Pecan Pie Bars Recipe

Pecan pie bars give you the same taste as classic pecan pie without the work of making a pie crust. You get a soft, buttery base and a sweet pecan topping that sets firm once it cools. They slice clean, travel well, and work for holidays, potlucks, or any dessert table. And you can make a whole pan in less time than a single pie.

These bars stay rich and warm with flavor. The crust holds up under the filling, so you never get soggy bottoms. And you can adjust the sweetness or add small twists like chocolate, maple, or a splash of bourbon. This recipe stays simple and uses basic pantry ingredients you likely already have.

Pecan Pie Bars Recipe

Ingredients You Need

You’ll need two sets of ingredients. One set for the crust. One set for the filling.

For the crust:

• Butter
• Flour
• Granulated sugar
• A pinch of salt

The crust tastes like a soft shortbread cookie. It holds the filling well and cuts clean once chilled.

For the filling:

• Brown sugar
• Eggs
• Corn syrup or maple syrup
• Chopped pecans
• Vanilla
• A little melted butter
• Salt

Use fresh pecans if possible. Stale pecans can give the bars a flat taste. Light or dark brown sugar both work. Dark brown sugar gives deeper flavor.

How to Make Pecan Pie Bars

You can make these bars in steps. Each step matters for texture and clean edges.

1. Prep your pan

Line your baking pan with parchment paper. Leave some extra paper on the sides so you can lift the bars out later. Lightly spray the paper. This keeps the crust from sticking.

2. Make the crust

Mix the flour, sugar, and salt. Add cold butter and mix until the mixture looks crumbly. Press it into the pan with the back of a spoon or your fingers. Press firmly so the crust stays even.
Bake the crust until it looks set around the edges. It should not brown much. You’re not cooking it fully yet. You’re only giving it a head start so it holds the filling.

3. Mix the filling

Whisk the eggs, brown sugar, syrup, vanilla, salt, and melted butter. Don’t whisk too hard or you’ll create too much foam. Add the chopped pecans and stir. The filling should look glossy and smooth.

4. Pour and bake

Pour the filling over the hot crust. Spread the pecans evenly so they don’t crowd in one spot.
Bake until the center looks set. It should not jiggle like liquid. A small wobble is fine. The top will look slightly caramelized.

5. Cool fully

This step matters for clean slices. Cool the pan at room temperature. Then chill it in the fridge. Cold bars cut much cleaner than warm bars.

How Long to Bake Pecan Pie Bars

Bake the crust for about 15 minutes.
Bake the filled bars for about 30–35 minutes.
The center should look set but soft. Over-baking can make the texture firm instead of gooey.

Tips for the Best Pecan Pie Bars

Small steps make a big difference. Here are tips that help.

Use parchment paper

This helps you lift the bars out in one piece. Without it, the sticky filling can cling to the pan.

Don’t over-whisk the filling

Over-whisking adds air. Air creates bubbles that rise to the surface and can create cracks.

Let the bars cool at least two hours

Warm bars fall apart. Cold bars slice clean.

Cut with a sharp, warm knife

Dip your knife in hot water. Dry it. Cut straight down. Wipe between cuts. You’ll get clean edges.

Variations You Can Try

Pecan pie bars work as a base for many flavors. Try simple changes to get a new twist.

Chocolate Pecan Pie Bars

Add chocolate chips to the filling. Use dark or semi-sweet chocolate. They melt slightly and create small pockets of flavor.

Maple Pecan Pie Bars

Replace the corn syrup with real maple syrup. This gives a deeper, warm flavor. Reduce the brown sugar slightly if you prefer less sweetness.

Bourbon Pecan Pie Bars

Add one tablespoon of bourbon to the filling. The alcohol cooks off, but the flavor stays mild and warm. This works well for holiday baking.

Walnut Bars

Swap pecans for walnuts. This gives a deeper nut flavor with more crunch.

Serving Ideas

Pecan pie bars taste great on their own. But you can dress them up.

With whipped cream

Use a small dollop of fresh whipped cream. Keep it simple so it doesn’t overpower the bars.

With vanilla ice cream

The cold ice cream melts over the warm bar if you heat a square for a few seconds.

With powdered sugar

Dust a small amount of powdered sugar before serving. It makes the bars look neat and finished.

How to Store Pecan Pie Bars

Pecan pie bars store well. They hold their shape and flavor for days.

At room temperature

Store in an airtight container for up to two days. Keep them in a cool place.

In the fridge

Store up to a week. This keeps the filling firm and the crust stable.

In the freezer

Slice the bars first. Wrap each slice in plastic wrap. Then place them in a freezer bag. Freeze up to three months.
To thaw, place a slice in the fridge overnight or on the counter for about an hour.

Make-Ahead Instructions

You can make these bars a day ahead. They actually taste better the next day because the filling sets more.
If you need them for a party, bake them the night before, chill overnight, then slice in the morning.
If you’re serving them outdoors, keep them chilled until you’re ready to plate.

Common Problems and How to Fix Them

Bars are too runny

They needed more time in the oven. The center should not jiggle like liquid. Also make sure you used the right amount of eggs.

Crust is crumbly

You may not have packed the crust tightly enough. Next time press it down firmly with the bottom of a cup.

Filling leaked under the crust

Make sure the crust fully covers the pan. Avoid cracks or thin spots.

Bars cracked on top

You may have whisked too much air into the filling. Whisk gently until just combined.

FAQs

Can I make pecan pie bars without corn syrup?

Yes. Use maple syrup or honey. The flavor will change slightly, but the texture stays close.

Why did my bars turn out soft?

You may not have baked them long enough. Bake until the center sets. Chill before slicing.

Can I use salted butter?

Yes. Reduce the added salt in the recipe.

Do pecan pie bars need refrigeration?

Yes. They hold shape and freshness longer when chilled.

Can I freeze pecan pie bars?

Yes. Wrap each bar and freeze for up to three months.

Can I double the recipe?

Yes. Use a larger pan and extend the bake time slightly.

Conclusion

Pecan pie bars give you all the flavor of pecan pie with less work and fewer steps. The crust stays firm, the filling stays gooey, and the bars slice clean once chilled. They work for holidays, gatherings, bake sales, or simple weeknight desserts. And because you bake a whole pan at once, you get enough to share without extra effort.

Use this recipe as your base. Add chocolate, maple, or bourbon if you want a twist. Store extras in the fridge or freezer. The bars stay fresh and hold up well.

If you want more simple dessert recipes, you can explore Chocolate Peppermint Bark, Mini Pumpkin Pies, or Pumpkin Spice Cheesecake Bars.