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Pecan Pie Bar resting on a spatula, showing its buttery shortbread crust and gooey pecan filling.

Pecan Pie Bars

by Dragana Raosavljev
These easy Pecan Pie Bars feature a buttery shortbread crust topped with a rich, gooey honey pecan filling. They're perfect for Thanksgiving, Christmas, or any time you're craving a delicious pecan dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Bars and Brownies, Desserts, Thanksgiving
Cuisine American
Servings 12 bars
Calories 612

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.
Storage: Store in an airtight container in the refrigerator for 4–5 days.
Freezing: Freeze in an airtight, freezer-safe container for up to 2–3 months. Thaw in the refrigerator before serving.

Nutrition

Calories: 612kcalCarbohydrates: 50gProtein: 5gFat: 46gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 67mgSodium: 58mgPotassium: 179mgFiber: 3gSugar: 31gVitamin A: 798IUVitamin C: 0.4mgCalcium: 46mgIron: 2mg
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