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These Pecan Pie Bars are an innovative and straightforward take on the time-honored dessert. In place of the traditional pie’s crust, these Pecan Pie Bars have a shortbread crust made with butter and a rich, sugary filling packed with pecans. They have achieved the sweet-and-salty harmony that is so difficult to achieve. These chewy and nutty bars are a must-make, as they are ideal for the holidays and for providing food for a large number of people.

You can get all of the flavour of traditional pecan pie in these pecan pie bars, but without the hassle of making your own pie crust. They are a quick and easy way to satisfy your craving for pecan pie. The crust of these pecan squares is made of a buttery shortbread, and they are topped with a decadent layer of chopped pecans. They are an excellent choice for a present for the hostess, a contribution to a potluck, or an edible holiday present, in addition to being delicious.

These pecan bars are delicious, despite the absence of a traditional pie crust in their construction. These bars will satisfy your craving for something sweet. The filling is sugary, crunchy, and oozing with decadence, whereas the crust is flaky and sturdy.


  • When it comes to flour, the simplest preparations are usually the best. You only need to use all-purpose flour in order to make this dish. Both the crust made of shortbread and the filling made of pecan pie bars require flour. If flour is added, the filling will lay down more evenly and will set more quickly.
  • When making a shortbread crust, using powdered sugar rather than granulated sugar results in a crust that is more tender and velvety to the bite.
  • The richness and tenderness of butter are both due to the melting of the butter, which gives it its characteristic consistency.
  • The filling takes on a flavor that is reminiscent of caramel as a result of the molasses that is present in brown sugar. In a similar manner, brown sugar shouldn’t be used until it has been allowed to soften first.
  • Corn syrup, especially dark corn syrup, contributes both sweetness and richness to the filling while also helping to keep it together. Molasses gives dark corn syrup its distinctive flavor, which is similar to that of caramel.
  • Eggs: The addition of the eggs not only makes the filling more decadent but also helps everything stay put.
  • Pecans already chopped are available for purchase, or you can chop them yourself. If you want the pecans to have a bit of a crunch when you bite into the bars, the pecans shouldn’t be chopped up too finely.


For the Shortbread Crust
  • 2½ cups all-purpose flour (300g)
  • ⅔ cups powdered sugar (66g)
  • ½ teaspoon salt
  • 12 tablespoon unsalted butter melted (170g)
For the Pecan Topping
  • ⅔ cup brown sugar firmly packed (140g)
  • ⅓ cup all-purpose flour (40g)
  • 1 teaspoon salt
  • 1½ cups dark corn syrup (360mL)
  • 4 large eggs
  • 1 tablespoon vanilla extract (15mL)
  • 2 cups pecans roughly chopped


  • Calories: 434kcal 
  • Carbohydrates: 61g 
  • Protein: 5g 
  • Fat: 20g 
  • Saturated Fat: 7g 
  • Polyunsaturated Fat: 4g 
  • Monounsaturated Fat: 8g 
  • Trans Fat: 0.4g 
  • Cholesterol: 74mg 
  • Sodium: 309mg 
  • Potassium: 130mg 
  • Fiber: 2g 
  • Sugar: 42g 
  • Vitamin A: 359IU 
  • Vitamin C: 0.1mg 
  • Calcium: 37mg 
  • Iron: 2mg


Whisk the flour, confectioners’ sugar, and salt together in a large bowl before adding it to the batter. While stirring constantly, drizzle in the melted butter in a slow, steady stream. You should use your clean hands to crush it.

Then, in a baking dish that has been lined with parchment paper, press the mixture down to form an even layer. Bake for twenty minutes, or until the edges are just beginning to turn golden brown.

Whisk the eggs, brown sugar, vanilla extract, and corn syrup together in a large bowl until everything is thoroughly combined.

  1. Sift in the remaining one-third cup of flour, then stir the mixture until it is completely incorporated.

Recombine everything, and after that, add the pecans that have been roughly chopped.

After you have evenly distributed the topping with the pecans over the shortbread crust, pour the filling on top. After that, put it in the oven and bake it for about half an hour, or until the middle is almost completely set. Before cutting, allow the food to come to room temperature and then briefly chill it.


  • Utilizing a scale to perform the measurement of your flour will produce the most accurate results. If you do not have a scale, you can use a spoon to aerate the flour before spooning it into the cups and using a knife to smooth the tops. If you do not have a scale, you can use a spoon to aerate the flour. If you use this method, there is no way for you to put too much flour into a measuring cup.
  • Make sure that your baking sheet is lined with parchment paper before you put it in the oven. If you do this, removing the meat, slicing it, and serving it to your guests will be a lot less of a hassle.
  • After everything is mixed together, the consistency will be similar to that of crumble. Have faith in the process, however, because once you press the mixture into the prepared baking pan, it will not move.
  • Make sure not to handle the dough for too long. If you work the dough for too long, the crust that results from baking will be chewy.
  • Before baking, go over the crust with a spatula or the bottom of a large measuring cup to ensure that it will bake up with an even and smooth texture.
  • In a pinch, light corn syrup can be substituted for dark corn syrup, but the latter is what I would recommend using. The filling, on the other hand, will not be as flavorful and will have a lighter color.
  • If the top of the pecan bars begins to brown too quickly while they are in the oven, tent it loosely with aluminum foil.


Can I pre-prepare this?

The fact that they can be prepared in advance makes these pecan pie bars a great option for parties and potlucks. After the baking time is up, you can simply cover the entire tray of bars in plastic wrap and place it in the fridge. After you’ve sliced and served the bars, you can throw away the pan.

How should I keep food that won’t be eaten right away?

There are eggs in the pecan filling, so the bars should be refrigerated. The bars can be stored in the fridge for up to 4 days if you put them in an airtight container.

Are they safe to freeze?

These pecan pie bars freeze well both in the pan and on their own. Use plastic wrap and aluminum foil to cover the entire baking dish of bars or individual servings. A freezer-safe bag is another option for preserving them. Chill for as long as three months. Put them in the refrigerator the night before you want to serve them to thaw.

How come my bars are so gummy?

If the filling in your bars is still liquidy after baking, increase the baking time. They must not move around when the pan is shaken. It’s best to wait until the bars have cooled completely before cutting them.

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