Pecan Pie Bars
My pecan pie bars are ooey gooey sweet, nutty, crunchy and buttery! I always serve this crowd favorite dessert at my Thanksgiving and Christmas gatherings! Trust me when I tell you that these disappear quickly from the dessert table.
My easy recipe is perfect for those who love pecan pie but do not like all the fussy instructions for pie baking! The crust is a buttery and flaky shortbread layer, and the filling is rich, thick, and full of crunchy roasted pecans coated in a caramelized brown sugar sauce. The most amazing combination of flavors and textures in every single bite.
Table of contents
This is one of my recipes that I am excited to share with my readers because it is not only easy to make but also one of my favorites during the holiday season! I love pies, but making them can be time-consuming. These pecan bars are so much easier to make, and taste fantastic.
I like how the gooey topping complements the soft shortbread layer underneath. And I love the crunch that nuts bring into this dish, combined with the tender and buttery crust. Another great thing about this recipe is that it serves so many people, making it perfect for potlucks or church gatherings.
While most of the recipes you will find for pecan pie bars will have a thinner filling layer, my recipe is all about these being abundant and decadent. I am not taking any shortcuts, not saving any calories, I want you to experience the full glory of this mouth-watering dessert. You can thank me later!
Since it is the pecan season, here are other suggestions for this versatile ingredient: Classic Waldorf Chicken Salad, Texas Sheet Cake, and Creamy Grape Salad.
Why you will love this recipe
- It is so much easier to make (and eat) than pie: Just a few easy steps to make this recipe and then just cool until it is set. Easy peasy! Then, grab one and eat it directly from the dish. No plates or forks are needed for this easy dessert.
- One batch serves up to 24 people: This is a dessert that can serve a crowd or a family with leftovers for days. Cut them into large pieces for hearty servings or small pieces to feed a group. It keeps for up to a week in the fridge and it can also be frozen.
- Perfect for parties and brunch: This is a holiday recipe for sure and I love serving it at Thanksgiving. However, I have no qualms about bringing it to a summer barbecue or picnic and my family and friends certainly don’t seem to mind eating it because I never have leftovers. Since it makes so much, I can just double it to feed quite a few people.
- Make extra and freeze for later: These are so delicious, there is no reason why I should not wrap them in plastic, put them in freezer bags, and freeze them for future snacks and desserts. They do not take that long to thaw out either!
What you’ll need to make pecan pie bars
Special items
- Baking pan – I use a 9×13-inch baking pan.
- Saucepan – For cooking the filling.
- Bowls
- Cooking utensils
Ingredients
For the crust:
- Softened unsalted butter – Softened butter blends better and aerates better when mixed with combined with granulated sugar.
- White granulated sugar – The granulated sugar is able to put tiny holes in the butter to fill it with bubbles. This is how it makes a lighter texture and softer crumb.
- Large eggs – Make sure they are at room temperature so they will incorporate better and provide a firmer structure.
- Pure vanilla extract – For that distinctly aromatic and slightly floral vanilla flavor and scent, be sure to get the pure extract, not the imitation flavoring.
- All-purpose flour – I find this best for any crust because it has a neutral amount of gluten that will produce a crisp, chewy, or soft texture, depending on the cooking style and ingredients.
- Baking powder – I like the powder better than soda because it does not need extra acids to activate, and it makes the crust lighter and airier.
- Salt
For the filling:
- Pecans – I like to get Georgian pecans I buy online but any kind of pecans will do.
- Unsalted butter – The butter should be cold and cut into small cubes for this part of the recipe.
- Corn syrup – Light corn syrup is what I use and highly recommend although pure maple syrup would work instead.
- Packed light brown sugar – Light brown sugar adds a rich caramel flavor while dark brown sugar gives it a more molasses-like flavor.
- Cornstarch – Just added for thickening, cornstarch is twice as effective as flour and does not add any taste.
- Egg yolks – My secret ingredients. Using only egg yolks instead of whole eggs gives this dessert a rich and thick filling unlike any of the others.
- Heavy cream – Another special addition, heavy cream is important to making this creamy and luscious.
- Pure vanilla extract – To add even more great flavor, there is no reason to use anything but pure vanilla.
- Salt
How to make pecan pie bars?
- Preheat the oven: First, I preheat the oven to 350 degrees F and grease a 9×13-inch baking pan.
- Make the crust: Then, I beat the butter and sugar in my stand mixer for three minutes or until it is light and fluffy before mixing in the vanilla and eggs.
- Sift: After, I sift together the dry baking powder, salt, and flour in another bowl and add it to the batter slowly with the beater on low. I only combine it until no more white streaks are visible.
- Bake: Now, I press the dough into the prepared pan and sprinkle it with flour. I bake it for 15 minutes or until the crust is almost set. Finally, I let it cool completely while making the filling.
- Let it cool: While the crust cools, I whisk the brown sugar, salt, and cornstarch in a small bowl. Then, I add that mixture to a saucepan over medium heat before whisking in the egg yolks, cream, and syrup until it is smooth. It takes about five to nine minutes.
- Bake the bars: I remove it from the heat and stir in the cold butter until it fully melts. Then, I fold in the nuts and vanilla and stir gently. I pour the mixture over the crust and bake it for 25 to 30 minutes or until the filling is set.
- Let it cool: After it is done, let it cool in the pan for 30 to 45 minutes before slicing and serving.
Expert tip
How do I tell when the pecan pie bars are done?
Pecan pie bars are ready when the center is set and the edges are golden brown. The middle can be a little jiggly, like a regular pie, but the edges should be like any other pie. First, turn off the oven. Then, check for doneness by sight. Shake the pan and see if the middle jiggles a little bit. The very center should move slightly. The outer edges should not jiggle at all.
After that, check it by feel. Press the back of a spoon to one of the pecans. If it springs back, it is done. Touch the edges. They should be firm and crispy. The top should feel hot and firm. However, do not press into the center of it because it will be soft until it cools. Another way to check it more accurately is to use an instant-read thermometer. Place it in the center of the dessert and it should be at least 185 degrees F.
When you remove the bars from the oven, they will still be gooey in the middle. It takes a little while for the middle to set. But if they are allowed to cook until the middle is completely set, it will be too dry and crumbly by the time they are ready to be eaten. Overbaking causes the center to crack and the crust to dry and crumbly.
Recipe variations and add-ins:
- Spice up the crust: Add a bit of pumpkin pie spice to the crust to give it an extra special taste. Make it yourself with cinnamon, ginger, nutmeg, cloves, and allspice.
- Brown butter crust: Another way to change the flavor of the crust is to brown the butter. This gives it a more complex, richer taste that really stands out.
- Make it boozy: Add some bourbon to the pecan filling for a decadent taste that will not get anyone drunk. It is similar to my homemade pumpkin pie with bourbon. Whiskey or rum would also taste good.
- Chocolate lovers’ pecan bars: With a half cup of chocolate chips in the mix and a drizzle of chocolate syrup on top, chocolate lovers will be in awe.
- Walnuts: Instead of using pecans I sometimes use walnuts, they are also less expensive.
Serving suggestions:
Here are some of my favorite serving ideas.
- Serve these similar to the original pecan pie with a dollop of my homemade whipped cream. It is so easy to make with just three ingredients.
- These are also great a bit warmed up and with a scoop of vanilla ice cream on top!
- Any kind of turkey dinner would be perfect to start this Thanksgiving meal, but I suggest my perfect oven-roasted turkey for the main entrée and these pecan pie bars for dessert.
- Some of my favorite side dishes include green bean casserole, sweet potato casserole, and savory cranberry stuffing.
- Enjoy them with a warm cup of hot chocolate or pumpkin spice latte.
Frequently asked questions
It is possible that the filling soaked into the crust somehow. For example, be sure the crust is cooked and cooled all the way before adding the filling. Otherwise, it can get into the crust and cause it to become soggy.
To be even more certain that the filling will not leak into the crust, create a barrier of crushed graham crackers or cookies and sprinkle them on the crust before pouring in the filling.
The number one reason is not baking it long enough. This dessert takes at least 25 to 30 minutes to bake at 350 degrees F. Check the temperature first. If it is under 185 degrees F, continue cooking it. Another reason this can happen is if the batter needs to be whisked more vigorously. Bring the ingredients to room temperature before mixing them to ensure this does not happen.
Overcooking is the number one reason for hard pecan pie bars. Follow the instructions at the correct time, and that should not be a problem. However, check the oven temperature too using an oven thermometer. If the oven cooks at a higher temperature than expected, the time will need to be adjusted. Overbaking this dessert can cause the filling to be very hard to chew, so keep an eye on it.
First, ensure they are still slightly jiggly when they come out of the oven. They should not be already hardened because they continue to cook as they rest. The filling sets during the next 30 to 45 minutes as it cools, so if it is already hard when it comes out of the oven, it is going to be concrete by the time it is served.
How to store:
- Refrigerate: Refrigerate for up to three days in an airtight container.
- Freezing: Wrap leftovers in plastic and then place them in freezer bags to freeze for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
More pecan pie inspired desserts:
Recipe tips:
- To prevent a soggy crust, ensure it is fully cooked and cooled before adding the filling.
- Another way to keep it from getting soggy is to lay down a barrier of crushed cookies.
- Also, be sure the pie bars are cooked to at least 180 degrees F, or the filling will be runny.
- On the other hand, do not cook it too long or the bars will become too hard. Check the Expert Tip section for how to know when they are done.
- Be sure to use a 9×13-inch pan or it will have to be baked longer.
- Bring the ingredients to room temperature before mixing them together for the best results.
Check the pecan pie bars recipe video:
Buttery Pecan Pie Bars
Ingredients
Crust:
- 1 1/4 cups unsalted butter room temperature
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
Topping:
- 1 cup unsalted butter
- 1 cup light corn syrup or maple syrup
- 1 1/4 cups light brown sugar packed
- 1/2 cup cornstarch
- 4 egg yolks
- 1/2 cup heavy cream
- 1 pound pecans roasted and roughly chopped
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
Crust:
- Beat the butter and sugar until light and fluffy, approximately 3 minutes.
- Add the eggs and the vanilla and mix well.
- Sift the flour, baking powder, and salt in a large bowl.
- Mix the dry ingredients into the batter at low speed until combined.
- Press the dough evenly into an ungreased 9×13-inch baking pan. If the dough is too sticky, sprinkle lightly with flour. Bake for 15 minutes, until the crust is just set. Allow to cool; otherwise, when you add the filling, it may damage the crust.
Topping:
- Add brown sugar, cornstarch, and salt in a small bowl and whisk to combine.
- Place a saucepan over low medium heat and add the sugar mixture.
- Quickly whisk in the egg yolks, maple syrup, and cream, until smooth. Stir continuously and bring to a simmer.
- Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
- Remove from heat. Stir in the cold diced butter until thoroughly melted.
- Fold in roasted, chopped pecans and vanilla extract.
- Pour the filling over the crust, trying not to get it between the crust and the pan. Bake for 25 to 30 minutes until the filling is set.
- Remove from the oven and allow to cool fully. Refrigerate until cold, for about 4-6 hours. Cut into bars and serve.
Nutrition
Video