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This Best Pecan Pie Bars recipe turns the favorite pecan pie into delicious dessert bars. Rich, delicious, easy and perfect for serving a crowd!

Photograph of Pecan Pie Bars on a cream cake stand.
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These Best Pecan Pie Bars nutty, buttery, rich and delicious! And they are really just like pecan pie – but easier to make anytime and they feed more people than a single pie. These characteristics make these pecan pie bars perfect for parties, gatherings and anytime you want to share them with several people. And since this scrumptious dessert is cut into bars, people may help themselves to more than one!

The Best Pecan Pie Bars Recipe

My family’s Pecan Pie Recipe is one of the more popular recipes on my website and in my cookbook and has been for years! It has been a favorite of my family for generations and I simply can’t remember a family Thanksgiving or Christmas celebration that it wasn’t included. Then many years ago, I made these easy, amazing Pecan Pie Bars. These are amazing too and sometimes I get just as many requests for these bars as I do the pie! But seriously – don’t save Pecan Pie or these Pecan Pie Bars to serve only on holidays – they are delicious throughout the year!

If you are looking for something that is perfect to serve a large crowd, easy as can be to make and even easier to eat, and that still brings out that nostalgic, traditional pecan pie flavor, this is a recipe you should definitely try!

How to Make The Best Pecan Pie Bars


For these bars, you’ll need:

  • Butter – softened butter for crust and melted butter for filling
  • Flour – all-purpose flour
  • Sugar – granulated sugar for crust and brown sugar for filling
  • Eggs – 3 large eggs at room temperature
  • Corn Syrup – can use light or dark corn syrup
  • Vanilla – or use pure vanilla extract from the store
  • Pecans – use your preference of pecan halves or roughly chopped pecans

Step by Step Instructions

For the Crust:

  1. Prep. Preheat oven to 350 degrees Fahrenheit. Line a 9×13 baking pan with foil or parchment paper.
  2. Mix. Mix together granulated sugar, softened butter and all-purpose flour with electric mixer until just well combined.
  3. Bake. Press crust mixture into the baking pan and bake until edges turn light golden brown, about 20 minutes.

For the pecan pie filling:

  1. Mix. Add eggs, brown sugar, corn syrup, vanilla, melted butter and salt to large mixing bowl. Beat together until smooth. Stir in the pecans. Pour the filling onto the pre-baked crust.
  2. Bake. Bake the pecan pie bars until golden brown and the center has set, about 30 minutes.
  3. Serve. Once done, remove baking dish from oven and allow pecan pie bars to cool. Cut into squares and serve. Enjoy!
Close up photograph of pecan pie bars on a white cake stand.

Do You Have to Refrigerate These Bars?

I recommend that these bars be refrigerated to keep them firm and for longer lasting bars. If you prefer to serve them a bit softer, simply remove them from the refrigerator for a few moments before serving.

If you prefer to serve them warm, reheat them in a 300º F oven for about 5 minutes! So delicious with a cup of coffee for dessert or even breakfast. (shhh!)

Can You Freeze These Bars?

Yes, absolutely! One of the best things about these delicious bars is that they are so easy to make ahead to serve later, including freezing them for up to 3 months!

To freeze them, simply allow them to cool completely after baking.

Freeze as individual bars:

You can go ahead and cut these into individual bars and place them into an airtight, freezer-safe container. Separate each of the pieces with parchment paper. Then, store in the freezer for up to 3 months. To serve, allow to thaw in the refrigerator overnight or reheat in a 300ºF oven for about 15 minutes until warmed throughout.

Freeze as the full recipe:

Cover well with parchment paper and then wrap the freezer-safe dish with foil. Store in the freezer for up to 3 months. To serve, allow to thaw in the refrigerator overnight or reheat in a 300º F oven for about 20 – 30 minutes until warmed throughout.

More Dessert Bars We Love

S’mores Bars

Peanut Butter Bars

Park Avenue Bars

Fudge Brownies

Lemon Bars

Here’s my Southern Pecan Pie Bars recipe. I hope you love them!

4.68 from 28 votes

Southern Pecan Pie Bars

Dessert 1 hr

Prep Time 15 mins
Cook Time 45 mins
Servings 30 bars
Course Dessert
Cuisine American
Author Robyn Stone
This Best Pecan Pie Bars recipe turns the favorite pecan pie into delicious dessert bars. Rich, delicious, easy and perfect for serving a crowd!


Pecan Pie Bar Crust:

  • 1/3 cup sugar
  • 3/4 cup butter softened
  • 1 3/4 cups all-purpose flour

For the Pecan Pie Bar Filling:

  • 3 large eggs room temperature
  • 1/2 cup brown sugar light or dark
  • 1 cup corn syrup light or dark
  • 1 1/2 teaspoons vanilla extract
  • 4 tablespoons melted butter
  • 1 teaspoon salt
  • 2 cups pecans Optional: use halves or roughly chopped


For the Pecan Pie Bar Crust:

  • Preheat oven to 350º F. Line 9×13 baking dish with foil or parchment paper. Mix together the sugar, butter and flour call for in the crust portion with an electric mixer.
  • Press into the bottom of the 9×13 baking dish and bake until the edges turn light golden brown, about 20 minutes.

For the Pecan Pie Bar Filling:

  • Add the eggs, sugar, corn syrup, vanilla, melted butter and salt to a large mixing bowl. Beat together until smooth. Stir in the pecans. Pour the filling onto the crust.
  • Bake the pecan pie bars until golden brown and the center has set, about 30 minutes. Remove from the oven and allow to cool before cutting and serving.
  • Store in the refrigerator or freezer.


Freezer Instructions: Allow the Pecan Pie Bars to cool completely. Store in the freezer in a freezer-safe container, covered well with foil or store in an air-tight freezer container if storing in individual pieces. Store for up to 3 months. 

Nutritional Information

Calories: 189kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 147mg | Potassium: 48mg | Fiber: 1g | Sugar: 15g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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Share it with the world!

Robyn xo

More Favorite Pecan Recipes:

Pecan Chewies

Cinnamon Pecans

Toasted Pecans

Pies / Tarts / Cobblers Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. My father would kill for these, i should just make them LOL Happy Thanksgiving Robin, hope you have a fantastic holiday!

  2. i was just 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? confused lol

    1. Oh my goodness, thanks so much for catching that for me, Amanda. I’ve updated the recipe to remove the word unbaked.

    2. 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! 🙂

  3. 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!

    1. 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.

  4. 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.

  5. 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!!!

    1. 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.

  6. Thanks for posting this recipe. Do you need to grease the pan for the crust? I’m using a glass baking pan…Thanks!

  7. 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.

  8. 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.

  9. 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

  10. 5 stars
    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

  11. 5 stars
    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 🙂

  12. 5 stars
    You have to buy light corn syrup that is what makes it good. The dark makes it turn out bad. I have tried to do it with pie before.

  13. It calls for 1/2 stick of butter, what would that be measurements? we can only buy our butter in a large package.

  14. This recipe is almost exactly like the recipe my mother used for her pecan pie. Everyone has always loved my pecan pies. The only difference is that my recipe calls for 1 teaspoon vinegar (white or apple cider). I’ve always thought that added something to it — even though I hate vinegar. I will definitely try these bars next time I have to take a dish to church!

  15. I was wondering if I could make mini pecan pies from the shortbread crust. Then pour the pie into each mini cooked crust?

    1. 5 stars
      Hi – to answer your question, yes they freeze beautifully, esp. in Tupperware. when I take these to gatherings, I cut them in approx. 1.5″ squares, & place them in decorative mini muffin cups (butter your fingers first!) If you want to skip this step, I suggest you still separate the layers with waxed paper.

  16. 5 stars
    These were so wonderful! My first time making them was last week and I made 3 batches for a work party, the bars were gone in a matter of minutes. I’m currently making more now. I simply love these! Thank you so much for the recipe.

  17. 5 stars
    Thank you for a wonderful recipe. I had the pleasure of making this for Thanksgiving dinner. Not too sweet. It was delicious. I am making this recipe again (in the oven as I am typing) for Christmas potluck for ladies at church. I’m sure they will love it.

    Thank you again!

  18. I made these for my hubbys christmas pot luck yesterday.He is a huge fan of pecan pie, but always removes most of the crust so this was perfect! I did however miss the common sence part of spraying the pan prior to adding the crust…it stuck badly, but the center was perfect. I was a bit worried that the crust was huge compared to the filling, but it worked out fine. Will use a smaller pan next time to make them a bit thicker.Thanks so much, its a keeper!

  19. I must’ve done something wrong. These smelled and looked delicious, but they were not like pecan pie at all. There was no “pie” layer after baking. It was like shortbread with pecans on top, that were vaguely flavored like pecan pie! I was really disappointed! No idea what I did wrong – I followed recipe exactly. 🙁

    1. @Joy, was your pan to large? I doubled the filling the second time for more filling less crust.. can’t stand pecans so had to go by the four men of the house that loved it. Also cooked on parchment paper since my first crust stuck badly.

    2. @Nora – I used a 9×13 inch pan! But I think an 8×8 would be better – or as you say, doubling the recipe. I’m not a huge fan of any nuts either, but I love the “pie” part of pecan pie. Might try this once again…

    3. @Joy, remember this is a shortbread crust..more like a cookie than typical pie crust. You may want to look up a recipe for traditional pie crust. My hubby always removes the edges of a typical pie,so he loved this. My second batch (doubled except for crust) came out thicker and yummy,just cook 15mins longer

  20. Oh MY! I have these in the oven right now. I added a healthy splash of spiced rum and instead of sugar used buckwheat honey in the pie batter.

    I also will maybe make a little bit more crust, so I can push it up the sides of the pan maybe a quarter inch, as the batter fills the pan and goes a little over the crust base. I also noticed that 15 mins for the crust should maybe be 20 mins. This will likely be a 5-star rating!

  21. I made these for dessert after dinner … They were soooo good! I use brown sugar and maple syrup when I make pecan pies, I’m thinking I may do those two little change ups to your recipe, as an experiment. Hubby is very happy either way … he loves everything I bake,

  22. Robyn,
    I am living in France and cannot find corn syrup anywhere. I think it might be illegal (haha). Any ideas what to use instead?

    1. Substitute for Corn Syrup
      For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.

    1. You can use either an 8×8 or 9×9. If you use a 9×13, I’d double the filling portion and increase the cooking time between 12-15 minutes. I’ve updated the recipe to include that information!

    1. Hi Deborah,
      You can use either an 8×8 or 9×9. If you use a 9×13, I’d double the filling portion and increase the cooking time between 12-15 minutes. I’ve updated the recipe to include that information!

  23. Hi Robyn,

    I am going to make these tomorrow. How long would the bars last in an airtight container?


    1. They generally last a few days for me, Kay, but not much longer than that because we love them so much! LOL!

    2. Robyn,

      The bars were a HUGE hit – thank you so much for an amazing recipe!


  24. What oven temp for the bars? I’ve read through this several times, including the comments, but can’t find it. Of course, as soon as I press “post” I’ll see it!!

  25. Can you use any other kind of nut. I’m allergic to walnuts, pecans and peanuts. This looks and sounds so yummy!

    1. I guess hazelnuts can make good desserts too! Maybe you would want to add a bit cocoa powder, because the hazelnut and the chocolate go so well together! For the pie I think you can crush the hazelnuts.

  26. These pecan bars look amazing and I am very excited to make them. I have a question though. Does the shortbread crust have to be pre-baked or do I just pour the filling over the top of the raw dough?

  27. Hi Cara,
    You do not prebake the pie crust for this pecan pie recipe. You do mix the pecans into the pie filling, but they rise to the top of the filling as the pie bakes. I hope that helps!

  28. I accidentally baked the shortbread before I poured the filling portion in because the Shortbread Crust Recipe had noted to bake and remove from oven to cool completely before filling :(. Just wanted to share in case it helps anyone else!
    Hope it still turns out!

    1. I think the instructions were very well written. It plainly said 9×13 pan and plainly said to make the crust pat in pan AND SET ASIDE. Thank you for this recipe

    2. Actually it clearly says to bake the pie crust. Very confusing. I have just baked it and now am reading the comments. Hope it turns out ☹️

    3. Hi Deanna,
      I hope you enjoyed it! I’m sorry this seemed confusing, but if you followed the recipe exactly, and followed the crust-baking instructions for this recipe, it should be fine. Thanks!

  29. 5 stars
    I made these using 2/3 dark and 1/3 light syrup. They were delicious. The only thing I would do differently next time is to press the dough out a little thinner so that it goes up the side of the pan a little bit. I used a 9×13 pan. The dough was just a little thicker that I like it. I will definitely be making these again. The family loved them. BTW- I added a touch of cinnamon to the filling.

    1. You can. I would recommend about 1/2 cup, but of course you will want to add enough to make it to your tastes.

  30. If you are not serving these right away, should they be stored in the refrigerator or will that dry them out. I am making them two days ahead of time.thanks

  31. 5 stars
    I have made this twice in the last week with fresh pecans from our neighbors tree. This is absolutely delicious and so easy to make. Thanks for publishing this recipe.

  32. 5 stars
    I have been looking for this recipe every since I moved to New Hampshire, I have already introduced southern pecan pie to my Yankee friends, which is without maple syrup and brown sugar. Thanks for sharing.
    I have made this recipe and it was just as I remembered. Perfect.

  33. These bars are delicious. I have one problem with them though, the shortbread crust crumbles terribly. Any hints as to what I can do to prevent this?

    1. Hi Julie – I’m so glad you think the bars are delicious! I am sorry the crust crumbled but am not exactly sure what happened. Some causes of shortbread crust crumbling could possibly be if it is baked a bit too long or if the butter is not fully incorporated.
      I hope this helps. Thanks so much! xo

    1. Hi Melissa,
      These pictures are made of my Southern Pecan Pie Bars using the recipe on this page. The Shortbread Crust recipe is linked within this recipe. I used my homemade Shortbread Crust for these bars, and make my own homemade Pie Crust Recipe for my other pies using a regular pie crust. There’s no Pillsbury crust used.

  34. Hi, I am baking these a couple days ahead. I can they keep fine in the pan, or would you recommend putting them in a sealed container? Thx!

  35. 3 stars
    I agree that the crust not right. Did not seem done to me. I’m going back to an old cookie crust recipe I have and it does require baking some before filling. The pecan filling is a winner.

  36. Robin,
    Are you using SALTED butter or UNSALTED butter for both the filling and crust recipes?
    Making 3 batches today for a church function.

  37. 5 stars
    These Pecan pie bars are awesome. Im a dad not a baker lol and everything came out perfect the first time. The crust is top notch. I did do one thing different..I fried a 1/4 pound of bacon and chopped it up into the mix before baking…Wow I cannot stay out of them hahaaa…they are amazing both ways and I am making them again today…go to bed kids! has to ehhhhhh pay bills or something..alllll mine muahahahahah

    1. That is awesome, James! I’m so glad they turned out so great!!! I love making these bars and haven’t thought about bacon, but I’ve never been known to pass it up before ha ha! I’m glad you like both versions and hope your kids love them too!
      Happy holidays to you and your family! Thanks so much!

  38. 5 stars
    Wow! I have a pecan bar recipe that I use, but this one is definitely my go-to now. That filling is amazing!

    I followed the directions almost exactly, but I did make some minor changes, mostly for quantity of product. Here’s some details of what I did. I didn’t want so many bars, so I halved the recipes and used an 8×8 Pyrex pan (or was it 9×9??). Instead of 1 1/2 large eggs, I used one jumbo egg. I also used light corn syrup. Instead of whole pecans, I coarsely chopped them so that there were still large chunks left. I baked it for a full 35 minutes.

    I tried one about 20 minutes out of the oven, and it was still quite hot! But the filling set just fine with no runny mess. After it chills, it tastes a little different because everything sets. It’s not a bad difference! Just a different eating experience, I think. The bars cut much cleaner after they have been chilled, though they are easier to cut through when still warm.

    Sorry for the lengthy comment! I just wanted to help anybody else out if they wanted to halve the recipe and also to let you know how much I loved these bars. Thank you!!

  39. 4 stars
    Made these for a bake sale. I make the same crust for lemon bars all the time just prebake it. However the filling leaked through the crust when I made these. Still taste great just messy. Any suggestions?

    1. Hi Janice,
      I’m sorry that happened, but I am glad you enjoyed the taste! I have updated the recipe instructions so that they are more clear, so I hope that helps. Thanks so much!

  40. I love this recipe! It’s easy, it’s delicious, and it’s adaptable! I made one change the recipe, I myself am a bit of a chocoholic… So before I poured the pie filling over the crust, I sprinkled about a cup of semi-sweet chocolate chips! And it turned out great!

    Thank you so much for the recipe! This will definitely be my go to!

  41. When you add the pecans, are these chopped? Also, do you add more for the top layer? Would it be more than 2 cups needed? Also, would it be okay to add in the pecans as candies pecans for filling?

    Thanks! Will be making these soon!

    1. Hi Brittany,
      You can leave pecans whole or roughly chopped – I leave them whole as in the photo. You will only need the amount of pecans noted in the recipe. I’ve not tried candied pecans in the recipe and I’m concerned that it might make the recipe too sweet – and I can’t say how it would turn out if there are other ingredients on the candied pecans that could impact the results.
      I hope this helps and that you enjoy them! Thanks!

  42. These didn’t turn out how I expected the filling soaked into the crust. I folllowed he recipe not sure what went. Wrong

    1. Hi Trisha,
      I’m sorry that happened! I have not had that problem when I pre-bake my crust as in the recipe notes. I hope this helps. Thanks!

  43. You said that you updated the recipe to bake the crust first. I do not see this. Did you post the updated recipe elsewhere? Should you poke holes in the crust before baking? Also, how long should the crust cool before adding the filling? I always make Trisha Yearwood’s Pecan Pie but I think I’ll change it up this year and make these. Thank you!

    1. Hi Dawn,
      The recipe has been updated. It’s not posted anywhere else. To make this, you will just follow the instructions to make the crust, but then refer to the Southern Pecan Pie Bars recipe for instructions on how to bake it (this is why recipe says “unbaked” but then the instructions tell how to bake it). As soon as you’ve mixed the filling, you’ll pour it into a HOT pie crust. I hope you enjoy these!

    1. Hi Dyann,
      You can definitely go ahead and make these. Just store them well covered in the refrigerator.

  44. So I’m a little confused. I am making pecan pie bars for tomorrow. I see some of your post say to bake the crust first before filling and others say not to. So my question is do I bake the crust before adding pecan filling it not? I desperately want them to turn out perfectly so please help.

    1. Hi Tammy,
      Yes, some crusts need to be pre baked and some don’t according to the pie. You do pre bake for these bars and the exact instructions are noted in the recipe. I hope you enjoy these! Thanks!

  45. 3 stars
    I live in Colorado, which is at a higher elevation. Would you change the amount of the ingredients for higher altitude? I just made this recipe and it seems a bit runny due to the butter content.

    1. Hi Christopher,
      We are visiting Colorado this week and I am definitely reminded that I am not an expert regarding higher altitude baking! 🙂 I understand the basic adjustments but am having to take my time to make sure that I adjust temps, liquid, eggs, sugar, etc! Whew! I think you may want to adjust the oven temperature to 325º F from 350º F and increase the baking time accordingly. For the ingredients, I would try it by reducing the corn syrup to 2/3 cup from 1 cup called for in the recipe. I believe the recommendation is to increase the liquid (butter), but if your pie seems to be runny after reducing the temp and increasing the baking time, maybe try reducing it. I’m so sorry I not more help on this! I’d love it if you come back and share changes you make for a successful high-altitude pecan pie! I’m sure others in your area would love it!

    1. Hi Zulema,
      You’ll just follow the instructions and bake first as directed in step 1. I hope you enjoy it! Thanks!

  46. 4 stars
    Very delicious! Very much like pecan pie! It turned out kinda runny but maybe after I refrigerate it then it will thicken up! Delicious tho!!

  47. I made these for Thanksgiving, they were a huge hit!!!!. I’m not a baker so I was so pleased with the response from my huge family. A friend of mine (amazing baker) suggested that I use heavy cream for the last 1/4 of corn syrup, turned out perfect. I did pre-bake the shortbread crust as well. I took some to work as well and was told by my colleagues that I should go home and make some more. Thanks for the recipe

    1. What a compliment if your colleagues ask you to bring more, Eileen! I’m happy to hear that you enjoyed these bars – we sure love them in my family as well! Thanks! xo

  48. These pie bars are equal two pies with less sugar and will keep in frig for three weeks if you can resist eating them for that long. Thanks for this easy to make, delicious recipe.

  49. 4 stars
    Super delicious! After 15 minutes, it still wasn’t cooled enough to cut. I put mine in the fridge before cutting 

  50. 5 stars
    These are so simple to make and are absolutely delicious!  I’m taking them to a family Christmas party today and have copies of the recipe ready to hand out!

    1. Thanks so much Pat! So happy you enjoy them and sharing the recipe with your family! Merry Christmas! xo

    1. You will bake the crust as written in Instruction 1 of the recipe, Carol. I hope you enjoy the bars.

  51. So glad I found your site. Made the pecan pie with maple syrup and I thought my husband was going to put his face in it after the first bite! Making the pecan bars to take to a party tomorrow. Thanks for sharing.

  52. If I wanted to add a little chocolate = Dixie pie…do you have a recommended method? I printed out so many different recipes, yours looks the absolute best it’s got the gooey Center that I’m looking for In A pecan pie, but my family would be super happy with a little bit of chocolate 😀

    1. Carrie, I haven’t added chocolate to this recipe but others said they added chocolate chips. Also look at my Toffee Pecan Pie Recipe. I think you could add chocolate chips instead of the toffee bits to this pie, too.

    1. Colleen, I would freeze the bars and place them in a thermal cooler bag to travel. They would stay cool and “refrigerated” for the drive.

  53. Hi, I found your recipe for pecan pie bars in 2018. I printed but also bookmarked it because it was an extraordinarily good recipe. I went to the bookmark today and find you have changed the recipe. The crust is different (the original used your shortbread crust recipe). I noticed the filling is slightly changed as well in the type of sugar and amount of vanilla. Your original recipe was so good that I am hesitant to use this later version. Is there a reason for the change? I would really like my bookmarked version to link to the original.

    Many thanks for such a delicious way to enjoy pecan pie.

    1. Sherry, thanks for letting me know. I have gone back to my original handwritten recipe and updated it. I’m so glad your family loves these bars.

  54. Mine was not set at 30 minutes was still loose. When do you know if you over baked? It should set without so much wiggle?

    1. Barbara, you will have a slight jiggle in the middle of the bars but the edges should be stable. The jiggle will look similar to Jello when you give it a little shake. The bars will continue to set as they cool. The bars are overcooked if they are firm with no jiggle when you take them out of the oven.

  55. 5 stars
    Absolutely love this pecan pie bar recipe. It was quick and easy. The taste was every bit as good as pecan pie, I actually think better! Thanks for an amazing recipe.

  56. Just found your site & made your southern pecan bites for our poll workers tomorrow. They are delicious!

  57. 5 stars
    I first made these bars for Thanksgiving last year. They were gone before we ever ate dinner!! I couldn’t keep everyone away from them. Since that time, this recipe is requested for all our family gatherings. They are AMAZING, and on top of that, so easy to make!

  58. 5 stars
    question: Reading through the comments some recommend to double the filling if making in a 9×13″ pan; however, the recipe as printed requests a 9×13″ pan – have you adjusted the filling recipe to the 9×13 pan?
    These look tremendous and i plan to make them tonight

    1. Sandi, the original recipe was for an 8×8 pan. You would have needed to double the ingredients for a 9×13 pan. I updated the recipe a couple of years ago so it would fit a 9×13 pan. Just make the recipe in the amounts listed. I hope you enjoy.