Easy Pecan Pie Bars

Craving a classic Southern dessert without the hassle of rolling pie dough? I absolutely love making Easy Pecan Pie Bars because they deliver all the rich, buttery, nutty goodness of traditional pecan pie in a simple bar form. These bars start with a tender shortbread crust and are topped with a gooey, caramel-like pecan filling that’s baked to perfection. Whether I’m baking for holidays, potlucks, or a cozy weekend treat, this recipe never fails to impress.

Ingredients List

Shortbread Crust Ingredients

• 1 cup (2 sticks) salted butter, at room temperature

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 2 cups plus 2 tablespoons all-purpose flour

Pecan Pie Filling Ingredients

• 4 large eggs, at room temperature

• 1 ½ cups light corn syrup (I use Karo brand for best results)

• 1 cup packed light brown sugar

• 1 tablespoon salted butter, melted

• 2 teaspoons vanilla extract

• 3 tablespoons all-purpose flour

• 1 ¼ teaspoons kosher salt

• 2 cups coarsely chopped pecans

Required Kitchen Tools

When I make pecan pie bars, having the right kitchen tools makes the entire baking process smooth and stress-free. Here’s what I always keep ready before I start:

1. Mixing Bowls:
   I use separate large bowls for the shortbread crust and the pecan filling to keep everything organized and evenly mixed.

2. Hand Mixer or Whisk:
   A hand mixer makes creaming the butter and sugar for the crust easier, while a whisk works perfectly for blending the filling ingredients.

3. 9×13-Inch Baking Pan:
   This size pan is ideal for creating evenly thick pecan pie bars with a sturdy crust and generous filling.

4. Parchment Paper:
   Lining the pan with parchment paper allows me to lift the bars out easily and cut clean, neat squares once they cool.

5. Measuring Cups and Spoons:
   Accurate measurements are key to achieving the perfect texture, especially for the gooey pecan filling.

Having these tools ready helps me bake consistently delicious pecan pie bars every single time.

The shortbread crust is the foundation of these easy pecan pie bars, and getting it right makes all the difference. I love this crust because it’s buttery, tender, and sturdy enough to hold the rich pecan filling without becoming soggy.

Mixing the Crust Ingredients

To begin, I preheat my oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal later.

In a large mixing bowl, I cream together the room-temperature salted butter and granulated sugar until the mixture looks light and fluffy. This step helps create that classic shortbread texture. Next, I mix in the vanilla extract, making sure it’s evenly incorporated.

Once the wet ingredients are combined, I gradually add the all-purpose flour, mixing just until a soft dough forms. I avoid overmixing here, as that can make the crust dense instead of tender.

Baking the Shortbread Crust

After the dough is ready, I press it evenly into the prepared baking pan, making sure to reach all the corners. I like to use the back of a measuring cup to smooth the surface and create an even layer.

I then bake the crust in the preheated oven for 18–20 minutes, or until it’s lightly golden and set. At this stage, the crust doesn’t need to be fully browned—it just needs to be firm enough to support the pecan filling.

Once baked, I remove the pan from the oven and let the crust cool slightly while I prepare the pecan pie filling. This brief cooling time helps prevent the crust from absorbing too much moisture from the filling.

This is my favorite part of making easy pecan pie bars—the rich, gooey filling that gives these bars their classic pecan pie flavor. The combination of eggs, brown sugar, and corn syrup creates that irresistible caramel-like texture.

Mixing the Filling Ingredients

In a large mixing bowl, I start by whisking the eggs until they’re smooth and slightly frothy. Next, I add the light corn syrup and packed light brown sugar, whisking until the mixture is fully blended and glossy.

I then stir in the melted salted butter and vanilla extract, which adds warmth and depth to the filling. Once the wet ingredients are well combined, I whisk in the all-purpose flour and kosher salt. This step is important because the flour helps thicken the filling as it bakes, ensuring the bars set properly.

Finally, I fold in the coarsely chopped pecans, making sure they’re evenly distributed throughout the mixture so every bite is loaded with nutty flavor.

Assembling and Baking the Pecan Pie Bars

With the filling ready, I carefully pour it over the slightly cooled shortbread crust, spreading it out evenly with a spatula. I make sure the pecans are well dispersed across the surface for an even, bakery-style look.

I return the pan to the oven and bake the bars at 350°F (175°C) for 35–40 minutes, or until the center is set and no longer jiggly. The top should look glossy and golden, with the pecans lightly toasted.

Once baked, I remove the pan from the oven and allow the pecan pie bars to cool completely in the pan. This cooling time is essential—it allows the filling to firm up, making the bars easy to slice without falling apart.