Pecan Pie Bars

Crunchy candied pecans and sweet gooey pecan pie filling on a buttery cookie crust! These pecan pie bars are incredible!

Watch me make these pecan pie bars from start to finish!

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I’ve been baking a lot lately. It’s become so therapeutic, especially after seeing all the devastation caused by Hurricane Helene to my hometown.

I can’t help but think about what Grandma Barb would think about all of this. This surely tops the Asheville blizzard of 1993. It’s just all so sad.

But yes, baking has been my little distraction, and I’ve made so many things, like these incredible pecan pie bars.

I love it when I discover ways to make my favorite pies in bar form and I’ve been hooked to these pecan pie bars ever since! 

Best believe I’ve got my eye on sweet potato pie bars and peach pie bars in the future!

I’ve been able to deliver many things to my family and friends still in Asheville, and homemade treats will definitely be in the next delivery.  

I couldn’t wait to get this recipe recorded and posted for y’all. They are so good!

Crumble these up in vanilla ice cream and Lord have mercy!

The buttery cookie layer provides the perfect crispy base for the gooey filling and sweet crunchy pecans! It’s so rich and decadent, perfect for Thanksgiving or Christmas dessert. Especially since it’s so easy to double or triple the recipe to feed a crowd.  

And yes, it really does pack in all the flavors of a homemade classic pecan pie!

Here’s What You’ll Need

INGREDIENTS (Get the full recipe with measurements at the bottom of this post)

The Cookie Crust

• All-purpose flour
• granulated sugar
• salt
• unsalted butter, melted

Pecan Pie Filling

• brown sugar, packed (light or dark)
• all-purpose flour
• cinnamon
• salt
• unsalted butter, melted
• light corn syrup
• vanilla extract
• large eggs, beaten gently until uniform in color
• pecans, chopped

INSTRUCTIONS

1. Preheat oven to 350 F. Line an 8-inch glass baking dish with parchment paper. Set aside.
2. To make the crust, whisk together flour, sugar and salt.
3. Stir in the butter until the mixture resembles coarse crumbs.
4. Knead it a few times to form a soft ball.
5. Press the dough evenly into the bottom of the prepared pan.
6. Bake for 20 minutes on the middle rack.
7. Remove the crust from the oven and immediately start on the filling.
8. Prepare the filling by gently whisking together brown sugar, flour, cinnamon, and salt.
9. Gently stir in the melted butter, corn syrup, and vanilla extract.  
10. Stir in the beaten eggs just until combined (do not over-stir the mixture and allow any air bubbles to settle before going to next step)
11. Fold in pecans.
12.  Pour the filling evenly onto the crust.
13. Return to oven and bake for another 35-40 minutes until the center is almost set. Cook time may vary. (bars should be firm around the edges and slightly jiggly in the center)
14. Allow the bars to sit at room temperature (about 2-3 hours) until completely cooled before cutting. You can also chill for 30-60 minutes to firm up the filling even more). 
15. Cut into bars and serve.

Tips for making the best pecan pie bars

1. Toast the pecans. This is completely optional, but toasted pecans add extra crunch and a deeper nutty flavor if that’s your thang.
2. Don’t over-stir the batter. Stir gently to prevent it from becoming foamy.
3. Be careful not to over-bake. Bake until the center is set but still slightly jiggly. It will finish setting up as it cools.
4. Cool completely. The bars need to cool completely to set. I allow 3 hours, and then I chill just to be sure.

How to tell when Pecan Pie Bars are done?

The pecan pie bars are done when the edges are set and the middle is slightly jiggly. Let the bars cool for about 2-3 hours to completely set. Refrigerate for about 30-60 minutes to ensure the filling is firm enough to make cutting easier if desired.

How to cut pecan pie bars

It’s easy to cut perfect slices that show the beautiful layers of pecan pie bars! Start by using a sharp serrated knife and wipe it clean after every cut.

Chilling the bars before slicing can also help achieve those clean, picture-perfect squares.

How to store pecan pie bars

Allow the bars to cool completely at room temperature before storing to ensure the filling has set completely. 

Place the cut bars in an airtight container, separating layers with parchment or wax paper to prevent sticking. Store them in the refrigerator for up to a week.

For longer storage, wrap individual bars tightly in plastic wrap and then place them in a freezer-safe container and freeze. They can be frozen for up to 2-3 months. Thaw in the refrigerator before serving.

Delicious variations 

• Add chocolate chips! Throw in a few mini chocolate chips or a bit of unsweetened cocoa powder to turn this recipe into chocolate pecan pie bars!
• Add extracts. Try adding bourbon extract or maple extract to enhance the flavor.
• Try mixed nuts. A combination of various nuts is a creative twist to “pecan” pie.

Common Questions

Can I substitute the corn syrup? I’ve only made this with corn syrup, so I can’t honestly suggest other substitutes like honey or maple syrup.

Can I use a different type of nut? Yes! Walnuts and almonds are great substitutes, or you can use a mixture of various nuts.

Can I reduce the sweetness? You can substitute some of the brown sugar with a cup-for-cup brown sugar replacement. Or reduce the amount of brown sugar a bit.

Can I double this recipe? Absolutely! This recipe is great for doubling. Use a 9×13 pan.

What more pecan pie desserts? 

Try this classic pecan pie, chocolate pecan pie, or this pecan pie coffee cake!

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