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    You are here: Home / Desserts / Bars & Brownies / Pecan Pie Bars

    Pecan Pie Bars

    November 24, 2021 By Sam 22 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of pecan pie bars, top image close up of bars stacked, bottom image of bars laid out of baking sheet cut

    Perfectly nutty and slightly gooey Pecan Pie Bars are a fast and fun twist on the classic Thanksgiving dessert. With 15 servings, this recipe feeds a crowd and comes together in no time–making it perfect for the holidays! Recipe includes a how-to video.

    four pecan pies stacked on top of each other, with the top bar missing one bite

    All the Pecan Pie Flavor–No Dough Rolling or Chilling Required!

    Somehow Thanksgiving is tomorrow…where has the year gone?! If you’re running around like a chicken (turkey?) with your head cut off, this pecan pie bar recipe is for you!

    These pecan pie bars take only 20 minutes to prep, thanks to an easy, shortbread crust made in the food processor. Plus, unlike traditional pecan pie, this recipe require NO rolling or chilling of pie dough, which means you’ll have more time to focus on your other family favorites.

    The filling is exactly what you’d expect–it’s gooey, buttery, and blissfully caramelized. It tastes just as good with untoasted as with toasted pecans, which saves a few minutes (and oven time) in your busy schedule!

    Wishing a very happy Thanksgiving to you and your family–I’ll see you all on Monday with my first Christmas recipe of the year!

    What You Need

    Overhead view of ingredients for pecan pie bars

    You’ll see some classic pecan pie ingredients here, plus a few new ones:

    • Flour. You’ll use flour in both the crust and the filling. While I originally was resistant to adding flour to the filling (after all, I don’ t use it in my pecan pie), after lots of testing I ultimately preferred the filling with flour. It makes the pecan pie layer smoother, helps it to set better, and ultimately also makes it less grainy.
    • Cornstarch. I love using cornstarch to give this crust a shortbread-esque texture. It also helps keep the crust from getting soggy, which can often happen with a regular pecan pie.
    • Brown sugar. I use light brown sugar for the crust and the filling. Dark brown sugar will also work for the filling, but keep in mind it will make these already sweet bars even sweeter.
    • Butter. Use unsalted butter so we can control how much salt goes into our pecan pie bars. You’ll want your butter to be very cold for the crust, but it should be melted and cooled for the filling.
    • Cream. Just a little heavy cream helps bind the crust together.
    • Pecans. You can either buy pre-chopped pecans or chop your own. Unlike with my pecan sandies and butter pecan cookies, I don’t find that toasting the nuts beforehand makes much of a difference here.
    • Corn syrup. I recommend using light corn syrup. Dark corn syrup will also work, but it makes the bars richer and sweeter in a way that I found to be overpowering/cloying.
    • Eggs. Room temperature eggs will work best (as cold eggs are a bit resistant to combining smoothly into the filling). Just lightly beat them before you add them to the filling–don’t overdo it! Over-beating the eggs or the filling can result in a mealy texture.
    • Vanilla. This adds a nice richness to the filling. If you’ve got some homemade vanilla extract, you can use it here!
    • Salt. For flavor, we’ll add some plain table salt to the filling and the crust.

    SAM’S TIP: I recommend lining your baking pan with parchment or foil. This will make it easy to lift the bars out and cut them once they’ve cooled completely. 

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Pecan Pie Bars

    collage of four photos showing how to make pecan pie bars

    Note that while the crust for pecan pie bars *could* be prepared without a food processor (using a grater or pastry cutter or rubbing the butter into the mixture), it will be very, very difficult to work together. This is a dry dough that really benefits from the power of a food processor!

    1. Combine dry ingredients in a food processor, then add (cold!) butter and pulse until only small pieces remain (chocolate chip-sized is good!), then add cream and pulse until dough is just beginning to stick together. If you pinch it between your thumb and forefinger, it should stick together.
    2. Scatter crumbly dough into parchment/foil lined baking pan and press to create a smooth, flat crust. Bake this until light golden brown.
    3. In a new bowl, prepare your filling by whisking together sugar and flour, then adding the remaining ingredients. I always add the pecans last to help encourage a nice cohesive mixture.
    4. Pour filling into warm crust and bake until filling is set. Pecan pie bars must cool for at least 4-6 hours before you can cut and serve them.

    SAM’S TIP: Try to not over-process the shortbread dough! Keeping it dry and crumbly may seem counter-intuitive but it will make it much, much easier to press into the pan (trust me on this!).

    side view of cut pecan pie bars in three neat rows

    Keep in mind this recipe does make quite a few servings (double what a regular pie makes) so you may have some leftover. If I were you, I’d keep them for myself to eat with leftover turkey pot pie, but if you’re generous, you can divvy them up.

    Frequently Asked Questions

    How do you keep pecan pie bars from getting soupy or soggy?

    I add flour to the filling to help thicken the filling and to prevent this from happening. Make sure you follow the recipe and let the bars cool completely before cutting, and you should be fine!

    Can I substitute the corn syrup for something else?

    Corn syrup is essential for these pecan pie bars, and I don’t know of a substitute that will work as well. Both maple syrup and honey tend to make the filling too loose/runny. Reminder: corn syrup is NOT the same as high fructose corn syrup!

    Can I make these ahead of time?

    Yes! In fact, it’s best if the bars cool overnight before you cut and serve them. They will keep at room temperature for up to 3 days or in the fridge for about a week.

    pecan pie bar with bite missing on plate with other bars

    Enjoy!

    More Bar Recipes You Might Like

    • Gingerbread Cookie Bars
    • Millionaire’s Shortbread
    • Key Lime Pie Bars
    • Blueberry Crumb Bars

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    four pecan pies stacked on top of each other, with the top bar missing one bite

    Pecan Pie Bars

    Perfectly nutty and slightly gooey pecan pie bars are a fast and fun twist on the classic Thanksgiving dessert. With 15 servings, this recipe feeds a crowd and comes together in no time–making it perfect for the holidays!
    Recipe includes a how-to video.
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 15 servings
    Calories: 507kcal
    Author: Sam Merritt

    Ingredients

    Crust

    • 2 ⅓ cups all-purpose flour (291g)
    • ½ cup light brown sugar (100g)
    • 1 ½ teaspoons cornstarch
    • ¾ teaspoon table salt
    • 1 cup unsalted butter very cold and cubed (226g)
    • 2 Tablespoons heavy cream

    Pecan Pie Bar Topping

    • ¼ cup unsalted butter melted and cooled (57g)
    • 1 cup light brown sugar firmly packed (200g) (I prefer to use a blend of light and dark brown sugar)
    • 3 Tablespoons all-purpose flour
    • 3 large eggs room temperature preferred, lightly beaten
    • 1 cup light corn syrup
    • 1 ½ teaspoons vanilla extract
    • ¾ teaspoons table salt
    • 2 ½ cups chopped pecans (250g)

    Recommended Equipment

    • 13×9 baking pan
    • Food Processor
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    Crust

    • Preheat oven to 350F (175C) and line a 9×13 metal baking pan with parchment paper or foil, using enough so that the excess hangs over the sides (you’re effectively making a sling that you’ll use to remove the bars after baking and cooling).
    • Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.
    • Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.
    • Add heavy cream and pulse again until dough is still sandy/just beginning to cling together but will stick together if pressed between your thumb and forefinger (this is about 25-30 one-second pulses for me).
    • Pour crumbly mixture into prepared baking pan and use your hands or the back of a spoon to evenly flatten into the pan.
    • Transfer to 350F (175C) oven and bake until the crust is just beginning to turn light golden brown, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.

    Pecan Pie Bar Topping

    • Melt butter and set aside so it has some time to cool.
    • In a large bowl, combine brown sugar and flour and whisk until well-combined and lump free.
    • Add eggs, corn syrup, vanilla extract and salt and stir until completely combined and then drizzle in melted butter and stir to combine.
    • Stir in chopped pecans.
    • Once crust has finished baking, pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling/nuts if needed). Return to oven and bake on 350F (175C) for 25-30 minutes or until the filling is set and the center does not jiggle or very barely jiggles when the pan is jostled (note that over-baking can result in a mealy textured filling while under-baking can leave you with runny filling).
    • Allow to cool for 4-6 hours or overnight before removing from the pan and cutting and serving.

    Notes

    Baking pan

    While this recipe could be made in a glass or ceramic baking dish, please note that the baking time will need to likely be increased.

    Corn syrup

    I prefer to use light corn syrup. Dark corn syrup will work but I find it makes the bars richer in a way that I found to be overpowering. I do not know of a substitute that will work as well as corn syrup; maple syrup and honey tend to make the filling too loose/runny.

    Pecans

    I tried this recipe toasting the pecans first and without toasting the pecans and did not find a significant difference and the extra step to be unnecessary. However, you can feel free to toast the pecans first!

    Storing

    After cooling/cutting, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.

    Nutrition

    Serving: 1serving | Calories: 507kcal | Carbohydrates: 58g | Protein: 5g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 269mg | Potassium: 145mg | Fiber: 2g | Sugar: 40g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. RobF

      December 27, 2022 at 2:34 pm

      5 stars
      I made these 3 times and they are perfect. I like the dark corn syrup which does make them very rich. But I cut into 48 pieces so they are just a couple bites. I don’t think I will ever make a pecan pie. Love the shortbread base.

      Reply
    2. Tami Brazee

      November 25, 2022 at 8:37 pm

      5 stars
      Hi Sam,
      Your Pecan Pie Bars were a hit this Thanksgiving! Even the kids loved them. I believe my family preferred them to pumpkin pie. Thanks for another wonderful recipe!
      ~tam~

      Reply
      • Sam

        November 26, 2022 at 8:23 pm

        I’m so glad everyone enjoyed them so much, Tam! 🙂

        Reply
    3. Yamit

      November 18, 2022 at 4:19 pm

      Looks perfect can’t wait to make, made your lemon cake the other day and many are asking for the recipe!! So grateful!!

      Reply
      • Sam

        November 18, 2022 at 8:48 pm

        I’m so glad you enjoyed the lemon cake. I think you are going to love these too! 🙂

        Reply
    4. Dawn

      March 19, 2022 at 3:10 pm

      5 stars
      These were absolutely perfect. So much better than pecan pie. Followed recipe except used half and half instead of heavy cream. Thank you for a wonderful recipe. Everyone raved about them.

      Reply
      • Emily @ Sugar Spun Run

        March 21, 2022 at 10:37 am

        We’re so happy they were such a hit for you, Dawn! Enjoy 😊

        Reply
    5. chess

      February 26, 2022 at 11:20 am

      I have only a very small food processor – it will not hold the crust ingredients. No desire to purchase an appliance to make this. Surely you can just cut in the butter?

      Reply
      • Emily @ Sugar Spun Run

        February 28, 2022 at 9:46 am

        Hi Chess! While you could use a pastry cutter or your hands, it will be very, very difficult to work together. This is a dry dough that really benefits from the power of a food processor 🙁

        Reply
    6. Terry Hanusik

      February 12, 2022 at 4:57 pm

      I made these in class with students and although I left out (by accident) the heavy cream in the crust, they were still AMAZING!! I would make these over a pecan pie any day!! Thanks for another amazing recipe. I’m making the peanut butter pie for a students birthday Monday, I already know it’s a winner too!!

      Reply
      • Emily @ Sugar Spun Run

        February 14, 2022 at 1:55 pm

        We’re so happy the pecan pie bars were such a hit for you, Terry! Thanks so much for trying our recipes and sharing them with your students 😊

        Reply
    7. Erin

      January 02, 2022 at 12:10 am

      5 stars
      Pecan pie is one of my favorites, but I am super picky. These were absolutely amazing! So easy, taste was amazing, and texture was perfect. Thank you!

      Reply
      • Emily @ Sugar Spun Run

        January 03, 2022 at 10:54 am

        We’re so happy you liked the bars, Erin! 😊 Enjoy!

        Reply
    8. Sarah

      December 28, 2021 at 12:00 pm

      5 stars
      The BEST dessert/sweet/snack! Unbelievable taste and was a hit with everyone. Stored on counter, covered for a few days, then stored in fridge for a few days-hit either way! Thought I may have left in oven too long (I get distracted easily), but all turned out well. Again, with all your recipes, the detail and practice you do before posting is much appreciated and why I use your recipes more than others. The measurements are also greatly appreciated and VERY helpful!
      Back to these bars-remember to let them cool and sit like directions state-very important and well worth the wait!!!

      Reply
      • Emily @ Sugar Spun Run

        December 28, 2021 at 5:01 pm

        We’re so happy they were a hit for you, Sarah! They’ve been very popular this holiday season. Thanks for your kind words and five star review 😊

        Reply
    9. hynes jim

      November 29, 2021 at 9:13 pm

      Hi Sam

      Made these for an after Thanksgiving desert party on Friday night and they got rave reviews. I was worried at first as they seemed a bit more than “jiggly” when baking was complete. but affter cooling they set up perfect. Goingt o include on Christmas cookie trays. Another 5 star winner from SSR.

      Thanks.

      Reply
      • Sam

        November 30, 2021 at 9:24 am

        I’m so glad everyone enjoyed them so much! 🙂

        Reply
        • Jody

          November 29, 2022 at 1:40 am

          If i wanted to make these in an 8×8 inch pan would i just halve all the ingredients?
          Thanks 😊

        • Sam

          November 30, 2022 at 9:18 pm

          I would try reducing it by 50%. 🙂

    10. Pam

      November 24, 2021 at 8:33 pm

      Can these be frozen?

      Reply
      • Sam

        November 24, 2021 at 9:24 pm

        Hi Pam! I haven’t tried it, but I don’t see any reason why it wouldn’t work well. 🙂

        Reply
        • Pam

          November 25, 2021 at 7:31 am

          Thanks! I’ll try it and let you know. I make lots of cookies for Christmas trays and need recipes that can be made ahead and frozen. This recipe looks amazing and one I’d like to add to my trays.

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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