✨ Gooey Pecan Pie Bars with Buttery Shortbread Crust

You know that dessert that makes people literally hover by the dessert table, waiting for a second piece? This is it. These pecan pie bars deliver all the rich, buttery, brown-sugary goodness of classic pecan pie, but with a tender shortbread crust and zero fuss with pie dough.

They slice beautifully, pack up for gifting, and are just as perfect for Thanksgiving tables as they are for Tuesday-night cravings (no judgment — I’ve done it).

If you love bars that double as a classy little treat and a family-pleasing comfort food, also peek at my Blondies with Caramel Swirl or Chocolate Turtle Brownies next.

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted

For the pecan filling:

• 3 large eggs
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 cups chopped pecans

Instructions

1️⃣ Prep the oven & pan.
Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting later.

2️⃣ Make the crust.
In a medium bowl, mix flour, sugar, and salt. Stir in melted butter until combined and crumbly. Press firmly and evenly into the bottom of prepared pan. Bake for 20 minutes, until lightly golden.

3️⃣ Mix the filling.
In a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.

4️⃣ Assemble & bake.
Pour filling over warm crust and spread evenly. Bake for 30–35 minutes more, until set and golden. The center may still jiggle slightly but will firm as it cools.

5️⃣ Cool & slice.
Cool completely in pan, then refrigerate at least 1 hour before lifting out and cutting into bars.

🎉 Serving Tips

• Stack on a pretty tiered platter for parties — a sprinkle of flaky sea salt on top looks so fancy!
• Wrap individually in wax paper and tie with twine for sweet edible gifts.
• Serve with a scoop of vanilla ice cream and a drizzle of caramel for a plated dessert moment.

🪄 Creative Variations

• Use half pecans and half walnuts for a twist.
• Make them gluten-free by swapping in a 1:1 GF flour blend for the crust.
• Add 1/2 cup dark chocolate chips to the filling for chocolate-pecan bars.

🩷 Troubleshooting

• Bars are too soft to slice: Chill longer — they firm up as they cool!
• Crust is crumbly: Make sure to press it firmly and evenly before baking.
• Overbrowned top: Tent loosely with foil during the last 10 minutes if needed.

🧊 Storage

• Refrigerate in an airtight container up to 5 days.
• Freeze (cut and wrapped) up to 2 months. Thaw overnight in fridge before serving.

Pecan Pie Bars

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 24 bars

Ingredients

  

For the crust:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup 2 sticks unsalted butter, melted

For the pecan filling:

• 3 large eggs
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 2 tablespoons unsalted butter melted
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 cups chopped pecans

Instructions

 

1️⃣ Prep the oven & pan.

• Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting later.

2️⃣ Make the crust.

• In a medium bowl, mix flour, sugar, and salt. Stir in melted butter until combined and crumbly. Press firmly and evenly into the bottom of prepared pan. Bake for 20 minutes, until lightly golden.

3️⃣ Mix the filling.

• In a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.

4️⃣ Assemble & bake.

• Pour filling over warm crust and spread evenly. Bake for 30–35 minutes more, until set and golden. The center may still jiggle slightly but will firm as it cools.

5️⃣ Cool & slice.

• Cool completely in pan, then refrigerate at least 1 hour before lifting out and cutting into bars.

Notes

• You can substitute maple syrup or golden syrup for part of the corn syrup if you like a deeper flavor.
• Toast your pecans beforehand for an extra nutty punch.

Let me know if you bake these — tag me on Pinterest or Instagram, I’d love to see your gooey creations! 🥰

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