If you love pecan pie, you’ll adore these Pecan Pie Bars. They pair a tender shortbread crust with a gooey pecan filling for a dessert that’s simple to make and easy to share.
Everything mixes by hand in one bowl — no special equipment required — making these bars a quick go-to for parties and holidays.
Easy pecan bars
Pecan pie is a holiday favorite, and these pecan pie bars capture that classic flavor in an easier format. They bake up reliably and are simple to slice into bite-sized squares or little triangles for a dessert buffet.
Smaller portions let guests sample several desserts, which makes these bars a smart choice for gatherings. I often bring these to holiday gatherings because they travel well and are crowd-pleasers.
Key ingredients
- Pecans — coarsely chopped. Use raw pecans or toast them briefly for extra depth of flavor.
- Sugar — granulated sugar for the crust; brown sugar and corn syrup for the filling. Light corn syrup is used here, but dark will work too.
- Butter — salted butter, cut into small cubes for the crust.
- Flour — all-purpose flour for the crust and a bit in the filling to help set the texture.
Making pecan pie bars
Crust
- Preheat the oven to 350°F.
- Combine 1 ¾ cups flour, ½ cup granulated sugar, and ¼ teaspoon salt in a large bowl.
- Cut in ¾ cup cubed, salted butter by rubbing the cubes between your fingers with the flour until the mixture resembles coarse crumbs.
- Press the mixture evenly into an ungreased 9×13-inch baking dish, using the flat bottom of a measuring cup to smooth the surface.
- Bake the crust 15–18 minutes, until lightly golden.
Filling
- While the crust bakes, mix ⅔ cup packed brown sugar, ⅓ cup flour, and 1 teaspoon salt in the same bowl.
- Stir in 1 cup corn syrup, 4 eggs, and 2 teaspoons vanilla until smooth.
- Fold in 2 cups coarsely chopped pecans.
- When the crust is hot from the oven, pour the filling over it and return the pan to the oven.
- Bake 30–35 minutes more, until the edges are set and the center no longer jiggles.
- Cool the bars to room temperature, then chill in the refrigerator for about 30 minutes before cutting for clean slices.
Pecan pie bar recipe tips
- Bake until the edges are lightly browned and the center doesn’t jiggle — that indicates the filling has set.
- Let the bars cool completely before cutting so they hold their shape.
- Cut the bars to any size you prefer — large squares or small bite-sized pieces both work well.
Frequently asked questions
Yes. Walnuts or sliced almonds can be substituted if you prefer.
Once fully cool, cover and store at room temperature or in the refrigerator. They stay best for 3–4 days.
More delicious desserts
- Chocolate Walnut Tart
- Mini Raspberry Tarts
- Chocolate Meringue Cookies
- Peach Cobbler
- Chocolate Cream Pie
More from Beyond the Chicken Coop
- Banana Oatmeal Muffins
- Crockpot Pulled Pork
- Eggs Over Easy
- Peach Ice Cream
- Scalloped Potatoes and Ham
- Mousse Recipe
If you make this recipe, I’d love to hear about it — leave a comment and tag @beyondthechickencoop on Instagram.
Browse more dessert recipes from the same collection for additional ideas.
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Homemade Vanilla Ice Cream
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Triple Berry Cobbler
Pecan Pie Bars Recipe
Kathy Berget
Equipment
- Measuring Cups
- Measuring Spoons
- 9×13 Cake Pan
Ingredients
Crust
- 1 ¾ cups flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup salted butter, cut into small cubes
Filling
- ⅔ cup packed brown sugar
- ⅓ cup flour
- 1 teaspoon salt
- 1 cup corn syrup
- 4 eggs
- 2 teaspoons vanilla
- 2 cups pecans, coarsely chopped
Instructions
Crust
- Preheat oven to 350°F.
- Combine flour, granulated sugar, and salt in a large mixing bowl.
- Cut in butter with your hands until the mixture resembles coarse crumbs.
- Press into an ungreased 9×13-inch baking dish and smooth the surface.
- Bake 15–18 minutes until lightly golden.
Filling
- While the crust bakes, combine brown sugar, flour, and salt in the same bowl.
- Mix in corn syrup, eggs, and vanilla until smooth.
- Fold in chopped pecans.
- Pour the filling over the hot crust and return to the oven.
- Bake 30–35 minutes, until set at the edges and no longer jiggly in the center.
- Cool to room temperature, then chill 30 minutes before slicing.
Notes
- The bars are done when the edges are slightly browned and the center no longer jiggles.
- Allow bars to cool completely before cutting for the best results.
- Cut into the size you prefer — large squares or small bite-sized pieces both work well.
Nutritional Disclaimer:
Nutritional information is an estimate and should be verified with your chosen ingredients and a nutrition calculator if precise values are needed.
Nutrition
Calories: 191 kcal
Carbohydrates: 24 g
Protein: 2 g
Fat: 10 g