Mouthwatering Pecan Pie Bars

What’s better than a classic pecan pie? These easy-to-make pecan pie bars!

These buttery treats give you all the rich, gooey goodness of traditional pecan pie but in a convenient bar form. Perfect for holiday gatherings, bake sales, or just because you’re craving something sweet.

They’re easier to serve than pie and trust me – they’ll disappear faster than you can say “pass the pecans!” Make a batch and watch how quickly the container empties.

SAVE NOW

Why You’ll Love These Pecan Pie Bars

• Perfect for sharing – Since they’re pre-cut into bars, they’re ideal for holiday parties, bake sales, or giving as gifts. No plates or forks needed!
• Make-ahead friendly – You can bake these bars up to 5 days ahead and store them in an airtight container, making holiday prep so much easier.
• Classic flavors – With buttery shortbread crust and a gooey, honey-sweetened pecan topping, these bars have all the rich, nutty taste you love about traditional pecan pie.

Which Kind of Pecans Should I Use?

For pecan pie bars, you’ll want to start with raw, unsalted pecans since we’re adding our own salt and flavoring to the recipe.

While whole pecans look pretty, roughly chopped ones actually work better for bars because they make each piece easier to cut and eat.

Fresh pecans make a big difference in taste, so give them a quick smell test at the store – they should smell nutty and sweet, not rancid or oily.

If you’re buying them in advance, store them in an airtight container in the fridge or freezer to keep them fresh, as pecans can go bad fairly quickly at room temperature due to their high oil content.

Options for Substitutions

While pecans are essential for these classic bars (it’s in the name after all!), you have some wiggle room with other ingredients.

• Honey: maple syrup or corn syrup work just as well, though maple syrup will add its own distinct flavor.
• Heavy cream: can be replaced with half-and-half or whole milk, though the filling might be slightly less rich.
• Vanilla essence: you can use vanilla bean paste or even bourbon for a fun twist.
• Confectioners’ sugar in the crust: can be swapped with regular granulated sugar that’s been whizzed in a food processor until fine
• Unsalted butter: If you only have salted butter to hand, you can use it – just reduce the added salt in the recipe by half.

Watch Out for These Mistakes When Making Pecan Pie Bars

The biggest challenge when making pecan pie bars is achieving the perfect shortbread base – using warm butter or overworking the dough will result in a tough, dense crust instead of a tender, flaky one.

To prevent the filling from becoming too hard or chewy, avoid overcooking the caramel mixture – remove it from heat as soon as it starts to bubble around the edges and turns a light amber color.

Another common mistake is not letting the bars cool completely before cutting – patience is key here, as cutting them too soon will give you messy, gooey squares instead of clean, neat bars.

For the best texture and flavor, toast your pecans for 8-10 minutes at 350°F before adding them to the filling, and make sure to line your baking pan with parchment paper that hangs over the edges for easy removal of the finished bars.

What to Serve With Pecan Pie Bars?

These sweet and nutty pecan pie bars are perfect for serving with a variety of complementary treats and drinks. Great servings are:

• Vanilla ice cream
• Whipped cream
• Warm caramel sauce

For drinks, try pairing these bars with a hot cup of coffee or black tea – the slight bitterness helps balance out the sweetness.

Storage Instructions

These pecan pie bars will stay fresh at room temperature for up to 3 days when stored in an airtight container with wax paper between layers to prevent sticking.

Fridge: For longer storage, pop them in the fridge where they’ll keep well for up to a week.

Make ahead: If you’re planning ahead, you can make these bars and freeze them for up to 3 months – just wrap them tightly in plastic wrap, then aluminum foil, and place in a freezer bag.

When you’re ready to enjoy them, let them thaw overnight in the fridge or for a few hours at room temperature.

Preparation Time	15-20 minutes
Cooking Time	25-35 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Ingredients

The Crust:

• 2 cups plain flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon fine sea salt
• 12 tablespoons cold unsalted butter, diced

The Filling:

• 3/4 cup packed light brown sugar
• 1/2 cup honey
• 12 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla essence
• 3 1/2 cups roughly chopped pecans (14 oz)

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350˚F (175˚C).

Line a 9×13-inch baking pan with foil or parchment paper, leaving some overhang on the sides for easy removal.

Spray the lined pan with non-stick cooking spray and set it aside.

Step 2: Make the Crust

In a food processor, combine the all-purpose flour, powdered sugar, and sea salt.

Pulse a few times to mix the dry ingredients.

Add the diced cold butter to the processor and pulse until the mixture resembles coarse meal with some pea-sized butter pieces.

Transfer the crust mixture to the prepared baking pan and press it evenly across the bottom.

Bake the crust in the preheated oven for 18-20 minutes, or until it has set and the edges are lightly browned.

Remove from the oven and set aside to cool slightly while preparing the filling.

Step 3: Make the Pecan Pie Filling

In a large saucepan, combine the brown sugar, honey, butter, heavy whipping cream, and sea salt.

Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 2 minutes, stirring occasionally.

Remove the saucepan from the heat and stir in the vanilla extract and chopped pecans until the filling is well combined.

Step 4: Assemble and Bake the Bars

Carefully pour the hot pecan filling over the warm crust in the baking pan.

Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is bubbling and has turned a caramel color.

Once baked, set the pan on a wire rack to cool completely to room temperature.

Step 5: Cut and Serve

Serve the pecan pie bars at room temperature and enjoy!

After the pecan squares have cooled to room temperature, use the parchment paper or foil overhang to lift the bars out of the pan.

Transfer to a cutting board and cut into 2-inch squares.

SAVE NOW

SAVE NOW