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.
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
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
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!
- 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.
- Scatter crumbly dough into parchment/foil lined baking pan and press to create a smooth, flat crust. Bake this until light golden brown.
- 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.
- 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!).
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
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!
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!
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.
Enjoy!
More Bar Recipes You Might Like
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
Pecan Pie Bars
Ingredients
Crust
- 2 ⅓ cups (291 g) all-purpose flour
- ½ cup (100 g) light brown sugar
- 1 ½ teaspoons cornstarch
- ¾ teaspoon table salt
- 1 cup (226 g) unsalted butter very cold and cubed
- 2 Tablespoons heavy cream
Pecan Pie Bar Topping
- ¼ cup (57 g) unsalted butter melted and cooled
- 1 cup (200 g) light brown sugar firmly packed (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 (250 g) chopped pecans
Recommended Equipment
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.2 ⅓ cups (291 g) all-purpose flour, ½ cup (100 g) light brown sugar, 1 ½ teaspoons cornstarch, ¾ teaspoon table salt
- Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.1 cup (226 g) unsalted butter
- 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).2 Tablespoons heavy cream
- 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.¼ cup (57 g) unsalted butter
- In a large bowl, combine brown sugar and flour and whisk until well-combined and lump free.1 cup (200 g) light brown sugar, 3 Tablespoons all-purpose flour
- Add eggs, corn syrup, vanilla extract and salt and stir until completely combined and then drizzle in melted butter and stir to combine.3 large eggs, 1 cup light corn syrup, 1 ½ teaspoons vanilla extract, ¾ teaspoons table salt
- Stir in chopped pecans.2 ½ cups (250 g) 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
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.
SHARON PRENTICE
What causes the filling to seep under the crust?
Sam
Hi Sharon! That’s very odd! Was your crust pressed all the way out to the edges of the pan? I’ve never seen the filling leak underneath like that. 🙁
SK
Hi Sam! I’ve been making this recipe for years now but the last couple of times, the base has stuck to the foil. The same thing happened when I replaced foil with butter paper. How can I ensure the base doesn’t stick??
Sam
Hmm that’s very interesting that they are sticking? Are you allowing it to cool completely? Have you tried parchment paper? You could try lightly buttering the foil next time. 🙂
Ashley
I didn’t think pecan pie could get better but these are honestly better than regular pecan pie! The ratio of the crust to filling is perfection. I have tried tons of your recipes and they’re literally all amazing, you’re the best!
Emily @ Sugar Spun Run
We are so happy you liked the recipe, Ashley! It’s one of our favorites too 🩷
Aki
These were amazing! Obey, goody, and not too sweet! Will definitely make again!
Sam
I’m so glad you enjoyed them so much, Aki! 🙂
Donna Moore
I made your Pecan pie Bars for the 1st time for Thanksgiving. OMG! They were fabulous, the best I’ve ever had. Thank you for all your wonderful recipes, videos and instructions. I’m never afraid to try your recipes and they are always great! Thank you so much!!!
Rachel
I really like chocolate pecan pie. Can you add chocolate chips to these bars?
Sam
Hi Rachel! I think I would probably sprinkle them on top. 🙂
Jawahna
Is there a shortcut crust possibility? Like shortbread cookies and some binding agent or so? I don’t have a food processor but still wanted to try and make.
Sam
Unfortunately I don’t have a good shortcut here. 🙁
Denise
You can quickly rub the butter and flour together like you are making a regular shortcrust pastry. I don’t have a food processor either and I use this method. Works fine. Just make sure you work quickly so you don’t melt the butter and overwork the flour.
Jawahna
Thank you Denise. I’ll try that out!
Susan
I’ve made these bars several times. They are wonderful and one of my son’s favorite desserts. I follow the recipe exactly as written (a rarity for me).
I can’t express how much I appreciate the layout of your recipes. The measurements embedded in the instructions are such a help since I don’t typically pre-measure my ingredients unless I need to bring them to room temperature.
Many thanks, Sam. I love your site and your YouTube channel 🙂
Sam
Thank you so much, Susan! I’m so glad it’s been such a hit! 🙂
debbie
OH MY! They sure don’t look as pretty as yours – but they taste fantastic!
I have tried three of your great recipes and they were all amazing. I do have a confession – I taste tested while they were still warm – out of this world!!!!
Thanks for sharing
A happy mama in New Orleans:)
Emily @ Sugar Spun Run
We’re so happy you like them, Debbie! Thanks so much for trusting our recipes ❤️
Anne
Hi Sam! I’m making these this afternoon for a special occasion tomorrow. Should they be refrigerated for the night? If so, I’m assuming they should be completely cooled, first?
Thank you 🙂
Sam
Hi Anne! I actually have instructions for making ahead of time in the post. 🙂
Ernest Keeler
These pecan pie bars are wonderful only problem was the wife doesn’t like nuts so I have to eat the whole recipe
Sam
🤣 Sounds like a good problem to have! I’m glad you enjoyed them! 🙂
Carolyn
If could give this recipe 10 stars I would. Everyone went crazy over them. I have always been an apprehensive baker. Not anymore. Sam you are th best teacher. Everything I’ve made from you have been stellar. You are my hero. Happy Thanksgiving.
Sam
I’m so glad everyone enjoyed them so much, Carolyn! 🙂
Carolyn
Brilliant! These bars are scrumptious. As I’ve mentioned before ALL your recipes are fantastic. Happy Thanksgiving.
Sam
I’m so glad you enjoyed them so much, Carolyn! 🙂
Ashlea Y
I have made these several times and everyone always loves them! I want to make them for a wedding… am I able to freeze them or will they not hold up well? Thanks! I LOVE all your recipes. anything I want to make I check your website first. 😀
Emily @ Sugar Spun Run
We’re so happy they are a hit for you, Ashlea! We haven’t tried freezing them but don’t see any reason why it wouldn’t work 😊
Maggie Canadian
for those folks without a food processor, do you have a base bar recipe somewhere in your website to use in placement of the bar recipe for these pecan bars?
Sam
Hi Maggie! 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. You could potentially try the base from my millionaires shortbread recipe. 🙂
jim hynes
Hi Sam/Emily
Making these for the 3rd or 4th time and I got distracted today and forgot to drizzle in the butter in step 3. I am letting yhem cool. Am I kidding myself or should I let them go overnite and see what happens?
Sam
Hi Jim! I think I would probably try them tomorrow and see how you like them. They won’t be as rich as they ought to be, but I suspect they’ll still be pretty good!
jim hynes
Thanks Sam, that is what I will do.
A very Happy Thanksgiving to you and your family.
Robin Crabtree Fowler
I forgot the butter also. Mine are still in the oven!!!