Pecan Pie Bars

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Pecan Pie Bars are easy to make for the holidays, easy to transport, and even easier to eat. They're just like pecan pie, but no need for the knife and fork!

Photography Credit: Cindy Rahe

Pecan pie is a family favorite for many, myself included. I make a pretty classic version throughout the holidays, but sometimes I like to take something familiar and twist it in a slightly different direction.

These bars are an adaptation of the classic pecan pie but in a handheld package: imagine a thick layer of luscious pecan pie filling on top of a sturdy shortbread crust, and the whole thing holds its shape when you cut it.

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Easy Pecan Pie Bars


The filling is very similar as a pecan pie, except I use brown sugar instead of white because it brings some molasses for more depth of flavor. The shortbread base also needs to get pre-baked for a bit to set up. It is not as sweet as a shortbread cookie, but this will balance with the sweet pecan topping.

The filling sets up slightly more firmly than the pie version, so you can eat these out of hand without a plate and fork. The center pieces are gooey but won’t smoosh out the sides when you take a bite. Meanwhile the edges get deeply caramelized and chewy where they touch the pan.

It takes every ounce of willpower I have not to eat the outside edge of the whole pan by myself! But really, you can’t go wrong, no matter what piece you get.


Vanilla paste is a great substitute for either vanilla beans or extract. It has a gel-like consistency with tons of tiny vanilla beans suspended in it. I think it has a slightly more robust vanilla flavor but you can use it interchangeably with vanilla extract, especially for recipes where you want to see those flecks of vanilla beans.

Pecan Pie Bars with Shortbread Crust


Like most pecan pie recipes, these bars call for corn syrup to make up a large part of the filling.

If you’d prefer not to use corn syrup, I have subbed corn syrup for both golden syrup and honey with great results. Both of these sugars make a sweeter pie that prominently carry the respective flavor of their ingredients.


Don’t take these out of the oven until the center is just set. The top should be dry to the touch, with a bit of give beneath the surface. You don’t want it to jiggle.

If you take them out too early, you run the risk the bars oozing when you cut into them. But you also don’t want them to bake too long and become puffy in the center.

In my oven, the bars still jiggle slightly, like Jell-O, when I check them around 35 minutes. From that point, I know they only need a 3 to 4 more minutes in the oven to finish baking and fully set.

Pecan Pie Bars in an 8x8 Pan fill the crust Best Ever Pecan Pie Bars cool the bars


Store these bars in an airtight container at room temperature for best texture, for up to 2 days. To store longer, refrigerate in an airtight container for about 4 days. Bring the bars back up to room temperature for best texture.


These bars will freeze well if you wrap them individually in plastic wrap and then aluminum foil. They should keep for up to 2 months. Then you can pop one out, thaw in the fridge, and eat them one at a time!


Pecan Pie Bars Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: 16 square bars


For the shortbread crust:

  • 2 cups (9oz/255g) all-purpose flour
  • 1/2 cup (3.5oz/100g) granulated sugar
  • 3/4 teaspoon kosher salt
  • 3/4 cup (6oz/170g) unsalted butter cut into pieces

For the pecan filling:

  • 2 cups chopped pecans
  • 3/4 cup (3.5oz/100g) dark brown sugar
  • 2 tablespoons all-purpose flour
  • Pinch of kosher salt
  • 4 large eggs
  • 2 teaspoons vanilla bean paste or extract
  • 1 cup light corn syrup
  • Extra pecan halves, for placing on top of the bars


1 Preheat the oven and prep the pan: Preheat the oven to 375°F. Grease and line an 8x8-inch square baking pan (metal or glass) with parchment. Make sure to line at least the bottom and two sides so you can easily lift the bars from the pan.

I use a large piece of parchment (pre-cut for a sheet pan) and fit the whole thing into the baking pan, folding in the corners, so I can lift out the bars in one piece and not have to deal with any sticky filling baking onto the sides or bottom of the pan.

2 Make the crust: Pulse the flour, sugar, salt, and butter into a food processor until combined. The mixture will be sandy.

Continue to process the mixture until it goes from sandy to clumpy. When this starts to happen the food processor will actually sound different. It will be less high-pitched and have more of a low rumble sound.

Easy Pecan Pie Bars add the flour and butter to the food processor Pecan Pie Bars with Shortbread Crust pulse the crust Pecan Pie Bars with Shortbread Crust pulse the crust until it clumps up

3 Bake the crust: Once the crust mixture clumps up, transfer it from the food processor to the prepared pan. Press it firmly and evenly in the bottom of the pan.

Pierce the crust all over with a fork and bake in the oven for 30 to 35 minutes or until light to medium golden brown all over.

Best Ever Pecan Pie Bars add crust to pan Best Ever Pecan Pie Bars press the crust into the pan Pecan Pie Bars in an 8x8 Pan prick the crust with a fork

4 Prepare the filling: Add the chopped pecans to a mixing bowl and set aside. Using the same food processor bowl used to make the crust (no need to clean it out), combine the brown sugar, flour, salt, eggs, vanilla bean paste, and corn syrup (add the corn syrup last so it doesn’t get stuck on the bottom of the food processor).

Pulse until completely combined. Pour the mixture over the chopped pecans and fold to combine.

Pecan Pie Bars in an 8x8 Pan combine the nuts Best Ever Pecan Pie Bars add the eggs Pecan Pie Bars with Shortbread Crust combine the wet ingredients Best Ever Pecan Pie Bars pour the mix over the chopped bars

5 Bake the bars: Once the crust is baked, remove it from the oven and reduce the heat to 350°F. Scrape the pecan mixture onto the baked crust. Place an extra few pecan halves on the top of the filling as decoration.

Return the pan to the oven and bake for 35 to 40 minutes, until the center is just set. If the center still jiggles, bake for a few more minutes; if you notice the bars starting to puff in the middle, remove them immediately.

Pecan Pie Bars in an 8x8 Pan fill the crust Best Ever Pecan Pie Bars add the pecans

6 Cool and serve: Cool the bars on a rack completely before lifting from the pan. Cut into 2x2-inch squares and serve. These bars can be stored in an airtight container at room temperature for 2 to 3 days.

Best Ever Pecan Pie Bars cool the bars

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Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

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7 Comments / Reviews

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Did you make it? Rate it!

  1. Elizabeth

    Delicious! I do think next time I’ll reduce the sugar a bit. These are really, really sweet and rich.


  2. Sue

    Absolutely great! Used 2 tablespoons of corn syrup and it’s still sweet enough. Great little snacks for anytime of the day.


  3. Cathey

    This sounds great! I bake a pecan pie every Thanksgiving, and this will be a nice alternate choice this year.

  4. Pam Poynter

    Perfect timing! Will be making these for Thursday. I like the fact that they can be frozen because there are only 4 of us and you can, actually, have too much of a good thing!

  5. Mark

    OHH MY
    Delicious, can’t stop eating them.
    Lauren I added the halves after 2 cups.


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