These Pecan Pie Bars pair a buttery shortbread crust with a sweet pecan topping, giving you the flavors of pecan pie in a sliceable bar. Make a pan ahead for a holiday dessert tray or a potluck.
Pecan Pie Bars are ready to share.
My obsession with pie is no secret, but I also love making my favorite pies in “bar” form, for even easier cutting, serving and sharing. These Pecan Pie Bars are always a hit. They taste like our popular pecan pie and couldn’t be easier! The shortbread crust presses right into the pan, and the pecan topping comes together on the stove. Give the bars time to cool completely and chill before slicing. You can keep them in the refrigerator for up to 5 days, which makes them handy when you want dessert ready ahead of time.
If you want more of my bar recipes, try Pumpkin Slab Pie, Key Lime Pie Bars, Carrot Cake Sheet Cake, Peanut Butter Bars, and S’mores Bars!
How to make Pecan Pie Bars:
Make the Shortbread Crust: Beat the butter and sugar in a mixing bowl for about 3 minutes, until light and fluffy. Add the eggs and vanilla and mix well. Stir together the flour, baking powder, and salt, then add to the mixing bowl and mix just until combined. Flour your hands and press the dough evenly into a parchment-lined 9×13 inch pan. Bake at 350°F for 12-15 minutes, until the crust is set but not browned.
Make the Pecan Topping: Stir the butter, corn syrup, and brown sugar in a saucepan over medium heat until the butter melts. Bring to a slow boil and boil for 3 minutes. Remove from heat, stir in the heavy cream and chopped pecans, then pour over the crust and smooth into an even layer.
Bake, Cool, and Chill: Bake at 350°F for 25-30 minutes, until the filling is set. The edges should be set, with only a slight jiggle in the center when you move the pan. Let the bars cool completely, then cover and refrigerate for at least 2 hours before cutting and serving.
Pecan Bars
Ingredients
For the Crust
- 1 1/4 cups butter (2 ½ sticks), room temperature
- 6 Tablespoons granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
For the topping:
- 1 cup butter (2 sticks)
- 1/2 cup Karo light corn syrup
- 1 1/2 cups light brown sugar , packed
- 2 Tablespoons heavy whipping cream
- 3 1/2 cups pecans , chopped
Instructions
- Preheat the oven to 350 degrees F.
Shortbread Crust:
- Add butter and sugar to a mixing bowl and beat together until light and fluffy, about 3 minutes. Add the eggs and vanilla and mix well.1 ¼ cups butter, 6 Tablespoons granulated sugar, 2 large eggs, 1 ½ teaspoons vanilla extract
- Stir together the flour, baking powder, and salt and add to the mixing bowl. Mix just until dough is combined.2 ¼ cups all-purpose flour, ¼ teaspoon baking powder, ⅛ teaspoon salt
- Flour your hands and press the dough evenly into 9×13'' baking sheet lined with parchment paper. Bake for 12-15 minutes or until the crust is set but not browned.
Pecan Topping:
- Add butter, corn syrup, and brown sugar to a saucepan over medium heat and stir until butter is melted. Bring to a slow boil and boil for 3 minutes.1 cup butter, ½ cup Karo light corn syrup, 1 ½ cups light brown sugar
- Remove from heat and stir in heavy cream and chopped pecans. Pour over the crust and smooth into an even layer.2 Tablespoons heavy whipping cream, 3 ½ cups pecans
- Bake for 25 to 30 minutes or until the filling is set. The pecan bars are done when the edges are set and the center only slightly jiggles when the pan is moved. Allow to cool completely, then cover and refrigerate for at least 2 hours before cutting and serving.
Video
Notes
Nutrition
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I originally shared this recipe October 2015. Updated October 2020 and October 2026.
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