Best Ever Pecan Pie Bars
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These Pecan Pie Bars are sweet, crunchy, gooey, loaded with pecans, an easy shortbread crust and perfect for a crowd! Just like pecan pie but better!
You’ll Love These Pecan Pie Bars
I’m a huge pecan pie fan. I mean HUGE. Whenever I go to a restaurant and pecan pie is on the menu, I always order it. However, sometimes it’s hard to find a really good pecan pie. I don’t like a soggy crust, or not super ooey-gooey, or the flavor is not there. Which is why, I now make my own Pecan Pie, or when I feel adventurous, I make a killer Bourbon Pecan Pie.
But here’s what I love about pecan pie bars. They’re the perfect pecan pie in handheld form. Think about it, no plates or forks to dirty, the only thing you’re dirtying are your fingers. But that’s ok, because these pecan pie bars are finger licking good.
The perfect crust for a pecan pie bar is a shortbread crust. It’s super easy to make, no food processor or mixer necessary, just a pastry cutter or two forks is all you need. A good shortbread has only 3 ingredients; flour, butter and sugar. Nothing else fancy is required.
Before You Start
- Line Your Pan Properly: Use parchment paper with an overhang on the sides of your baking pan. This makes it super easy to lift out the bars once they’re cooled, ensuring clean cuts and easy serving.
- Cold Butter is Key: Make sure your butter is cold when making the shortbread crust. Cold butter helps create that tender, flaky texture that melts in your mouth.
- Chop Pecans Evenly: Roughly chop your pecans so they distribute evenly throughout the filling. This ensures every bite is packed with nutty goodness.
- Let It Rest: Allow the pecan filling to rest while the crust cools. This helps the filling thicken slightly, which is essential for that perfect gooey texture.
- Chill Before Cutting: After baking, let the bars cool completely and then refrigerate them for several hours or overnight. This makes slicing much easier and gives you those clean edges.
- Crank Up The Flavor: To bring out the flavor of the pecans even more, toast them in the oven for about 5 minutes at 350℉ or until you start to smell them. You can even brown the butter before incorporating it into your filling. I know I’m crazy, but aren’t we all a little?
Ingredients You’ll Need
- Flour: All we need is all purpose flour.
- Butter: Unsalted as we are adding the salt ourselves into this recipe. If using salted butter, you can omit adding any additional salt to the recipe.
- Sugar: I used granulated white sugar to give a super clean sweet flavor to our crust.
- Salt: Every baked good needs a bit of seasoning to balance out all that sugar, it’s a science in baking so be sure to be precise.
- Pecans (chopped): The star of the show, all chopped up roughly. You don’t want fine crumbs, because you actually want to feel the pecan when you bite into these bars. You can substitute with walnuts or a mix of your favorite nuts if you’d like.
- Brown Sugar: Brings sweetness and a hint of molasses flavor, adding depth to the filling.
- Lemon Zest: Adds a subtle citrus brightness that lifts the richness of the filling. Feel free to substitute with orange zest or omit it if you prefer.
- Dark Corn Syrup: Creates that classic gooey texture we love in pecan pie bars. Light corn syrup works too, but the flavor will be slightly milder.
- Large Eggs: Bind the filling together and contribute to its custardy consistency.
- Vanilla Extract: Infuses the filling with warm, aromatic notes that complement the pecans.
Preheat your oven to 350℉. Spray a 9×13-inch baking pan with cooking spray, then line it with parchment paper, leaving some overhang on the sides to easily lift out the bars later.
In a large bowl, add 1¾ cups of all-purpose flour, ¾ cup of cold unsalted butter (cut into pieces), ½ cup of granulated sugar, and ¼ teaspoon of salt. Using a pastry cutter or two forks, blend everything together until the mixture resembles coarse crumbs.
Transfer the crumb mixture to your prepared baking pan. Press it down evenly to form the crust. Bake for about 20 minutes, until the crust is set and the top looks dry but not browned. Remove from the oven and let it cool completely.
In a large bowl, whisk together ⅓ cup of all-purpose flour, ½ cup of packed brown sugar, and ½ teaspoon of salt until well combined and free of lumps. Add 1 tablespoon of lemon zest and whisk again. Then, add 1½ cups of dark corn syrup, 4 large eggs, and 1 tablespoon of vanilla extract. Whisk everything together until smooth.
Fold in 2 cups of chopped pecans into the filling mixture. Let it rest while the crust finishes cooling.
Pour the pecan filling over the cooled crust, spreading it evenly with a spatula if needed. Bake in the oven for 40 to 50 minutes, or until the filling is set. To check, gently shake the pan—if the center doesn’t wobble, it’s ready.
Allow the bars to cool completely at room temperature. Then, refrigerate them for several hours or overnight. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares using a sharp serrated knife.
Frequently Asked Questions
Can I make these bars ahead of time?
Absolutely! These bars are perfect for making ahead. In fact, they taste even better the next day after the flavors have melded together. Just store them in the refrigerator until you’re ready to serve.
How do I store leftover Pecan Pie Bars?
Store the cooled bars in an airtight container in the refrigerator for up to one week. Place parchment paper between layers to prevent them from sticking together.
Can I freeze Pecan Pie Bars?
Yes! Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I use light corn syrup instead of dark corn syrup?
Yes, you can substitute light corn syrup if you prefer. The flavor will be slightly less rich, but they’ll still be delicious.
More Delicious Pecan Recipes
- Pecan Pie Cheesecake
- Chocolate Pecan Pie Cookies
- Pecan Pie Cheesecake Bars
- Bourbon Pecan Pie
- Brown Sugar Coated Pecans
- Soft Oatmeal Cookies
- 2 Minute Microwave Fudge
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pecan Pie Bars
Video
Ingredients
Shortbread Crust
- 1¾ cups all-purpose flour
- ¾ cup butter (unsalted, cold)
- ½ cup sugar (granulated)
- ¼ teaspoon salt
Filling
- ⅓ cup all-purpose flour
- ½ cup brown sugar (packed)
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 1 ½ cups corn syrup (dark)
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups pecans (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350℉. Spray a 9×13-inch baking pan with cooking spray then line it with parchment paper, but with the parchment paper hanging off the sides to make it easy to lift out bars.
Crust
- Add all the crust ingredients to a large bowl and using a pastry cutter or two forks, blend everything together until it resembles a dry coarse meal. Alternatively, you could use a food processor.
- Transfer the crumb mixture to the prepared baking dish and press it down evenly into the bottom. Place the pan into the oven and bake it for about 20 minutes, until the curst is set and dry on top, but it hasn't yet browned. Let the crust cool completely before adding the filling.
Filling
- In a large bowl add the flour, brown sugar, salt and whisk everything together. This will ensure there will be no lumps. Add the lemon zest and whisk. Add the corn syrup, eggs, vanilla, and whisk everything together until well combined.
- Fold in the chopped pecans. Let the mixture rest while the crust bakes and cools. During this time the pecan mixture will slightly thicken.
- Pour the pecan filling over the prepared crust and use a spatula to spread the pecans evenly, if needed. Place the pan in the oven and bake for 40 to 50 minutes or until the filling is set. To check if the filling is set, shake the pan and if the center is not wobbly then it's done.
- Cool completely at room temperature, then place the pan in the fridge for several hours or overnight before cutting them.
- The next day, use the parchment paper to gently lift the bars from the pan, then cut into squares using a sharp serrated knife. I cut it into 24 pieces, but you can cut it into 12 if you wish for larger squares.
Notes
- Chilling is Crucial: Don’t skip the chilling step. It ensures the bars set properly and makes slicing a breeze.
- Adjust Sweetness: If you prefer a less sweet dessert, you can reduce the amount of corn syrup slightly without affecting the texture too much.
- Add a Chocolate Twist: Sprinkle some chocolate chips over the crust before adding the filling for an extra layer of flavor.
- Use Fresh Pecans: For the best flavor, use fresh, high-quality pecans. Lightly toasting them beforehand can enhance their nuttiness.
- Clean Cuts: Wipe your knife between cuts to keep the edges of the bars clean and neat.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
