Best Pecan Pie Bars Recipe
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These are the best Pecan Pie Bars. This easy dessert recipe features a shortbread crust topped with a sweet pecan pie filling. These bars are perfect for Thanksgiving and Christmas and throughout the year.
These Best Pecan Pie Bars are nutty, buttery, rich, and delicious! They taste like pecan pie – but are made into an easy-to-eat bar! They are 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 any time 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 later in my cookbook. It has been for years! It has been a favorite of my family for generations and I can’t remember a family Thanksgiving or Christmas celebration that it wasn’t included. Then, back in 2011, I shared my recipe for these easy, amazing Pecan Pie Bars. And they have been a favorite recipe as well. These delicious bars aren’t just for the holidays. They are great 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
Ingredients
- Butter – softened butter is used for the crust and melted butter for the filling.
- Flour – all-purpose flour is used for the shortbread crust.
- Sugar – sugar is used for the crust and for the filling.
- Eggs – make sure the eggs are at room temperature for better mixing into the filling.
- Maple Syrup – you can also use light or dark corn syrup if you prefer.
- Vanilla Extract – I love the flavor from my homemade vanilla extract or you can use store-bought pure vanilla extract.
- Pecans – use your preference of pecan halves or roughly chopped pecans.
Optional Ingredients
- Salt Topping – Sprinkle sea salt flakes or coarse sea salt over the top of the bars once they have cooled slightly.
Step-by-Step Instructions
For the Pecan Pie Bar Crust:
- Prep. Preheat oven to 350 degrees Fahrenheit. Line a 9×13 baking pan with foil or parchment paper.
- Mix. Mix together sugar, softened butter, and all-purpose flour with an electric mixer until just well combined.
- Bake. Press the shortbread crust mixture into the baking pan and bake until the edges turn light golden brown, about 20 minutes.
For the Pecan Pie Bar Filling:
- Mix. Add eggs, brown sugar, maple syrup (or corn syrup), vanilla extract, melted butter, and salt to a large mixing bowl. Beat together until smooth. Stir in the pecans. Pour the filling onto the pre-baked crust.
- Bake. Bake the pecan pie bars until golden brown and the center has set, for about 30 minutes.
- Serve. Once done, remove the baking dish from the oven and allow the pecan pie bars to cool completely.
Do You Have to Refrigerate These Bars?
I recommend that these bars be refrigerated to keep them firm and for longer-lasting bars and since they contain eggs. If you prefer to serve them a bit softer, 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 Pecan Pie 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, 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 the Full Recipe:
Cover well with parchment paper and then wrap in a 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
Here’s my Southern Pecan Pie Bars recipe. I hope you love them!
Southern Pecan Pie Bars
Ingredients
Pecan Pie Bar Crust:
- 1/3 cup (66 g) sugar
- 3/4 cup (170 g) butter, softened
- 1 3/4 cups (210 g) all-purpose flour
For the Pecan Pie Bar Filling:
- 3 large (150 g) eggs, room temperature
- 1/2 cup (107 g) brown sugar, or cane sugar
- 1 cup (312 g) maple syrup, or corn syrup
- 1 1/2 teaspoons (7 g) vanilla extract
- 4 tablespoons (57 g) butter, melted
- 1 teaspoon (3 g) kosher salt
- 2 cups (228 g) pecans, Optional: use halves or roughly chopped
- sea salt flakes, Optional
Instructions
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, maple syrup, vanilla extract, melted butter, and salt to a large mixing bowl. Whisk together until smooth. Stir in the pecans. Pour the filling onto the cooked 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 completely before cutting and serving. Optional: Sprinkle with sea salt flakes while barely warm.
- Store in the refrigerator or freezer.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Do u bake the crust it ?
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!
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!
Do you need to spay the pan before pressing crust into the bottom?
Meant spray the pan.
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.
These look delicious ! Silly question but if I make these a day before to save time, should I refrigerate them?
Hi Amanda,
That’s a great question. Yes, I do like to refrigerate them.
Am I correct that the crust needs 2 sticks of butter? I think I will try these on Thanksgiving this year.
Has anyone ever tried to freeze these bars? I would love to make them for the holidays now.
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.
I was wondering if I could make mini pecan pies from the shortbread crust. Then pour the pie into each mini cooked crust?
Just made this tonight for my book club we all loved it, thanks for the recipe!