Pecan Pie Bars

Make the best pecan pie bars with this simple recipe, and enjoy the flavors of pecan pie with these square dessert treats.

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Everyone’s tried and loved traditional pecan pie, but what about taking it one step further with these pecan pie bars? A buttery shortbread crust topped with a rich and gooey pecan pie filling makes this a treat that will satisfy your craving without all the hard work.

Pecan Pie Bars Ingredients

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You’ll need:

For the Shortbread Crust

• 1½ cups all-purpose flour
• ½ cup unsalted butter, softened to room temperature
• ¼ cup granulated sugar
• ¼ teaspoon kosher salt
• ½ teaspoon vanilla extract

For the Pecan Pie Filling

• ¼ cup unsalted butter
• ½ cup granulated sugar
• ½ cup Karo syrup
• 1 tablespoon maple syrup
• ¼ teaspoon kosher salt
• 2 tablespoons all-purpose flour
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1½ cups pecans, roughly chopped

How To Make This Pecan Pie Bars Recipe

STEP ONE: Preheat the oven to 350°F. In an 8×8 square pan, place a piece of parchment paper that covers the bottom and up the sides of the pan. 

STEP TWO: In the bowl of a food processor, or a medium bowl using a hand mixer, add the softened butter, flour, sugar, salt, and vanilla extract. Pulse together until the dough begins to come together. You should be able to squeeze the dough together, and it will stay and not crumble.

STEP THREE: Press dough into an even layer in the bottom of your prepared baking pan. Bake the crust for 10 minutes.

STEP FOUR: Make your pecan filling by adding ¼ cup butter, granulated sugar, Karo syrup, and maple syrup to a small saucepan. Cook on medium heat for 3 to 4 minutes or until the sugar is dissolved and it is a light golden color. Turn off the heat and whisk in the salt and flour until no lumps remain.

STEP FIVE: In a separate bowl, whisk the eggs and vanilla, then very slowly pour the warm sugar mixture into the eggs while continuing to whisk constantly. Whisk until your filling is completely combined.

STEP SIX: Add your chopped pecans to the filling mixture and stir. Gently pour the pecan mixture on top of the hot crust once it comes out of the oven.

STEP SEVEN: Return the pan to the oven and continue to bake your pecan pie bars for an additional 30 to 35 minutes or until the top is golden and the center has set.

STEP EIGHT: Cool your pecan pie bars on the counter until they are room temperature. If you try to cut your bars before they are completely cool, then the filling may run and not be set up.

How To Serve

If you are a fan of pecan pie, these amazing gooey pecan pie bars will hit the spot every time. If you are looking for an even more decadent treat, add a scoop of vanilla ice cream to your plate, and you’ll have a rich and sweet dessert to enjoy.

If you like this delicious dessert, why not also try our pumpkin cheesecake bars or chocolate chip cheesecake bars?

MORE PECAN RECIPES

No Bake Desserts

Butter Pecan Crunch

Cheesecakes

Pecan Pie Cheesecake Recipe

Storage

IN THE FRIDGE: Once cooled, you can pop these delicious bars in the fridge and keep them there for 3 to 4 days.

IN THE FREEZER: You can freeze these pecan bars for up to three months. Once they are completely cooled, store them in an airtight container and freeze them. To defrost, thaw overnight, and make sure they are at room temperature before serving.

These tasty and simple pecan pie squares are a classic Southern recipe in bar form. Not only that, but there are loads of ways you can upgrade them beyond the simple ingredients – mix in some pumpkin, top with chocolate, and more. You will find yourself making this recipe all through fall and beyond.

More Recipes You’ll Love

• Chocolate Peanut Butter Ritz Cookies
• Peanut Butter Balls
• Pecan Bites
• Five Star Bars
• Pecan Pie
• Coconut Cream Bars
• Pumpkin Sheet Cake
• Cherry Pie Bars
• Blackberry Pie Bars
• Strawberry Pie Bars
• Apple and Blackberry Crumble
• Christmas Shortbread Cookies

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Pecan Pie Bars

5 from 1 vote

Make the best pecan pie bars with this simple recipe, and enjoy the flavors of pecan pie with these square dessert treats.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 9 bars

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Ingredients

  

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Shortbread Crust

• ½ cup unsalted butter, softened to room temperature
• 1½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon kosher salt

Pecan Pie Filling

• ¼ cup unsalted butter
• ½ cup granulated sugar
• ½ cup Karo syrup
• 1 tablespoon maple syrup
• ¼ teaspoon kosher salt
• 2 tablespoons all-purpose flour
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1½ cups pecans, roughly chopped

Instructions

 

• Preheat oven to 350°F. In an 8×8 square pan place a piece of parchment paper that covers the bottom and up the sides of the pan. 
• In the bowl of a food processor, or a medium bowl using a hand mixer, add the softened butter, flour, sugar, salt and vanilla extract. Pulse together until the dough begins to come together. You should be able to squeeze the dough together and it will stay and not crumble.
• Press the dough into an even layer in the bottom of your prepared baking pan. Bake the crust for 10 minutes.
• Make your pecan filling by adding ¼ cup butter, granulated sugar, Karo syrup, and maple syrup to a small saucepan. Cook on medium heat for 3 to 4 minutes or until the sugar is dissolved and it is a light golden color. Turn off the heat and whisk in the salt and flour until no lumps remain.
• In a separate bowl, whisk the eggs and vanilla, then very slowly pour the warm sugar mixture into the eggs while continuing to whisk constantly. Whisk until your filling is completely combined.  
• Add your chopped pecans to the filling mixture and stir. Gently pour the pecan mixture on top of the hot crust once it comes out of the oven.
• Return the pan to the oven and continue to bake your pecan pie bars for an additional 30 to 35 minutes or until the top is golden and the center has set.
• Cool your pecan pie bars on the counter until they are room temperature. If you try to cut your bars before they are completely cool then the filling may run and not be set up.

Notes

• The overhanging parchment paper allows you to easily pull the pecan pie bars out of the pan once they are cooled and transfer them to a cutting board when they are ready to slice.
• If you do not have a food processor, you can mix your pie crust ingredients in a large bowl using a handheld mixer at low speed. You will just mix all the ingredients until they are combined, and you can squeeze the dough together with your fingers, and it stays compact.
• You want to really make sure you go slow with pouring the warm sugar into the eggs so that the heat does not scramble your eggs.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pecan bars at the lower end of the recommended baking time.

Nutrition

Calories: 472kcal | Carbohydrates: 52g | Protein: 5g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 158mg | Potassium: 116mg | Fiber: 2g | Sugar: 33g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

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