This is the Best Pecan Pie Bars recipe with a caramelized pecan pie on a flaky shortbread crust. With an amazing taste, these easy pecan pie bars are sure to please pecan pie lovers.
Are you a fan of pecan pie?
On the heels of my last recipe feature, delicious Maple Pecan Butter Tarts is this classic Holiday Bars recipe. Yep, this season I’m all about the pecan-love!
It’s like traditional pecan pie in a bar form, great for cookie exchanges, and your treat tray for the holiday season.
The thing that I love most about these pecan bars is that they are the perfect handheld dessert, just like these Pecan Haystacks.
While I love Chocolate Pecan Tart, sometimes a whole slice of pie is oftentimes too much for me, I love sneaking a bite-sized treat like this at leisure. It’s enough to satisfy yet not go overboard. Fans of pecan pie will agree with me.
Also, think about it, no plates or forks to dirty! Forget the chicken, these gooey pecan pie bars are finger licking good.
This particular bar recipe is one that has so many variations, which can have many different results of course. There really is a ton out there to choose from! Yet, they are not all the same my friends.
When making pecan bars in the past, I found some came out too runny, others too hard, and just overall not that impressive. So after time and trial, this is my own perfected recipe with the best pecan filling.
How to Make Pecan Pie Bars
This classic pie recipe yet in bar form is pretty simple to make. First you bake the buttery shortbread crust. To do so, combine the room temperature butter, all purpose flour and dark brown sugar into a medium bowl. Using an electric mixer (or hand mixer), beat on medium speed until it resembles coarse crumbs. You can also use a stand mixer.
Press the mixture into a lined and greased square baking pan (prepared baking pan). You can also use one lined with parchment paper. Sometimes that is the best way for easier removal. Make sure to press right into the sides of the pan.
Bake for 17-19 minutes, until the baked crust edges are a golden brown.
While the crust is baking, combine the sugar and flour into a large bowl. Add in the light corn syrup, large eggs, and vanilla extract. Mix well.
Stir in the crunchy pecans and pour the pecan pie filling in an even layer on top of the hot crust.
This pecan bar recipe is done when the edges crisp a little, and the middle is firm. a knife inserted should come out clean. If you use a different size baking dish, cooking time will vary.
Remove from the pan and place on a wire rack and allow to cool. Once cooled, cut into bars on a cutting board.
Do pecan pie bars need to be refrigerated?
Yes, store pecan pie bars in the refrigerator in an airtight container once cooled. I find they help keep the shape of the pecan mixture better, especially this time of year when the furnace is on non-stop.
Can I freeze these bars?
You absolutely can freeze them! Pecan Pie Bars is one recipe that freezes wonderful. Just let it cool completely, cut into bars, wrap tightly with plastic wrap or in a freezer bag. When needed or when the craving hits, let the bars thaw completely in the refrigerator, and enjoy as you wish!
The soft and gooey filling for this delicious bars recipe is divine, just like the flavors of pecan pie. These bite-sized bars are perfect for entertaining and potlucks.
Mmmm, this traditional dessert will always be a classic hit. They make the perfect dessert for after Thanksgiving dinner or Christmas dinner too.
As you can see, I’m talking about Christmas, when in reality Classic Pecan Pie and Pecan Pie Bars are famous for being a popular and much-loved Thanksgiving dessert. They just might become your new holiday favorite dessert.
These delicious pecan pie bars are delicious treats to have on hand for impromptu company, just like Confetti Squares. I like to make a plate for guests during Christmas time, along with White Chocolate Trash Snack Mix – and then you have a trio of holiday goodness to share with those you love!
- 1 3/4 cups flour
- 3/4 cup butter, softened
- 1/3 cup sugar
- 2/3 cup brown sugar, packed
- 1/3 cup flour
- 1 1/2 cups dark corn syrup
- 4 eggs
- 2 tsp vanilla
- 1 1/2 cups pecans, chopped
- Preheat the oven to 350 degrees
- Ina bowl combine flour, butter and sugar to make the crust. Using a mixer, beat on medium until it resembles coarse crumbs. Press the mixture into a lined and greased 13x9 baking pan. Bake for 17-19 minutes, until the edges are a light brown.
- While crust is cooking, combine sugar and flour into a large bowl. Add in the corn syrup, eggs, and vanilla - mix well. Stir in the pecans and pour evenly on top of baked crust.
- Bake for 30-35 minutes, or until the edges crisp a little and the middle is firm. Knife inserted should come out clean. Note, that is you use a different size pan, cooking time will vary.
- When cooked, remove from oven and allow to cool to room temperature. Refrigerate for at least 30 minutes before cutting.
Nutrition Information:Yield: 16 Serving Size: 16 Servings
Amount Per Serving: Calories: 359Saturated Fat: 6gCholesterol: 63mgSodium: 144mgCarbohydrates: 51gFiber: 1gSugar: 38gProtein: 4g