These heavenly pecan pie bars deliver all the rich, buttery decadence of traditional pecan pie in perfect handheld form. With a flaky shortbread crust and gooey filling loaded with toasted pecans, each bite brings pure comfort and satisfaction.
Ready in under 3 hours, these irresistible treats strike the ideal balance between casual and elegant – perfect for holiday gatherings, potlucks, or simply treating yourself. The stellar nutrition profile, including healthy fats from pecans, makes these bars a worthwhile splurge when you’re yearning for something special.
Ingredient Section
For the Shortbread Crust:
- Butter: 1 1/4 cups (2 1/2 sticks), ensure it’s at room temperature for smooth blending
- Granulated Sugar: 6 tablespoons
- Eggs: 2 large, helps bind the crust
- Vanilla Extract: 1 1/2 teaspoons, adds warmth to the crust
- All-purpose Flour: 2 1/4 cups, measured correctly for perfect texture
- Baking Powder: 1/4 teaspoon
- Salt: 1/8 teaspoon, enhances overall flavor
For the Pecan Topping:
- Butter: 1 cup (2 sticks), creates rich caramel base
- Light Corn Syrup: 1/2 cup, ensures smooth texture
- Light Brown Sugar: 1 1/2 cups, packed for caramel flavor
- Heavy Whipping Cream: 2 tablespoons, adds silky richness
- Pecans: 3 1/2 cups chopped, fresh for best taste
Instructions Section
- Preparation: Preheat your oven to 350°F and line a 9×13″ baking pan with parchment paper
- Crust Base: Beat butter and sugar until fluffy (about 3 minutes), then incorporate eggs and vanilla
- Flour Mixture: Combine flour, baking powder, and salt separately, then mix into butter mixture until just combined
- Crust Formation: With floured hands, press dough evenly into prepared pan and bake 12-15 minutes until set
- Topping Creation: Combine butter, corn syrup, and brown sugar in saucepan over medium heat until melted
- Caramel Development: Bring mixture to slow boil for 3 minutes, then remove from heat
- Final Assembly: Stir in cream and pecans, pour over crust and spread evenly
- Baking: Bake 25-30 minutes until edges are set and center slightly jiggles
- Setting: Cool completely, then refrigerate minimum 2 hours before cutting into bars
Storage Tips
These pecan bars taste amazing when chilled! After they’ve cooled completely, pop them in an airtight container and store them in your fridge for up to 5 days. Want to save them longer? Cut them into squares, place wax paper between layers, and freeze them for up to 3 months. Just thaw them in the fridge overnight when you’re ready to enjoy!
Serving Suggestions
While these bars are absolutely delicious on their own, you can make them extra special! Try warming them slightly and adding a small scoop of vanilla ice cream on top. For a cozy coffee break treat, pair them with a hot cup of coffee or tea. Want to dress them up for guests? Add a tiny dollop of whipped cream and a light dusting of powdered sugar on top.
Helpful Tips
The secret to perfect pecan bars is in the timing! Watch for that slight jiggle in the center – that’s when you know they’re done. Make sure your butter is truly room temperature before starting the crust – this helps create that wonderful shortbread texture.
When pressing the dough into the pan, use floured hands and press evenly to get nice, uniform bars. And don’t skip the chilling time – it helps the bars set up perfectly for clean, beautiful cuts.
Simple Variations
Love chocolate? Add 1/2 cup of mini chocolate chips to the pecan mixture just before pouring it over the crust. You can also mix up the nuts – try half pecans and half walnuts for a different flavor. For a touch of warmth, add 1/2 teaspoon of cinnamon to the shortbread crust, or sprinkle some sea salt on top of the bars before baking for a sweet-and-salty combo.
Pecan Pie Bars
Equipment
- 9×13 baking sheet
- Parchment paper
- Mixing bowl
- Saucepan
Ingredients
For the Crust
- 1 1/4 cups butter (2 ½ sticks), room temperature
- 6 Tablespoons granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
For the topping
- 1 cup butter (2 sticks)
- 1/2 cup Karo light corn syrup
- 1 1/2 cups light brown sugar packed
- 2 Tablespoons heavy whipping cream
- 3 1/2 cups pecans chopped
Instructions
- Preheat the oven to 350 degrees F.
- Add butter and sugar to a mixing bowl and beat together until light and fluffy, about 3 minutes.
- Add the eggs and vanilla and mix well.
- Stir together the flour, baking powder, and salt and add to the mixing bowl. Mix just until dough is combined.
- Flour your hands and press the dough evenly into 9×13” baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the crust is set but not browned.
- Add butter, corn syrup, and brown sugar to a saucepan over medium heat and stir until butter is melted.
- Bring to a slow boil and boil for 3 minutes.
- Remove from heat and stir in heavy cream and chopped pecans.
- Pour over the crust and smooth into an even layer.
- Bake for 25 to 30 minutes or until the filling is set. The pecan bars are done when the edges are set and the center only slightly jiggles when the pan is moved.
- Allow to cool completely, then cover and refrigerate for at least 2 hours before cutting and serving.
