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    Home » Dessert » Bar

    Pecan Pie Bars

    Published: Nov 15, 2022 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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

    These Pecan Pie Bars are just as good as a pie but handheld! Perfect for a party. Step-by-step photos teach you how to make these easy pecan pie bars.

    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

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • Can you double
    • Recipe Card

    Ingredients

    You'll need to make two components for this recipe, the crust and the filling.

    For this buttery shortbread crust you will need:

    • All-Purpose Flour. Make sure you measure your flour properly, I highly suggest using a digital scale to weigh it.
    • Granulated Sugar. The sugar slightly sweetens the crust.
    • Salt. Salt enhances the flavor profiles of all of the other ingredients it is paired with.
    • Unsalted Butter. You only need melted butter which makes it nice and easy!

    And for the pecan pie filling you will need:

    • Pecans. I prefer to use slightly toasted pecans but you can use raw pecans if you want. Lightly toast for 5 minutes at 300F if desired.
    • Butter.
    • Large Eggs. Your eggs should be at room temperature so they evenly incorporate into the rest of the ingredients.
    • Pure Vanilla Extract. I love the warmth you get from vanilla, it pairs beautifully with the pecans.
    • Light Corn Syrup. You need the corn syrup for the classic pecan pie texture.
    • Dark Brown Sugar. Dark brown sugar has a higher amount of molasses in it which goes perfectly with warm pecans but you can most certainly use light brown sugar.
    • Salt. Just a pinch helps balance all of the sweetness.
    • Molasses. I liked to add just a bit of molasses I find it really gives the pecan pie bars a deeper flavor profile.
    • Homemade Whipped Cream or vanilla ice cream pairs beautifully with these 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.

    Instructions

    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 use nonstick cooking spray to grease every corner of the parchment paper just to ensure nothing sticks.

    shortbread dough mixed in a glass bowl on a light pink surface with a pink linen

    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.

    hand pressing shortbread dough into an even layer in a square baking tin on a light pink surface

    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. 

    butter browned in a metal pot on a light pink surface

    In a large bowl whisk filling together eggs, vanilla, corn syrup, brown sugar, salt, molasses, and brown butter. 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.

    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
    chopped pecans added to pie filing in metal pot on a light pink surface with a pink linen

    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. 

    shortbread crust par baked then pecan pie filling poured on top
    hand placing pecan halves on top of pecan pie filling on a light pink surface

    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. 

    pecan pie shortbread bars before and after baking on a light pink surface

    I like to remove the bars completely from the pan and place them on a cutting board and then use a sharp knife to cut into four rows on each side to create 16 bars. Best served within 2 days but store leftovers in an airtight container. 

    How to freeze

    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.

    up close of a half eaten pecan pie bar on a light pink surface

    Can you double

    You can totally double the recipe to make more bars. I would bake them in a 9X13 pan and in the recipe card below press the 2X button to double the ingredient qualities. I would expect them to bake for an additional 5-10 minutes.

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

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    Print

    Recipe Card

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    stack of pecan pie bars on a light pink surface with pecans scattered around

    Pecan Pie Bars

    Print Recipe
    Pin Recipe

    These Pecan Pie Bars are just as good as a pie but handheld! Perfect for a party. Step-by-step photos teach you how to make these easy pecan pie bars. 

    • 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 eggs, vanilla, corn syrup, brown sugar, salt, molasses, and brown butter. 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. 
    • Author: Elizabeth Waterson

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    stack of pecan pie bars on a light pink surface with pecans scattered around
    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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