Pecan Pie Bar Recipe

Key Takeaways

• Press shortbread crust into a 9×13 baking dish, bake for 10 minutes until lightly golden before adding filling.
• Whisk together eggs, corn syrup, vanilla, salt, brown sugar, butter, and chopped pecans to create the gooey topping.
• Pour filling over warm crust and bake for 25 minutes until edges set but center still jiggles slightly.
• Cool bars completely for about 2 hours before cutting to ensure clean edges and proper firming of the filling.
• Store cooled bars in an airtight container at room temperature for up to three days, or freeze for two months.

Ingredients You’ll Need

You’ll want to gather a few simple components before you get started: all-purpose flour, butter, brown sugar, eggs, corn syrup, vanilla extract, salt, and of course, pecans.

These pantry staples form the foundation of your bars.

You’re looking at straightforward ingredients—nothing fancy or hard to find.

The real game-changer? Quality pecans. Don’t skimp here; they’re the star. Choose fresh, plump nuts that haven’t been sitting around for months.

You’ll need about two cups of them, roughly chopped.

For the base, grab two sticks of softened butter and one cup of flour. Mix those with brown sugar for your crust.

Then combine your eggs, corn syrup, vanilla, and salt for the rich, gooey topping that makes these bars irresistible.

Step-by-Step Instructions

Making these bars is easier than you’d think—start by preheating your oven to 350°F and lining a 9×13 baking dish with parchment paper. Press your shortbread crust firmly into the dish, then bake for 10 minutes until lightly golden.

Step	Action	Time
1	Prepare crust base	10 min
2	Mix pecan filling	5 min
3	Bake combined bars	25 min
4	Cool completely	2 hours

While that bakes, you’ll whisk together your filling—butter, brown sugar, eggs, and pecans. Pour it over your warm crust and bake another 25 minutes. This skill breakdown guarantees perfect results every time. Your process checklist keeps you on track: crust golden, filling set, edges slightly firm. Cool completely before cutting into bars—patience rewards you with clean edges and professional-looking treats.

Baking Tips for Perfect Results

Because timing and temperature are everything with pecan pie bars, here’s what’ll transform your baking from good to outstanding.

Start by calibrating your oven—don’t rely on the dial alone, grab an oven thermometer. You’d be amazed how many ovens run hot or cold, sabotaging your results before you begin.

Next, control your humidity. Moisture affects how your filling sets, so bake on a dry day if you can.

Pull your bars out when the edges’re set but the center still jiggles slightly—they’ll firm up as they cool.

Don’t overbake; that’s where people slip up. Let them rest completely before cutting.

You’ve earned bars that stay intact, with that perfect gooey-yet-structured pecan layer you’re after.

Storage and Serving Suggestions

Once your pecan pie bars have cooled completely, they’ll keep in an airtight container at room temperature for up to three days—though they rarely last that long.

You’ve got flexibility here: serve them at room temperature for that perfect chewy texture, or chill them for a firmer bite.

For presentation styling, arrange your bars on a rustic wooden board or vintage platter to showcase their gorgeous caramel-pecan top. Drizzle with extra caramel if you’re feeling bold.

Serving temperatures matter too—slightly warm bars are absolutely divine alongside vanilla ice cream, creating that irresistible contrast.

You can also freeze these bars for up to two months, making them your secret weapon for unexpected guests or spontaneous indulgences. Total freedom in how you enjoy your creation.

Variations to Try

While the classic pecan pie bar is undeniably delicious, you’ll discover that this recipe’s shortbread base and gooey filling invite creative experimentation.

Transform your bars with bold flavor pairings—try bourbon for depth, or add espresso powder to amplify the pecans’ richness.

Swirl in dark chocolate or maple for complexity that’ll elevate your dessert game.

Embrace seasonal themes to keep things fresh.

Summer calls for a hint of citrus zest, while fall demands cinnamon and nutmeg enhancements.

Winter begs for rum or brandy additions, and spring welcomes vanilla bean or almond extracts.

You’re not locked into tradition here.

Mix in different nuts—walnuts or candied pecans—or top with a salted caramel drizzle.

These variations let you own your baking, creating bars that reflect your taste and style.

Frequently Asked Questions

Can I Make Pecan Pie Bars Without Corn Syrup as a Substitute?

You can absolutely ditch the corn syrup! Try maple syrup for that authentic, rich flavor—you’ll love the depth it brings. Agave nectar works wonderfully too, giving you a lighter sweetness that doesn’t overpower your pecans.

Both substitutes maintain that gooey, caramelized filling you’re after. I’ve found maple syrup creates a more rustic, homemade taste that screams freedom from processed ingredients.

Either option’ll give you bars that rival any traditional recipe. Your kitchen, your rules.

How Do I Prevent the Crust From Becoming Soggy During Baking?

You’ll want to blind bake your crust first—that’s your secret weapon against sogginess.

Pre-bake it at 350°F for about 10 minutes until it’s set but not browned.

Here’s where you get creative: brush a thin chocolate lining across the bottom once it cools slightly.

This barrier locks out moisture like nothing else.

You’re effectively creating your own defense system, giving you total control over that perfect texture every single time.

What’s the Difference Between Pecan Pie Bars and Traditional Pecan Pie?

You’ll love how pecan pie bars give you that texture contrast you’re craving—a crispy, buttery crust that won’t go soggy, topped with gooey pecan filling.

Unlike traditional pie’s commitment, bars offer portion portability; you’re not tethered to a whole pie.

You can grab one, go, and enjoy freedom from slicing drama.

They’re perfect when you want authentic pecan pie satisfaction without the fuss.

Bake them, cut them, live unburdened.

Can Pecan Pie Bars Be Frozen for Long-Term Storage?

You’ve absolutely got it—freeze those pecan pie bars without hesitation!

Wrap them tightly in freezer packaging to lock in that irresistible caramel-pecan goodness for months.

When you’re ready to enjoy your stash, use proper thawing techniques by letting them sit at room temperature for a couple hours.

You’re free to make a big batch whenever inspiration strikes, knowing you’ll have homemade treats waiting whenever cravings hit.

Why Did My Pecan Pie Bars Turn Out Too Cakey or Dense?

You’ve likely overmixed your batter, which developed too much gluten and created that dense, cakey texture you’re trying to avoid.

Excess leavening agents like baking powder can also work against you, making the bars rise too much and lose their fudgy, gooey character. Mix just until ingredients combine—don’t overwork it. Use minimal leavening.

You’ll nail that perfect pecan pie bar texture: rich, slightly chewy, and authentically delicious.