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Easy Pecan Pie Bars

April 25, 2022 by Jessica 6 Comments

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Calling all pecan pie lovers! These Easy Pecan Pie Bars have all the flavor of a traditional pecan pie, but it a convenient take-on-the-go bar form.

stack of pecan pie bars with text overlay for facebook

Pecan pie is a classic dessert that is typically enjoyed after Thanksgiving or Christmas dinner. But why limit yourself to the holiday season? These delicious pecan pie bars are one of my family’s favorite recipes to enjoy all year round.

Buttery pecans atop an easy shortbread crust make this pecan bar recipe the perfect dessert for any occasion. And because it’s made with simple ingredients, it’s an easy recipe for the huge pecan pie fan in your life.

bite taken out of pecan pie bar

Pecan Pie Bars Ingredients

Table of Contents

  • Pecan Pie Bars Ingredients
  • How to Make Pecan Pie Bars
  • Freezing and Storage
  • Variations
  • More bar recipes:
  • Pecan Pie Bars
    • Ingredients
      • Pecan Pie Crust:
      • Pecan Pie Filling:
    • Instructions
      • Pecan Pie Crust:
      • Pecan Pie Filling:
    • Notes
    • Nutrition
  • All purpose flour – We use flour for both the crust and the filling. The flour helps hold everything together.
  • Fine Sea Salt – Sea salt gives a clean salty flavor.
  • Unsalted butter – So that we can control the amount of salt going in, we use unsalted butter here. We don’t want too much salty flavor. Make sure it is cold, as this will be used to form the buttery crust.
  • Vegetable shortening – This buttery shortbread crust also uses shortening. It has a higher melting point, so it makes rolling out the crust much easier.
  • Pecans – You can either buy these already chopped, or chop them into small pieces yourself. Your pecan pie bars will taste fine either way.
  • Light brown sugar – If dark brown sugar is all you have on hand, that’s fine. Just be aware the molasses flavor will be much bolder.
  • Cinnamon and nutmeg – The warm flavors of these spices is the best way to bring these bars all together.
  • Dark corn syrup – Corn syrup not only is used for a sweetener, but also as a way to provide a smooth texture for the filling.
  • Vanilla extract – Vanilla adds another flavor dimension to these bars. It balances out the bold flavors of the pecans and dark corn syrup.
  • Eggs – Eggs help to hold these easy pecan pie bars together. Any time you see eggs in a recipe, assume they are large eggs.
close up overhead shot of pecan pie bars

How to Make Pecan Pie Bars

  1. Mix dry ingredients. In a large bowl mix the flour and salt together. Sifting them together evenly distributes the flavors.
  2. Cut in butter and shortening. Using a pastry cutter, a food processor or a fork, cut in the butter and shortening until it looks like coarse crumbs. Then sprinkle the water into the crumb mixture using a fork until it starts to hold together.
  3. Refrigerate dough. Shape this dough into a disk, wrap in plastic wrap and place in the refrigerator.
  4. Prepare pan. Line a square baking pan with parchment paper (you can use a few drops of water underneath the parchment paper to hold it in place,) and preheat the oven.
  5. Roll out dough. Roll the pecan pie bars dough out on a floured surface. Line the bottom of the pan with the dough then prick the bottom of the dough with a fork. Add back to the refrigerator until the oven is heated. The dough thickness doesn’t need to be perfect and smooth.
  6. Bake. Bake the crust, remove and set aside. Then turn down the oven temperature.
collage of how to make crust for pecan pie bars
  1. Make the filling. In a medium saucepan heat the brown sugar, dark corn syrup, butter, flour, vanilla, cinnamon and nutmeg. In a small bowl beat the eggs and add a large tablespoon of the corn syrup mix stirring constantly so that the eggs don’t set, this called tempering. Remove from the heat and stir it all back together.
  2. Prepare bars. Add chopped pecans to the bottom of the bottom of the baked crust. Fill the crust with the sugar and egg mixture, the pecans will rise to the top.
  3. Bake. Bake until the edges are nice and browned.
  4. Slice. Wait until it cools to slice.
collage of hoe to make filling for pecan pie bars

Freezing and Storage

Once the pecan pie bars have cooled and been cut, they can be stored in an airtight container at room temperature for up to four days.

You can also freeze them. Just make sure they are wrapped tightly in plastic wrap and placed in an airtight container.

straight on view of pecan pie bars

Variations

If you feel like your pecan pie bars recipe needs to be firmer, you can either use more eggs, or more pecans. You could also use flour or cornstarch. I like to add a few tablespoons of flour.

You can enjoy these dessert bars either hot or cold. I personally like it to be hot with a scoop of ice cream, I like vanilla ice cream best. You can eat it cooled, like a brownie, too.

You can also make these as a round pie. When I make a regular pie I don’t use the flour in the pecan pie filling, as I’m not so worried about it holding together so much. Otherwise, it’s basically the same.

collage of pecan pie bars for pinterest

More bar recipes:

  • Frosted Coconut Bars
  • Bailey’s Brownies
  • Thin Mint Cheesecake Bars
  • Mini Pecan Pies
  • Pecan Pie Cheesecake
Peanut Butter Chocolate Chip Bars
Buttery and chewy cookie bars mixed with peanut butter and laced with peanut butter chips and chocolate chips.
Check out this recipe
stack of cookie bars with peanut butter and chocolate chips on a white plate
Coffee Cheesecake Bars
Satisfy your chocolate and coffee craving in one bite with these indulgent Coffee Cheesecake Bars with a Brownie Bottom!
Check out this recipe
straight on shot of coffee cheesecake bar
Banana Blondies
Overripe bananas sitting on the counter? These Banana Blondies will come to the rescue. It will become one of your favorite sweet treats!
Check out this recipe
close up of banana blondies on parchment paper

stack of pecan pie bars for pinterest
stack of three pecan pie bars

Pecan Pie Bars

These EASY Pecan Pie Bars have all the flavor of a traditional pecan pie, but it a convenient take-on-the-go bar form!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pecan pie bars
Prep Time: 1 hour 20 minutes
Cook Time: 45 minutes
Total Time: 2 hours 5 minutes
Servings: 9
Calories: 365kcal

Ingredients

Pecan Pie Crust:

  • 1 1/4 cups all-purpose flour , plus more for dusting
  • ¼ teaspoon fine sea salt
  • 4 tablespoons unsalted butter , cold, cut into pieces
  • 2 tablespoons vegetable shortening
  • 3-5 tablespoons ice cold water

Pecan Pie Filling:

  • 1 cup light brown sugar
  • ¾ cup dark corn syrup
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 eggs
  • 1 1/2 cups pecans , chopped

Instructions

Pecan Pie Crust:

  • Whisk or sift together the flour and salt. Blend in cold butter using a pastry cutter or grating in cold butter and shortening until it looks like coarse crumbs.
  • Sprinkle the water into the dough mixture using a fork until it starts to hold together.
  • Shape this dough into a disk, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
  • Line an 8×8 dish with parchment paper (you can use a few drops of water underneath the parchment paper to hold it in place). Preheat the oven to 425°F.
  • Roll the dough out on a well-floured surface until 1/8” thick. Line the dish with the dough then genoursly prick the bottom of the dough with a fork.
  • Add back to the refrigerator for another 10 minutes to chill.
  • Bake the crust for 15 minutes, remove and set aside.
  • Reduce the oven temperature to 350°F.

Pecan Pie Filling:

  • In a small saucepan, heat the brown sugar, dark corn syrup, butter, flour, vanilla, cinnamon and nutmeg. Stir until sugar dissolves. Remove from the heat.
  • Temper in the eggs by beating the eggs and adding a large tablespoon (ish) of the sugar corn syrup mix while whisking. Whisk consistently so the eggs don't cook.
  • Return the egg mixture to the saucepan, continuing to whisk until fully combined. Set aside.
  • Sprinkle the pecans evenly over the pie crust. Pour the sugar over the pecans.
  • Bake for 45 minutes or until the edges are lightly browned.
  • Remove and allow to cool before serving.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Once the pecan pie bars have cooled and been cut, they can be stored at room temperature for up to 4 days.

Nutrition

Calories: 365kcal | Carbohydrates: 50g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 138mg | Potassium: 98mg | Fiber: 1g | Sugar: 46g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Filed Under: Bars

Reader Interactions

Comments

  1. Jessica

    May 9, 2022 at 11:28 am

    5 stars
    Super good- love having finger foods for dessert!

  2. Anita

    May 10, 2022 at 3:18 am

    5 stars
    These are so good. They are easy to prepare, and perfect for road trip and snacking.

  3. Shashi at Savory Spin

    May 10, 2022 at 3:52 am

    5 stars
    I so love this – like pecan pie in a portable, convenient snack! This never lasts long in our home.

  4. Seema

    May 10, 2022 at 4:11 am

    5 stars
    The pecan bars are out of the world. I couldn’t wait to dig in, made a mess, but worth it!!

  5. Sara Welch

    May 10, 2022 at 5:02 am

    5 stars
    I will take pecans in any dessert and this was no exception! So easy and delicious; worthy of a bakery, indeed!

  6. Anjali

    May 10, 2022 at 5:32 am

    5 stars
    Omg these pecan pie bars are to die for!! They taste amazing, were super easy to make, and everyone in my family loved them – maybe even more so than regular pecan pie! 🙂

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Meet Jessica

Best dessert recipes is a central place for easy dessert recipes featuring semi-homemade, one step and easy dessert making hacks guaranteed for all culinary levels. Jessica is a cookbook author and Le Cordon Bleu Culinary School certified recipe developer. See her work in Parade Magazine, Better Homes & Gardens, Mashed, AllRecipes AllStars and The Daily Meal Food + Travel and more!

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