Stack of gooey pecan pie bars on parchment paper with buttery shortbread crust, toasted pecans on top, and scattered crumbs around. Warm fall tones with blurred autumn leaves and a small pumpkin in the background create a cozy, festive baking scene.
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Pecan Pie Bars

ByCassidy

These Pecan Pie Bars scream cozy fall gatherings. All the gooey, buttery, caramel-like flavor of a classic pecan pie, but baked into easy sliceable squares that you can eat with your hands. This is the perfect addition to your Thanksgiving dessert spread or holiday cookie swap. These bars bring that nostalgic southern flavor everyone loves. 

Stack of gooey pecan pie bars on parchment paper with buttery shortbread crust, toasted pecans on top, and scattered crumbs around. Warm fall tones with blurred autumn leaves and a small pumpkin in the background create a cozy, festive baking scene.

The Pecan Pie Bars start with a buttery shortbread crust that bakes up beautifully, the perfect base for holding that rich, nutty filling. The topping is a blend of brown sugar, corn syrup, and chopped pecans that bubbles up into a gooey, caramel-like layer as it bakes. Your guests will definitely be impressed by the look of these, but they come together so easily! You can make it in one bowl, no pie dough or rolling pins required. 

Helpful Tips & Variations

  • Line the pan: Parchment is your best friend here, it ensures easy removal.
  • For thicker bars: Use a 9×9 pan and increase baking time by about 5 minutes.
  • Check doneness: The center should look set but slightly soft; it will firm up as it cools.
  • For neat slices: Chill before cutting and wipe your knife between each slice.
  • Chocolate Drizzle: Drizzle melted chocolate over cooled bars for a fancy finish.
  • Maple Lovers: Replace all the corn syrup with maple syrup for a deeper flavor.

Recipe: Pecan Pie Bars

Pecan Pie Bars
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Pecan Pie Bars

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

16

bars
Prep time

15

minutes
Cooking time

45

minutes
Calories

280

kcal

Everything you love about pecan pie baked into buttery, gooey, and perfectly shareable dessert bars.

Ingredients

  • For the Shortbread Crust

  • 1 cup unsalted butter, melted

  • ½ cup granulated sugar

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • ¼ teaspoon salt

  • For the Pecan Filling

  • ¾ cup packed light brown sugar

  • ½ cup light corn syrup

  • ¼ cup pure maple syrup (optional, for richer flavor)

  • 3 large eggs

  • 2 tablespoons unsalted butter, melted

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 1 ¾ cups chopped pecans

Directions

  • Preheat & Prepare the Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving extra overhang for easy removal.
  • Make the Shortbread Crust: In a medium bowl, whisk together the melted butter, sugar, and vanilla. Add flour and salt; stir until combined. Press the mixture evenly into the prepared pan. Bake for 18–20 minutes, or until lightly golden around the edges.
  • Make the Filling: While the crust bakes, whisk together brown sugar, corn syrup, maple syrup (if using), eggs, melted butter, vanilla, and salt in a medium bowl until smooth. Stir in chopped pecans.
  • Bake the Bars: Pour the pecan filling evenly over the hot crust. Return to the oven and bake for 25–30 minutes, or until the center is just set and no longer jiggles when you move the pan.
  • Cool & Slice: Let the bars cool completely in the pan. Use the parchment overhang to lift them out before cutting into squares. For clean cuts, chill in the fridge for about 30 minutes before slicing.

Notes

  • You can substitute dark brown sugar for a richer molasses flavor.
  • To make ahead, bake the bars fully and store covered at room temperature for up to 2 days before serving.
  • They are rich! Smaller pieces go a long way on dessert trays.

Storage & Freezing Tips

  • These bars stay well covered at room temperature for up to four days.
  • They will keep well in the refrigerator in an air tight container for up to a week.
  • To freeze, wrap bars individually or layer with parchment paper in an airtight container for up to three months. Thaw overnight in refrigerator before serving.

More Fall Recipes

I hope you and your loved ones enjoy the holiday season and love these Pecan Pie Bars as much as I do! If you make them tag @cassandcrumb on Instagram, I’d love to see them. Happy Baking! 

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