Turn traditional pecan pie into easy dessert bars with this simple Best Ever Pecan Pie Bars recipe! With a quick buttery pecan shortbread crust and a sweet, nutty no-cook pecan pie filling, Pecan Pie Bars take pie at the holidays to whole new level.
Pecan Pie is always a favorite at Thanksgiving and Christmas. It’s also the pie that most often that kicks off the fall baking season, getting sliced up and served at tailgates, bonfires and all sorts of gatherings! But let’s be honest a classic pie doesn’t feed a crowd and it isn’t always easy to make or transport.
Enter Pecan Pie Bars- all the delicious flavors of pecan pie that we crave + all the fun and ease of irresistible cookie bars!
Whipped up in a 9×13 baking dish, this easy homemade dessert recipe makes about 24 dessert bars, making it easy for everyone at your get together to get their hands on delicious pecan pie. It’s also a perfect “bake and take” treat for parties, family events, cookouts, even cookie swaps!
Related Recipes: Gooey Black Bottom Pecan Pie Brownies & Chewy Coconut Pecan Cookies
Ingredients to Make The Best Pecan Pie Bars
- chopped pecans
- flour
- butter
- granulated & brown sugar
- dark or light corn syrup
- maple syrup
- eggs
- vanilla extract
- salt
How To Make Pecan Pie Bars in a 9×13 Dish
Make the Easy Shortbread Crust. Combine the crust ingredients until mixture is like crumbly, wet sand. Pat into the bottom of an ungreased 9×13 to create an even crust across the bottom and up the curved edges. Bake crust in preheated oven for 18-22 minutes or until lightly golden brown.
Make the Pecan Pie Filling. While your crust is baking, whisk together the ingredients for the pie filling. Pour your filling right over your freshly baked hot crust.
Bake & Slice. Bake for 30-35 minutes or until knife inserted one inch from the edge comes out clean. Remove from the oven and allow to cool completely.
How to Store Pecan Pie Bars
Because of the eggs in this recipe, these bars should be stored in the refrigerator. If sliced and stacked on a dish, place wax paper or parchment paper between stacked layers to keep them from sticking together. Pecan Pie Bars can be kept covered in the fridge up to 4 days.
How to Freeze Pecan Pie Bars
This recipe is perfect for freezing! To freeze the whole pan after baking and cooling, simply cover or wrap tightly and freeze.
To freeze bars that have been sliced and stacked in plastic ware or another freezer safe dish, make sure to separate layers with wax or parchment papers to keep them from sticking just as you would in the fridge. Then cover or wrap tightly and freeze.
Pecan Pie Bars can be frozen for up to 3 months. To thaw, just uncover and defrost in the refrigerator overnight.
More Brownies & Dessert Bar Recipes to Love
- Hello Dolly Magic Cookie Bars
- No Bake S’mores Bars
- Lemon Basil Squares
- Gooey Black Bottom Pecan Pie Brownies
- Loaded Strawberry Jam Brownies
If You Make This Recipe, I Can’t Wait To Hear All About It!
Leave A Comment & Rating Below Or Snap A Photo To Share.
Best Ever Pecan Pie Bars
Ingredients
Pecan Shortbread Crust
- 1 3/4 cup all purpose flour, spooned & leveled
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/3 cup finely chopped pecans
- 1 cup butter, room temperature
Pecan Pie Filling
- 2/3 cup brown sugar, packed
- 1 teaspoon salt
- 4 large eggs
- 1 1/4 cup light or dark corn syrup
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 3 cups chopped pecans
Instructions
- Preheat oven to 350° Fahrenheit.
- Prepare crust by combining flour, sugar, salt and pecans. Cut in butter until mixture is like wet sand. Sprinkle evenly in the bottom of an ungreased 9×13 baking dish. Pat to create an even crust across the bottom and up the curved edges. Bake crust in preheated oven for 18-22 minutes or until lightly golden brown.
- While crust is baking, whisk together pie filling (or use a mixer) beginning with brown sugar and salt. Add eggs and vanilla. When incorporated, add corn and maple syrups. Last, mix in pecans. Pour filling over hot crust.
- Bake in 350° oven for 30-35 minutes or until knife inserted one inch from the edge comes out clean. Remove from oven and allow to cool completely. Refrigerate for 30 minutes before slicing into squares with a sharp knife.
Made them instead of Pecan Pie. So simple. Yum! Leftover they are good heated in the microwave for 20 seconds and topped with whip cream.
Hi, Danette! Love it! I am so glad you enjoyed these pecan pie bars. Sounds heavenly with whipped cream!
Do you have to put pecans in the crust? If so, do the ones in the bag that are already chopped up need to be any smaller?
Thank you for all of your recipes.
Jennifer
Hi, Jennifer! You are so very welcome! I am so glad you are here! You don’t have to put pecans in the crust, but you will need to add an equal amount of flour in it’s place. If you do keep the pecans in the crust, I use bagged pecan chips and usually run my knife over them once to make them a little smaller.
Hi, I am new to your site, but interested in the Pecan Pie Bars. My questions are: 1: Your recipe lists that the filling doesn’t need to be cooked, some other recipes cook the filling before baking. Is this just a matter of preference?, or a necessary step. 2: Would drizzling some chocolate across the top of the bars be overkill and way to sweet, as bars are a very sweet recipe. 3: I would like to get a lot of yield from this recipe. Can I cut into small pieces, put into xmas candy size papers and serve as a small treat on a big assorted cookie platter. 4: Does this recipe cut easily? I know there are a lot of questions. I am going to a cookie exchange next week. Hope I hear from you soon. I am going to sign up for your site after I post this email. Thanks for your help. Linda M.
Hi, Linda! These are some awesome questions! 1) The filling does not have to be cooked. Some pie bar recipes call for it. I am not sure why. But like pecan pie, this filling does not have to be cooked beforehand. 2) I think the chocolate drizzle might be too much. Pecan pie tends to be very sweet. 3) & 4) The bars cut very easily, especially after having been refrigerated. My tips for cutting: I run a knife around the edges while it is still warm to loosen up any of the filling that might stick to the sides after cooling. Refrigerate for at least an hour before cutting (overnight works good too). Use a sharp knife or sharp pizza cutter. Remove with a thin metal spatula. The yield is 24 bars or squares. These are perfect for a cookie exchange! I know you’re going to love them!
these are a big hit, very yummy! I bake Gluten Free so I subbed Namaste GF flour and they turned out great!
Hi, Amber! Love it! So glad you had good results with GF flour. Thank you!
Hi Stacey,
This recipe looks great! I was wondering if I could use all maple syrup instead of corn syrup, and maybe add some flour. Would that work?
Hi, Tanya! You can substitute maple syrup for corn syrup. No flour necessary. It will create a completely DIFFERENT taste though. Corn syrup here is not the same as High Fructose Corn Syrup that is not good to consume in processed foods. The corn syrup referred to in this recipe is actually more like an agave. That being said, if a substitute has to be made, agave is a pretty good one, and it is neutral in flavor much like corn syrup. However, it is important to note that it works in this recipe because this is a “baked good.” It is not a good substitute if you were making candy, like my praline recipe! Hope it works out! Let me know!
Made this. A bit time consuming for me, but so worth it. Awesome , served it to my friends and husband. Gave it a thumbs up
Hi, Barbara! I am so glad everyone enjoyed the bars!
Hi Stacy,
I made these bars and follow the recipe to the “T” , the result was the most delicious Pecan bars. My brother was visiting me and he loves pecan pie so I wanted to surprise him with these bars. He was so impressed with them that he now wanted to eat them instead of the pie.
Thanks for sharing this recipe. I will make them again and again.
Hi, Margarita! Oh, this makes my day! Your brother is fortunate to have a sister like you. What a thoughtful surprise! I am just tickled that he loved the bars so much. Thank you for making this recipe for him, and I am so excited that you will be making them again!
OMG !! these are delicious !!
Hi, Mitzi! I am just tickled that you loved these bars!
Can you half the recipe?
Hi, Kim!
Yes, you can!
Happy Thanksgiving! I made this recipe for my oldest son and my youngest son’s birthday party. It was a hit!!! My daughter wanted them for thanksgiving. It’s a very good recipe and it’s explained very well. Thank you so much.
This is so awesome! Thank you, Sarah! I am tickled you all had good birthdays and Thanksgiving and enjoyed these pecan pie bars!
Didn’t last the day! The family loved them! Thank you
Hi, Susan! I love, love to hear that! Thank you so much!