Pecan Pie Bars
Now that we are inching closer and closer to fall, these pecan pie bars are the perfect fall dessert recipe to kick off the fall baking season. These delicious bars are super moist, loaded with a chewy pecan filling on a buttery shortbread crust, and taste just like Grandma’s southern pecan pie.
If you love pecan pie then these pecan pie bars are definitely the best and a delicious dessert that always gets rave reviews.
I love the flavor of pecan pie, especially when it comes in a fun package like my mini pecan pies. So does my sister, Linda. That’s actually where these bars come from.
She has been making these pecan bars forever. Her famous line regarding these delicious bars is that you have to bake em’ and take em’ because as she states, “if you don’t, you will end up eating all of them yourself, they’re that good”! So Linda makes sure when she bakes these delicious bars that they won’t be around for long because they are wayyyyy too delicious.
Jump to:
Why You’ll Love This Recipe
- Limited Ingredients: It only takes a handful of simple ingredients to make these bars.
- So Easy: All you have to do is mix and bake. It doesn’t get easier!
- Delicious Flavor: The buttery shortbread crust and the sweet, nutty pecan pie topping create a deliciously sweet, earthy flavor everyone will love.
- Versatile: These are easy enough to make year-round and tasty enough for special holiday gatherings.
- A Great Make Ahead Treat: These can be frozen for up to 2 months, so they’re perfect for making now and enjoying later!
Ingredients
All the ingredients you need to make these easy bars are listed right here, but you can find their exact amounts in the recipe card at the bottom of the post.
Shortbread Crust
- All-purpose flour
- Brown sugar-packed
- Butter
Pecan Pie Topping
- Large eggs
- Dark corn syrup
- Granulated sugar
- Vanilla extract
- Salt
- Chopped pecans
Variations
- Corn Syrup: While dark corn syrup is preferred, light corn syrup can be used as a substitute in a pinch.
- Walnuts: You can use walnuts as a substitute for pecans to achieve a different yet delicious flavor. The same substitution works for pecan pie, too!
- Gluten-Free: Use a high-quality gluten-free 1:1 baking flour to make a gluten-free version perfect for mixed company.
How to Make Pecan Pie Bars
Below, you’ll find a brief overview of the recipe showcasing how easy it is. The full instructions are in the recipe card at the bottom of the post.
Shortbread Crust
- Mix the flour and brown sugar. Then, cut in the butter until crumbly.
- Press the mixture into a prepared 9×13 baking pan and bake at 350°F until golden.
Pecan Pie Filling
- Combine all the filling ingredients except the pecans while the crust is in the oven. Then, stir in the pecans.
- Top the crust with the mixture and bake at 275°F until the filling is set.
- Cool on a wire rack, cut into bars, and enjoy!
Tips
- Cut the butter into cubes and chill it before cutting it into the flour. This gives your crust the best texture.
- Make things easy on yourself and buy bagged chopped pecans.
- Be sure your bars are fully cooled before cutting them to ensure clean cuts and uniform bars.
Pecan Pie Bars FAQ
Yes, they are. Pecan pie is an iconic Southern dish with roots in Texas. Pecan pie bars are basically a bar version of this southern pie classic.
Yes, you do. Just like pecan pie, these bars should be refrigerated for freshness, flavor, and food safety.
Pecan pie bars are done when the filling is golden and set. If it’s dark brown, it’s been overbaked.
More Delicious Pecan Recipes
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Pecan Pie Bars
Ingredients
For The Buttery Shortbread Crust
- 2 cups all purpose flour
- 1 cup brown sugar, packed
- 1 cup butter
Instructions
- Preheat oven to 350°
For The Buttery Shortbread Crust
- In a medium mixing bowl, combine flour and brown sugar together.
- Using a pastry cutter, add butter and cut mixture until it resembles coarse crumbs.
- Press mixture into a 13 x 9 inch baking pan, bake for 12-15 minutes, then remove from oven.
For The Pecan Pie Topping
- While crust is in the oven, blend eggs, corn syrup, sugar, vanilla and salt until well combined.
- Stir in pecans and pour pecan mixture over crust.
- Reduce temperature to 275° and bake for 50 minutes until filling is set.
- Cool on wire rack. Once cool, cut into bars.
Notes
- Refrigerate for up to 5 days in an airtight container.
- Wrap bars in plastic wrap and freeze them for up to 2 months in an airtight, freezer-safe container or heavy-duty freezer bags
- Defrost overnight if frozen. Then, microwave a few seconds at a time until warm.
- Cut the butter into cubes and chill it before cutting it into the flour. This gives your crust the best texture.
- Make things easy on yourself and buy bagged chopped pecans.
- Be sure your bars are fully cooled before cutting them to ensure clean cuts and uniform bars.
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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