If you’re looking for the perfect dessert to impress, these Pecan Pie Bars are it! My husband claims these are his all-time favorite, and who can blame him? With a buttery shortbread crust and a sweet, gooey pecan pie topping, it’s basically the best parts of a classic pecan pie in easy-to-eat bar form. Plus, they’re perfect for feeding a crowd (or keeping all to yourself, no judgment here)!
These are one of my all-time favorite bar recipes, but I have so many delicious options! Try my Pecan Pie Cookies, Chocolate Pecan Pie, and Butter Pecan Syrup.
Why You’ll Love This Recipe
- Tried-and-true favorite: It’s been husband-approved as an all-time favorite, so you know it’s a winner!
- Simple ingredients: No complicated steps or hard-to-find ingredients—just easy-to-work-with pantry staples.
- Perfect balance: This recipe nails that perfect combo of sweet, nutty pecan pie filling without being overly sugary.
- Crowd-pleaser: These bars are easier to serve than traditional pecan pie, making them great for gatherings or parties.
If you’re on the hunt for a dessert that’s going to steal the show, this pecan bars recipe is about to be your new best friend. They’ve got all the classic flavors of a pecan pie—the gooey filling, the crunchy pecans—but in a way easier, handheld form. No pie slicer needed here, just grab and go. Whether you need something for a family barbecue or a cozy fall night in, these are it. But let’s be real—they absolutely shine during the holidays. There’s just something about that nutty, caramel goodness that screams festive, right?
They’re great for feeding a crowd (or hiding away in the fridge for later). Bonus: the buttery shortbread crust takes these bars to a whole new level. So, whether you’re whipping them up for a big celebration or just because you need a little treat, these pecan pie bars are a must-make. Your taste buds—and your guests—will thank you!
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Ingredients You Need
Before you start whipping up these irresistible Pecan Bars, let’s talk ingredients. Every single one plays a key role in creating that perfect sweet, nutty, and buttery bite. Here’s what you’ll need and a few tips to make sure everything turns out just right:
- Flour: The base for your buttery shortbread crust. Use all-purpose flour for the best texture. Spoon and level your flour into the measuring cup to avoid a dense crust.
- Powdered Sugar: Adds just the right amount of sweetness to the crust while keeping it light. Sift the powdered sugar to avoid any clumps.
- Salt: Balances out the sweetness in both the crust and the topping. A pinch of salt in desserts enhances all the other flavors!
- Butter: The key to that melt-in-your-mouth crust. Use cold butter and cut it into small cubes for the perfect crumbly texture.
- Brown Sugar: The star of the pecan filling, giving it that rich caramel flavor. Light or dark brown sugar works, but dark adds a deeper molasses flavor.
- Pecans: Can’t have pecan bars without these! They bring the crunch. Toast the pecans for a few minutes to boost their flavor.
- Vanilla: Adds warmth and rounds out the sweetness. Pure vanilla extract is worth it for the best flavor.
- Cream: This helps create that luscious, gooey filling. Don’t skip this—it’s what makes the filling creamy and smooth.
- Cinnamon & Salt: Adds a hint of spice and balances sweetness. Just a dash of cinnamon takes the filling to the next level!
Variations and Substitutions
The beauty of these pecan bars without corn syrup is how easy they are to customize! Whether you’re looking to switch things up or need to make do with what you have in your pantry, here are a few ideas to make these bars your own:
- Nut Swap: Not a pecan fan? No problem! You can swap them out for walnuts, almonds, or even a mix of your favorite nuts. Just make sure to chop them to the same size for even distribution.
- Chocolate Twist: Feeling adventurous? Add a handful of chocolate chips to the filling or sprinkle some on top before baking for an extra indulgent touch.
- Bourbon Addition: Add a tablespoon of bourbon to the filling for a fun, boozy kick. It pairs perfectly with the caramel and pecan flavors!
- Honey Swap: If you’re out of brown sugar, you can substitute with honey or maple syrup for a slightly different, but equally delicious, sweetness in the filling.
These simple swaps and additions let you personalize your pecan pie bars however you like!
Pecan Pie Bars Recipe
Here’s a quick overview of what you’re doing to get those perfect bars. It’s a super simple recipe with the most perfect finish.
- Preheat: Heat your oven to 350°F and prep a 9×13 pan with foil or parchment (leave some overhang for easy lifting). Spray with non-stick spray.
- Make the Crust: In a mixer or food processor, stir the flour, powdered sugar, and salt. Add cold butter and stir just until you get a coarse texture. Press into the pan and bake for 15-18 minutes until lightly browned.
- Prep the Filling: Melt butter in a pot, stir in brown sugar and pecans, and cook until smooth. Add vanilla, cream, cinnamon, and a pinch of salt.
- Finish the Bars: Return the filling to low heat to thicken slightly. Spread it over the baked crust and let it set before serving.
That’s it! Delicious pecan pie flavor in easy-to-eat bars.
Storage and Freezing Instructions
Storage: Once your pecan pie bars have cooled and set, store them in an airtight container at room temperature for up to 3 days. If you’d like to extend their freshness, you can keep them in the refrigerator for up to a week. Just make sure to let them come to room temperature before serving for the best texture.
Freezing: These bars freeze beautifully! Simply cut them into individual pieces and place them in a single layer on a baking sheet. Freeze for about an hour until solid, then transfer to a freezer-safe container or zip-top bag with parchment paper between layers to prevent sticking. They’ll last up to 3 months in the freezer. To serve, thaw in the fridge overnight or let them sit at room temperature for a few hours. Perfect for prepping ahead of time!
Tips for Success:
Use Cold Butter for the Crust: Keeping the butter cold when mixing the crust ensures it stays flaky and crumbly, just like a good shortbread. Dice it small and pulse quickly in the food processor.
Toast the Pecans: For extra flavor, lightly toast the pecans before adding them to the filling. It brings out their natural nuttiness and adds a delicious depth of flavor.
Don’t Overbake the Crust: Keep an eye on the crust while baking—it should be just lightly browned around the edges. Overbaking can make the bars too dry or hard once they’ve cooled.
Dissolve the Sugar Fully: When making the filling, make sure the brown sugar is fully dissolved into the butter mixture before you add the vanilla and cream. This will help give your filling that smooth, caramel-like texture.
Let the Bars Cool Completely: Allow the bars to cool completely before cutting them. This helps the filling set and makes slicing much easier (plus, the flavors really come together as they cool).
Recipe FAQs
Yes. These bars are perfect for making ahead. You can prepare and bake them a day or two in advance and store them in an airtight container at room temperature or in the fridge. They’re even better the next day as the flavors meld together.
If your filling didn’t set properly, it may not have cooked long enough to fully thicken. Be sure to cook the filling on low heat until it reaches a slightly thickened, caramel-like consistency. Cooling the bars completely before cutting also helps the filling firm up.
Absolutely! These bars freeze really well. Just make sure to freeze them in a single layer first before transferring to an airtight container or freezer bag to prevent sticking. Thaw them in the fridge or at room temperature before serving.
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Pecan Pie Bars
Ingredients
Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1½ cups butter cold, diced
Topping
- 5 tablespoons butter
- 2/3 cup brown sugar
- 1¼ cup pecans chopped
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
Crust
- Preheat your oven to 350ËšF. Line a 9×13 baking pan with foil or parchment paper, leaving a little hanging over the sides for easy removal later. Spray with non-stick cooking spray and set aside.
- In the bowl of a mixer, add the flour, powdered sugar, and salt. Stir with the paddle attachment until the ingredients are combined. Add the diced cold butter and stir until the mixture resembles coarse crumbs, but be careful not to overmix. You want pea-sized pieces of butter still visible.
- Transfer the crust mixture to your prepared baking pan, pressing it evenly into the bottom.
- Bake at 350ËšF for 15-18 minutes, or until the edges are just lightly browned and the crust has set. Remove from the oven and let it cool slightly while you make the filling.
Topping
- In a small pot, melt the butter over medium heat. Stir in the brown sugar and chopped pecans, and cook until the sugar is dissolved and the mixture looks smooth, almost caramel-like in texture. Remove the pot from heat and stir in the vanilla, cream, cinnamon, and a pinch of salt.
- Return the pot to low heat and cook the mixture for another few minutes, allowing it to thicken slightly.
- Once the filling is ready, pour it evenly over the baked crust, spreading it out with a spatula to ensure every corner is covered. Let the bars cool completely so the topping can set before cutting and serving.
Notes
Nutrition
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