If you love the flavors of pecan pie you’ll love these Pecan Pie Bars made with a soft and chewy shortbread crust and sweet and salty pecan pie topping. They’re easy to make, transport and serve at parties and potlucks.
If you like this type of “bar,” you may love our Key Lime Pie Bars and Lemon Bars!
There’s a lot to love about the simplicity of these Pecan Pie Bars and rest assured you’ll end up with the same amazing flavors you love from Pecan Pie! The sweet caramel flavors of the filling mixed with the salty crunch from the nuts makes pecan pie the favorite that it is!
How to make Pecan Pie Bars:
- Preheat the oven to 350 degrees F.
- Shortbread Crust:
- Add butter and sugar to a mixing bowl and beat together until light and fluffy, about 3 minutes. Add the eggs and vanilla and mix well.
- Stir together the flour, baking powder, and salt and add to the mixing bowl. Mix just until dough is combined.
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- Flour your hands and press the dough evenly into 9×13” baking sheet lined with parchment paper.
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- Bake for 12-15 minutes or until the crust is set but not browned.
- Pecan Topping:
- Add butter, corn syrup, and brown sugar to a saucepan over medium heat and stir until butter is melted.
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- Bring to a slow boil and boil for 3 minutes.
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- Remove from heat and stir in heavy cream and chopped pecans.
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- Pour over the crust and smooth into an even layer.
- Bake for 20 to 27 minutes or until the filling is set. The pecan bars are done when the edges are set and the center only slightly jiggles when the pan is moved.
- Allow to cool completely, then cover and refrigerate for at least 2 hours before cutting and serving.
Make Ahead and Freezing Instructions:
To Make Ahead: Once baked and cooled, cover and store in the refrigerator for up to 5 days.
To Freeze: Allow to cool completely, cover well and freeze for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
More recipes using Pecans:
Pumpkin Pie with Caramel Pecan Topping
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Recipe
Pecan Bars
Equipment
Ingredients
For the Crust
- 1 1/4 cups butter (2 ½ sticks), room temperature
- 6 Tablespoons granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
For the topping:
- 1 cup butter (2 sticks)
- 1/2 cup Karo light corn syrup
- 1 1/2 cups light brown sugar , packed
- 2 Tablespoons heavy whipping cream
- 3 1/2 cups pecans , chopped
Instructions
- Preheat the oven to 350 degrees F.Â
Shortbread Crust:
- Add butter and sugar to a mixing bowl and beat together until light and fluffy, about 3 minutes. Add the eggs and vanilla and mix well.
- Stir together the flour, baking powder, and salt and add to the mixing bowl. Mix just until dough is combined.Â
- Flour your hands and press the dough evenly into 9x13'' baking sheet lined with parchment paper. Bake for 12-15 minutes or until the crust is set but not browned.
Pecan Topping:
- Add butter, corn syrup, and brown sugar to a saucepan over medium heat and stir until butter is melted. Â
- Bring to a slow boil and boil for 3 minutes.
- Remove from heat and stir in heavy cream and chopped pecans. Â Pour over the crust and smooth into an even layer.
- Bake for 25 to 30 minutes or until the filling is set. The pecan bars are done when the edges are set and the center only slightly jiggles when the pan is moved.
- Allow to cool completely, then cover and refrigerate for at least 2 hours before cutting and serving.
Notes
Nutrition
Did You Make This Recipe?
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe October 2015. Updated October 2020.
Hoping to increase the score when done. I didn’t have a metal 9×11 so I used a casserole dish and a small meatloaf pan.
The meatloaf pan finished cooking the base as stated in the recipe. The baking dish however, looked like a buttery potatoe casserole. I switch that one, thank god for parchment paper, onto a cookie sheet to finish baking. It seems to be working. Will come back and give a final rating.
I have loved every recipe on this site so far and doubt this will e any different. But I did want to let peop,e know, the metal pan is not replaceable.
Can these be shipped? I have a relative on the military and it takes 2 weeks to get there.
What sets up the pecan filling with no eggs except in the crust part?
It doesn’t need eggs to set. The filling is a lot like caramel. The heavy whipping cream will help.
Did you use unsalted butter?
I used salted but either will work! Add a little extra pinch salt if using unsalted butter.
Lauren – If I could give these pecan bars 10 stars I would. My enjoyment of pecan pie is pretty intense – and I honestly didn’t think anything could rival it, but these pecan bars are everything.
My tweaks: I added cinnamon to both the dough and the filling (because cinnamon is life) – and I didn’t have light Karo syrup but I DID have a bottle of Lyle’s Golden Syrup which is pretty much the same thing. If it makes a difference in flavor, I wouldn’t know. I’m curios though whether you COULD make these with dark Karo, which I think often has more flavor (and it’s why I don’t ever have light in my house). Any thoughts, Lauren?
Thanks Maggie for your kind comments. I really enjoyed your tweaks as well.
These were SOO good! Chewy and soft and just the right flavor. I might even like these better than my favorite pecan pie.
Do these pecan bars freeze well
Yes, they freeze very well! Let them come to room temperature, cut them in squares and store them in a freezer ziplock bag.
We loved this recipe!! But I did something different then you. The cup of butter in the pecan topping I browned. I love anything browned butter so this just made this recipe extra magical. I highly recommend it!
I wish you could sell and ship your Pecan and Toffee Chocolate Chip Bars. They look so amazing! I just rarely have any time to create awesome snacks like this, or I would do it quite often!