These easy honey pecan pie bars are absolutely irresistible. A buttery shortbread crust topped with a rich, nutty pecan layer makes for a perfect hand-held dessert. Warning: they’re highly addictive—try eating just one!
The combination of a tender shortbread base and a caramel-like pecan topping is what sets these bars apart from classic pecan pie. If you love pecan pie, you’ll fall for these bars—especially since this version skips corn syrup in favor of honey.
Tips
- To ensure the filling is set, check the internal temperature of the bars; it should read 200°F. The edges should be firm and not loose.
- Make the bars the night before and refrigerate them uncut. Slice them into rectangles the next day for clean edges and easier serving.
Key Ingredients
This recipe uses common baking staples with one important difference: no corn syrup. Honey provides sweetness and a lovely depth of flavor in the pecan topping. The shortbread crust is made from confectioners’ sugar, flour, butter, and vanilla for a tender, melt-in-your-mouth base.
How To Make The Best Pecan Pie Bars
These bars were shared with me by a family member and quickly became a favorite. The process is straightforward and rewarding.
Preheat the oven to 350°F. Prepare a 9×13-inch baking pan by buttering it or lining it with parchment paper, leaving a sling for easy removal.
For the crust, pulse together 2/3 cup confectioners’ sugar, 2 cups all-purpose flour, and 1/2 teaspoon kosher salt in a food processor. Gradually add 16 tablespoons (2 sticks) of softened unsalted butter and 1 teaspoon vanilla, pulsing until the dough just comes together. Avoid over-processing to keep the crust tender.
Press the crust evenly into the prepared pan and bake for about 25 minutes, or until golden brown. Transfer to a wire rack and let cool while you prepare the pecan filling.
For the topping, combine 11 tablespoons melted unsalted butter, 1/2 cup honey, 3 tablespoons heavy cream, 1/2 cup packed dark brown sugar, 2 teaspoons finely grated orange zest, and a pinch of kosher salt in a medium heavy-bottomed saucepan. Heat gently, stirring until the sugar dissolves. Stir in 4 cups coarsely chopped pecans until they are evenly coated.
Spread the pecan mixture over the baked shortbread crust and return the pan to the oven. Bake for an additional 25 minutes, then remove and cool completely on a wire rack before slicing. Cooling fully ensures clean slices and a set filling.
The buttery shortbread base gives these bars a pleasant, crumbly contrast to the sticky-sweet pecan topping. If you’ve never tried pecan bars with a shortbread crust, you’re in for a treat. They capture all the cozy flavors of pecan pie but in a convenient, shareable format.
FAQ
The internal temperature should read 200°F and the edges should be set and not loose.
Stored in an airtight container at room temperature, they keep for up to four days.
No—store them in an airtight container or cookie tin at room temperature for best texture.
Yes. Cool completely then wrap the whole tray well to freeze before cutting. For cut bars, layer with wax paper and store in airtight, freezer-safe containers for up to three months.
Other Sweet Recipes
- Lemon Cheesecake Shortbread Bars
- Old Fashioned Raisin Bars
- Chocolate Chip Cookie Bars
- Creamy Pumpkin Pie Bars
- Homemade Granola Bars
Easy Honey Pecan Pie Bars Recipe (no corn syrup)
Ingredients
- 2/3 cup confectioners’ sugar
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 16 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 11 tablespoons melted unsalted butter
- 1/2 cup honey
- 3 tablespoons heavy cream
- 1/2 cup packed dark brown sugar
- 2 teaspoons finely grated orange zest
- Pinch of kosher salt
- 4 cups pecans, coarsely chopped
Instructions
- Preheat the oven to 350°F. Butter or line a 9×13-inch baking pan with parchment paper, leaving a sling for easy removal.
- For the crust, pulse confectioners’ sugar, flour, and salt in a food processor. Gradually add 16 tablespoons softened butter and vanilla, pulsing until just combined. Do not over-process.
- Press the crust evenly into the prepared pan and bake for 25 minutes, until golden brown. Cool on a wire rack.
- For the pecan layer, combine 11 tablespoons melted butter, honey, heavy cream, orange zest, and brown sugar in a saucepan and heat until the sugar dissolves. Stir in the pecans.
- Spread the pecan mixture over the cooled crust and bake for another 25 minutes.
- Cool completely in the pan on a wire rack before cutting into squares so the filling sets properly.
Nutrition
Serving: 1 | Calories: 389 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 31 g | Saturated Fat: 11 g | Cholesterol: 44 mg | Sodium: 117 mg | Potassium: 111 mg | Fiber: 2 g | Sugar: 17 g
Recipe credit: The Local Palate