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Pecan pie bars served with vanilla ice cream

Pecan Pie Bars

Pecan Pie Bars capture all the rich, nutty flavor of classic pecan pie in an easy-to-make, portable dessert. With a buttery shortbread crust and gooey pecan topping, they’re perfect for holidays, parties, or weekend baking.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Crust
  • 2 cups all-purpose flour
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
Pecan Filling
  • 1 cup brown sugar
  • 3/4 cup corn syrup
  • 1/2 cup unsalted butter
  • 1 pinch salt
  • 3 eggs large
  • 1 tbsp vanilla extract
  • 2 cups pecans chopped

Equipment

  • 9x13-inch Baking Pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, mix flour, sugar, salt, and softened butter until crumbly. Press the mixture evenly into the prepared pan.
  3. Bake the crust for 15–18 minutes or until lightly golden. Remove and set aside to cool slightly.
  4. In a saucepan over medium heat, combine brown sugar, corn syrup, butter, and a pinch of salt. Stir until the mixture begins to bubble, then remove from heat and cool for 5 minutes.
  5. Whisk in eggs and vanilla until smooth. Fold in chopped pecans. Pour over the pre-baked crust and spread evenly.
  6. Bake for 30–35 minutes or until the filling is set and the top is golden. Cool completely in the pan on a wire rack.
  7. For clean cuts, chill the bars for 30 minutes before slicing into squares. Serve warm or chilled.

Notes

Wrap bars individually and freeze for up to 3 months. Thaw at room temperature or warm gently before serving. For a crisper base, brush prebaked crust with egg white.