bake before you add the pecan filling. Otherwise, it may not develop the right texture.
Toast the pecans. It’s an easy extra step that gives the bars more flavor.
Use light corn syrup. It helps create the classic pecan pie filling texture. This recipe was developed using light corn syrup.
Watch the filling near the end of baking. You want it set, not liquid in the center. It will continue to firm up as the bars cool.
Be patient before slicing. These bars are much easier to cut once they’ve cooled completely.

Why These Are So Good for Thanksgiving

I always think it’s nice to have a variety of desserts at Thanksgiving. Pumpkin pie is usually a given, and pecan pie is another holiday favorite.

But these Pecan Pie Bars are a fun way to offer that classic pecan pie flavor without making another whole pie.

They’re also a great choice if you’re bringing dessert to someone else’s house. You can bake them ahead of time, cut them into squares and arrange them on a platter.

And because the recipe makes 24 bars, they’re perfect when you have a crowd coming over.

They’re rich, so you really don’t need a huge piece. A small square is just enough to satisfy that craving for something sweet after Thanksgiving dinner. You might also like to try our recipe for maple pecan bars.

Can You Make Pecan Pie Bars Ahead of Time?

Absolutely! In fact, these are a great make-ahead dessert because they need to cool completely before you cut them.

You can bake them the day before you plan to serve them. Once cooled, cover the pan and refrigerate, or cut the bars and store them in an airtight container in the refrigerator.

For longer storage, you can freeze them. Place the completely cooled bars in a freezer-safe container with parchment paper between the layers. Freeze for up to 2 to 3 months for best quality.

Thaw them overnight in the refrigerator before serving.

stack of pecan pie bars with the one on top bite taken out

A Few Common Questions About Pecan Pie Bars

Are Pecan Pie Bars the same as pecan pie?

They’re very similar in flavor! Both have a sweet filling made with pecans, eggs, sugar and corn syrup. The main difference is the crust. Traditional pecan pie is baked in pastry, while these bars have a buttery shortbread-style crust.

Do I have to toast the pecans?

The recipe calls for toasted pecans, and I recommend using them. Toasting brings out their flavor and makes the finished bars even better.

Why are my Pecan Pie Bars runny?

The filling may not have baked long enough, or the bars may still be too warm. Make sure the filling is set before removing the pan from the oven, and let the bars cool completely before cutting.

Can I use dark corn syrup instead of light corn syrup?

You can generally substitute dark corn syrup, but it will give the bars a deeper molasses-like flavor and darker color. Light corn syrup is the best choice for the intended flavor of this recipe.

Can I make these bars without pecans?

Pecans are the main ingredient in the filling, so leaving them out would significantly change the recipe. If you’re looking for a nut-free dessert bar, I’d recommend choosing a different recipe.

Do Pecan Pie Bars need to be refrigerated?

Yes, I recommend refrigerating them because the filling contains eggs. Once the bars have cooled, store them covered in the refrigerator for up to 3 to 4 days.

Can Pecan Pie Bars be frozen?

Yes! These bars freeze well. Wrap them tightly or place them in an airtight freezer-safe container. Thaw in the refrigerator before serving.

More Desserts for Your Holiday Table

If you’re putting together a Thanksgiving dessert menu, these Pecan Pie Bars would be delicious alongside a classic pumpkin pie, apple crisp, pumpkin cheesecake or a batch of homemade brownies. A lot of people like to bake these for Christmas too.

I especially love serving dessert bars during the holidays because guests can try a couple of different treats without committing to a big slice of pie or cake.