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These Pecan Pie Bars are nutty, gooey, and buttery, and ready in just one hour! They’re the perfect bite of pie, with all the richness and nuttiness you love, but without the hassle of making a full pie.
If you’re a fan of my 7-Layer Magic Cookie Bars and Blueberry Crumble Bars, then this holiday dessert will be right up your alley. And if you feel like making a full pie for dessert, don’t forget my chocolate pecan pie recipe!
Why you’ll love this pecan pie bar recipe!
There is never a shortage of desserts on my Thanksgiving table. Every year, these pecan pie dessert bars get a spot. They are one of my favorite Thanksgiving desserts because they can be cut into small pieces.
You can totally have one of these and a slice of pumpkin pie or apple pie. Heck, you might even have room for a scoop of ice cream, too!
- Easy Prep: These pie bars are much easier than making a full pie, yet they have the same great taste as a classic pie.
- Gooey Filling: The brown sugar and pecans combine to make a rich, caramel-like filling that melts in your mouth.
- Traditional Dessert: The bars keep the traditional feel of a classic Thanksgiving menu item.
- Quick and Simple: The bars only require a few ingredients and take less than an hour to make!
Table of contents
Gooey Pecan Pie Bars Ingredients
See recipe card below this post for ingredient quantities and full instructions.
For the crust:
- All-purpose flour
- Butter – The butter needs to be softened, so take it out about an hour before you start the recipe.
- Sugar
- Chopped pecans
For the filling:
- Brown sugar
- All-purpose flour
- Salt
- Dark corn syrup
- Eggs – Here’s how to crack an egg perfectly every time.
- Vanilla extract
- Coarsely chopped pecans
Variations
- Nuts: If you want to make a mixed nut bar, you can chop a variety of nuts and use those in place of the pecans.
- Dark corn syrup: You can mix three parts light corn syrup to one part molasses as a substitute for dark corn syrup.
- Chocolate chip: Fold chocolate chips into the filling.
- Gluten-free: Use your favorite gluten-free baking blend in place of all-purpose flour.
How To Make Easy Pecan Pie Bars
- Combine the flour, butter, and sugar in a mixing bowl. Beat at medium speed, scraping the bowl as needed, until the mixture resembles coarse crumbs.
- Fold in the pecans.
- Bake: Press the shortbread mixture into the bottom of the baking pan, then bake for 18-22 minutes or until the edges are a light golden brown.
- Filling: Combine the brown sugar, flour, and salt in a large bowl and whisk to combine.
- Pour in the corn syrup, eggs, and vanilla, and stir well. Fold in the chopped pecans. Spread this mixture over the crust.
- Bake: Bake pecan pie bars for 30-35 minutes, or until the filling is set and a knife inserted an inch from the edge comes out clean.
- Cool the bars completely, then pop them in the refrigerator for 30 minutes.
- Cut into bars, then serve.
Storage Instructions
- Fridge: Store cut bars in an airtight container for up to a week.
- Freezer: The bars can be cut and frozen for 2-3 months.
Frequently Asked Questions
The flour in this recipe will help these Pecan Pie Bars set up. Of course, you’ll also need to make sure the bars are completely done before you remove them from the oven and chill them before serving.
While you can use light syrup, dark corn syrup adds so much more flavor. I highly recommend it! If you don’t have it on hand, you can use light corn syrup and molasses.
Don’t rush your pecan pie bars! They really do need to chill before you serve them. This lets them set properly so they don’t fall apart when you cut them.
For More Pecan Recipes, try these next!
All Recipes
Caramel Pecan Cinnamon Rolls
Cookies
Pecan Sandies
All Recipes
Easy Baked French Toast Casserole
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Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Pecan Pie Bars
Ingredients
Crust
- 1 3/4 cups all-purpose flour
- 1 cup butter softened
- 1/3 cup sugar
Filling
- 1/3 cup chopped pecans
- 2/3 cup firmly packed brown sugar
- 6 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups dark corn syrup
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups coarsely chopped pecans
Instructions
- Heat oven to 350°F.
- Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
- Press crust mixture evenly onto bottom of ungreased 13×9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
- Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust.
- Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
- Cool completely. Refrigerate 30 minutes. Cut into bars.
Notes
- Don’t rush your pecan pie bars! They really do need to chill before you serve them. This lets them set properly so they don’t fall apart when you cut them.
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Although you don’t need to grease the pan, you can line it with parchment paper, then lift the bars out once they’ve chilled in the refrigerator. Place them on a cutting board and cut them with a chef’s knife for clean, even pieces.
Could you make 1 and 1/2 recipe and use a jelly roll pan?
This would be a great recipe if the amount of the ingredients were listed
You’re right – it is a GREAT recipe. Just scroll down to the recipe card for the entire recipe.
Lory they are listed you must have overlooked them. Sometimes the recipe is all the way to the end. Please look again I’m sure you will find all of the ingredients listed.