Pecan Pie Bars, adapted from Land ‘O Lakes, starts with a shortbread crust that is topped with a rich brown sugar pecan filling. It’s a great alternative to classic pecan pie if you’re not a fan of the traditional crust.
This delicious dish is essentially Pecan Pie that has been made into bars.
If you’re not a fan of the crust on a traditional pecan pie or if you think the crust is too dry, you will love these Pecan Pie Bars.
This recipe is easier to make and easier to serve than a traditional Pecan Pie.
Your guests are sure to be impressed!
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Key to Success #1 – Use High-Quality Pecans
One of the most important aspects of a Pecan Pie is the pecans.
You can use whole pecans or break them into pieces, but make sure you use nice, high-quality pecans.
I get my pecans from a local pecan store.
I like to get the Pawnee variety but they always have several other pecan varieties that look good too.
Regardless of the variety of pecans that you get, it’s always a good idea to sift through your pecans before chopping or adding them to your dish.
Make sure they don’t have any spots on them or any remaining pieces of shell stuck on them.
You can use a small paring knife to pick off any shell pieces.
If the pecans have any bad spots, it’s best to throw out the whole nut.
I know it sounds basic but it’s so important!
Key to Success #2 – Add a Shortbread Crust
These delicious Pecan Pie Bars start off with a shortbread crust that is made from just four simple ingredients – butter, sugar, flour, and a bit of salt.
Stir the crust ingredients together in a medium-sized bowl.
I use a microwave-safe bowl so that I can melt the butter in it then just stir in all the other ingredients.
You do not need a mixer for the crust. Just stir it together with a spoon or a rubber spatula.
In fact, the less you stir it the more tender the crust will be.
Just stir it until it comes together than press into your greased 9×13-inch pan.
Let’s talk about the pan.
You’ll need a 9×13-inch baking pan.
I really like to use the Fiesta baker 9×13-inch dishes for many of my baked goods.
They cook up really evenly and it’s just a plus that they come in so many pretty colors.
You can line your baking dish with parchment paper so that it’s easier to get your pecan pie bars out of the pan.
Be sure to spray the parchment paper with non-stick cooking spray before adding your crust.
Pat the crust into the pan then bake it uncovered in the oven for 20 minutes.
Key to Success #3 – Cool Completely Before Cutting
The Pecan Pie Bars are done when the pecans are toasty and the filling is set.
Remove them from the oven and let them sit uncovered until they are completely cool.
Your Pecan Pie Bars will not cut cleanly if you try to slice them before they are cool.
You can place the pan into the refrigerator for an hour or more if you are in a hurry.
And who can blame you if you are?
These Pecan Pie Bars are so rich and delicious.
Slowly saw through the pecans then press down through the custard to cut through the crust.
This will allow you to cut a beautiful slice of Pecan Pie Bars that’ll impress your guests.
You can slice these bars fairly small since the recipe is so rich.
You and your guests can always come back for seconds.
Save this Pecan Pie Bars recipe to your favorite Pies board or your Thanksgiving Desserts board.
For the Crust
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter, melted
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1/3 cup pecans, chopped
For the Filling
- 2/3 cup brown sugar
- 6 Tbsp all-purpose flour
- 1 tsp salt
- 1 1/2 cups dark corn syrup
- 4 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups pecans, chopped
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish. Set aside.
- In a large microwave-safe bowl, melt the butter then add in flour, sugar, salt, and chopped pecans. Stir the crust ingredients together until just combined.
- Firmly press the crust into a greased baking dish.
- Bake 20 minutes until edges are light golden brown.
- In a clean bowl, combine brown sugar, 6 tablespoons of flour, and salt
- Add in corn syrup, eggs, and vanilla. Mix well on medium speed. Stir in chopped pecans.
- Spread filling over the crust as soon as it comes out of the oven.
- Bake 30-35 minutes until filling is set.
- Cool completely before cutting into bars.
- Can substitute light corn syrup for the dark corn syrup.
- Can use whole pecans in the filling if desired.
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Silicone Spatula 4-piece Set,Heat-Resistant Spatulas,Non-stick Rubber Spatulas with Stainless Steel Core
Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) - Assorted Colors Lids
KitchenAid KHMB732VB Cordless Hand Mixer, 7 Speed, Blue Velvet
Fiesta 9-Inch X 13-Inch Rectangle Baker, Turquoise
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 125mgCarbohydrates: 22gFiber: 1gSugar: 16gProtein: 2g
Nutrition Information Provided For Educational and Informational Purposes Only.