Best Ever Pecan Pie Bars – Buttery, Gooey, and Perfect for Sharing.

Pecan pie is a classic for a reason — buttery, nutty, and sweet with that irresistible gooey center. But sometimes, making a whole pie can feel like a production. That’s where these Best Ever Pecan Pie Bars come in. They’ve got everything you love about traditional pecan pie — the buttery shortbread crust, the rich caramel-pecan filling, the chewy edges — in an easy-to-slice bar form that’s perfect for parties, potlucks, or just treating yourself.

This recipe became a family staple after one Thanksgiving when I ran out of pie crusts but had a crowd expecting dessert. I improvised with a simple shortbread base and poured the pecan filling on top. The result? Even better than the pie itself. The bars were easier to make, easier to serve, and every square had that perfect balance of flaky crust and gooey filling.

Whether you’re baking for the holidays or craving a cozy dessert on a crisp fall day, these pecan pie bars deliver every time.

Ingredients

For the Crust

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ tsp salt

For the Filling

3 large eggs
1 cup light corn syrup
1 cup packed light brown sugar
2 tbsp unsalted butter, melted
1 tsp vanilla extract
¼ tsp salt
2 cups chopped pecans

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides to make the bars easier to lift out later.

Step 2: Make the Shortbread Crust

In a large mixing bowl, cream together the softened butter and sugar with a hand or stand mixer until light and fluffy.

Add the flour and salt, mixing on low speed until a crumbly dough forms. It should hold together when pressed between your fingers.

Press the dough evenly into the prepared pan, using your hands or the bottom of a measuring cup to smooth it out.

Bake for 15–18 minutes, until the edges are lightly golden. Set aside while you prepare the filling.

Step 3: Prepare the Pecan Filling

In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until well combined and smooth.

Stir in the chopped pecans, making sure they’re evenly distributed.

Step 4: Pour and Bake

Pour the pecan filling over the hot crust, spreading it out evenly with a spatula.

Return the pan to the oven and bake for 30–35 minutes, or until the filling is set around the edges and just slightly jiggles in the center.

The bars will firm up as they cool, so don’t overbake.

Step 5: Cool and Slice

Let the bars cool completely in the pan on a wire rack — this can take about 1–2 hours. Once cooled, use the parchment overhang to lift them out in one piece.

Transfer to a cutting board and use a sharp knife to cut into squares or rectangles. For clean edges, wipe the knife between cuts.

Flavor & Texture Notes

These pecan pie bars are everything you want in a classic pecan pie, but with a buttery shortbread twist.

The Crust: Buttery, tender, and sturdy enough to hold the filling, similar to a thick, rich shortbread cookie.
The Filling: Sweet, gooey, and caramel-like with a generous layer of toasted pecans. It has that signature sticky texture without being cloying.
The Topping: The chopped pecans toast beautifully in the oven, giving each bite a warm, nutty crunch that contrasts with the soft filling underneath.

The balance between crust and filling is just right — you get plenty of that irresistible gooey pecan center without it overwhelming the base.

Tips & Variations

Toast the Pecans First: For extra flavor, lightly toast the chopped pecans in a dry skillet or the oven for 5–7 minutes before adding them to the filling.
Salted Twist: Sprinkle a pinch of flaky sea salt on top right after baking to balance the sweetness.
Bourbon Pecan Bars: Add 1 tablespoon of bourbon to the filling mixture for a subtle, rich depth of flavor.
Chocolate Pecan Bars: Scatter ½ cup of chocolate chips over the crust before adding the filling for a chocolate-pecan pie vibe.
Mini Bars: Cut into bite-sized squares for party platters or dessert tables.

Storage & Make-Ahead

Room Temperature: Store bars in an airtight container at room temperature for up to 3 days.
Refrigerator: Keeps well in the fridge for up to 5–6 days. Let them sit at room temperature for 20 minutes before serving to soften the filling slightly.
Freezer: These bars freeze beautifully. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Make Ahead: You can bake the bars up to 2 days in advance. Slice just before serving for the cleanest cuts.

Serving Suggestions

Classic Style: Serve as-is with a cup of hot coffee or tea for the ultimate cozy dessert.
With Ice Cream: Warm a square slightly in the microwave and top with a scoop of vanilla ice cream for a pie à la mode experience.
Holiday Platters: Arrange on a dessert platter with cookies, brownies, or fudge for Thanksgiving or Christmas gatherings.
Whipped Cream: Add a dollop of fresh whipped cream for a lighter finish that balances the richness.

FAQ

Can I use dark corn syrup instead of light?

Yes, but the flavor will be deeper and more molasses-like. Light corn syrup gives a more classic pecan pie flavor, while dark makes it a bit richer.

My bars are runny in the center. What happened?

They likely needed a few more minutes in the oven. The edges should be set, and the center should jiggle slightly but not slosh. They’ll firm up as they cool, so avoid overbaking.

Can I double the recipe?

Yes. You can double it and bake in a half sheet pan (18×13 inches). Adjust baking time as needed — it may take a few extra minutes.

How can I cut clean squares?

Cool the bars completely, or even chill them briefly before slicing. Use a sharp knife and wipe it clean between each cut.

Can I make these gluten-free?

Yes, simply use a 1:1 gluten-free flour blend for the crust. The filling is naturally gluten-free.

Conclusion

These Best Ever Pecan Pie Bars bring all the nostalgia and flavor of a classic pecan pie in a format that’s easier to make, serve, and share. With their buttery shortbread crust, gooey caramel-pecan filling, and perfectly crisp top, they’re the kind of dessert that never lasts long on the table.

Whether you’re making them for Thanksgiving dessert tables, holiday cookie exchanges, or just because you’re craving something cozy, these bars hit the sweet spot every time. They pack up beautifully, freeze well, and always earn rave reviews.

So skip the pie plate — and grab your 9×13. Once you try these pecan pie bars, you may never go back to the traditional pie again.