Pecan Pie Bars

These amazing pecan pie bars are perfect for anyone who loves that classic pecan pie taste but wants something way easier to make and serve! Your family and friends will absolutely love these sweet, nutty treats that give you all the delicious flavors of pecan pie in a handheld bar.

Recipe Details

Timing & Servings: Prep Time: 25 minutes, Additional Time: 40 minutes, Total Time: 1 hour 5 minutes, Serves: 24 people.

Nutrition Profile: Soy-Free, Vegetarian, Low-Calorie.

Nutrition Facts (per serving): 152 Calories, 9g Fat, 18g Carbs, 2g Protein.

Ingredients You’ll Need

All-purpose flour: You’ll need 1¼ cups for the perfect shortbread-style crust. This creates that lovely crumbly base that holds everything together so well.

Powdered sugar: Just ½ cup goes into the crust to give it a sweet, tender texture. It melts right in and makes the crust so much better than regular sugar would.

Salt: A tiny ¼ teaspoon helps balance all the sweetness and makes the flavors pop. Don’t skip this little bit!

Butter: You’ll use ½ cup for the crust, plus 2 tablespoons melted for the filling. Make sure it’s at room temperature for the crust part.

Eggs: Two eggs, slightly beaten, help bind the pecan filling together. Just give them a quick whisk with a fork.

Chopped pecans: One full cup of chopped pecans gives you that classic nutty crunch in every bite. You can chop them yourself or buy them pre-chopped.

Brown sugar: ½ cup packed brown sugar adds that deep, caramel-like sweetness that makes these bars taste so rich and delicious.

Light corn syrup: ½ cup creates that perfect gooey texture that holds all the pecans together, just like in traditional pecan pie.

Vanilla extract: One teaspoon of pure vanilla brings all the flavors together beautifully.

How to Make Pecan Pie Bars

Step 1: Preheat your oven to 350 degrees F. Mix the flour, powdered sugar, and salt in a bowl. Cut in the ½ cup of butter using a pastry blender until it looks like coarse crumbs. Press this mixture firmly into an ungreased 11x7x1½-inch baking pan. Bake for 20 minutes until it’s lightly golden brown.

Step 2: While the crust bakes, make your filling. Stir together the beaten eggs, chopped pecans, brown sugar, corn syrup, melted butter, and vanilla in another bowl. Mix it all up really well so everything is combined.

Step 3: Take the crust out of the oven and spread the pecan filling evenly over the hot crust. Put it back in the oven and bake for about 20 more minutes. The filling should be set and not jiggly when you gently shake the pan.

Step 4: Let the bars cool completely in the pan on a wire rack. This is super important for clean cuts! Once cool, cut into 24 bars and store covered in the refrigerator.

Easy and Quick Pecan Pie Bars Version

Want to save some time? You can use a pre-made shortbread cookie crust from the store! Just press about 1½ cups of crushed shortbread cookies mixed with 3 tablespoons melted butter into your pan. Skip the first baking step and go straight to adding your pecan filling. This cuts your prep time in half and still tastes amazing!

Serving Ideas

These bars are perfect on their own, but they’re extra special with a small scoop of vanilla ice cream on top. They also go beautifully with fresh whipped cream or a drizzle of caramel sauce. Serve them at room temperature or slightly chilled for the best texture.

Storage

Keep your pecan pie bars covered in the refrigerator for up to one week. You can also freeze them for up to 3 months in an airtight container. Let frozen bars thaw at room temperature for about 30 minutes before serving.

Substitutions

No corn syrup? You can use honey or maple syrup instead, though the texture will be slightly different. If you don’t have pecans, walnuts work great too. You can also swap the brown sugar for coconut sugar if you prefer.

Pro Tips

• Perfect crust: Make sure your butter is at room temperature so it mixes evenly with the flour mixture.
• Even filling: Pour the filling over the hot crust – this helps it spread more easily and stick better.
• Clean cuts: Use a sharp knife and wipe it clean between cuts for the prettiest bars.
• Storage trick: Place parchment paper between layers if you’re stacking them for storage.

FAQs

Can I make these bars ahead of time?

You bet! These bars actually taste even better the next day after all the flavors have had time to blend together. Make them up to 2 days ahead and store them covered in the fridge.

Why do my bars fall apart when I cut them?

Make sure you let them cool completely before cutting – this is super important! Also, try chilling them in the fridge for an hour before cutting. A sharp, clean knife makes all the difference too.

Can I double this recipe?

Sure! Just use a 9×13 inch pan instead and increase the baking time by about 5 minutes for each step. Keep an eye on them to make sure they don’t get too brown.

What’s the best way to chop pecans?

You can use a sharp knife, a food processor with quick pulses, or even put them in a bag and gently crush them with a rolling pin. Just don’t make them too fine – you want some good chunks for texture!

I hope you love these pecan pie bars as much as my family does! They’re always the first thing to disappear at any gathering. Let me know how yours turn out – I’d love to hear about your baking adventures!