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
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.
How is This Different from a Pecan Slab Pie?
This recipe for pecan bars starts with a pecan shortbread crust instead of a traditional pie crust.
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
Best Ever Pecan Pie Bars
Ingredients
Pecan Shortbread Crust
- 1 ¾ cup all purpose flour, spooned & leveled
- ½ cup granulated sugar
- ½ teaspoon salt
- ⅓ cup finely chopped pecans
- 1 cup butter, room temperature
Pecan Pie Filling
- ⅔ cup brown sugar, packed
- 1 teaspoon salt
- 4 large eggs
- 1 ¼ cup light or dark corn syrup
- ¼ 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.
Julie
Such a great recipe!
I am making my 4th batch since the beginning of December.
The shortbread crust and filling work so well together. This bar is a nice change from the usual square, but so easy it could be the new usual for a while!
Hi, Julie! Oh wow! I am loving that you made these bars so many times. That’s truly awesome! Thank you so much for loving this recipe and sharing these yummy pecan pie bars this holiday season! ❤️
Rhonda
Hey Stacy – can you do any of this recipe ahead of time? Like through Step 3 and then finish the next day?
Hi, Rhonda! You could make the crust ahead of time. Usually the filling would be added on top of the hot/warm crust. But if you were really needing to get a little done ahead of time, making the crust the day before would be the way to go! Hope this helps! Happy Thanksgiving!
Adrian Vital
This has become a holiday staple at my house. No one wants the old fashion pecan pie anymore after they eat this.
Hi, Adrian! Oh wow! This makes my day! Thank you. ❤️ Happy THanksgiving!
Judi Graff
I’ve now been elected to make 80 of these bars for a cookie exchange. I added 3 T light rum to the pecans. It cuts the sweetness.
Hi, Judi! That’s amazing! These bars are perfect for a cookie exchange! Cut smaller (into a “ladyfinger” size), I’m sure you could get 80 out of 2 pans! Let me know how it goes. ❤️
Jeri
I have made these pecan bars many times. Fantastic recipe – everyone loves them.
Hi, Jeri! Thank you so much for making these bars! You don’t know how much that means!
Jeri Headrick
These are fantastic. My husband’s favorite. I go by this recipe exactly- turns out perfect.
Hi, Jeri! Thank you so very much! Love this!
cece
My family’s favorite cookie bar.
Hi, Cece! Love this! Thank you!
Sarah
Delicious! Question tho, how do you recommend storing them? Leaving them out seems to make them melt but I fear refrigerating them will make them too hard?
Hi, Sarah! There is a section at the end of the post that lists how to store these bars. Because of the eggs in the filling, they need to be refrigerated. Hope that helps! Merry Christmas! ❤️
Jeri
These bars are off the chain good! My husband ate half the pan – I had to make another batch for the family gathering. It was a big hit with everyone!!
Hi, Jeri! Wow! This made my day! I am tickled everyone loved these bars so much! Merry Christmas!
Donna P Harris
I’ve been making Pecan pies and trying Pecan Pie Bar recipes for probably forty years..this recipe was voted the best by my entire huge family. Thanksgiving will always include this absolutely perfect version from now on!!!!!
Hi, Donna! Wow! That’s amazing! Thank you so very, very much! Tell your family I said thank you too! It’s such an honor to have these bars be a part of your celebration.
Debbie Norgaarden
These are crispy, squidgy and utterly delicious!! Even better than pecan pie. I will be making these every Thanksgiving from now on 😍
Lorenda Anderson
Do bars need to be stored in refrigerator? Looking for bars to take to a bake sale
Hi, Lorenda! There is a section in the post with the heading “How to Store…” that should give some good direction on that. However, I do think they should be fine at a bake sale. I just wouldn’t leave them out overnight or for a day or so on the counter as some tend to do with pecan pie. Hope this helps!
Vicki
Very easy to make, was a big hit with my family! I made them early and froze them with wax paper between layers…thawed out they were perfect!
Hi, Vicki! This makes my heart sing! I am so tickled that everyone love them. Thank you!!
Donna
Stacey,nI made your Pecan Pie bars and was so pleased with the results. I plan on making them again for my book club next week!
Martha
I made these for Father’s Day and everyone loved them. The pecan shortbread crust was delicious. From now on I will be making these instead of a pecan pie.
Hi, Martha! Thank you so much! I love that you enjoyed this recipe so much!
Terri Rogers
These are the “Best Ever”!
Thanks, Terri! I am so glad you loved them!
Carol
Can you use the pecan filling in the jar for this recipe?
What would you add to it?
Hi, Carol! I have never used pecan pie filling in the jar. If you try it, let me know how it goes!
Brittany Walker
I’m confused on the cooking time. I bake the crust for 18-20 minutes then add the filling and bake for another 30? Or 10-12 minutes to Equal 30 minutes total?
Hi, Brittany! It’s 18-20 for crust, then 30 with the filling. I updated the recipe card to be more helpful. I hope you make and love these bars like we do!
Carol Castorena
Hello Stacey. I’m going to make these pecan bars. They look wonderful. My question is…dark or light corn syrup? What is the flavor difference between the two?
Hi, Carol! The recipe says you can use either! Both taste delicious. Light corn syrup has a milder flavor and adds a hint of vanilla to the dish while dark brings more of a molasses feel with a more robust flavor. No matter which you use, I know you’ll just love these little bars!
Shelley McMillen
This is delicious!
I made two changes & substituted with vegan butter & chia eggs.
Hi, Shelley! Awesome! Thanks so much! This is going to be so helpful to other readers!
ANN HILTON LACARTER
I have made these several times now and they are a big hit. Excellent recipe and so easy to make.
Hi, Ann! Thank you so much! I am so glad you like these pecan pie bars!
Debbie
The directions were simple to follow since first time making a pecan pie recipe. It was absolutely delicious.
Hi, Debbie! Thank you so much! I am just tickled you enjoyed these pecan pie bars!
Kristin Jones
Recipe was easy to follow. Made the first time and came out perfectly with top notch reviews from family. Second time I didn’t let cool properly, so it didn’t set perfectly; however they still tasted great.
Hi, Kristin! Thank you for making these! It’s so hard to let them cool when you know they’re going to taste so good! Sometimes I do the same!
lisa jones
I have made these bars before and love them, I need to take dessert bars today, to an event. I thought I had pecans and I do not. Can I use walnuts? Or will that ruin it? I’m desperate
Hi, Lisa! Walnuts work great! You’ll love it!
Jen
This is so much better than a pecan pie! A shortbread like pecan crust and maple syrup just makes these! Excellent recipe and rave reviews by all that try them. Thanks for the recipe!
Hi, Jen! You are so welcome! Made my day! I think it’s the crust and maple syrup that make them special too. Thank you!!
elaine
Turned out perfect. A chewy pecan pie bar with a butter cookie like crust. It was a hit for my Thanksgiving crowd
Hi, Elaine! Yay! I am so happy these bars were a hit! Thank you so much for including them in your holiday.
Denise
Omg. My family has always told me what a great cook I am and that I could make pure mud pies taste good, but I should stay away from baking. Mainly breads and desserts. I made your pecan bars last night and guess who’s eating crow today. I’ll make them beg for the next ones. Thanks so much for sharing your recipe.
Hi, Denise! Haha! This is awesome!! Thank you so much for making these pecan pie bars for you fam. Don’t make them beg too long! 😉
Kristin
I made these for Thanksgiving and I’m serious these are the best pecan pie bars I’ve ever made. I’ve tried other recipes, but this is the one I’ll keep for now on. my step sons gf doesn’t like pecans but she came to me and said she loves those bars! yep these are it!!
Hi, Kristin! Oh my goodness! This makes my day! Thank you so much for making these bars for your Thanksgiving festivities. I am just tickled that everyone loved them. Thanks again! Have a happy, happy holiday season!
Jen
I originally made these for a baby shower… mom’s favorite was pecan pie. The whole party absolutely loved them. I’ve never been a fan of pecan pie but these were delish. I think it’s the crust that sets it apart from pie for me. And the real maple syrup! Making them instead of pie for Thanksgiving also!
Hi, Jen! I am so tickled you love these pecan pie bars! I completely agree about the crust and the little flavor boost from the maple syrup. It’s so good! Plus, a bar. Hard to beat that! Thank you so much for making this recipe. Happy, happy Thanksgiving!
Mary Alyce
Our daughter made these for my 89th birthday. So so delicious. And one of our sons who doesn’t eat a lot of sweets asked for more the next day!! So now I’m making them for Thanksgiving along with another dessert (don’t know what yet)!! Happy Thanksgiving to you.
Happy, happy Thanksgiving to you, Mary Alyce! (and belated happy birthday!) I am just tickled that you and your family loved these bars. It makes my day! Thank you so much for making them!
Jodie
Can you freeze these bars?
Hi, Jodie! Please see the section of the helpful blog post labeled “How to Freeze Pecan Pie Bars.” It should explain everything. Enjoy!
Jerry
Hi Stacey, my only question is, can the Pecan Pie Bars be baked in a 13”x9” one inch sheet pan?
Hi, Jerry! Thank you for your question! These should be baked in a 9×13 baking dish or casserole dish. A clear Pyrex dish works perfectly. See the process photos in the post for a visual example. I would be afraid that a sheet pan or even a jelly roll pan might not be deep enough, and pecan pie filling would bubble over in the oven. I hope this helps! Happy Thanksgiving!
Shari
Hi there, can you use just corn syrup instead of maple syrup?
Hi, Shari! You sure can! The maple syrup is for flavor. To use corn syrup only, combine measurements for both syrups for the proper amount to use. Enjoy!
Corrine
Any suggestion what pan size to use if I cut the recipe in half?
Hi, Corrine! Try an 8×8 dish if you are cutting this recipe in half. Enjoy!
Shari
Can you make these with just corn syrup? I have everything except maple syrup.
Hi, Shari! You sure can! The maple adds a fullness to the flavor, but the bars are delicious without it too.
Judy
Can you freeze the bars after cooling?
Hi, Judy! Please see the helpful blog post above for the section called “How to Freeze Pecan Pie Bars.” Enjoy!
Anna
Wonderful recipe! I have an abundance of English walnuts so used that instead of pecans. A lot of raving from family and friends!
Hi, Anna! Love that you used your walnuts!! I am so thrilled ya’ll enjoyed this recipe. Thank you!
Katie Willson
Hi! Do you think these would be good if I used bourbon maple syrup!? I’ve got to try these!!!!
Hi, Katie! It would be absolutely delicious! Awesome idea!
Brenda kurgan
very easy even for a beginner. taste great.
Hi, Brenda! Thank you so much! I am just tickled you made these pecan pie bars!
Delena
These Pecan bars are absolutely the best!
I made them and they were the hit of the party infact I have to make them again for a family reunion. Thank you so much for the recipe. Delena From Washington State
Hi, Delena! This is so awesome! I am just tickled to hear it. You are very welcome!
Julie Wilke
these are by far the best I’ve tasted. made a double batch. turned out great!
Hi, Julie! So awesome! I’m tickled you made a double batch. Thanks so much!
Sheila Lutz
Best Ever Pecan Pie Bars truly are the BEST
Hi, Shelia! This made my day! Thank you so much!
Morgan
There’s a reason these are the “Best Ever Pecan Pie Bars”! I have made these multiple times over the past year or so, and this is a repeatedly requested recipe amongst everyone in my family. There have been times I have actually had to make them twice in a week!
Hi, Morgan! Just wow! This really made my day. I am beyond tickled that you and your family love these pecan pie bars. I have to be honest, I feel the same way about them!
Susan
Didn’t last the day! The family loved them! Thank you
Hi, Susan! I love, love to hear that! Thank you so much!
Sarah Powell
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!
Kim
Can you half the recipe?
Hi, Kim!
Yes, you can!
mitzi
OMG !! these are delicious !!
Hi, Mitzi! I am just tickled that you loved these bars!
Margarita
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!
Barbara Withers
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!
Tanya G.
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!
LINDA MILLER
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!
Amber H
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!
Jennifer
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.
Danette
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!