Alright, come on in, grab a cup of coffee, and let’s get cozy. Today, we’re making something that’s always a hit, especially during the holidays, or, well, anytime you need a little something sweet: Pecan Pie Bars!

Now, these aren’t just any pecan treat. These Pecan Pie Bars are a shortcut to pecan pie heaven, and let me tell you, they’re way easier than wrestling with a finicky pie crust. I still remember the first time I attempted a traditional pecan pie. It was Thanksgiving, I was determined to impress my mother-in-law, and the crust… oh, the crust! It was a disaster. Tough, chewy, and definitely not picture-perfect. That’s when I started experimenting with Pecan Pie Bars.

The “aha” moment came when I realized I could get that same rich, nutty flavor with a simple shortbread crust. Suddenly, Pecan Pie Bars became a family favorite. They’re perfect for potlucks, bake sales, or just a regular Tuesday night when you need a little comfort. They’re quick to whip up, and honestly, they disappear faster than I can make them! Life is too short to be struggling with pie crusts, right? And honestly, my family devours these just as quickly as they would a pie. These easy pecan pie bars really hit the spot!

I first perfected this recipe when my kids were much younger. Trying to juggle school plays, soccer practice, and everything else, I needed something delicious but FAST. These Pecan Pie Bars fit the bill perfectly. They’re simple enough that even the kids can help (though maybe not with the hot oven!), and they’re always a crowd-pleaser. My cooking philosophy is all about making food that’s approachable, joyful, and nourishing, and these bars definitely tick all those boxes.

So, are you ready to dive in? Don’t be intimidated – these are super easy. I promise, even if you’ve had pie crust failures like me, you can nail these Pecan Pie Bars. Let’s get baking!

What You’ll Need for This Pecan Pie Bars

Alright, let’s gather our ingredients. Here’s what you’ll need to make these amazing Pecan Pie Bars. Remember, the quality of your ingredients makes a difference!

For the Shortbread Crust:

1 ½ cups (180g) all-purpose flour
½ cup (100g) granulated sugar
½ teaspoon salt
¾ cup (1 ½ sticks, 170g) unsalted butter, cold and cubed

For the Pecan Pie Filling:

½ cup (1 stick, 113g) unsalted butter, melted
1 cup (200g) packed light brown sugar
¼ cup (60ml) corn syrup
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups (200g) pecan halves or pieces

I always use unsalted butter in my baking. It gives me more control over the saltiness of the final product. I prefer to add my salt separately! And when making Pecan Pie Bars, I always opt for pecan halves if I can find them. They just look so pretty on top! When you’re at the store trying to shop for these pecan pie squares, you can usually find good quality pecans in the baking aisle, but sometimes you can get lucky and find a great deal on nuts in the produce section!

Here’s a Pecan Pie Bars trick I learned: Toast your pecans lightly before adding them to the filling. It really brings out their nutty flavor! Just toss them in a dry skillet over medium heat for a few minutes, until they’re fragrant. But watch them closely, because they can burn quickly!

If you’re short on time, you can absolutely use pre-chopped pecans. It’s a great shortcut when you’re trying to get dinner on the table and whip up a batch of these easy pecan pie bars.

For cost-saving, buy pecans in bulk. They freeze well, so you can always have them on hand for baking. Plus, you can use them for other recipes too!

Speaking of storage, leftover pecans (if you have any!) should be stored in an airtight container in the refrigerator or freezer to keep them fresh. If you are in the mood for something similar, why not try these pumpkin bars?

Before you get started, why not check out this recipe for Salted Maple Pecan Pie Bars? You might enjoy it!

Alright, with our ingredients ready, let’s move on to the fun part: baking these Pecan Pie Bars!

Let’s Make This Pecan Pie Bars Together

Okay, friend, let’s get started! I’m right here with you every step of the way as we make these amazing Pecan Pie Bars. Don’t worry, it’s easier than you think!

Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This makes it super easy to lift the Pecan Pie Bars out later.
Make the shortbread crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. You can also use a food processor for this step, but be careful not to over-process it.
Press the crust into the pan: Press the crumb mixture evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup to help flatten and compact the crust.
Bake the crust: Bake for 18-20 minutes, or until the edges are lightly golden brown. While the crust is baking, let’s make the filling!
Make the pecan pie filling: In a medium bowl, whisk together the melted butter, brown sugar, and corn syrup until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and salt.
Add the pecans: Gently fold in the pecans until they are evenly distributed throughout the filling.
Pour the filling over the crust: Once the crust is lightly golden brown, remove it from the oven and pour the pecan filling evenly over the crust.
Bake the Pecan Pie Bars: Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown. The center might still jiggle a little, but it will set as it cools.
Cool completely: Let the Pecan Pie Bars cool completely in the pan before lifting them out using the parchment paper overhang. Then, transfer them to a cutting board and cut them into squares or bars.

I learned the hard way with Pecan Pie Bars that it’s crucial to let them cool completely before cutting. Otherwise, the filling will be too soft and they’ll fall apart. Trust me on this one!

In my kitchen, Pecan Pie Bars usually takes about an hour from start to finish, including baking and cooling time. So, plan accordingly!

While the Pecan Pie Bars are baking, I usually tidy up the kitchen or start prepping dinner. Multitasking is my middle name! And you know, your Pecan Pie Bars should smell like warm, nutty goodness. It’s truly heavenly. These are the most amazing pecan pie squares!

If you find that your crust is browning too quickly, you can tent the pan with foil during the last few minutes of baking. And if you’re looking for more tips on perfecting your baking skills, you should definitely check out this article from Cooking with Manuela: Easy and Delicious Pecan Pie Bars Recipe – Cooking with Manuela.

Don’t worry if your Pecan Pie Bars aren’t perfectly symmetrical. They’ll still taste amazing! That’s the beauty of homemade baking.

Now, let’s talk about how to serve these beauties!

How I Love to Serve This Pecan Pie Bars

Okay, so you’ve baked these gorgeous Pecan Pie Bars, and now it’s time to enjoy them! Here are a few ways my family loves to devour them:

My family loves this Pecan Pie Bars when I serve them warm with a scoop of vanilla ice cream. The contrast of the warm, nutty bars and the cold, creamy ice cream is just heavenly! It’s a dessert experience unlike any other.

These Pecan Pie Bars are perfect for Thanksgiving, Christmas, or any holiday gathering. They’re also great for potlucks, bake sales, or just a simple weeknight dessert. Basically, any excuse is a good excuse for these bars!

For presentation, I like to dust the Pecan Pie Bars with a little powdered sugar before serving. It adds a touch of elegance and makes them look extra special.

If you have extra Pecan Pie Bars (which is rare in my house!), you can store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well, so you can always have a sweet treat on hand!

I’ve also experimented with seasonal Pecan Pie Bars variations. For fall, I add a pinch of cinnamon and nutmeg to the filling. For winter, I sometimes drizzle them with melted chocolate. It really gives them a festive feel!

Friends always ask for this Pecan Pie Bars recipe when I bring them to parties. They’re always a hit! I even had one friend tell me that my pecan pie squares are better than any she’s ever bought at the store.

If you’re feeling adventurous, you could even try adding a layer of caramel to the bars. Or, for a boozy twist, you could add a splash of bourbon to the filling. If you like this, you might enjoy these Southern Pecan Pie Bars!

These shortbread pecan pie bars are so versatile! You can serve them at any time, or dress them up for a fancy occasion.

Want to take your baking skills to the next level? Check out King Arthur Baking’s Facebook post about holiday treats! These bars are the perfect last-minute holiday treat. With a press-in …

Okay, let’s move on to the frequently asked questions I get when I share this pecan pie bars recipe!

Your Pecan Pie Bars Questions Answered

Alright, let’s tackle some of the most common questions I get about these Pecan Pie Bars. I’ve made my fair share of mistakes along the way, so I’m happy to share my wisdom with you!

Q: Why is my crust soggy?

A: Oh honey, we’ve all been there! Soggy crust usually happens when the filling is too wet or the crust isn’t baked long enough before adding the filling. Make sure to bake the crust until it’s lightly golden brown, and don’t overfill the bars. I learned this the hard way!

Q: Can I use a different type of nut?

A: Absolutely! While these are called Pecan Pie Bars, you can definitely substitute other nuts. Walnuts, almonds, or even a mix of nuts would work well. Just adjust the amount accordingly.

Q: Can I make these ahead of time?

A: Yes! Pecan Pie Bars are perfect for making ahead of time. They actually taste even better the next day, after the flavors have had a chance to meld together. Just store them in an airtight container at room temperature or in the refrigerator.

Q: My filling is too runny. What did I do wrong?

A: A runny filling can be caused by not baking the bars long enough or by using too much liquid in the filling. Make sure to bake the bars until the filling is set, and double-check your measurements.

Q: Can I freeze these Pecan Pie Bars?

A: Yes, you can! Wrap them tightly in plastic wrap and then in foil, and they’ll keep in the freezer for up to 2 months. When you’re ready to eat them, just thaw them in the refrigerator overnight.

Q: Can I make these gluten-free?

A: You sure can! Just substitute the all-purpose flour with a gluten-free flour blend. I’ve had good results with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. You may need to adjust the baking time slightly, so keep an eye on them.

Q: What if my pecans sink to the bottom?

A: To prevent the pecans from sinking, try tossing them with a tablespoon of flour before adding them to the filling. This will help them stay suspended throughout the filling. Also, be gentle when you fold them in.

You know what I do when my Pecan Pie Bars don’t turn out quite right? I just call them “rustic” and serve them anyway! My family never complains.

Don’t forget to see Natasha’s Kitchen’s take on Pecan Pie Bars here! Pecan Pie Bars are the Ultimate Easy Holiday Treat! RECIPE: https …

Now, let’s wrap things up with my final thoughts and some pro tips!

My Final Thoughts on This Pecan Pie Bars

So, there you have it! My go-to recipe for Pecan Pie Bars. They hold a special place in my heart because they’re a reminder that delicious food doesn’t have to be complicated. They’re truly one of my favorite holiday pecan pie bars. They are one of the easiest pecan pie bars recipes you can make.

Here are a few Pecan Pie Bars Pro Tips:

Pro Tip #1: Use high-quality ingredients for the best flavor. It really makes a difference!
Pro Tip #2: Don’t overbake the bars. They should be set, but still slightly soft in the center.
Pro Tip #3: Let the bars cool completely before cutting. I know it’s tempting to dig in right away, but trust me, it’s worth the wait!

Here are a few Pecan Pie Bars variations I’ve tried with my family:

Chocolate Pecan Pie Bars: Add 1/2 cup of chocolate chips to the filling. My kids LOVE this version!
Bourbon Pecan Pie Bars: Add 2 tablespoons of bourbon to the filling. This gives them a warm, boozy kick!
Salted Caramel Pecan Pie Bars: Drizzle the bars with salted caramel sauce after baking. This is my personal favorite!

My husband loves the bourbon version, while my kids are all about the chocolate chips. It’s fun to experiment and find your own favorite variations!

I encourage you to make this Pecan Pie Bars recipe your own. Don’t be afraid to experiment with different flavors and ingredients. Add your own personal touch! These are better than store bought pecan pie squares.

I hope you enjoy making these Pecan Pie Bars as much as I do. They’re a simple, delicious treat that’s perfect for any occasion. For another great desert, these easy Pecan Pie Bars are perfect.

And remember, baking is all about having fun! So, relax, put on some music, and enjoy the process. Happy baking! I hope that this is an easy pecan pie bars recipe for you!

And you might also like this Southern Pecan Pie Bars recipe!

Remember, with a little practice, you’ll be whipping up perfect Pecan Pie Bars in no time! Enjoy!

Pecan Pie Bars

Print Recipe

These Pecan Pie Bars deliver all the deliciousness of classic pecan pie in a convenient, easy-to-eat bar form. They feature a buttery shortbread crust and a rich, gooey pecan filling that’s perfect for sharing.

Author: Liliana
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Yield: 16 bars
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/2 cups all-purpose flour
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/4 cup powdered sugar
1/4 teaspoon salt
3-4 tablespoons ice water
For the Filling:
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 1/2 cups pecan halves, roughly chopped

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Instructions

Make the Crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
Press the dough evenly into the bottom of a 9×13 inch baking pan. Prick the crust all over with a fork.
Bake at 350°F (175°C) for 15-20 minutes, or until lightly golden brown.
Make the Filling: While the crust is baking, prepare the filling. In a large bowl, whisk together the brown sugar, melted butter, corn syrup, salt, and vanilla extract.
Stir in the beaten eggs until well combined.
Fold in the chopped pecans.
Assemble and Bake: Pour the pecan filling over the pre-baked crust.
Bake at 350°F (175°C) for 25-30 minutes, or until the filling is set and slightly golden brown.
Let cool completely in the pan before cutting into bars.

Notes

For a deeper caramel flavor, use dark brown sugar in the filling. Serve chilled or at room temperature.