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–+ servings
Golden pecan pie bars with caramel glaze cooling on rack

Pecan Pie Bars Worth Sharing

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.
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Course: Bars & Squares, Dessert, Fall Baking, Holiday Recipes
Cuisine: American
Keyword: buttery shortbread, easy holiday dessert, fall dessert, honey pecan bars, nutty dessert bars, pecan pie bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 16 people

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

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.
Everything you need to make buttery pecan pie bars.