Pecan Pie Bars combine a buttery shortbread crust with a gooey, caramelly-pecan filling for the ultimate easy holiday treat. Perfect for holidays or anytime you crave pecan pie without the hassle.
It may seem a touch early, but I’m already testing, perfecting, and publishing new recipes for the big fall and winter holidays. Thanksgiving and Christmas still seem so far away, but they’re both just around the corner. And I have an additional Friendsgiving gathering to plan for, too (–> insert mild panic attack here). If you’re hosting, it’s never too early to start planning your menu. This year’s recipe lineup runs the gamut – from involved to approachable. I’ve decided on these sweet, chewy bars for an easy Friendsgiving dessert.
Pecan Pie Bars pack all the flavor and texture of classic pecan pie without any of the fuss. There’s no rolling or crimping dough, just a quick buttery shortbread crust that bakes up tender and golden. The sweet, nutty filling sits on top, with just the right amount of crunch from coarsely chopped pecans. A touch of molasses added to the filling deepens the flavor. After these are baked and set, they settle into the chewiest, handheld version of pecan pie. Actually, I think these bars are even better than the pie! Why? Because the gooey center-to-crust ratio is more even.
How to Make Pecan Pie Bars
These easy pecan pie bars come together in two parts: a buttery shortbread crust and a gooey pecan filling. Let’s start with the crust. It’s so easy and takes only a few pantry staples to make.
Mix and Bake the Buttery Shortbread Crust
In the bowl of an electric mixer, cream together softened butter and brown sugar until light and fluffy. Mix in all-purpose flour until crumbly. The dough will seem dry at first, but scrape down the bowl and keep mixing. When the mixture goes from dry and powdery to larger clumps, it’s ready to go. It will still be dry, but that’s what makes the crust tender instead of chewy.
Pro Tip: Line your 9×13 pan with foil and a light mist of nonstick spray for easy removal and clean cuts later. Don’t use parchment paper here! The filling will run underneath during baking and the gooey layer will slip below the crust. (Ask me how I know! Hehe.)
Press the crust mixture evenly into the 9×13 pan. You can do this with your fingertips or use a floured measuring cup bottom to pat it into the pan. Bake until lightly golden. Don’t overbake. You want a soft, buttery base that slices easily. Not a crisp cookie crust.
Pecan Pie Filling Ingredients (and the Secret to That Perfect Gooey Texture)
These bars are old-school, so the pecan pie filling starts with a blend of light brown sugar and light corn syrup (more on this below). This creates that signature caramelized flavor and luscious texture. I like to stir in just ½ tablespoon of molasses to deepen the flavor and gives a subtle warmth that makes these bars taste like they came straight from a Southern bakery. Eggs help the filling set into that perfect custardy layer, while a bit of flour adds structure and keeps the bars from being runny. Vanilla extract brings a cozy sweetness, and fine grain salt balances everything out. Finally, all those coarsely chopped pecans add crunch and that classic nutty flavor we all love.
Corn syrup alternatives: If you prefer not to use corn syrup, you can easily substitute it with 1 cup of pure maple syrup or honey. This swap keeps the filling sticky and sweet while adding an extra hint of natural flavor. Please note that maple syrup will make the bars slightly softer. And the honey will add an obvious honey note. However, if you’re on the fence about corn syrup, check out King Arthur Baking’s guide – it’s a fantastic breakdown of how the ingredient affects texture and sweetness.
Make the Rich Pecan Pie Filling
While the crust bakes, whisk together the brown sugar, corn syrup, molasses, eggs, and vanilla until smooth. The touch of molasses enhances the caramel depth of the filling and balances the sweetness beautifully.
Whisk in flour and salt, then stir in coarsely chopped pecans. No need for perfection – a rough chop will do. I like a mix of larger and smaller pieces for extra crunch and texture.
Bake Until Set and Golden
Once out of the oven, immediately pour the pecan mixture over the hot crust. This helps everything bond perfectly. Return to the oven for 30–35 minutes, until the center is set and the top is a gorgeous amber brown. Tip: Give the pan a gentle jiggle – if the middle no longer wobbles, it’s ready.
Cool completely before slicing. You can even chill them in the fridge for cleaner cuts and that irresistible chewy edge.
Serving and Storing Pecan Pie Bars
Serve these Pecan Pie Bars at room temperature, or slightly chilled for a firmer bite. They keep beautifully in an airtight container for up to 5 days, or can be frozen up to 3 months. Which makes them a fantastic make-ahead Thanksgiving dessert or Christmas cookie tray addition. (Yessss!)
These Pecan Pie Bars are everything I want for my Friendsgiving dessert: buttery, sweet, and satisfying with no pie dish required. They taste just like traditional pecan pie, only better, because they’re easier to make and even easier to share. If you’re carrying dessert to a gathering, these bars travel beautifully, slice cleanly, and look as good on a buffet table as they taste.
Related recipe: Chocolate Honey Pecan Pie
Pecan Pie Bars Recipe
These Pecan Pie Bars taste just like classic pecan pie only easier, more portable, and just as buttery and rich. A brown sugar shortbread crust is topped with a gooey pecan filling sweetened with a touch of molasses for extra depth and warmth. Perfect for Thanksgiving, Friendsgiving, potlucks, or Christmas cookie trays.
For the Crust
- 3/4 cup unsalted butter, room temperature 1 1/2 sticks
- 1/3 cup light brown sugar packed
- 1 3/4 cups all-purpose flour
- 1/8 teaspoon fine grain salt or table salt
For the Filling
- 2/3 cup light brown sugar packed
- 1 1/2 cups light corn syrup see note for alternative
- 1/2 tablespoon molasses
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/3 cup all-purpose flour
- 3/4 teaspoon fine grain sea salt or table salt
- 1 1/2 cups coarsely chopped pecans
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Preheat the oven to 350°F. Line a 9×13-inch baking pan with aluminum foil, making sure it hangs over the edges so you can lift the bars out easily later. Lightly grease the foil with butter or nonstick spray.
Make the crust:
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In a large bowl or stand mixer, mix the butter and brown sugar together until smooth and creamy. Add the flour and salt and mix on low speed until the dough looks crumbly. Scrape down the bowl and mix again until large clumps form and hold together when pressed. The mixture will be dry.
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Press the crust mixture evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until lightly golden brown.
Make the filling:
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While the crust is baking, whisk together the brown sugar, corn syrup, molasses, eggs, and vanilla in a large bowl until smooth. Add the flour and salt, and whisk again until fully combined. Stir in the pecans.
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As soon as the crust comes out of the oven, pour the pecan filling evenly over the hot crust. Use a spatula to spread out the pecans if needed.
Bake again:
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Return the pan to the oven and bake for 30–35 minutes, or until the center is set and the top is golden brown. If you jiggle the pan and the center doesn’t move – it’s ready.
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Let the bars cool completely in the pan at room temperature. For clean slices, refrigerate for 1–2 hours before cutting into squares or rectangles.
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Keep your Pecan Pie Bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Corn Syrup Alternative: You can replace the light corn syrup with 1 cup pure maple syrup or 1 cup honey. The flavor will be slightly different – softer with the maple syrup and a bit more honey flavor-foreword if using honey – but still sweet, sticky, and delicious.
Use Foil, Not Parchment: Use foil to line the pan. Parchment paper can lift during baking these bars, and the gooey filling will slip under the crust. Foil will more tightly adhere to the pan and prevent any seeping from occurring.
This recipe was adapted from Classic Pecan Bars from Land-o-Lakes website.