If You’re Obsessed with Pecan Pie, You’re About to Lose It Over These Bars

Let’s be honest—pecan pie is a classic, but it’s also kind of a diva. One crack in the filling, and suddenly you’re spiraling into a Great British Bake Off level meltdown. Been there, done that. That’s why I started making pecan pie bars—aka the chill, low-maintenance cousin of the pie we all love… but lowkey hate baking.

These bars? They’ve got all the gooey, nutty, brown sugar magic of pecan pie, but without the “will my crust shrink?” drama. They’re rich, buttery, slightly chewy, and just the right amount of messy. Basically, the perfect handheld dessert for potlucks, holidays, or when you just want to stand at your counter and eat four in a row. (Guilty.)

Let’s get into it, shall we?

Why Pecan Pie Bars Are the Real MVP of Dessert Tables

So, what makes pecan pie bars so special? Aside from being dangerously addictive?

1. Easier Than Pie (Literally)

No rolling pins, no blind baking, and absolutely no soggy bottoms here. You press the crust into the pan and pour the filling right on top. That’s it. Done.

2. Make-Ahead Friendly

These bars actually taste better once they’ve chilled and set. So go ahead and make them a day before your event and live your best stress-free life.

3. Portable + Shareable

Unlike slices of pie that need forks and plates, these bars are a grab-and-go situation. Office potluck? Wrapped in wax paper for a picnic? Midnight snack out of the fridge? Check, check, and double check.

The Anatomy of the Perfect Pecan Pie Bar

Let’s break this down like a crime scene on a baking show.

The Crust

Buttery shortbread base
Slightly sweet, melt-in-your-mouth texture
Holds up under the gooey filling without crumbling into chaos

The Filling

Packed with toasty pecans
Sweetened with brown sugar and corn syrup (yes, it’s traditional and it works)
A splash of vanilla and a pinch of salt to balance the sweetness
Slightly chewy edges + gooey middle = perfection

Optional but Delicious Add-Ins

Chocolate chips (because why not)
A shot of bourbon for the adults in the room 😉
A dash of cinnamon or espresso powder for extra depth

Ever tried pecan pie bars with chocolate and bourbon? FYI: it’s chef’s kiss.

What You’ll Need (A.K.A. Your Grocery List)

For the Crust:

1 cup (2 sticks) unsalted butter, softened
2/3 cup powdered sugar
2 cups all-purpose flour
1/2 tsp salt

For the Filling:

3 large eggs
1 cup light corn syrup
1 cup light brown sugar
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 tsp salt
2 cups chopped pecans

Optional:

1/2 cup semi-sweet chocolate chips
1 tbsp bourbon
Dash of cinnamon

You probably already have most of these in your pantry. If not—congrats, you now have an excuse to go to Target. (Don’t forget the candles you don’t need.)

How to Make Pecan Pie Bars (Without Losing Your Mind)

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Leave an overhang so you can lift the bars out later like a dessert ninja.

Step 2: Make the Crust

In a large bowl, beat together the butter and powdered sugar until smooth. Add flour and salt, and mix until a soft dough forms.

Press the dough evenly into your prepared pan. Bake for 20 minutes or until lightly golden.

Pro tip: Dock the crust (poke it with a fork) so it doesn’t puff up. No one wants a rebellious crust.

Step 3: Make the Gooey Filling

While the crust bakes, whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a big bowl. Stir in the chopped pecans (and chocolate/bourbon, if using).

Step 4: Combine and Bake

Pour the filling over the hot crust (yes, hot—don’t wait), and spread it evenly.

Pop the whole thing back in the oven for 25–30 minutes, or until the center is set and no longer jiggly. Think gentle wobble, not full-on wave pool.

Step 5: Cool and Chill

Cool the bars completely in the pan. Then transfer them to the fridge for at least 2 hours before cutting.

Trust me, warm pecan pie bars are a hot mess—literally. Let them set, and you’ll get those beautiful, clean slices.

Pro Tips for Next-Level Bars

Because you’re not just any baker—you’re an extra one (in the best way).

Toast your pecans. Always. It takes 5 minutes and adds so much flavor.
Cut with a hot knife. Run it under hot water and wipe it dry. Clean slices, no sticky disaster.
Double it for a crowd. These bars disappear faster than you think. Don’t say I didn’t warn you.

Common Questions (Because I Know You’re Wondering…)

Can I use maple syrup instead of corn syrup?

You can! It’ll be slightly less gooey and more maple-forward, but IMO it still works. Just don’t skip the eggs—they’re essential for setting the filling.

Can I freeze pecan pie bars?

Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight. They’ll still taste amazing—maybe even better 😉

Are these overly sweet?

Okay, yes, they’re sweet—but it’s a balanced kind of sweet. The salt, butter, and toasted nuts keep it from being sugar overload.

If you’re someone who thinks banana bread is dessert, then maybe these will hit too hard. Otherwise, you’re good.

When to Serve Pecan Pie Bars (A.K.A. Always)

Need an excuse to make these? Didn’t think so. But just in case:

Thanksgiving dessert table (because pie is tired)
Bake sales (they will sell out first)
Casual Tuesday night craving (zero judgment)
Holidays, birthdays, Tuesdays that feel like Mondays

In short? These bars are your new go-to. They’re cozy, classic, and just the right amount of indulgent.

Final Thoughts: You Deserve These Bars in Your Life

Let’s recap: buttery shortbread crust, gooey pecan filling, minimal effort, and major payoff. Honestly, what’s not to love?

Whether you’re baking for a crowd or just need something sweet to pair with your 3rd coffee of the day (no shame), pecan pie bars hit every time.

So, are you team pie or team bar now? Be honest. 😉

Try them, share them, hoard them—I won’t judge. Just promise me you’ll toast those pecans. 🙂

Pecan Pie Bars

These Pecan Pie Bars are the gooey, buttery, handheld version of the classic holiday dessert—no pie crust drama required! Perfect for potlucks, parties, or stress-free baking, they’re made with a rich shortbread crust and a sweet, nutty pecan filling.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert, Holiday Treats

Cuisine American

Servings bars

Calories 345 kcal

Equipment

9×13-inch baking pan
Mixing bowls
Whisk
Electric mixer (optional)
Parchment paper
Spatula
Knife for slicing

Ingredients

For the Crust:

1 cup 2 sticks unsalted butter, softened
2/3 cup powdered sugar
2 cups all-purpose flour
1/2 tsp salt

For the Filling:

3 large eggs
1 cup light corn syrup
1 cup light brown sugar packed
2 tbsp unsalted butter melted
1 tsp vanilla extract
1/2 tsp salt
2 cups chopped pecans toasted

Optional Add-ins:

1/2 cup semi-sweet chocolate chips
1 tbsp bourbon
1/2 tsp ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
Make the crust: In a mixing bowl, beat softened butter and powdered sugar until smooth. Mix in flour and salt until a soft dough forms.
Press the dough evenly into the prepared pan. Dock the crust with a fork to prevent puffing. Bake for 20 minutes, or until lightly golden.
Make the filling: In another bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir in chopped pecans and any optional add-ins (chocolate chips, bourbon, cinnamon).
Assemble: Pour the filling over the hot crust and spread evenly.
Bake for an additional 25–30 minutes, until the center is set with a slight jiggle.
Allow to cool completely in the pan, then refrigerate for at least 2 hours before slicing into bars.