Pecan Pie Bars
These pecan pie bars have a buttery crust, gooey pecan topping, and all the flavor of pecan pie in a simple dessert.
You may also love my pecan pie cheesecake and gingerbread cheesecake bars.
Why You’ll Love Them
Pecan pie bars are basically the laid-back cousin of pecan pie. They have the same sweet taste but skip the stress of rolling out a pie crust.
They’re the kind of dessert you can make when you want something homemade without spending all day in the kitchen.
My version leans into what everyone loves most about pecan pie: the gooey filling. I added a little extra so every bite has plenty of pecan flavor plus that flaky, buttery crust.
Whether it’s for the Thanksgiving or Christmas holidays or just because, these bars are always a crowd favorite. Slice them up, stack them on a platter, and watch them disappear faster than the actual pie ever would.
How to Make Pecan Pie Bars
Preheat your oven to 350°F. If you want easy cleanup, line the pan with parchment paper and leave a little overhang for lifting the bars later, or skip it and just grease the pan well.
For the crust, whisk the flour, sugar, and salt in a mixing bowl. Cut in the cold butter until the mixture looks crumbly but holds together when pressed, then firmly press it into the pan and bake for 14–16 minutes.
While the crust bakes, make the filling. In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth, then fold in the pecans.
Pour the filling over the hot crust and bake for 30 to 35 minutes until the center is set but still has a slight jiggle. If the top browns too quickly, loosely tent the pan with foil.
Cool the bars completely on a wire rack, then chill for at least an hour, or longer, before slicing. This helps them set up and gives you cleaner cuts.
Quick Tips
- Prep the pan: Parchment paper makes lifting easy, but a well-greased pan works too. Just make sure to cool the bars completely before slicing.
- Chill before cutting: Chilling in the refrigerator gives you clean edges instead of a gooey mess.
- Watch the filling: Pull them when the center is set but still jiggles slightly to avoid overbaking.
Substitutions and Variations
- Dark Corn Syrup: Gives a deeper, richer flavor but keeps the same texture as light corn syrup.
- Honey: Honey works for binding but has a stronger flavor and doesn’t set quite like corn syrup. Use a mix, about 1 cup corn syrup and ⅓ cup honey if you’re short on corn syrup.
- Golden Syrup: Is close in texture to corn syrup and makes an excellent 1:1 swap. It’s commonly used in Canada and the UK. I’ve used it a few times in various desserts and it works well.
Do they freeze well?
Yes, they do. Slice the bars, wrap tightly in plastic wrap, then place in a freezer-safe container. Thaw in the fridge overnight before serving.
How to Make the Bars Ahead of Time
Bake the pecan pie bars up to 2 days in advance. Keep them covered in the fridge until you’re ready to slice and serve.
How to Store Leftovers
Store leftover bars in an airtight container in the fridge for up to 4 to 5 days.
More Dessert Recipes
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What You’ll Need
For the Crust
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed
For the Filling
- 4 large eggs
- 1 ⅓ cups light corn syrup
- 1 cup light brown sugar
- 3 tablespoons unsalted butter, melted and cooled
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 3 cups chopped pecans
How to Make It
- Heat oven to 350°F. Line a 9×13-inch pan with parchment, leaving a little overhang for easy lifting, or spray with cooking spray.
- In a bowl, whisk flour, sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs and holds together when pressed.2 cups all-purpose flour½ cup granulated sugar½ teaspoon salt1 cup unsalted butter
- Press evenly into the pan. Bake for 15 minutes; it should look set but pale.
- In a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Fold in the pecans.4 large eggs1 ⅓ cups light corn syrup1 cup light brown sugar3 tablespoons unsalted butter1 ½ teaspoons vanilla extract¼ teaspoon salt3 cups chopped pecans
- Pour the filling over the hot crust. Bake for 30 to 35 minutes, until the center is just set with a very slight jiggle. Rotate the pan once halfway. If the top browns early, tent loosely with foil.
- Cool completely on a rack, then chill for at least an hour for the cleanest cuts. Lift out and slice into bars.
Suggested Equipment
- Mixing Bowls
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
