About This Recipe

Pecan pie bars are the smartest Thanksgiving dessert move: all the sticky, caramelized, nutty glory of a classic pecan pie, packed into easy-to-serve bars that feed a crowd without any of the pie-making anxiety. The buttery shortbread crust pre-bakes to a perfect golden crisp before the gooey pecan filling goes on top, ensuring every bar has a satisfying crunch at the base. Make them 3 days ahead and they only get better.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • All the iconic pecan pie flavor without the intimidation of making a whole pie
  • Shortbread crust stays crispy under the gooey filling — never soggy
  • Makes 24 bars — feeds a Thanksgiving crowd from one pan
  • Make days ahead and they taste even better — the ultimate stress-free holiday dessert

Pecan Pie Bars (Easy No-Fuss Recipe)

Pecan Pie Bars (Easy No-Fuss Recipe)
20 min
Prep
40 min
Cook
1 hr
Total
24
Servings
⭐ 4.9
Rating
215
Calories

Ingredients

  • For shortbread crust: 2 cups (250g) all-purpose flour, 1/2 cup (60g) powdered sugar, 1/4 tsp salt, 1 cup (225g) cold butter cubed
  • For pecan filling: 3 large eggs
  • 1 cup (240ml) light corn syrup
  • 3/4 cup (165g) brown sugar packed
  • 3 tbsp melted butter
  • 1.5 tsp vanilla extract
  • 1/4 tsp salt
  • 3 cups (300g) pecan halves

Instructions

  1. 1Make the crust Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment paper, leaving overhang on two sides for easy lifting. Pul...
  2. 2Pre-bake the crust Bake crust 15-18 minutes until just beginning to turn golden at edges. Pre-baking ensures the crust stays crispy under t...
  3. 3Make the filling Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until completely smooth....
  4. 4Add pecans Stir in pecan halves. Pour filling evenly over the pre-baked crust, making sure pecans are distributed evenly. Some will...
  5. 5Bake Bake 25-30 minutes until filling is set — it should not jiggle in the center. If edges are browning too fast, tent with ...
  6. 6Cool and cut Cool COMPLETELY in the pan — at least 2 hours. Lift out using parchment overhang. Cut into 24 bars with a sharp knife. W...

Ingredients

For shortbread crust: 2 cups (250g) all-purpose flour, 1/2 cup (60g) powdered sugar, 1/4 tsp salt, 1 cup (225g) cold butter cubed For pecan filling: 3 large eggs 1 cup (240ml) light corn syrup 3/4 cup (165g) brown sugar packed 3 tbsp melted butter 1.5 tsp vanilla extract 1/4 tsp salt 3 cups (300g) pecan halves

Step-by-Step Instructions

  1. 1

    Make the crust

    Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment paper, leaving overhang on two sides for easy lifting. Pulse flour, powdered sugar, salt, and cold butter in a food processor until crumbly. Press evenly into the pan bottom.

  2. 2

    Pre-bake the crust

    Bake crust 15-18 minutes until just beginning to turn golden at edges. Pre-baking ensures the crust stays crispy under the gooey filling — never skip this step.

  3. 3

    Make the filling

    Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until completely smooth.

  4. 4

    Add pecans

    Stir in pecan halves. Pour filling evenly over the pre-baked crust, making sure pecans are distributed evenly. Some will float to the top and toast beautifully.

  5. 5

    Bake

    Bake 25-30 minutes until filling is set — it should not jiggle in the center. If edges are browning too fast, tent with foil after 20 minutes.

  6. 6

    Cool and cut

    Cool COMPLETELY in the pan — at least 2 hours. Lift out using parchment overhang. Cut into 24 bars with a sharp knife. Wipe knife between cuts for clean edges.

Pro Tips

🏆 Chef Tips
  • Pre-baking the crust is the single most important step — it prevents a soggy bottom under the wet filling.
  • Cool completely before cutting — warm pecan filling is too soft and will smear when cut.
  • Line the pan with parchment paper with overhang — it makes removal and clean-cut bars effortless.
  • These are BETTER the second day — the flavors deepen and the crust firms up perfectly after resting.

Frequently Asked Questions

Substitute with pure maple syrup for a more complex flavor, or golden syrup. The texture will be slightly less firm but still delicious.
Make up to 4 days ahead — store covered at room temperature for 2 days or refrigerate up to 4 days. They actually improve over time.
Yes — freeze cut bars in a single layer, then transfer to bags. Freeze up to 2 months. Thaw at room temperature for 2 hours.
They weren't baked long enough or cooled long enough before cutting. The filling must be fully set (not jiggly) before removing from oven, then cooled 2 full hours minimum.

Nutrition Per Serving

215
Calories
3g
Protein
24g
Carbs
13g
Fat
1g
Fiber
18g
Sugar
85mg
Sodium
5g
Sat. Fat