Introduction
Pecan Pie Bars offer all the rich, buttery goodness of traditional pecan pie in a more convenient and shareable format. These decadent treats feature a crisp shortbread-like crust topped with a gooey pecan filling that caramelizes to perfection. The bars capture the essential flavors of the classic Southern dessert – toasted pecans, sweet corn syrup, and brown sugar – while eliminating the fuss of pie crust preparation. Perfect for holiday gatherings, bake sales, or anytime pecan pie cravings strike, this recipe delivers the same nostalgic taste with easier preparation and serving.
What makes these bars exceptional is their textural contrast. The bottom layer bakes into a tender, cookie-like base that supports the glossy pecan topping without becoming soggy. The filling strikes the ideal balance between firm enough to hold its shape when cut yet soft enough to deliver that signature pecan pie mouthfeel. With their portable nature and crowd-pleasing flavor, these bars often surpass the original pie in practicality and popularity.
Recipe: Pecan Pie Bars
Ingredients
For the Crust:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ¼ cup (50g) packed brown sugar
For the Filling:
- 1 cup (120g) pecans, chopped (plus halves for topping if desired)
- 1 cup (240ml) light corn syrup
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Step-by-Step Instructions
1. Prepare the Crust
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a medium bowl, mix flour, softened butter, and brown sugar until crumbly.
- Press firmly into the prepared pan in an even layer.
- Bake for 15 minutes until lightly golden. Remove from oven but keep oven on.
2. Make the Filling
- In a large bowl, whisk together corn syrup, granulated sugar, eggs, vanilla, and salt until smooth.
- Stir in chopped pecans (reserve a few pecan halves for decoration if desired).
3. Assemble and Bake
- Pour filling over the warm crust, spreading evenly.
- Arrange reserved pecan halves on top in a decorative pattern if using.
- Bake for 25-30 minutes until filling is set around edges but still slightly jiggly in center.
4. Cool and Slice
- Let cool completely in pan on wire rack (about 2 hours).
- Use parchment overhang to lift entire slab from pan.
- Cut into squares with a sharp knife (wipe blade between cuts for clean edges).
Expert Tips for Perfect Bars
Crust Success:
- Use room temperature butter for easiest mixing
- Press crust firmly to prevent crumbling
- Partial pre-baking prevents soggy bottom
Filling Perfection:
- Toast pecans first for deeper flavor
- Don’t overbake – filling firms as it cools
- For cleaner cuts, chill bars before slicing
Variations:
- Add 1/4 teaspoon cinnamon to filling
- Substitute maple syrup for 1/4 cup corn syrup
- Sprinkle sea salt on top before baking
Storage:
- Room temperature (covered) for 3 days
- Refrigerate up to 1 week
- Freeze up to 3 months (layer with parchment)
Conclusion
These Pecan Pie Bars capture the soul-warming essence of traditional pecan pie while offering greater versatility and convenience. The recipe simplifies the classic dessert process by eliminating the need for pie crust rolling, yet delivers equally impressive results. The bars maintain the essential textural contrasts that make pecan pie so beloved – the crisp base against the chewy, nut-studded filling – while being perfectly portioned for gatherings.
What makes this version particularly valuable is its adaptability. The bars travel well for potlucks, package beautifully for gifts, and can be made ahead for stress-free entertaining. They offer the same rich, buttery pecan flavor as the pie version but with neater serving and the option to make in larger quantities. Whether enjoyed as a lunchbox treat, served with coffee for afternoon tea, or presented as part of a holiday dessert spread, these Pecan Pie Bars promise to satisfy sweet cravings and create new baking traditions.