Pecan Pie Bars Recipe
Buttery, chewy, and packed with caramelized pecans, these pie bars encapsulate everything you love about classic pecan pie—no fork needed!
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Why I Keep Coming Back to Pecan Pie Bars
Pecan pie in bar form just hits differently. These bars have quickly become a staple in my baking rotation for so many reasons. They capture all the rich, nutty, buttery flavors of a classic pecan pie, but in a hand-held—dare I say—more satisfying way.
There’s something about that thick layer of buttery crust, topped with a gooey, caramel-like pecan filling that just doesn’t disappoint—whether I’m grabbing one for a midnight snack or bringing a batch to share at a tailgate.
What I love most about these bars:
- No need for forks or plates—just pure, portable deliciousness.
- Great for making ahead—the flavor even improves after a night in the fridge.
- Perfect texture combo: chewy, crunchy, sweet, and buttery.
These bars are a huge hit at parties and disappear fast, so I always set a few aside for myself.
If you’re chasing that classic holiday pecan pie flavor without the hassle, you need these in your life. Seriously, give these a shot and let the bars do the talking.
Delicious Pecan Pie Bars
Buttery crust and a caramel-pecan filling bring classic pecan pie flavor into easy-to-serve bars.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- 2
In a mixing bowl, combine flour, softened butter, granulated sugar, and salt. Mix until crumbly. Press the mixture into the bottom of the prepared pan evenly to form the crust. Bake in the preheated oven for 10-12 minutes until lightly golden.
- 3
In another bowl, whisk together brown sugar, corn syrup, eggs, and vanilla until well combined. Stir in the chopped pecans.
- 4
Pour the pecan filling over the pre-baked crust, spreading it evenly. Bake for an additional 25-30 minutes, or until the filling is set and slightly bubbly around the edges.
- 5
Allow the bars to cool in the pan for at least 2 hours before lifting them out using the parchment overhang. Cut into squares and serve. Optionally, top with whipped cream before serving.
Notes
Bars store well in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
You can double the recipe for a larger crowd and bake in a 9x13-inch pan.
For richer flavor, use dark brown sugar.
Nutrition Facts
Serves: 16 bars
Calories Per Serving: 250
Frequently Asked Questions About This Recipe
Yes! Pecan pie bars actually taste better the next day and store well in the refrigerator for up to 5 days.
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
A 9x9-inch pan is ideal for thickness, but you can use an 8x8-inch pan for thicker bars (increase bake time slightly) or double the recipe and use a 9x13-inch pan.
Maple syrup or honey can work, though the texture and flavor will differ from traditional bars.
