Pecan Pie Bars: A Sweet and Nutty Treat for Every Occasion
Golden, buttery crust topped with a gooey pecan filling—pecan pie bars bring all the richness of a classic pecan pie but in a more shareable, grab-and-go form. Perfect for holidays, potlucks, or even a simple weekend baking session, these bars strike the ideal balance between chewy, crunchy, and sweet. The nutty pecans add a toasty flavor that pairs beautifully with the caramel-like filling, making every bite a delightful mix of textures.
Unlike traditional pie, which requires rolling out dough and carefully managing crust edges, pecan pie bars are much simpler to prepare. With just a shortbread-style crust, a luscious pecan topping, and a little baking time, you’ll have a dessert that looks as good as it tastes. They cut easily into squares, making them a convenient dessert for large gatherings or a quick snack with coffee.
Ingredients Needed
Here’s a breakdown of what you’ll need along with approximate calorie counts:
| Ingredient | Amount | Approx. Calories |
|---|---|---|
| All-purpose flour | 2 cups | 910 |
| Unsalted butter (softened) | 1 cup | 1,600 |
| Brown sugar (packed) | 1 cup | 720 |
| Granulated sugar | ½ cup | 385 |
| Corn syrup (light or dark) | 1 cup | 960 |
| Large eggs | 4 | 280 |
| Vanilla extract | 2 tsp | 24 |
| Chopped pecans | 2 ½ cups | 1,750 |
| Salt | ½ tsp | 0 |
Step-by-Step Cooking Instructions
- Prepare the crust – Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper. In a bowl, combine flour, softened butter, and ½ cup brown sugar. Mix until crumbly. Press evenly into the baking dish to form the crust.
- Bake the crust – Bake for 18–20 minutes or until lightly golden. Remove from oven and set aside.
- Make the filling – In a saucepan, combine granulated sugar, remaining brown sugar, corn syrup, eggs, vanilla extract, and salt. Stir over medium heat until smooth and slightly thickened (about 3–5 minutes).
- Add pecans – Stir in chopped pecans until evenly coated in the mixture.
- Assemble the bars – Pour the pecan filling over the baked crust and spread evenly.
- Bake again – Return to the oven and bake for 25–30 minutes until the filling is set and slightly firm to the touch.
- Cool and cut – Let bars cool completely before slicing into squares or rectangles.
Tips for Customizing the Recipe
- Nut Variations: Swap some pecans with walnuts, almonds, or cashews for a mixed-nut twist.
- Extra Flavor: Add a splash of bourbon or maple syrup to the filling for depth.
- Chocolate Lovers: Sprinkle chocolate chips over the crust before adding the pecan filling.
- Gluten-Free Option: Use a gluten-free flour blend for the crust.
- Healthier Touch: Cut sugar slightly or use honey instead of corn syrup (though texture may vary).
Nutritional Information (per bar, based on 20 bars)
| Nutrient | Amount |
|---|---|
| Calories | ~275 |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 18g |
| Fiber | 2g |
| Sugar | 17g |
| Sodium | 60mg |
Serving Suggestions
- Serve warm with vanilla ice cream for an indulgent dessert.
- Pair with a cup of coffee or tea for a cozy afternoon treat.
- Include in a holiday dessert platter alongside cookies and fudge.
- Pack as a sweet snack for picnics or lunchboxes.
- Drizzle with caramel or chocolate sauce for extra decadence.
Pecan Pie Bars: A Sweet and Nutty Treat for Every Occasion
20 bars
servings15
minutes50
minutes275
kcalIngredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
1 cup light or dark corn syrup
4 large eggs
2 tsp vanilla extract
2 ½ cups chopped pecans
½ tsp salt
Directions
- Prepare the crust – Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper. In a bowl, mix flour, softened butter, and ½ cup brown sugar until crumbly. Press evenly into the baking dish.
- Bake the crust – Bake for 18–20 minutes until lightly golden. Set aside.
- Make the filling – In a saucepan, combine granulated sugar, remaining brown sugar, corn syrup, eggs, vanilla, and salt. Stir over medium heat until smooth and slightly thickened (3–5 minutes).
- Add pecans – Stir in chopped pecans until evenly coated.
- Assemble the bars – Pour the filling over the baked crust and spread evenly.
- Bake again – Bake for 25–30 minutes until the filling is set.
- Cool and cut – Let bars cool completely before slicing into squares or rectangles.
Recipe Video
Notes
- Use fresh or high-quality pecans for the best flavor and crunch.
Ensure the bars cool completely before slicing to avoid a gooey mess.
For extra flavor, add a splash of bourbon or maple syrup to the filling.
FAQs
1. Can I make pecan pie bars ahead of time?
Yes! Pecan pie bars can be made a day or two in advance. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
2. Can I freeze pecan pie bars?
Absolutely. Wrap bars tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
3. Can I use different nuts instead of pecans?
Yes, walnuts, almonds, or a mix of nuts can be used. Keep in mind that the flavor and texture will vary slightly.
4. How do I prevent the bars from being too gooey or runny?
Make sure to bake the filling until it’s set and slightly firm to the touch. Allow bars to cool completely before slicing to ensure they hold their shape.
5. Can I make these gluten-free?
Yes! Use a gluten-free flour blend for the crust. The rest of the recipe does not contain gluten.
6. Can I reduce the sugar in pecan pie bars?
You can slightly reduce brown sugar or corn syrup, but too much reduction may affect the texture and gooey consistency of the filling.
Conclusion
Pecan pie bars are the ultimate combination of rich flavor and easy preparation. They take everything you love about pecan pie—the gooey filling, crunchy nuts, and buttery base—and transform it into a dessert that’s easy to bake, cut, and share. Whether you’re preparing them for a festive holiday spread or simply craving something sweet, these bars never disappoint.
