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Pecan Pie Bars
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Pecan Pie Bars

These pecan pie bars are a rich and buttery dessert with a soft shortbread crust and a sweet, gooey pecan filling. They’re an easier, sliceable version of classic pecan pie, perfect for holidays, family gatherings, or any time you want a comforting homemade treat. Simple ingredients, easy steps, and a bakery-style result make this recipe a true crowd favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 Bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pecan Shortbread Crust
  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ⅓ cup finely chopped pecans
  • 1 cup butter room temperature
Pecan Pie Filling
  • ⅔ cup brown sugar packed
  • 1 teaspoon salt
  • 4 large eggs
  • 1 ¼ cups corn syrup light or dark
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • 3 cups chopped pecans

Method
 

  1. Preheat oven to 350°F (175°C) so it is fully heated before baking. This helps the crust cook evenly and gives a better texture from the start.
  2. Mix all crust ingredients until the mixture looks like wet sand with no large butter pieces remaining. Press it firmly and evenly into a 9×13 inch baking pan, making sure it is well packed and smooth so it holds together after baking.
  3. Bake for 18–22 minutes, or until the edges turn lightly golden brown. This step helps create a strong base so the filling does not make the crust soggy later.
  4. In a bowl, whisk together all filling ingredients except the pecans until smooth and well combined. Then gently fold in the chopped pecans so they are evenly coated and distributed throughout the mixture.
  5. Pour the filling over the hot baked crust and spread it evenly to cover the surface. Bake again for 30–35 minutes, or until the center looks set but still slightly soft when gently shaken.
  6. Allow the bars to cool completely at room temperature so the filling can firm up properly. Then refrigerate for about 30 minutes to make them easier to slice cleanly.
  7. Cut into bars using a sharp knife, wiping the blade between cuts for neat edges. Serve and enjoy a rich, buttery, and nutty dessert.

Notes

For the best texture, always pour the filling over a hot baked crust—this helps the layers stick together and gives that classic gooey pecan pie finish. Make sure the bars are completely cooled before slicing, otherwise the filling will be too soft and won’t cut neatly. Chilling them for a short time makes slicing much easier and gives cleaner, bakery-style squares.
You can also adjust the sweetness slightly by using less brown sugar or corn syrup, but keep in mind that both are important for the traditional chewy texture. For extra flavor, try adding a small pinch of cinnamon or a handful of chocolate chips to the filling.