Pecan pie bars are a handheld version of the classic holiday dessert, combining a buttery shortbread crust with a gooey, caramel-like pecan filling. They’re easier to make than a traditional pie, slice beautifully into squares, and are perfect for sharing at family gatherings, potlucks, or gifting during the holidays. With their rich flavor and chewy-crunchy texture, they bring all the warmth of pecan pie in a more convenient form.
Cooking Time: 55 minutes
Serving: 16 bars
Ingredients
For the crust:
-
2 cups all-purpose flour
-
1/2 cup granulated sugar
-
1 cup unsalted butter, cold and cubed
-
1/4 tsp salt
For the pecan filling:
-
3 large eggs
-
1 cup light corn syrup
-
1 cup packed brown sugar
-
2 tbsp unsalted butter, melted
-
1 tsp vanilla extract
-
1/4 tsp salt
-
2 cups pecans, roughly chopped
Instructions
-
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
-
In a bowl, combine flour, sugar, and salt. Cut in butter using a pastry cutter or fork until mixture resembles coarse crumbs.
-
Press crust mixture evenly into the prepared pan. Bake for 18–20 minutes, until lightly golden.
-
While the crust bakes, prepare the filling. In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
-
Stir in pecans until evenly coated.
-
Pour filling over hot crust and spread evenly.
-
Bake for 30–35 minutes, or until the filling is set and slightly puffed.
-
Let bars cool completely in the pan before lifting out with parchment and cutting into squares.
Nutrition (per bar, approx.)
-
Calories: 310
-
Protein: 4 g
-
Fat: 18 g
-
Carbohydrates: 37 g
-
Sugar: 24 g
-
Sodium: 110 mg
Tips
-
For cleaner cuts, refrigerate the cooled bars for 30 minutes before slicing.
-
Add a splash of bourbon or maple syrup to the filling for extra flavor.
-
Toast pecans lightly before mixing them into the filling to bring out their nuttiness.
-
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
-
Serve with a dollop of whipped cream or a drizzle of caramel for a dessert-style presentation.
