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Pie season is here, and these rich, gooey Pecan Pie Bars are a holiday must. They begin with a simple, buttery shortbread crust and are layered with a deeply caramelized pecan filling. You get all the best flavors of a classic pecan pie without the fuss of rolling or crimping a pie shell.
Even if you don’t normally reach for pecan pie, these bars might change your mind. The texture contrast — crisp shortbread and luscious filling — appeals to both casual and serious dessert lovers. They’re easy to make, easy to transport, and perfect for gatherings.
For other seasonal treats, try the Apple Pie Bars, Pumpkin Pie Bars, or Cranberry Cheesecake Bars from my collection.
Why You’ll Love These Pecan Pie Bars
- Shortbread Crust — A tender, buttery base that comes together with just four ingredients and no rolling required.
- Gooey Pecan Filling — A caramel-forward, sticky filling loaded with pecans for texture and flavor.
- Quick & Easy — Two straightforward components (crust and filling) that assemble quickly, making these bars a simpler alternative to a whole pie.
- Feeds a Crowd — The recipe yields around 16 servings, ideal for holiday parties and potlucks.
Ingredient Notes
- Butter: Unsalted butter is recommended for the shortbread and a bit in the filling for richness.
- Sugars: Granulated sugar is used in the crust; brown sugar is used for the filling (light or dark both work).
- Flour: All-purpose flour helps bind the crust and thickens the filling slightly.
- Corn Syrup: Light corn syrup creates the classic thick, gooey texture; it blends well with the other sweeteners.
- Molasses: A small amount adds depth and a subtle warm flavor.
- Eggs & Vanilla: Eggs bind the filling while vanilla adds nuance.
- Salt: Essential to balance sweetness in both crust and filling.
- Pecans: Use about 8 ounces of raw, unsalted pecans, roughly chopped, or use pieces.
See the full ingredient list with measurements in the recipe card below.
How to Make Pecan Pie Bars
- Prepare the shortbread crust. Cream room-temperature butter with granulated sugar until smooth. Add flour and a pinch of salt, mixing until the mixture resembles coarse crumbs.
- Press and par-bake. Transfer the shortbread mixture to a parchment-lined 9″ square pan. Press firmly into an even layer and bake at 350°F for about 15 minutes, or until the edges are lightly golden.
- Make the pecan filling. Whisk together light corn syrup, molasses, and melted butter. Add eggs, brown sugar, flour, vanilla, and salt, mixing until combined. Fold in chopped pecans.
- Bake the bars. Pour the filling over the hot crust and return the pan to the oven. Bake for 25–30 minutes, until the filling is set and a deep golden brown on top. A gentle shake of the pan should show no liquid center.
- Cool and slice. Let the bars cool completely before slicing. For cleaner slices, chill the pan for a couple of hours and use a sharp, warmed-and-dried knife between cuts.
Frequently Asked Questions
How should I store the bars?
Store the pecan bars in an airtight container at room temperature for up to five days. Refrigerate if your home is very warm; bring to room temperature before serving.
How can I tell the bars are done baking?
The filling should be set — it won’t jiggle or look liquid in the center when you gently shake the pan. The top should be a deep golden brown. The bars may puff while baking and will settle as they cool.
Tips for cutting neat squares
Chill the bars for at least two hours for cleaner cuts. Use a sharp knife warmed in hot water, wipe it dry, and saw gently between cuts, wiping the blade between slices.
Recipe Card — Pecan Pie Bars
Pecan Pie Bars
Buttery shortbread crust topped with a gooey pecan pie filling — perfect for holiday gatherings.
Ingredients
For the Shortbread Crust
- ½ cup (1 stick / 113g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- 1½ cups (195g) all-purpose flour
- ¼ teaspoon salt
For the Pecan Pie Filling
- 1 cup (12 oz / 340 mL) light corn syrup
- ¼ cup (57 mL) molasses
- ¼ cup (57g) butter, melted and slightly cooled
- 3 large eggs, room temperature
- ¼ cup (50g) brown sugar
- 2 tablespoons (16g) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups (8 oz / 227g) pecans, roughly chopped
Instructions
- Preheat oven to 350°F. Line a 9″ square pan with parchment, leaving an overhang on all sides, and lightly grease the parchment.
- Shortbread crust: In a stand mixer fitted with a paddle (or using a hand mixer), cream butter and granulated sugar until combined. Add flour and salt and mix until sandy crumbs form.
- Press the crumbs evenly into the prepared pan and bake 15 minutes, until edges are lightly golden.
- Pecan filling: Whisk together corn syrup, molasses, and melted butter. Add eggs, brown sugar, flour, vanilla, and salt, whisking until combined. Fold in chopped pecans.
- Pour filling over the baked crust and return to the oven for 25–30 minutes, until the filling is set and golden brown on top.
- Cool completely in the pan. For cleaner slices, chill for a couple of hours before cutting into squares.
Notes
- For neat slices, refrigerate the bars before cutting and use a hot, wiped knife between cuts.
- Store at room temperature in an airtight container for up to 5 days; refrigerate in very warm conditions.
More Fall Recipes You’ll Love
- Pumpkin Pecan Upside-Down Cakes
- Maple Pecan Blondies
- Caramel Chocolate Pecan Bars
- Butterscotch Oatmeal Cookies
- Cranberry Apple Crisp
- Pumpkin Donut Muffins
If you make this recipe and enjoy it, please leave a comment and share your experience. Happy baking!