Gooey pecan pie bars are the perfect dessert bar twist on a holiday classic. A buttery shortbread crust is topped with a rich, caramelized pecan filling for an easy holiday dessert that’s impossible to resist.

More dessert bars we love to make include these Newfoundland 5 star bars and 7 layer bars!

Stacked pecan pie bars with shortbread crust on a countertop.

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Key Takeaways: Pecan Pie Bars with Shortbread Crust

  • Buttery shortbread crust: The sturdy, tender crust holds up well under the gooey pecan filling.
  • Classic pecan pie flavor: Rich, caramelized filling and crunchy pecans give you all the flavor of pecan pie in bar form.
  • Easy holiday dessert: Bars are simpler to slice and serve than pie, making them great for Thanksgiving, Christmas, and parties.
  • Make-ahead friendly: They can be prepared ahead of time, which makes holiday entertaining easier.

Why I Love This Recipe

These pecan pie bars are one of my favorite holiday desserts! The buttery shortbread crust is sturdy enough to hold the gooey, caramelized pecan filling while still staying tender and crisp.

They’re part pecan pie and part shortbread cookie, with all the rich holiday flavor of pie in an easy-to-serve bar. I always make them as part of my Thanksgiving menu.

XO - Jamielyn

Recipe Ingredients

Pecan pie bar ingredients including butter, flour, pecans, brown sugar, corn syrup, heavy cream.

Find the full printable recipe with specific measurements below.

  • For the shortbread crust: All-purpose flour, powdered sugar, cornstarch, Kosher salt and cold unsalted butter create a buttery, tender crust that stays sturdy under the pecan filling. Keep the butter cold so the crust bakes up crisp rather than greasy.
  • Pecan filling: Brown sugar and light corn syrup create the gooey, caramel-like base, while chopped pecans add plenty of crunch. Melted butter, heavy cream and vanilla make the filling extra rich and smooth.

Variations

  • Add chocolate: Sprinkle chocolate chips over the shortbread crust before adding the pecan filling, or try my chocolate pecan pie for another rich twist on the classic.
  • Use different nuts: Swap some of the pecans for walnuts.
  • Add a little spice: Cinnamon or a pinch of nutmeg works well with the filling.
  • Finish with salt: A little flaky sea salt on top helps balance the sweetness.

How to Make Pecan Pie Bars with Shortbread Crust

Making a shortbread crust in a food processor for pecan pie bars.

Step 1: Using a food processor, blend together the dry ingredients, with butter. It will begin to clump together.

Shortbread crust pressed into a 9x13 baking dish.

Step 2: 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 the shortbread crust until light golden, 25 minutes. Lower heat to 325ºF.

Pecan pie bar filling in a bowl.

Step 3: 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.

Baked pecan pie bars with a shortbread crust in baking dish on counter.

Step 4: 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 stacked on a marble countertop showing gooey pecan filling and shortbread crust.

Recipe Tips

  • Bake the crust first: Pre-bake the shortbread crust before adding the filling so it cooks through and stays crisp underneath the gooey pecan layer.
  • Watch the caramel mixture: Similar to making homemade caramel, keep a close eye on the mixture as it cooks. Once the sugar has dissolved and it reaches a boil, remove it from the heat so it doesn’t scorch.
  • Don’t overbake: The filling should look set around the edges with a slight softness in the center. It will continue to firm up as the bars cool.
  • Cool completely: Let the bars cool before slicing so the pecan filling has time to set. For especially clean cuts, chill them briefly first.

Pecan Pie Bars FAQs

What kind of crust is best for pecan pie bars?

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.

How do you know when pecan pie bars are done?

The filling should look set around the edges with a slight jiggle in the center. It should be gooey, but not runny. The bars will continue to firm up as they cool. You can even use a thermometer to make sure it reaches 200 degrees Fahrenheit.

Why are my pecan pie bars runny?

Runny filling usually means the bars are underbaked or were sliced before they had time to cool completely. Bake until the filling is mostly set, then let the bars cool fully before cutting.

Do pecan bars need to be refrigerated?

Pecan pie bars can be stored at room temperature for 2 to 3 days in an airtight container. Place wax or parchment paper between layers to prevent sticking. For longer storage, refrigerate them.

Pecan pie bars angled against another pecan pie bar slice on the counter.

Need more dessert bars? Make pumpkin bars with cream cheese frosting, M&M cookie bars or pumpkin pie bars!

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A stack of 3 pieces of pecan pie bars with a shortbread crust.

Pecan Pie Bars with Shortbread Crust

4.97 from 33 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 24
Pecan pie bars with a buttery shortbread crust and gooey caramelized pecan filling. An easy holiday dessert with all the flavor of classic pecan pie.
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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.

Notes

Storage: Store cooled pecan pie bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Place sliced bars on a baking sheet in a single layer and freeze for about 1 hour, then transfer to a freezer-safe container or bag. Freeze for up to 3 months and thaw at room temperature before serving.

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 contributed by Jennifer from The Chronicles of Home.