Pecan Pie Bars
My Pecan Pie Bars are ooey gooey, nutty, crunchy, and buttery. I always serve this crowd favorite at Thanksgiving and Christmas, and they never last long on the dessert table. This easy recipe is perfect if you love pecan pie but want to skip the fussy pie crust. The base is a buttery flaky shortbread, and the filling is rich, thick, and packed with roasted pecans coated in a caramelized brown sugar sauce.
Every holiday season I find myself pulled in a dozen directions, and while I love baking pies (my homemade apple pie always makes an appearance), I don’t always have the time for all the rolling and fussing. That’s why I adore these pecan bars. They give me all the cozy pie flavor I crave, but they’re so much easier to make. Plus, they’re the treat my kids sneak from the dessert table before dinner is even over, which is the best sign that they’re a keeper.
Table of contents
I love how the gooey topping complements the soft shortbread layer underneath, and the crunch from the nuts makes every bite even better alongside the buttery crust. Another thing I love about this recipe is that it makes plenty, which is perfect for potlucks and Thanksgiving gatherings. While many pecan pie bar recipes have a thinner filling layer, mine is all about being abundant and decadent. I’m not taking shortcuts or saving calories here, I want you to experience the full glory of this mouthwatering dessert. You can thank me later!
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.
- Perfect for parties and brunch: This recipe may shine during the holidays, but honestly, I’ll bring it anywhere. It shows up on my Thanksgiving table every year, but I’ve also toted it along to summer barbecues and picnics.
- 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 will need
For the crust:
- Softened unsalted butter: I always soften my butter first because it mixes so smoothly with sugar. It helps whip in air and gives the crust a lighter texture.
- White granulated sugar: Sugar actually punches little air pockets into the butter. That’s what makes the crust softer and more tender.
- Large eggs: I let my eggs sit at room temperature so they blend in easily.
- Pure vanilla extract: I use pure vanilla for that warm floral flavor that smells amazing while baking. I skip the imitation kind because it just doesn’t compare.
- All-purpose flour: This flour is my go-to for crusts because it keeps the texture balanced.
- Baking powder: I use baking powder because it makes the crust lighter without needing extra acid to activate.
- Salt: A pinch of salt ties everything together.
For the filling:
- Pecans: I like to buy Georgia pecans online, but honestly any kind works well here. They bring the perfect crunch and nutty flavor to the filling.
- Unsalted butter: I use cold butter cut into small cubes for this part.
- Corn syrup: I usually go with light corn syrup because it gives the best texture. Pure maple syrup can be swapped in if you want a different flavor.
- Packed light brown sugar: Light brown sugar adds that sweet caramel taste I love. Dark brown sugar works too if you prefer a deeper molasses flavor.
- Cornstarch: I add cornstarch to thicken the filling without changing the taste. It works better than flour since it’s twice as strong.
- Egg yolks: This is my little secret. Using only yolks makes the filling extra rich and thick compared to recipes that use whole eggs.
- Heavy cream: I add cream for a luscious creamy texture. It takes the filling from good to truly decadent.
- Pure vanilla extract: Pure vanilla gives the filling a sweet flavor that ties everything together.
- Salt: Just a pinch balances the sweetness.
How to make
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, I let it cool in the pan for 30 to 45 minutes before slicing and serving.
Expert tip
Check doneness carefully
When I bake pecan pie bars, I always remind myself not to wait for the center to look fully set before pulling them out. The edges should be golden and firm while the middle still has a slight jiggle, just like a regular pie. I’ll tap a pecan gently with the back of a spoon to see if it springs back or check the temperature with my thermometer, aiming for about 185 degrees F. The key is to let them finish setting as they cool, because if I overbake and wait for the middle to look firm, the bars end up dry and crumbly instead of gooey and perfect.
More tips to consider:
- Cook the crust fully and let it cool before adding the filling. This keeps it from getting soggy.
- Sometimes I add a layer of crushed cookies on the crust. It creates a little barrier that keeps the bottom crisp.
- I always bake the bars until the filling reaches 185 degrees F. That way the center sets without being runny.
- If they bake too long, the bars can turn hard. I check carefully so the filling stays gooey and soft.
- I always use a 9×13-inch pan. It bakes evenly and keeps the timing right.
- I bring my ingredients to room temperature before mixing. Everything blends so much more smoothly that way.
Recipe variations and add-ins:
- Spiced up crust: I like to add 1 teaspoon of pumpkin pie spice to the crust. It gives a warm flavor with cinnamon, ginger, nutmeg, cloves, and allspice.
- Buttery browned bliss: Using 1 1/4 cups of browned butter in the crust adds a richer and more complex taste. It makes the whole dessert stand out.
- Bourbon pecan twist: I sometimes mix 2 tablespoons of bourbon into the filling. It gives a deep flavor that reminds me of my pumpkin pie with bourbon.
- Chocolate lover’s dream: For chocolate lovers, I stir in 1/2 cup of chocolate chips and drizzle chocolate syrup on top. It makes the bars extra indulgent.
- Wonderful walnut swap: Instead of pecans, I sometimes use 1 pound of walnuts. They taste great and are usually easier on the budget.
Serving suggestions
I love serving these pecan pie bars with a dollop of my homemade whipped cream, or even alongside a scoop of vanilla ice cream for a simple but special touch. If you are planning a Thanksgiving menu, I suggest pairing them with my oven roasted turkey and a classic green bean casserole to balance out the table.
They also taste wonderful next to cozy sides like my sweet potato casserole or savory cranberry stuffing. And if you want to keep the fall flavors going, I like to enjoy a slice with a warm cup of hot chocolate or even a pumpkin spice latte.
How to store leftovers
- Refrigerate: I keep leftovers in an airtight container in the fridge for up to three days.
- Freezing: When I want to save some for later, I wrap the bars in plastic and pop them into a freezer bag. They stay good for up to three months.
- Defrost: I always thaw them overnight in the refrigerator.
Frequently asked questions
Sometimes the filling can soak into the crust, and that is usually because the crust was not fully cooked or cooled before the filling was added. I always make sure the crust is set and cooled completely, otherwise it can turn soggy. To be extra safe, I like to sprinkle a thin layer of crushed graham crackers or cookies over the crust before pouring in the filling, and it works beautifully.
Overcooking is the main reason pecan pie bars turn out hard. I follow the baking times closely, but I also like to double check my oven temperature with an oven thermometer since some ovens run hotter than expected. If the bars bake too long, the filling gets tough and chewy, so I always keep an eye on them near the end to make sure they stay soft and gooey.
I always make sure the bars are still a little jiggly in the center when I take them out of the oven. They keep cooking as they rest, and the filling will set over the next 30 to 45 minutes while cooling. If they come out already hard, they will be like concrete by the time you serve them.
More pecan pie inspired desserts:
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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.
Video
Notes
Check doneness carefully
When I bake pecan pie bars, I always remind myself not to wait for the center to look fully set before pulling them out. The edges should be golden and firm while the middle still has a slight jiggle, just like a regular pie. I’ll tap a pecan gently with the back of a spoon to see if it springs back or check the temperature with my thermometer, aiming for about 185 degrees F. The key is to let them finish setting as they cool, because if I overbake and wait for the middle to look firm, the bars end up dry and crumbly instead of gooey and perfect.More tips to consider:
- Cook the crust fully and let it cool before adding the filling. This keeps it from getting soggy.
- Sometimes I add a layer of crushed cookies on the crust. It creates a little barrier that keeps the bottom crisp.
- I always bake the bars until the filling reaches 185 degrees F. That way the center sets without being runny.
- If they bake too long, the bars can turn hard. I check carefully so the filling stays gooey and soft.
- I always use a 9×13-inch pan. It bakes evenly and keeps the timing right.
- I bring my ingredients to room temperature before mixing. Everything blends so much more smoothly that way.
Nutrition