These pecan pie bars are the perfect handheld version of the classic holiday dessert. With a buttery shortbread crust topped with a rich, nutty filling, they deliver all the flavors of pecan pie in an easy-to-serve bar form. Ideal for potlucks, parties, or holiday dessert tables, these bars are always a crowd favorite.

Why You’ll Love This Recipe

Easier than making a traditional pecan pie
Perfect for serving large groups
A chewy, gooey filling with plenty of pecans
Great make-ahead dessert option
Can be cut into small or large portions depending on the occasion

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups light corn syrup
1 1/2 cups white sugar
4 large eggs
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans

Directions

Preheat the oven to 350°F (175°C). Lightly grease a 10×15-inch jellyroll pan.
In a large bowl, combine flour, 1/2 cup sugar, and salt. Cut in 1 cup butter until mixture resembles coarse crumbs.
Press the mixture firmly into the prepared pan to form the crust. Bake for 20 minutes.
While the crust bakes, mix corn syrup, 1 1/2 cups sugar, eggs, melted butter, and vanilla in a large bowl until smooth.
Stir in chopped pecans and spread evenly over the hot crust.
Bake for 25 minutes or until the filling is set.
Cool completely in the pan on a wire rack before slicing into bars.

Servings and timing

This recipe makes about 36 bars.

Prep time: 15 minutes
Cook time: 45 minutes
Cooling time: 1 hour
Total time: About 2 hours

Variations

Use dark corn syrup instead of light for a deeper, richer flavor.
Try using a mix of pecans and walnuts for a different nutty flavor.
Add a layer of chocolate chips on top of the crust before pouring in the filling.

Storage/Reheating

Store cooled bars in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
Freeze tightly wrapped bars for up to 3 months. Thaw overnight in the refrigerator before serving.
Bars can be warmed slightly in the microwave for a softer texture, but they are delicious at room temperature.

FAQs

How do I know when pecan pie bars are done?

The filling should be set in the center and no longer jiggly when gently shaken.

Can I make pecan pie bars ahead of time?

Yes, these bars are great for making a day or two in advance since they store well.

Do I have to use corn syrup?

Corn syrup gives the filling its signature chewy texture, but you can substitute with maple syrup or honey for a slightly different flavor.

Can I make these bars gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour.

How do I keep the crust from getting soggy?

Bake the crust fully before adding the filling, and be sure to spread the filling evenly while the crust is still hot.

Can I use whole pecans instead of chopped?

Yes, but chopped pecans spread more evenly across the filling.

What size pan should I use?

A 10×15-inch jellyroll pan works best for this recipe, but you can use a 9×13 pan for slightly thicker bars.

Can I double this recipe?

Yes, simply double the ingredients and bake in two pans for a larger batch.

Should pecan pie bars be refrigerated?

They don’t need refrigeration if eaten within 3 days, but refrigerating helps them last longer.

How do I cut clean squares?

Cool the bars completely before slicing, and use a sharp knife wiped clean between cuts.

Conclusion

Pecan pie bars are a wonderful twist on the classic dessert, offering all the rich, nutty sweetness of pecan pie in an easy-to-serve format. Whether you’re baking for the holidays, a potluck, or simply craving something sweet, these bars are sure to please every crowd.

Ezabella