If you love the rich, buttery flavor of classic pecan pie but want something easier to make and easier to serve, these Best Ever Pecan Pie Bars are your new go-to dessert! They deliver all the gooey, nutty goodness of a traditional pecan pie—without the need to fuss with rolling out a crust.

These bars feature a buttery shortbread base topped with a luscious caramel-like pecan filling that’s both chewy and crisp in all the right places. Whether you’re hosting a holiday dinner, potluck, or casual get-together, this recipe guarantees happy guests and empty plates.

No pie dish? No problem. This crowd-friendly dessert comes together in one baking pan and slices perfectly into shareable bars. Every bite is sweet, nutty, and simply irresistible.

Ingredients:

For the Crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- ¼ teaspoon salt
For the Pecan Filling:
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups chopped pecans

Instructions:

Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Make the Crust:
In a large mixing bowl, combine flour, sugar, and salt. Cut in softened butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Press and Bake:
Press the dough evenly into the bottom of your prepared pan. Bake for 18–20 minutes, or until lightly golden. Set aside to cool slightly while you prepare the filling.
Prepare the Pecan Filling:
In a separate bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth and well combined.
Add the Pecans:
Stir in the chopped pecans until evenly distributed throughout the filling mixture.
Pour Over Crust:
Pour the pecan mixture evenly over the warm baked crust, spreading with a spatula if necessary to reach the edges.
Bake Again:
Return the pan to the oven and bake for 25–30 minutes, or until the center is set and slightly firm to the touch.
Cool and Slice:
Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper overhang and cut into squares.
Serve and Enjoy:
Serve at room temperature or slightly chilled. Each bite delivers buttery shortbread, gooey caramel, and toasted pecan perfection.

Tips & Tricks

Don’t Overbake: The filling should be set but still soft in the center when you remove it from the oven. It will firm up as it cools.
Toast the Pecans: For an even richer flavor, toast the pecans in the oven at 350°F for 5–7 minutes before adding them to the filling.
Use Parchment Paper: It makes removing and cutting the bars much easier.
Chill Before Cutting: Refrigerating for 30 minutes helps achieve clean, sharp edges when slicing.

Best Ever Pecan Pie Bars (Easy & Crowd-Friendly!)

All the gooey, nutty sweetness of classic pecan pie baked into easy-to-serve dessert bars. Perfect for holidays and gatherings!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American, Southern

Calories: 310

Ingredients Equipment Method Notes

Ingredients

Crust

2 cups all-purpose flour
0.5 cup granulated sugar
1 cup unsalted butter softened
0.25 teaspoon salt

Pecan Filling

3 large eggs
1 cup light corn syrup
1 cup light brown sugar packed
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
0.25 teaspoon salt
2 cups chopped pecans

Equipment

Mixing bowls
9×13-inch baking pan
Whisk
Spatula

Method

Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
Combine flour, sugar, and salt; cut in butter until crumbly.
Press into pan and bake for 20 minutes until lightly golden.
Whisk eggs, corn syrup, brown sugar, butter, vanilla, and salt.
Stir in chopped pecans and pour over crust.
Bake another 30 minutes until set.
Cool completely before slicing into bars.

Notes

For the best flavor, toast pecans lightly before adding them to the filling.

Variations

Chocolate Pecan Bars: Add ½ cup of dark chocolate chips to the filling for a decadent twist.
Maple Pecan Bars: Replace half the corn syrup with pure maple syrup for a warm, rich flavor.
Salted Caramel Pecan Bars: Sprinkle a little flaky sea salt on top just before serving for the ultimate sweet-and-salty combo.
Gluten-Free Option: Substitute your favorite 1:1 gluten-free flour blend for the crust.

Serving Suggestions
Serve these pecan pie bars as-is, or dress them up with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with hot coffee or a warm mug of apple cider.

For parties or potlucks, cut them into bite-sized squares for easy finger food that’s still bursting with flavor.

Storage Information
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For longer storage, freeze the bars (well wrapped) for up to 3 months. Thaw overnight in the fridge before serving.

FAQ

Can I make these ahead of time?
Yes! These bars actually taste better the next day as the flavors meld together.

What kind of pecans should I use?
Chopped pecans are perfect for even distribution, but halved pecans can add a pretty visual on top.

Can I replace corn syrup?
You can use pure maple syrup or honey, but the texture will be slightly less gooey.

Can I use a different pan size?
You can halve the recipe for an 8×8-inch pan or double it for a crowd-sized batch.

History / Fun Facts
Pecan pie originated in the southern United States, likely in Texas or Louisiana, where pecan trees grow abundantly. The invention of corn syrup in the early 1900s helped transform traditional nut pies into the gooey, caramel-rich dessert we know today.
Pecan pie bars are a modern evolution — easier to slice, store, and share, making them a beloved treat at bake sales, Thanksgiving dinners, and potlucks across America.

Best Ever Pecan Pie Bars (Easy & Crowd-Friendly!)