A crowd-pleasing, easy dessert, pecan pie bars are made with a buttery shortbread crust and gooey pecan filling. It’s pie in a portable handheld dessert perfect for the holidays!

These dessert bars are similar to a classic pecan pie and if you add some cocoa powder they are similar to my chocolate pecan pie recipe!

Stacked pecan pie bars on a countertop.

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Easy Pecan Pie Bars Recipe

These pecan pie bars are one of my favorite holiday desserts! They have a buttery crust and caramel sauce filling that is nutty, crispy and chewy. It’s part pecan pie and part shortbread cookie and I always make them as part of my Thanksgiving menu.

Add them to your Christmas dinner along with my pumpkin bars with cream cheese frosting, M&M cookie bars or pumpkin pie bars and wow your guests with the amazing flavors and textures that these easy bars bring to the table!

Recipe Ingredients

With only a few simple ingredients, pantry staples and chopped pecans, you can make the best pecan pie bars recipe.

Pecan pie bar ingredients on marble counter.

Find the full printable recipe with specific measurements below.

  • For the crust: All-purpose flour, powdered sugar, cornstarch, Kosher salt and cold unsalted butter.
  • Pecan filling: Brown sugar, light corn syrup, chopped pecans, melted butter, heavy cream and vanilla extract.

Variations

There are a few different ways to make these easy pecan pie bars your own.

  • Add a drizzle of melted chocolate over the top or some cocoa powder to the filling.
  • For a nuttier variation, try 2 cups pecans and 2 cups walnuts for fun flavor and texture.
  • The buttery shortbread crust is one of the main things that differentiates this recipe from the classic pie version. You can use a homemade pie crust or make a soft sugar cookies crust instead if you would like.

How to Make Pecan Pie Bars

Using a food processor, blend together the dry ingredients, with butter. It will begin to clump together.

Making a shortbread crust in a food processor.

Line a 9×13″ baking pan with nonstick foil, leaving about 1″ of overhang. Pour the coarse crumbs into the baking pan and press into even layer. Bake until light golden, 25 minutes. Lower heat to 325ºF.

Shortbread crust pressed into a 9x13 baking dish.

Stir together the brown sugar, corn syrup, and butter in a medium saucepan over medium-high heat until the sugar dissolves and the mixture boils. Add pecans and cream and boil until pecan pie filling thickens slightly. Lastly, stir in the vanilla.

Pecan filling in a bowl.

Pour the pecan filling layer over the baked crust in baking dish. Bake until caramel is darker and bubbles thickly, about 20 minutes.

Pecan pie bars on a marble countertop.

Recipe Tips

  • Bake crust first. You’ll need to pre-bake the shortbread crust before adding the filling, or else the crust won’t cook all the way.
  • Make extra crust: Your future self will thank you when you have this dough in the freezer to make apple pie bars, homemade Twix bars or my favorite lemon bars.
  • Keep an eye on the caramel. Similar to when making homemade caramel on the stove, it’s important to keep an eye on the mixture so that it doesn’t burn. Once the sugar dissolves and the mixture is boiling, that’s when it’s ready to go.
  • Let set. These bars will need to cool completely before slicing. The filling will continue to set as they cool. Chill in the fridge to speed up the process if you prefer.
  • Have extra pecans? Make these brown butter pecan cookies!
Pecan pie bars on a countertop.

Need more pie recipes? Try this easy banana cream pie, southern sweet potato pie or razzleberry pie.

More Easy Holiday Dessert Recipes

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stacked pecan bars on counter

Pecan Pie Bars

4.97 from 32 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 24
A crowd-pleasing, easy dessert, pecan pie bars are made with a buttery shortbread crust and gooey pecan filling. It's pie in a portable handheld dessert for the holidays!
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Ingredients 

Crust

  • 1 ¾ cups all-purpose flour
  • ⅔ cup powdered sugar
  • ¼ cup cornstarch
  • ½ teaspoon Kosher salt
  • ¾ cup unsalted butter , cold and diced

Filling

  • 1 ¼ cups light brown sugar , packed
  • ½ cup light corn syrup
  • ¼ cup unsalted butter
  • 4 cups coarsely chopped pecans
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract

Instructions

  • Prep. Preheat the oven to 350ºF. Line a 9×13" baking pan with nonstick foil, leaving about 1″ of overhang.
  • Make shortbread crust. Blend 1 3/4 cups flour, 2/3 cup powdered sugar, 1/4 cup cornstarch, and 1/2 teaspoon salt in a food processor. Add 3/4 cold, diced butter and process until mixture clumps together.
  • Bake crust. Pour into the baking pan and press evenly. Bake until light golden, 25 minutes. Lower heat to 325ºF.
  • Pecan filling. Meanwhile stir 1 1/4 cups brown sugar, 1/2 cup corn syrup, and 1/4 cup butter in a medium saucepan over medium-high heat until the sugar dissolves and the mixture boils. Add 4 cups pecans and 1/2 cup cream and boil until it thickens slightly. Stir in 2 teaspoons vanilla and pour over the baked crust.
  • Bake then cool completely. Bake until caramel is darker and bubbles thickly, about 20 minutes. Transfer to a rack and cool completely. Use the foil to lift the bars out and cut into squares.

Last step: Please leave a comment and rating after you make the recipe.

Nutrition

Calories: 326kcal, Carbohydrates: 31g, Protein: 3g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 59mg, Potassium: 106mg, Fiber: 2g, Sugar: 21g, Vitamin A: 319IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How do you know when a pecan pie bar is done?

The filling will be set but not hard. It will also be soft but not too jiggly. You can even use a thermometer to make sure it reaches 200 degrees Fahrenheit.

Why are my pecan bars runny?

Usually this means the pecan bars are undercooked. You will want to make sure to continue to bake the bars until they are fully cooked.

Should pecan pie be a little gooey?

Yes! The filling will be a little gooey but not runny. Continue to bake your pecan pie bars until it is slightly jiggly. You will also want to make sure not to burn the top of the pecans.

Do pecan bars need to be refrigerated?

Not at all! Cover the pan with a lid or transfer the sliced bars to an airtight container. The filling for the bars is a bit sticky, so it helps to add a sheet of wax paper in between each layer so they don’t stick together. They will keep at room temperature for about 2 to 3 days. A great make-ahead solution!

Can I freeze leftover bars?

Once the bars have been cooled and sliced, place them on a baking sheet in a single layer and flash freeze for about an hour. This helps harden them so that they don’t stick together. Then stack in a freezer container or bag and freeze for 3-6 months. Let thaw on the counter for a few hours before enjoying.

Recipe contributed by Jennifer from The Chronicles of Home.