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These Pecan Pie Bars are one of the best things you will ever eat. Gooey, caramely, buttery goodness all on top of a simple homemade shortbread crust, these pecan bars are sure to be a hit at your holiday party, but you're not going to want to share them!
This recipe was originally published in November 2017. It has been updated for photos and content. For a good laugh, scroll down below the recipe card and see what the old picture looked like!
These pecan bars are SO DAMN INCREDIBLE. Seriously guys, I'm not lying. Made with a shortbread crust and a gooey caramel pecan topping, this is my best ever dessert. They are amazing. Truly, truly amazing.
I made these pecan bars on a whim to bring to the boyfriend's parents house for dinner one weekend. The plan was to bring the whole batch over and leave what was left over.
I hate having leftover treats in my house during the week because I like LOVE to eat them.
But then I tasted them. And there was no way in hell that I wasn't keeping these for myself. The boyfriend agreed. Yes, we are selfish. I'm ok with that.
So we brought the appropriate amount so that everyone could have some dessert. Then we proceeded to binge eat them for the rest of the weekend in secrecy.
If you like these Pecan Pie Bars, you'll also fall in love with these Pumpkin Pie Bars - they also have a delicious shortbread crust!
Jump to:
Why This Recipe Works
- A buttery shortbread crust allows the pecan pie filling to soak in just the right amount for a firm but soft crust;
- The pecan pie filling takes less than 5 minutes to make on the stove;
- Cut into squares, they are the perfect holiday dinner or potluck treat;
- They are incredibly easy to make ahead and/or freeze for the future!
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The Ingredients
Normal grocery store stuff here guys. Either take a trip or avoid the crowds and running up and down the aisles and buy these pecan pie ingredients through these Amazon links (affiliate links):
- Flour
- Sugar
- Unsalted butter
- Salted butter
- Pure vanilla extract
- Pecans
- Brown sugar
- Corn syrup
- Maple syrup
You can substitute honey for the maple syrup if you don't have any. I've used them both and always have great results.
For the pecans, you can use halves or pieces. I don't recommend using whole pecans.
Step By Step Instructions
Shortbread has become my new go-to crust for bar recipes. It's super easy to make and is absolutely DELICIOUS. In this recipe, we bake it and then add the pecan pie filling right on top of the hot shortbread so it soaks in just a little bit. It's so awesome.
How to Make Shortbread Crust
They key is to make sure the butter stays cold. If the butter gets too warm, your shortbread will not set right. First, preheat the oven to 350 degrees and line a 9 x 9" pan with parchment paper.
Combine the flour salt and sugar in a food processor (or a bowl if you're not going to use a food processor).
Add in the cut butter, one piece at a time, pulsing in between, until a dough forms.
*NOTE: you can also make the dough by hand by cutting in the butter with a fork until a dough forms. This is how I did it due to a recent fight between me and my food processor that resulted in it being discarded.
Once it just starts to form, add the vanilla extract. The dough should be crumbly.
Press it into the lined pan and bake for 15-17 minutes, until it starts to lightly brown on top.
How to Make Pecan Pie Filling
While the shortbread bakes, we make the pecan pie filling (topping). This part is SUPER easy. Put all the ingredients in a saucepan and bring to a simmer.
Pour the pecan pie filling right on top of the browned shortbread crust while it is still hot.
You want the filling to soak into the crust a bit. It makes these pecan pie bars SO GOOD. I'm drooling again just thinking about them.
Place the pan back in the oven and bake another 15 minutes. Remove from the oven and let the pecan bars cool (about 20 minutes). Place in the fridge and chill for an hour, or until pecan pie bars are firm.
How to Cut Pecan Pie Bars
Once chilled, remove the parchment paper from the pan and slice the pecan bars in squares. Use a large, sharp knife to cut them in 2" squares.
Try not to eat them all. You won't succeed, but you can try.
Expert Tips
- Always make sure the butter stays cold. If the butter gets too warm, your shortbread will not set right.
- You can substitute honey for the maple syrup if you don't have any. I've used them both and always have great results.
- I don't recommend using whole pecans. For best results, use pecan pieces.
- When you make the dough, it's important to add the butter in small pieces one at a time, pulsing the food processor in between. I recommend only using the pulse setting. Once all butter is added, the texture should be crumbly. DO NOT OVER PROCESS.
- Pouring the pecan pie mixture onto hot shortbread allows the mixture to seep into the shortbread, which is what we want.
- It is extremely important to let these cool and set properly. Otherwise you will have a goopy mess. I highly recommend storing them in the fridge.
- To make it easier to slice the bars, use a very sharp knife and run it under hot water to heat the blade. The warm blade should slide through the bars easier.
Frequently Asked Questions
Storing Options
Pecan bars should be stored in the fridge to keep them from melting. Place on a plate, wrap in plastic wrap ad store in the fridge for up to 4 days. They won't last this long. For freezer instructions, see bottom of post.
Freezing Options
Place the sliced pecan bars on a baking sheet and place them directly in the freezer for 6-8 hours, or until frozen through. Wrap each bar in plastic wrap and place in a freezer bag to store in the freezer for up to 4 months.
To defrost, place the bars on a plate or baking sheet and defrost in the fridge overnight.
Favorite Thanksgiving Desserts
You'll also want to try these other awesome Bar Recipes:
- Rolo Brownies;
- Pumpkin Pie Bars;
- Peanut Butter Brownies;
- Lemon Bars from Sally's Baking Addiction;
- Apple Crisp Bars from If You Give a Blond a Kitchen
Did you make these pecan pie bars? Rate the recipe and leave me a comment below to let me know how much you love them (you WILL love them!!)
Recipe
Pecan Pie Bars with Shortbread Crust
Ingredients
Shortbread:
- 1 cup flour
- ½ cup sugar
- 1 stick cold butter cut in pieces
- ½ tsp. vanilla extract
- ½ tsp. salt
Pecan Pie Topping:
- 2 cups pecan halves or pieces
- 2 tbsp. whipping cream
- 1 stick salted butter
- 1 cup brown sugar
- ⅓ cup corn syrup
- ½ tsp. vanilla extract
- 1 tbsp. maple syrup
Instructions
Shortbread:
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Combine flour, sugar and salt in a food processor.
- Add in the butter, one piece at a time, pulsing until a dough forms. (SEE NOTES)
- Add the vanilla extract and mix. Press the dough into the lined pan.
- Bake for 15-17 minutes, until the shortbread just starts to brown on top.
Pecan Pie Topping:
- Combine all the pecan pie topping ingredients in a saucepan and heat until bubbling.
- Pour mixture on top of HOT shortbread.
- Return to the oven and bake another 15 minutes. Remove from oven and let cool for 20 minutes.
- Chill in the fridge for 1 hour.
- Once FULLY cooled, remove from the baking dish, take the parchment paper off, and slice into bars. Use a sharp, warm knife to make slicing easier.
- The bars can be stored in an airtight container. I recommend keeping them in the fridge so they don't melt. They can also be frozen (SEE NOTES).
Expert Tips:
- Always make sure the butter stays cold. If the butter gets too warm, your shortbread will not set right.
- You can substitute honey for the maple syrup if you don't have any. I've used them both and always have great results.
- I don't recommend using whole pecans. For best results, use pecan pieces.
- When you make the dough, it's important to add the butter in small pieces one at a time, pulsing the food processor in between. I recommend only using the pulse setting. Once all butter is added, the texture should be crumbly. DO NOT OVER PROCESS.
- Pouring the pecan pie mixture onto hot shortbread allows the mixture to seep into the shortbread, which is what we want.
- It is extremely important to let these cool and set properly. Otherwise you will have a goopy mess. I highly recommend storing them in the fridge.
- To make it easier to slice the bars, use a very sharp knife and run it under hot water to heat the blade. The warm blade should slide through the bars easier.
- To freeze: Place the sliced pecan bars on a baking sheet and place them directly in the freezer for 6-8 hours, or until frozen through. Wrap each bar in plastic wrap and place in a freezer bag to store in the freezer for up to 4 months. To defrost, place the bars on a plate or baking sheet and defrost in the fridge overnight.
Nutrition
Take a look at this old photo before the updates!
Judy Outerson says
I plan on making these in the next couple of days. It makes sense to me to add eggs for better set up. My butter tart recipe calls for eggs and they always come out perfect. Have you made them adding eggs?
Danielle says
I have not tried them with eggs, but I do agree. I'm going to re-test them when I get a chance and include eggs to see how they turn out. I'd love to hear how they turn out!
Cynthia says
Love!! I add four beaten eggs to it after the mix cools a bit and then pour into the pan
Danielle says
I'm interested in how the beaten eggs worked - did they firm it up even more? I might try the next time I make them.
Dhivya says
The bars look delicious. I want to make them to add in the Holiday treat box. How long would these bars last at room temperature? Would you recommend adding these bars to a holiday treat box?
Danielle says
The biggest problem you may have if you keep them at room temperature too long is they will get very soft. They are probably fine, food safety wise, at room temperature for several hours, but I don't think I would recommend using them in gift boxes unless they could be refrigerated, or just kept in a cool room (they do fine at my house because we keep it pretty cold 60ish degrees) in 4-6 hours to keep them from getting too soft. I hope that helps!
Deborah L says
Made these to bring for Thanksgiving for my mom, who loves everything pecan but can't eat eggs so she hasn't had pecan pie since her twenties- she looked at me wide-eyed after her first bite and told me she hadn't tasted that flavor in [redacted number of decades]. She's also declared that if there are leftovers after Thursday, I'm leaving them with her. My dad and I really like them too, so overall these are a smash hit!
Danielle says
That makes me so happy - I'm so glad you guys like them. Hope you had a happy thanksgiving!
Emily says
These pecan pie bars are so delicious! So sweet and gooey and a perfect treat during holiday season!
Danielle says
Thanks Emily!!
Jenn says
I want these NOW! I usually do my baking on the weekends, but I think I'm going to break that rule and make these today - a hot cup of coffee and one of these pecan pie bars? Yes please!
Danielle says
They are soooo addictive!