Few desserts create nostalgic delight quite like pecan pie bars. Golden brown, nut-filled, and beautifully caramel-sweet, they deliver the soul of classic pecan pie but in a bite-sized, crowd-friendly form that travels well and tastes divine warm or cold. These bars showcase a crumbly shortbread base topped with a glossy layer of sweet pecan filling, all baked into a cohesive treat perfect for holidays or casual afternoons.
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They are ideal for anyone looking to simplify their baking routine without sacrificing flavor. Moreover, with their wonderful balance of buttery crust and nutty topping, the bars fit any setting—from office potlucks to weekend brunches. By the end of this recipe, you’ll have a tray of treats guaranteed to win every heart around the table.
However, the magic of these pecan pie bars lies in their texture. The base is crisp yet tender, while the topping remains chewy and aromatic. The contrast makes every bite satisfyingly complex. Furthermore, because they cut neatly and store easily, you can make them in advance—a baker’s secret weapon for stress-free entertaining.
When I first baked these for my family, I didn’t anticipate their immediate popularity. My partner declared them better than actual pie, and my kids started calling them “the golden squares.” Now the scent of toasted pecans and vanilla instantly brings back those early baking adventures. These pecan pie bars have since become a hallmark of celebration in our home, especially during fall gatherings.
Why this Pecan Pie Bars recipe works
- Balanced flavors: buttery shortbread meets caramelized, nutty topping for a perfectly sweet, slightly salty harmony.
- Approachable ingredients: no need for corn syrup dependency; a mix of sugar and honey achieves the same luscious depth.
- Seasonal appeal: perfect for Thanksgiving or any chilly evening, plus travel-friendly and easy to portion.
Ingredients
- All-purpose flour (240 g / 8.5 oz): Forms the shortbread base and provides structure.
- Unsalted butter (225 g / 8 oz): Adds richness and ensures a tender crumb.
- Light brown sugar (200 g / 7 oz): Sweetens and deepens flavor through caramel hints.
- Granulated sugar (100 g / 3.5 oz): Enhances sweetness and structure of the filling.
- Pecans, chopped (300 g / 10.5 oz): Offer crunch and the signature nutty aroma.
- Honey (120 g / 4.2 oz): Replaces part of the syrup for natural sweetness.
- Heavy cream (60 g / 2 oz): Softens texture and enriches the topping.
- Vanilla extract (5 g / 0.18 oz): Adds warm aroma and smooth depth.
- Salt (2 g / 0.07 oz): Balances sweetness and amplifies the buttery notes.
- Eggs (100 g / 3.5 oz): Bind the filling and provide structure.
How to make these Pecan Pie Bars
- Preheat oven to 175°C (350°F), line a rectangular pan with parchment, leaving slight overhang for easy lifting.
- Cream butter and brown sugar until light. Add flour and salt; blend until crumbly. Press mixture into the pan and bake until lightly golden, about 15 minutes.
- Meanwhile, combine butter, honey, and sugar in a saucepan. Heat gently until the mixture bubbles, then remove from heat. Add cream and vanilla; stir carefully.
- Whisk eggs in a bowl, gradually add warm syrup, then fold in chopped pecans.
- Pour the filling over the baked crust, spread evenly, and return to the oven. Bake until center is set and edges darken slightly, approximately 25–30 minutes.
- Cool completely before slicing into bars for clean edges and firm texture.
Chef’s Notes & Tips
- Substitutions: For a deeper taste, replace honey with maple syrup; for vegan adaptation, use coconut oil and flax “eggs.”
- Batching tip: Double the recipe and freeze uncut slabs for up to two months; thaw overnight in the fridge before portioning.
- Storage: Keep pecan pie bars in an airtight container at room temperature up to three days or refrigerate up to a week for freshness.
Conclusion
With each bite, these bars encapsulate comforting warmth and homemade goodness. They’re perfect for sharing with neighbors, bringing to festive gatherings, or gifting during the holidays. If you enjoy desserts that blend simplicity and decadence, this recipe will earn a spot in your rotation. Visit Long Bake the Queen for more timeless treats, and explore additional tips on baking science at Serious Eats for improved technique. Bake, share, and savor every delightful square.
FAQ
Can I make pecan pie bars ahead of time?
Yes. You can bake them up to two days in advance and store covered at room temperature. They also freeze beautifully.
Do I need corn syrup for this recipe?
No. This version uses honey for its floral sweetness, providing smoother flavor while maintaining texture.
How do I cut the bars neatly?
Cool them completely, then use a sharp serrated knife wiped clean between each slice to keep edges tidy.
Can I substitute walnuts or almonds?
Absolutely. Walnuts deliver more bitterness, while almonds bring milder sweetness—adjust sugar slightly to taste.
How should I store leftovers?
Store in airtight containers; keep at room temperature up to three days or refrigerate for week-long freshness.
Pecan Pie Bars Worth Sharing
Ingredients
- All-purpose flour 240 g / 8.5 oz: Forms the shortbread base and provides structure.
- Unsalted butter 225 g / 8 oz: Adds richness and ensures a tender crumb.
- Light brown sugar 200 g / 7 oz: Sweetens and deepens flavor through caramel hints.
- Granulated sugar 100 g / 3.5 oz: Enhances sweetness and structure of the filling.
- Pecans chopped (300 g / 10.5 oz): Offer crunch and the signature nutty aroma.
- Honey 120 g / 4.2 oz: Replaces part of the syrup for natural sweetness.
- Heavy cream 60 g / 2 oz: Softens texture and enriches the topping.
- Vanilla extract 5 g / 0.18 oz: Adds warm aroma and smooth depth.
- Salt 2 g / 0.07 oz: Balances sweetness and amplifies the buttery notes.
- Eggs 100 g / 3.5 oz: Bind the filling and provide structure.
- A perfect slice of comfort: pecan pie bars served fresh.
Instructions
- Preheat oven to 175°C (350°F), line a rectangular pan with parchment, leaving slight overhang for easy lifting.
- Cream butter and brown sugar until light. Add flour and salt; blend until crumbly. Press mixture into the pan and bake until lightly golden, about 15 minutes.
- Meanwhile, combine butter, honey, and sugar in a saucepan. Heat gently until the mixture bubbles, then remove from heat. Add cream and vanilla; stir carefully.
- Whisk eggs in a bowl, gradually add warm syrup, then fold in chopped pecans.
- Pour the filling over the baked crust, spread evenly, and return to the oven. Bake until center is set and edges darken slightly, approximately 25–30 minutes.
- Cool completely before slicing into bars for clean edges and firm texture.
Notes
