If you love classic pecan pie but want a simpler, party-ready version, these Pecan Pie Bars are your holiday hero. You’ll build a tender, buttery shortbread crust, then top it with a glossy, caramelized pecan filling that bakes up chewy in the center and crisp at the edges. This 8×8 format is perfect for holiday baking, potlucks, or gifting no pie plate required.
Table of Contents
Why you’ll love this recipe
- Easy shortbread press-in crust no rolling, no chilling.
- Clean slices after chilling; ideal for dessert boards.
- Make-ahead friendly for busy holiday schedules.
Chosen Keywords
- Holiday Baking
- Christmas Dessert Ideas
- Easy Christmas Treats
- Christmas Treats To Make
Ingredients
For the crust
- Cooking spray
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour, plus more for dusting
For the filling
- 3/4 cup dark or light corn syrup
- 1/4 cup packed light or dark brown sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups pecan pieces (about 6 ounces)
Ingredient Table
| Component | Ingredient | Amount | Notes |
|---|---|---|---|
| Crust | Unsalted butter | 8 tbsp (1 stick) | Room temperature for creaming |
| Crust | Granulated sugar | 1/4 cup | Sweetens and tenderizes |
| Crust | Kosher salt | 1/2 tsp | Balances richness |
| Crust | All-purpose flour | 1 cup | Plus extra for dusting tools |
| Filling | Corn syrup | 3/4 cup | Dark for deeper flavor; light for milder |
| Filling | Brown sugar | 1/4 cup packed | Light or dark both work |
| Filling | Eggs | 2 large | Bind and set the filling |
| Filling | All-purpose flour | 2 tbsp | Slightly thickens the custard |
| Filling | Vanilla extract | 1 tsp | Warm aroma |
| Filling | Kosher salt | 1/2 tsp | Balances sweetness |
| Filling | Pecan pieces | 1 1/2 cups (6 oz) | Pieces disperse more evenly |
Step-by-Step Instructions
Prepare the pan and crust
- Heat the oven to 350°F. Lightly coat an 8×8-inch baking pan (about 2 inches high) with cooking spray. Line with two perpendicular sheets of parchment, leaving 2-inch overhangs on all sides to create a sling.
- In a stand mixer with paddle, beat 1 stick room-temperature butter, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt on medium until creamy, about 2 minutes; scrape the bowl.
- On low speed, mix in 1 cup all-purpose flour just until a crumbly dough forms, about 30 seconds.
- Press dough evenly into the prepared pan using floured fingers or the bottom of a floured measuring cup.
- Bake until edges are golden-brown, 20 to 22 minutes. Begin the filling a few minutes before the crust is done.
Make the filling and bake
- Whisk together 3/4 cup corn syrup, 1/4 cup packed brown sugar, 2 large eggs, 2 tablespoons flour, 1 teaspoon vanilla, and 1/2 teaspoon kosher salt until smooth.
- Stir in 1 1/2 cups pecan pieces to coat evenly.
- Pour filling over the hot crust and spread evenly.
- Bake 25 to 30 minutes, until the filling is set and dark golden-brown.
- Cool on a wire rack until completely cool, about 1 1/2 hours. Refrigerate at least 1 hour or overnight for clean cuts.
- Lift out using the parchment sling; cut into 12 bars.
Tips for Success
- Room-temp butter: Ensures a creamy crust mixture and even texture.
- Hot crust, hot success: Pour filling onto the crust while it’s still hot for a seamless bond and no separation.
- Don’t overbake: Bars should be set with a slight jiggle; they continue to firm as they cool.
- Chill before slicing: Cold bars cut into sharp squares with minimal crumb drag.
- Pecan options: Use halves for a showy top or pieces for tidy slices; this recipe uses pieces for even distribution.
Make-Ahead, Storage, and Freezing
- Make-ahead: Bake up to 2 days in advance; keep chilled and covered.
- Storage: Refrigerate in an airtight container for 5 days.
- Freezing: Freeze cut bars, well wrapped, up to 2 months; thaw overnight in the fridge.
- Serving: Bring to room temp for 20–30 minutes for the best texture.
Variations
- Maple twist: Swap 2 tablespoons of corn syrup for pure maple syrup.
- Orange-vanilla: Add 1 teaspoon orange zest to the filling for holiday brightness.
- Chocolate pecan: Scatter 1/3 cup mini chocolate chips over the hot crust before the filling.
- Bourbon note: Add 1 tablespoon bourbon to the filling for depth.
FAQs: Pecan Pie Bars
Can I double this for a 9×13 pan?
Yes double all ingredients and bake in a 9×13. Add a few minutes to both crust and filling bake times, checking for set centers.
Can I use a different sweetener than corn syrup?
For classic texture and sheen, corn syrup works best. You can sub part with maple or golden syrup, but the set may be slightly softer.
Why are my bars runny?
Likely underbaked or sliced too warm. Bake until set and dark golden-brown, cool fully, then chill before cutting.
How do I get clean cuts?
Chill fully, use a long sharp knife, and wipe between cuts. A warm knife (run under hot water, wiped dry) helps.
What size should I cut?
Twelve bars are generous; for party trays, cut 16 or 25 bite-size squares.
Planning your holiday baking lineup? Add these Pecan Pie Bars to your cookie platter and watch them vanish. Save this recipe, share it with a friend, and bake a batch this weekend!