Pecan Pie Bars

Pecan pie bars with a buttery shortbread crust and a rich, pecan-packed filling. All the classic pecan pie flavor in an easy bar that chills well, holds together, and serves beautifully for holidays, potlucks, or any dessert table. A simple make-ahead option for Thanksgiving baking.

Course Dessert

Cuisine American

Keyword brown sugar pecan bars, brown sugar pecan filling, easy pecan pie bars, gooey pecan filling, holiday pecan dessert, pecan bars, pecan dessert bars, Pecan Pie Bars, pecan pie dessert, pecan pie flavor, shortbread crust bars, Southern dessert recipe, Thanksgiving Dessert, thanksgiving pecan dessert

Prep Time 15

Cook Time 1

Refrigeration 6

Total Time 7 15

Servings bars

Calories 209kcal

Author Cathy Pollak

Equipment

Ingredients

Crust:

1 cup salted butter, cut into small pieces
1¾ cup all-purpose flour
¼ cup cornstarch
½ cup granulated sugar
¼ tsp table salt
¼ tsp vanilla extract

Filling:

1 cup light brown sugar
½ cup granulated sugar
⅛ tsp table salt
½ cup cornstarch
4 large eggs
½ cup heavy whipping cream
1 cup maple syrup (not pancake syrup)
1 cup unsalted butter
1 tsp vanilla extract
4 cups chopped pecans

Instructions

Preheat the oven to 350°F.
In a medium mixing bowl, use a stand or hand mixer to mix all the crust ingredients until fully incorporated.
1 cup salted butter, cut into small pieces, 1¾ cup all-purpose flour, ¼ cup cornstarch, ½ cup granulated sugar, ¼ tsp table salt, ¼ tsp vanilla extract
Once the dough is fully mixed, press it by hand into the bottom of a 9x13 casserole dish. Make sure to press firmly, covering the entire bottom evenly.
Bake for 20–25 minutes. When done, set the crust aside, keeping the oven on.
In another medium mixing bowl, use a large wooden spoon to combine the brown sugar, granulated sugar, salt, and cornstarch, mixing until fully incorporated. In a small bowl, whisk together the eggs, cream, and syrup. Add the egg mixture to the sugar mixture, stirring until fully combined.
1 cup light brown sugar, ½ cup granulated sugar, ⅛ tsp table salt, ½ cup cornstarch, 4 large eggs, ½ cup heavy whipping cream, 1 cup maple syrup
Pour the mixture into a large saucepan over medium heat. Bring it to a simmer, stirring constantly. Remove from heat and add the butter, stirring until melted. (Tip: slice the butter into tablespoon-sized pieces to help it melt faster.) Stir in the vanilla and pecans, ensuring the pecans are fully coated and well incorporated.
1 cup unsalted butter, 1 tsp vanilla extract, 4 cups chopped pecans
Pour the pecan mixture over the crust, spreading it evenly. Bake for 35 minutes.
Let the bars cool to room temperature, then chill in the refrigerator for at least 6 hours before slicing.
Once cooled, slice into 12 or 16 bars. Use a spatula to remove from the pan and serve immediately.

Notes

Chill the baked bars before cutting. The pecan filling firms as it cools and produces steady, even slices when cold.
The crust dough will look crumbly before baking but presses into the pan easily. A firm, even layer prevents cracking once the pecan topping is added.
Keep the pecan mixture at a low simmer and stir constantly. Sugar thickens quickly, and overheating can make the filling dense or grainy instead of smooth.
Chop the pecans into small, uniform pieces so they distribute evenly through the filling without creating large hard pockets.
Allow the bars to cool completely at room temperature before refrigerating. Cooling gradually helps the pecan layer set without excess moisture forming underneath.
Store the finished bars covered in the refrigerator for several days. They can also be frozen for up to three months if wrapped tightly.
If serving warm, heat individual bars briefly to soften the pecan layer without melting the crust.

If you’re making this pecan pie bars, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

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Nutrition