Easy Pecan Pie Bars

This pecan pie bar recipe transforms the classic Thanksgiving dessert into an easy-to-make, portable treat that delivers all the rich, caramelized flavors you love without the fuss of pie crust. Perfect for potlucks, holiday gatherings, or anytime you need a sweet fix without spending hours in the kitchen.

I created these bars when I needed to bring a dessert to a holiday potluck but didn't have time to make a traditional pie. These bars have since become my signature contribution to family gatherings, with my brother-in-law requesting them every Christmas.

Ingredients

• All purpose flour: creates the perfect shortbread base that holds up well under the gooey filling
• Confectioners' sugar: gives the crust a melt in your mouth texture that balances the sweet topping
• Unsalted butter: provides rich flavor and binds the crust ingredients together
• Brown sugar: creates that deep caramel flavor essential to authentic pecan pie taste
• Corn syrup: helps create the signature gooey texture and prevents crystallization
• Vanilla extract: adds warmth and depth to the filling
• Pecans: bring essential nutty flavor and texture look for fresh ones with no rancid smell

Step-by-Step Instructions

Prepare the Crust:

Preheat your oven to 350°F and line a 9x9 inch baking pan with parchment paper leaving overhang for easy removal. In a medium bowl combine the flour confectioners' sugar and salt then cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press firmly and evenly into the prepared pan creating a compact layer. Bake for 15 minutes until the edges are just beginning to turn golden.

Make the Filling:

While the crust bakes whisk the eggs in a large bowl until lightly beaten. Add the brown sugar corn syrup and vanilla extract whisking until completely combined with no sugar lumps remaining. The mixture should be smooth and pourable. Gently fold in the chopped pecans making sure they are evenly distributed throughout the filling.

Assemble and Bake:

Pour the pecan filling over the hot crust immediately after removing it from the oven. The hot crust helps the filling begin to set from the bottom. Return the pan to the oven and bake for 25 to 30 minutes until the filling is mostly set but still has a slight jiggle in the center. Do not overbake or the filling will become too hard after cooling.

Cool and Slice:

Allow the bars to cool completely in the pan on a wire rack for at least 2 hours. For the cleanest cuts refrigerate for an additional hour before slicing. Use the parchment paper overhang to lift the entire slab from the pan then cut into squares with a sharp knife wiping the blade clean between cuts.

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The brown sugar is my secret weapon in this recipe. While some recipes call for white sugar I find that brown sugar adds a molasses undertone that makes these bars taste like they took hours to make. My grandmother always added a touch more brown sugar than her recipe called for and I continue that little tradition.

Make Ahead and Storage

These pecan pie bars actually taste better after they've had time to set completely making them the perfect make ahead dessert. After cooling completely store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week though I recommend bringing them to room temperature before serving for the best texture and flavor experience.

Easy Variations

While the classic recipe is perfect as is you can easily customize these bars to create variations that keep things interesting. Try adding 1/2 cup chocolate chips to the filling for chocolate pecan pie bars or substitute 1/4 cup of bourbon for some of the corn syrup for a sophisticated adult version. During fall I sometimes add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the filling for a warm spiced flavor that pairs beautifully with the pecans.

Serving Suggestions

These bars are delicious on their own but can be elevated for special occasions. Try serving them slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For an elegant presentation dust the tops with a light sprinkle of confectioners' sugar just before serving or drizzle with a thin ribbon of melted chocolate. During the holidays I often pair them with after dinner coffee or a small glass of dessert wine.

Recipe FAQs

→ Can I make these pecan pie bars ahead of time?

Yes! These bars store extremely well. After cooling completely, store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 3 months - just thaw at room temperature before serving.

→ What's the best way to cut clean squares?

For the cleanest cuts, make sure the bars are completely cooled (or even chilled in the refrigerator). Use a sharp knife, wipe the blade clean between cuts, and consider scoring the top lightly before cutting all the way through.

→ Can I substitute maple syrup for corn syrup?

Yes, pure maple syrup can be substituted for corn syrup in equal amounts. This will add a lovely maple flavor to your bars. Honey can also work, though it will impart its distinct flavor to the filling.

→ How do I know when the bars are fully baked?

The filling should be mostly set but still have a slight jiggle in the center when you gently shake the pan. The edges will be firmer than the middle. The bars will continue to set as they cool, so be careful not to overbake them.

→ Can I add chocolate to these bars?

Absolutely! Sprinkle 1/2 cup of semi-sweet chocolate chips over the crust before adding the filling, or drizzle melted chocolate over the cooled bars for a delicious variation. Dark, milk, or white chocolate all work beautifully.

→ Do I need to toast the pecans before adding them?

While not necessary, toasting the pecans for about 5-7 minutes in a 350°F oven before adding them to the filling will enhance their flavor and add an extra dimension to your bars.