Pecan Pie Bars
Made with a buttery shortbread crust and gooey pecan filling, these Pecan Pie Bars are perfect for your Holiday gatherings!
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Pie season is here, and these ooey-gooey Pecan Pie Bars are the perfect addition to your Holiday table. They start with a simple shortbread crust and are topped with a rich, caramely pecan filling. The perfect combo of flavors with just the right amount of sweetness – all the best parts of a classic pecan pie, without the hassle!
My husband (who isn’t a sweet lover like me) told me these bars are a 10/10 and said he wouldn’t change a thing. We both didn’t think we were big fans of pecan pie but these bars changed our minds! So this is your sign to give these pecan pie bars a try, even if you don’t think you’re a pecan pie lover.
For more easy Holiday Treats, check out my Apple Pie Bars, Pumpkin Pie Bars, and Cranberry Cheesecake Bars!
Why You’ll Love These Pecan Pie Bars
- Shortbread Crust – Tender, buttery shortbread crust means there’s no need to mess with rolling out or chilling pie crust, and this crust only requires 4 ingredients.
- Pecan Filling – The rich, caramely, gooey pecan filling pairs perfectly with the crisp crust.
- Quick & Easy – These bars are made up of the crust and the filling, which both come together in no time, making them a great alternative to a traditional pecan pie.
- Great for a Crowd – With 16 servings, these pecan bars are easy to transport and perfect for all your holiday gatherings!
Ingredient Notes
- Butter: My go-to is always unsalted butter. It is the base of the shortbread crust, and a little is also added to the pie filling for richness.
- Sugar: Granulated sugar is used in the crust, and brown sugar for the filling – you can use light or dark brown sugar.
- Flour: All-purpose flour binds the shortbread crust and also goes into the pecan filling to help thicken it.
- Corn Syrup: This gives the bars their thick, gooey texture and adds sweetness. I prefer light corn syrup over dark since we are already using molasses in this recipe.
- Molasses: Adds an extra layer of richness and flavor.
- Eggs: 3 large eggs to bind the filling together.
- Vanilla: Adds more flavor.
- Salt: Balances out the sweetness in the crust and filling – don’t skip the salt!
- Pecans: You can use pecan pieces or whole pecans and chop them yourself. You will need 8 ounces of raw, unsalted pecans.
See the full list of ingredients and measurements in the recipe card at the end of this post!
How to Make Pecan Pie Bars
- Make the shortbread crust. Cream butter and sugar together using an electric mixer. Add flour and salt, and mix until the mixture becomes crumbly.
- Bake the crust. Add the crust mixture to a parchment-lined 9” square baking pan. Press down the mixture and compact it into an even layer. Par-bake the crust at 350°F for 15 minutes, or until the edges turn golden brown.
- Mix the pecan filling. In a mixing bowl, whisk together corn syrup, molasses, and melted butter. Mix in eggs, brown sugar, flour, vanilla, and salt until combined. Stir in chopped pecans.
- Bake the bars. Pour the filling into the baked crust. Return the bars to the oven for an additional 25-30 minutes, until the filling is set and has turned a deep golden brown.
- Cool and enjoy. Allow the bars to cool completely, then slice and serve!
Frequently Asked Questions
What is the best way to store the bars?
Store the pecan bars in an airtight container at room temperature for up to 5 days.
How do I know when the bars are done baking?
The filling should be completely set, meaning when you give the pan a little shake, the filling shouldn’t be liquidy or jiggle in the center any longer. The top should also be a deep golden brown. The bars will puff up as you bake them, but will settle again as they cool.
What is the easiest way to cut the bars?
For a nice, clean cut, allow the bars to set up in the refrigerator for at least 2 hours. Use a sharp knife and dip the blade into hot water, then dry the blade off with a towel and use a sawing motion to cut the bars. Wipe the knife off, then repeat the process with the hot water for every cut. This method is optional, but I found that this will give you the best, cleanest cuts, as the bars can get a little messy while cutting into the gooey filling.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
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 love it, be sure to leave a comment below. Happy baking!
Pecan Pie Bars
Ingredients
For the Shortbread Crust
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- ½ cup (100g) granulated sugar
- 1½ cups (195g) all-purpose flour
- ¼ teaspoon salt
For the Pecan Pie Filling
- 1 cup (12oz or 340mL) light corn syrup
- ¼ cup (57mL) molasses
- ¼ cup (57g) butter, melted and slightly cooled
- 3 large eggs, at room temperature
- ¼ cup (50g) brown sugar
- 2 Tablespoons (16g) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups (8oz or 227g) pecans, roughly chopped
Instructions
- Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides. Lightly grease the parchment with nonstick cooking spray.
- Shortbread Crust: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Add the flour and salt, and mix until the mixture becomes sandy crumbs.
- Spread out the shortbread crumbs into the prepared pan. Using your fingers or the back of a measuring cup, press down the shortbread crust into an even layer. Bake at 350°F for 15 minutes, or just until the edges turn golden brown.
- Pecan Pie Filling: In a large mixing bowl, whisk together the corn syrup, molasses, and melted butter. Mix in the eggs, brown sugar, flour, vanilla, and salt until well combined. Fold in the chopped pecans.
- Pour the pecan filling onto the baked crust. Return the bars to the oven and bake for an additional 25-30 minutes, or until the mixture is set and no longer liquidy in the center. The top should be a deep golden brown.
- Allow the bars to cool completely. Cut into squares, serve, and enjoy!
Notes
- Slicing – For nice, clean slices, refrigerate the bars for a couple of hours before cutting into squares.
- Storing – Store the bars at room temperature, for up to 5 days.
