Pecan Pie Bars
These Pecan Pie Bars feature a buttery shortbread crust topped with a rich, gooey pecan filling made with brown sugar, honey, butter, and vanilla for an easy dessert that tastes just like classic pecan pie.
If you love fall and holiday desserts, try our Nantucket Holiday Cranberry Pie, our Pumpkin Cheesecake Bars, and our Easy Pecan Pumpkin Coffee Cake for more delicious treats to share with family and friends.
Quick Look: Pecan Pie Bars
- Prep Time: 15 minutes
- Baking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 12
- Calories: 612 per serving
- Flavor Profile: Buttery, caramel-like, and nutty, with a crunchy pecan topping and a rich, gooey honey filling.
- Difficulty: Easy
- Why this Works: The buttery shortbread crust complements the gooey honey pecan filling, creating sweet, crunchy bars that are easy to slice and serve.
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Why You'll Love These Pecan Pie Bars
- Easy to make: These pecan pie bars have a simple shortbread crust and a stovetop pecan filling, so there's no need to roll out pie dough.
- Rich and buttery: The tender, buttery crust pairs perfectly with the sweet, gooey pecan topping. If you love the combination of pecans and caramel, our Caramel Pecan Truffles are another delicious treat to try.
- Perfect for the holidays: These bars are a wonderful addition to Thanksgiving dessert tables, Christmas gatherings, potlucks, and cookie trays.
- Easy to serve: Cut them into squares or rectangles for a dessert that's easy to transport and share.
- Great for making ahead: Prepare these pecan pie bars in advance, let them cool completely, and slice them when you're ready to serve.
Key Ingredients
- Pecans: Chopped pecans give these bars their signature nutty flavor and satisfying crunch. If you enjoy pecan-filled treats, our Pecan Tassies are another delicious way to enjoy the classic combination of pecans and a buttery crust.
- Honey: Honey adds sweetness and helps create a rich, sticky filling that complements the brown sugar and pecans. For another dessert that pairs honey with pecans, try our Maple Honey Pecan Pie.
- Brown sugar: Brown sugar adds a deep, caramel-like flavor and helps make the pecan filling soft and gooey.
- Butter: Butter is essential for the tender shortbread crust and adds richness to the pecan filling.
- Heavy whipping cream: A little heavy cream helps create a smooth, luscious filling that coats the chopped pecans.
- Vanilla extract: Vanilla enhances the flavors of the buttery crust and sweet pecan topping.
How to Make Pecan Pie Bars
1. Prepare the crust
Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper. Combine the flour, granulated sugar, and salt in a bowl. Add the cold, diced butter and vanilla extract. Using a pastry cutter or fork, cut the butter into the mixture until coarse crumbs form.
2. Press and bake the crust
Press the mixture evenly into the prepared pan. Bake for 18-20 minutes, or until the edges are lightly golden. Set aside.
3. Make the pecan filling
In a saucepan over medium heat, combine the brown sugar, honey, butter, heavy whipping cream, and salt. Stir until the butter melts and the sugar dissolves. Bring to a gentle boil and cook for about 2 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract and chopped pecans.
4. Add the filling
Pour the warm pecan filling over the pre-baked crust and spread it evenly with a spatula.
5. Bake the pecan pie bars
Bake for 20-25 minutes, or until the filling is bubbling around the edges and looks set.
6. Cool and slice
Let the bars cool completely in the pan. Lift them out using the parchment paper and cut into squares or rectangles with a sharp knife.
Dragana's Expert Tips
- Use cold butter for the crust: Cold, diced butter helps create a tender, crumbly shortbread crust. Work it into the dry ingredients until the mixture resembles coarse crumbs rather than a smooth dough.
- Don't skip pre-baking the crust: Baking the crust before adding the filling helps prevent a soft or underbaked bottom. Let it bake until the edges are lightly golden.
- Watch the filling as it boils: Once the mixture reaches a gentle boil, cook it for about 2 minutes while stirring constantly. Avoid boiling it too vigorously or for too long, as excessive cooking can make the filling overly thick.
- Add the pecans off the heat: Stir the chopped pecans and vanilla into the filling after removing the saucepan from the heat. This helps preserve the vanilla aroma and makes the filling easier to spread.
- Look for bubbling edges: The filling should bubble around the edges and look set after baking. It will continue to firm up as it cools, so avoid baking it until it becomes dark or overly firm.
- Cool completely before slicing: This is one of the most important steps. Cutting the bars while they're warm can cause the filling to run and the crust to crumble. Let them cool completely for clean, neat slices. If you enjoy easy dessert bars, try our Caramel Apple Crisp Cheesecake Bars for another delicious treat.
Pecan Pie Bars FAQs
Yes! These bars are perfect for making ahead. Bake them a day before serving and let them cool completely before storing them in an airtight container. Slice them just before serving for the best presentation.
Store the bars in an airtight container in the refrigerator for up to 4-5 days. Let them sit at room temperature briefly before serving if you prefer a softer filling.
Yes, these bars freeze well. Let them cool completely, cut them into individual portions, and place them in a freezer-safe container with parchment paper between the layers. Freeze for up to 2-3 months for the best quality. Thaw in the refrigerator before serving.
The filling may be runny if the bars haven't cooled completely or if they were removed from the oven too early. Make sure the filling bubbles around the edges during baking, then allow the bars to cool completely before cutting. The filling will continue to set as it cools.
Let the bars cool completely before lifting them from the pan. Use a sharp knife to cut them into squares or rectangles, wiping the blade clean between cuts. If the filling is still too soft, refrigerate the bars for a little while before slicing.
For more irresistible desserts to add to your baking list, try our Arkansas Possum Pie, our Turtle Mini Cheesecakes, and our Texas Sheet Cake for even more sweet treats everyone will love.
Pecan Pie Bars
Ingredients
For the Crust:
- 2 cups all purpose flour
- 5 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ tsp vanilla extract
- ¾ cup unsalted butter
For the Filling:
- ¾ cup brown sugar
- ¾ cup unsalted butter
- ½ cup honey
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 ½ cup Coarsely chopped pecans
Instructions
Prepare the crust:
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
- Combine flour, granulated sugar, and salt in a bowl. Add cold, diced butter and vanilla extract. Using a pastry cutter or fork, cut the butter into the mixture until coarse crumbs form.
- Press the mixture evenly into the prepared pan. Bake for 18-20 minutes, or until the edges are lightly golden. Set aside.
Make the pecan filling:
- In a saucepan over medium heat, combine brown sugar, honey, butter, heavy whipping cream, and salt. Stir until the butter melts and the sugar dissolves. Bring to a gentle boil and cook for about 2 minutes, stirring constantly.
- Remove from the heat and stir in vanilla extract and coarsely chopped pecans.
- Pour the warm pecan filling over the pre-baked crust and spread evenly with a spatula.
Bake:
- Bake for 20-25 minutes, or until the filling is bubbling around the edges and looks set.
Cool and slice:
- Let the bars cool completely in the pan. Lift them out using the parchment paper and cut into squares or rectangles with a sharp knife.
Notes
- Use cold butter for a tender, crumbly shortbread crust.
- Don't skip pre-baking the crust to prevent a soggy bottom.
- Avoid boiling the filling for too long, as it can become overly thick.
- Let the bars cool completely before slicing so the filling has time to set.
