Pecan Pie Bars Shortbread Crust: A Deliciously Buttery Twist on a Classic Dessert

Warm, nutty, and irresistibly sweet, pecan pie bars with shortbread crust have a way of turning even an ordinary day into something special. Instead of fussing over pie dough, this recipe delivers all the familiar flavors of traditional pecan pie in an easier, handheld form. The buttery shortbread base adds a delightful crispness that balances the gooey pecan filling, making every bite rich, comforting, and worthy of being the star of your dessert table.

Holiday bakers love these bars for how simple they are to prepare, while busy home cooks appreciate the make-ahead convenience. Whether the goal is to impress guests or treat yourself to something indulgent, pecan pie bars bring together texture and flavor in a way that feels both nostalgic and new. They pack beautifully for potlucks, freeze well, and slice cleanly—something most pies can only dream of.

Ingredients Needed

Below is a complete list of ingredients along with approximate calorie counts per serving amount.

For the Shortbread Crust

Ingredient	Amount	Approx. Calories
All-purpose flour	2 cups	910
Unsalted butter (softened)	1 cup	1,600
Granulated sugar	1/2 cup	387
Salt	1/4 tsp	0

For the Pecan Filling

Ingredient	Amount	Approx. Calories
Chopped pecans	2 cups	1,370
Brown sugar	1 cup	829
Corn syrup	1 cup	840
Eggs	3 large	216
Vanilla extract	1 tsp	12
Unsalted butter (melted)	2 tbsp	200

Step-by-Step Cooking Instructions

1. Prepare the Shortbread Crust

1. Preheat your oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with parchment paper for easier removal.
3. In a large bowl, cream together the softened butter and granulated sugar until smooth and fluffy.
4. Add the flour and salt, mixing until a soft dough forms.
5. Press the dough firmly and evenly into the bottom of the prepared pan.
6. Bake for 18–20 minutes, or until lightly golden around the edges. Remove from oven and set aside.

2. Make the Pecan Filling

1. In another bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, and vanilla extract until fully combined.
2. Stir in the chopped pecans, ensuring they’re evenly coated with the filling mixture.

3. Assemble and Bake

1. Pour the pecan filling over the warm shortbread crust.
2. Spread evenly with a spatula so every corner is covered.
3. Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and no longer jiggles in the center.
4. Remove from the oven and allow the bars to cool completely before slicing. Cooling ensures clean, crisp edges.

Tips for Customizing the Recipe

• Add chocolate: Stir in 1/2 cup of dark chocolate chips for a chocolate-pecan twist.
• Make it less sweet: Replace part of the corn syrup with maple syrup for a more subtle sweetness.
• Try mixed nuts: Swap half the pecans with walnuts or almonds for added flavor complexity.
• Boost the crust flavor: Add a teaspoon of almond extract or a sprinkle of cinnamon to the shortbread.
• Make it gluten-free: Use a high-quality gluten-free flour blend in the shortbread crust.

Nutritional Information

Nutrient	Amount
Calories	~265
Total Fat	16g
Carbohydrates	29g
Protein	3g
Sugars	20g
Fiber	1g

Serving Suggestions

• Cut the bars into small squares for holiday dessert trays or party platters.
• Serve warm with a scoop of vanilla ice cream for an elevated dessert experience.
• Enjoy with coffee or tea for a cozy afternoon treat.
• Drizzle with caramel sauce for extra decadence.
• Pair with fresh fruit to balance the sweetness.

FAQs

1. Can I make pecan pie bars ahead of time?

Yes! Pecan pie bars store very well. You can make them 1–2 days in advance and keep them tightly covered in the refrigerator. They taste even better the next day as the flavors settle.

2. How should I store pecan pie bars?

After the bars have completely cooled, place them in an airtight container. They can be stored:

• In the refrigerator: up to 5 days
• In the freezer: up to 3 months (wrap tightly in plastic and foil)

3. Can I freeze pecan pie bars?

Absolutely. Freeze them in a single layer first, then stack with parchment paper between each layer to prevent sticking. Thaw in the refrigerator before serving.

4. Why did my pecan filling turn out runny?

The bars need to bake until the center is fully set. If the filling jiggles too much when you shake the pan lightly, it needs more time. Also, ensure the correct ratio of eggs and syrup.

5. Can I use a different type of nuts?

Yes! While pecans are traditional, walnuts, almonds, or a mix of nuts make a great variation. Just keep the total nut volume the same.

Conclusion

Pecan pie bars with a shortbread crust are a delightful treat that combines nostalgia with convenience. The crisp, buttery base supports a gooey, caramel-like pecan filling that feels both luxurious and comforting. Whether you’re baking for a holiday gathering, a family dinner, or a personal indulgence, this recipe offers a fail-proof way to enjoy classic pecan pie flavors without the fuss of rolling out dough. With simple ingredients, customizable options, and impressive results, these bars deserve a permanent spot in your dessert rotation.