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Gooey Pecan Pie Shortbread Bars

By // (Updated Sep 23, 2025) // 14 Comments

Jump to Recipe·5 from 4 reviews
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These Pecan Pie Bars give all the gooey, nutty goodness of pecan pie but in an easy-to-slice bar. A buttery shortbread crust pairs with a brown butter-enriched pecan filling that's sweet, rich, and deeply satisfying. Once cooled and chilled, they slice cleanly and are ideal for dessert tables, holiday spread, or sharing with friends.

stack of pecan pie bars on a light pink surface with pecans scattered around

It was only a few years ago that I fell in love with pecan pie. I think the first time I had pecan pie it was not a good pecan pie, I find so many pecan pies are so sickly sweet. Then I had a good one and was intrigued. So finally a few years later I started to test one and after numerous tests, I was almost sick of pecan pie until I stumbled upon this pecan pie recipe.

So naturally, I took that recipe and switched it up to make these pecan pie shortbread bars. They are perfect for Thanksgiving or a party, you're gonna love them!

hand holding pecan pie bar up to the camera

Crust, Nuts & Sweetness-in Perfect Balance

  • Shortbread Crust (flour, sugar, salt, melted butter)
    The crust needs to be pressed firmly and baked just until golden so it supports the rich filling without getting soggy.
  • Pecans (lightly toasted preferred)
    Toasting deepens the flavor. Chopping some and reserving whole halves on top gives both texture and visual appeal. 
  • Brown Butter / Butter
    Browned butter adds nutty depth to the filling. It's a key move-don't skip the browning. 
  • Corn Syrup, Dark Brown Sugar, Molasses, Vanilla, Eggs
    These create that classic sweet-sticky pecan center. Molasses gives deeper flavor, eggs help the filling set properly.
  • Salt
    Just a pinch helps balance all that sweetness.
  • Whipped Cream or Ice Cream (for serving)
    The creamy topping adds contrast in texture and temperature. Optional, but highly recommended.

Featured Review

"These pecan bars are amazing and always a party favorite! I make them every Thanksgiving and they are delicious!"

Steph
Jump to Recipe·5 from 4 reviews

For another nutty treat check out my pistachio cookies! Or my Turtle Cheesecake Bars.

ingredients for pecan pie bars laid out on a light pink surface

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Bars That Taste like Pecan Pie, No Fork Needed

shortbread dough mixed in a glass bowl on a light pink surface with a pink linen
Mix flour, salt, and granulated sugar. Then mix in melted butter to combine.
hand pressing shortbread dough into an even layer in a square baking tin on a light pink surface
Place shortbread crust into the prepared pan and press down evenly. Bake until lightly golden brown.
butter browned in a metal pot on a light pink surface
In a large pot over low-medium heat melt the butter and stir until the butter starts to produce golden brown flecks and you smell a nutty aroma.
gooey pecan pie filling mixed together in a metal pot with eggs added in a metal pot on a light pink surface with a pink linen


In a large bowl whisk filling together brown butter, vanilla, corn syrup, brown sugar, salt, and molasses. Then mix in eggs.
chopped pecans added to pie filing in metal pot on a light pink surface with a pink linen
Add the chopped pecans to the filling mixture and mix to combine.
shortbread crust par baked then pecan pie filling poured on top
Pour filling into the par-baked crust.
hand placing pecan halves on top of pecan pie filling on a light pink surface
Arrange the remaining pecans on top. Gently press the pecans into the filling.
pecan pie shortbread bars before and after baking on a light pink surface
Bake the bars and let cool.
up close of a half eaten pecan pie bar on a light pink surface

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

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stack of pecan pie bars on a light pink surface with pecans scattered around

Gooey Pecan Pie Shortbread Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Print Recipe

These Pecan Pie Bars give all the gooey, nutty goodness of pecan pie but in an easy-to-slice bar. A buttery shortbread crust pairs with a brown butter-enriched pecan filling that's sweet, rich, and deeply satisfying. Once cooled and chilled, they slice cleanly and are ideal for dessert tables, holiday spread, or sharing with friends.

  • Total Time: 4 Hours 28 Minutes
  • Yield: 16 1x

Ingredients

Units Scale

Shortbread Crust

  • 250 grams (2 Cups) All-Purpose Flour
  • 66 grams (⅓ Cup) Granulated Sugar
  • ½ Teaspoon Salt
  • 6oz (¾ Cup) Unsalted Butter, melted

Pecan Filling

  • 10oz (2 ½ Cups) Pecans, (lightly toast for 5 minutes at 300F if desired)
  • 4oz (½ Cup) Butter
  • 3 Large Eggs, at room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • 8oz (1 Cup) Light Corn Syrup
  • 150 grams (¾ Cup) Dark Brown Sugar
  • 1 Teaspoon Salt
  • 1 ½ Teaspoons Molasses
  • Homemade Whipped Cream

Instructions

Crust

  1.  Preheat oven to 350F/180C and line a 9-inch square baking pan with parchment paper so that the paper overhangs on the side and you can easily remove the bars from the pan later. Then grease every corner of the parchment paper just to ensure nothing sticks.
  2. In a large bowl add your flour, salt, and granulated sugar. Whisk to combine. Then pour in your melted butter, and use a spatula to mix it together. Place shortbread crust into the prepared pan and press down evenly making sure the crust fills the whole bottom of the pan. Bake for 18-23 minutes just until lightly golden brown.

Pecan Filling

  1. I prefer to use lightly toasted pecans for a better flavor but you can use raw pecans if you want.  In a large pot over low-medium heat melt the butter and stir until the butter starts to produce golden brown flecks and you smell a nutty aroma*. Immediately take the pot off of the heat, the butter can turn from brown butter to burnt butter very quickly! Pour into a heatproof bowl and set aside. 
  2. In a large bowl whisk filling together brown butter, vanilla, corn syrup, brown sugar, salt, and molasses. Then mix in eggs. Make sure to whisk until there is no trace of the egg left behind. Reserve about ⅓ of the full pecan halves and roughly chop the rest of the pecans. Add the chopped pecans to the filling mixture and mix to combine.
  3. Pour filling into the par-baked crust and arrange the remaining pecans on top. Gently press the pecans into the filling to kind of get them wet. Bake for 35-40 minutes or until the center of the pie registers to 185F/ 85C, I use my Thermapen MK4. Let cool completely before slicing. I prefer to make them the day before then chill them in the fridge to set. Cut into four rows on each side to create 16 bars. Best served within 2 days but store leftovers in an airtight container. 

Notes

Freezing: Once the pecan pie bars have completely cooled cut them into bars and store them in a freezer-safe container in the freezer for up to a month. To thaw place the bars on the counter for a few hours to thaw.

  • Author: Elizabeth Waterson
  • Prep Time: 25 Minutes
  • Chill Time: 3 Hours
  • Cook Time: 63 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Comments

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    If you love this recipe, please consider leaving a ⭐ star rating ⭐ when you post a comment. Star ratings help people discover my recipes online. I am incredibly grateful for your support! —xx Liz

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  1. Dave Decker says

    Your 2x or 3x for the recipe doesn't completely work right. It only doubles part of the recipe.

    Reply

    • Elizabeth Waterson says

      Hi Dave, sorry about that. I put both weighted measurements and cups to serve both American and non American readers. But the 2X button only increase the first measurement so the cups don't increase. Please let me know if you need any help! XX Liz

      Reply

  2. Rebe says

    For the filling, it says to use butter. (The one you brown) But it doesn’t say if it should be unsalted or salted butter. The ingredients also list salt though sooooo… am I correct in assuming that the whole recipe calls for unsalted butter all around?? Or is it salted butter plus the 2tsp of salt in the filling?

    Reply

    • Elizabeth Waterson says

      I use salted butter and the salt! Please let me know if you try the recipe Rebe!! Happy Baking! XX Liz

      Reply

  3. Annie says

    was testing this recipe to see if it’s easy to make for thanksgiving and it was great!! they were a huge hit! my family ate them up so quickly!

    Reply

    • Elizabeth Waterson says

      Hi Annie, thank you so much for the lovely review! So glad you enjoyed them! Take care. XX Liz

      Reply

  4. Suzan Georges says

    These are amazing!! My husband says “ they are like crack” he couldn’t stop eating them! My only issue is the amount shown for the dark brown sugar. On my print out is shows 1 cup (3/4) dark brown sugar. It’s just confusing. I used 1 cup and they are to die for. Thank you for sharing!!

    Reply

    • Elizabeth Waterson says

      Hi Suzan, thank so much for the lovely review! So glad you enjoyed the bars. I am not sure what you mean about the quantity shifting for printing- I just tried and it stays the same at 150 grams (3/4 cup). If you get chance you could email me a screenshot and I can start a support case about why it is doing that! XX Liz

      Reply

      • Angela says

        If you show it in US measurements, it says 1cup (3/4 cup) brown sugar. I'll use 1 cup not packed and hope for the best. 🙂

        Reply

        • Elizabeth Waterson says

          Hi Angela, sorry for the confusion. It should be 150 grams (3/4 Cup)! Hope it worked out well for you!! XX Liz

          Reply

  5. Steph says

    These pecan bars are amazing and always a party favorite! I make them every Thanksgiving and they are delicious!

    Reply

    • Elizabeth Waterson says

      Thank you Steph!! I truly appreciate the 5-star review!! So honored to be apart of your families Thanksgiving!! XX Liz

      Reply

  6. Chassity Cunningham says

    These are absolutely amazing!!!! This is a perfect fall/holiday dessert that I definitely would call comfort food!!!! The only downside is that I do t want to stop eating them! ♥️

    Reply

    • Elizabeth Waterson says

      Haha I know exactly how you feel Chassity! They are irresistible!!! Thank you for the 5-star review, I really appreciate it!! Xx Liz

      Reply