Oh boy, do I have a treat to share with you! These Pecan Pie Bars are absolutely scrumptious and something I think you’ll want to make soon!
The shortbread crust topped with pecan pie makes an impressive addition to any holiday table or for entertaining. Even my pecan-pie-hatin’ brother-in-law loves these and my Mama requests them instead of Southern Pecan Pie now. {But, shhh don’t tell anyone or she might be evicted from the south}
Now, I love a good pie crust, but this shortbread crust is a delicious change with pecan pie that I think you might just love, too. Light, flaky, and so very easy to make that even if you are pie crust challenged, you can whip out these pecan pie bars and impress your guests.
- 1 cup butter, softened
- 2 cups all-purpose flour
- ½ cup confectioner’s sugar
- 3 eggs
- ½ cup sugar
- 1 cup corn syrup
- 1 teaspoon vanilla
- ½ stick butter, melted
- pinch salt
- 2 cups pecans
- Preheat oven to 350º.
- Mix together butter, flour, and confectioner’s sugar.
- Press into the bottom of a 9×13-inch baking pan.
- Bake for approximately 15 minutes, or until lightly golden brown.
- Beat eggs. Add sugar and mix.
- Add corn syrup, salt and vanilla.
- Mix in melted butter.
- Add pecans and pour onto crust.
- Bake 30 minutes until golden brown.
I have to warn you though, these things disappear quickly! You may want to make extra!
Pin It
About Robyn
Contact Robyn
Subscribe to Cooking
These look gooooood! Time to send the girls out to pick up pecans…
Oh. My. Lord. These look amazing.
I love anything with shortbread crust – adding pecans PERFECTION!!!!!! Happy Thanksgiving!
Yum! I am making these next week, after our Pecan Pie from Thanksgiving is gone.
Also love your blog – thanks!
My father would kill for these, i should just make them LOL Happy Thanksgiving Robin, hope you have a fantastic holiday!
looks yummy ! happy thanksgiving
I don’t think I’ve ever had pecan pie but I might need to start with this
Goodness gracious, the gooeyness here looks to die for. I’ll take twelve.
These look fabulous! Great recipe!
i was just wondering..it says pour into unbaked pie crust..but above that it tells u to bake the crust for 15 minutes..was that supposed to be pour into cooked pie crust?..im confused lol
Oh my goodness, thanks so much for catching that for me, Amanda. I’ve updated the recipe to remove the word unbaked.
no problem at all..glad i could help!..I will be making these soon and i will give a update as to what i think..they look delicious so im sure they’ll taste the same..have a great day!
These look so yummy! And they actually doable… not too difficult! Think I better make this for my dad!
I made these tonight and they were delicious! Very easy to make and it was just the right amount of filling. I’m not sure if it was my oven or my pan, but I did have to bake the crust for at least 20 minutes. Definitely a keeper recipe!
What a great idea! Lovin it!
What brand of corn syrup do you use to make these?
Hi Amelie, I use Karo corn syrup for these and for any recipe that calls for corn syrup. It’s just what my Mama and Grandmother used.
Can’t wait to make these! Should I use unsalted or salted butter? I generally just bake with unsalted butter, but if you use salted in these, I will get some. Thanks.
Hi Stacy, I pretty much always use salted butter. But you can use unsalted if you prefer. http://addapinch.com/cooking/wp-admin/edit-comments.php#comments-form
Do you store these in the fridge or room temp? Thanks!!!
Robyn, finally going to make these tomorrow. Do you use dark corn syrup or light? And do you store in fridge or room temp after first day? Thanks so much!!!
Hey! I can’t wait to hear how you like these. I normally use light corn syrup on this recipe, but you can use dark if you don’t have light. I store in the refrigerator.
Robyn, these are amazing!!! Thanks so much for the recipe! I used the light corn syrup as you suggested.
I’m so glad y’all liked them!
Thanks for posting this recipe. Do you need to grease the pan for the crust? I’m using a glass baking pan…Thanks!
How many does this serve?
oh no, i just put them in oven an realized i put in 1 stix butter instead of half! they smell wonderful, will let u know.
I just added a whole stick also. Hoping it works.
Made 11/27/12. Really yummy, but I baked them to long. When will I learn (my oven always bakes fast)?? The crust was amazing. I actually baked it a couple of minutes longer. 17 or 19, I think. It never really got “golden brown”. My pecan topping got too crusty. Next time I’ll bake it for 20 minutes and check it every couple of minutes to see how it looks. Still really good, though.
So glad to fine this recipe. I couldn’t find mine this year & its a Christmas tradition with my family. Thanks
Thank you for sharing this recipe! I make pecan pies but would love to try these bars. I love shortbread and these look yummy. I am making them this weekend! Thank you! Toni
I’ve made these twice now. The 1st time I made them as the recipe stated but the 2nd time I used dark Karo syrup and we thought they tasted much more like a pecan pie. Great bar recipe!! Thanks:D
Holy moly these are amazing! These disappeared very quickly, just as you said they would. Everyone kept going back for a little more and a little more and now they are all gone
definitely will make again. An absolute winner! Thanks Robyn 