Pecan Pie Bars

These pecan pie bars are the best dessert for family gatherings! With a gooey filling, and loads of pecans, they’re sure to be a hit.

If you’re looking for an easy dessert recipe that will wow your guests, look no further than these pecan pie bars. They’re based on the classic Thanksgiving dessert, but are much easier to make as the crust doesn’t need to be rolled out.

Plus, they’re portable so you can take them with you wherever you go, and are sure to please everyone at your next gathering. They taste just like traditional pecan pie, but without all the fuss!

With a shortbread crust, gooey caramel filling, and delicious pecans, everyone will be begging for the recipe!

So skip the hassle of making a pie from scratch, and try these bars instead!

Tips for Making the BEST Pecan Bars!

• Measure your ingredients carefully, because baking is more science than art.
• Please read the notes about the ingredients below.
• You absolutely need to allow the syrup to cool enough that it cooks the eggs without scrambling them. It helps if your eggs are already room temperature. Add them slowly and whisk briskly to avoid this situation.
• Let your bars cool and completely set on the counter, should take about 2 hours. Avoid the refrigerator as the moisture could keep the bars from setting properly.
• You can place your pecan pie bars on a baking sheet to catch and collect any filling juices that might bubble over during baking.
• As always, read the whole recipe once over before getting started.

How Can You Tell When Pecan Pie Bars are Done

If you aren’t sure if the pecan pie bars are done, just shake it back and forth a little. It should jiggle a little in the middle. If it jiggles a lot or even wobbles, it’s not done yet.

Another method is to stick a toothpick in the center of the pie, between the pecans. It should be clean when the pie is ready.

The filling will continue to cook and fully set as the pie cools.

How to Store Pecan Pie Bars

Pecan Pie Bars may be kept in an airtight container or wrapped tightly with aluminum foil or plastic wrap for up to five days in the refrigerator or on the counter. I usually keep mine at room temperature.

Pecan Bars may be frozen for up to three months.

When they’ve been fully cooled, wrap them in aluminum foil or plastic freezer wrap with any layers separated by wax paper or parchment paper.

Allow to thaw overnight on the counter top before serving. Do not refreeze Pecan Pie Bars after they’ve thawed.

About the Ingredients for Pecan Pie Bars

Flour – Be sure to spoon and level your flour so that your crust is nice and light and buttery instead of dense and heavy.

Sugar – Plain old granulated sugar for the crust.

Salt – Balances out all the flavours.

Butter – We start with cold butter for the crust because we want a light flaky texture to the shortbread. The temperature of the butter for the filling doesn’t matter as it gets melted.

Sugar – We are using brown sugar because it is more moist and has a deeper flavour than white.

Honey – I chose to use honey instead of corn syrup and it was really the perfect choice. You can also use pure maple syrup, or if you really want to, light corn syrup or dark corn syrup work too.

Eggs – The Eggs NEED to be room temperature!

Vanilla – Pure vanilla extract is best but you can use artificial instead and still get good results.

Pecans – Chopped pecans. You can chop them smaller than they come, or even buy extra pecan halves and set them on top if you want the bars more nutty than sweet.

Looking for More of the BEST Fall Desserts?

Check out some of my favourite fall dessert recipes:

These Apple Pie Cupcakes feature a fluffy vanilla cinnamon cupcake filled with luscious apple pie filling all topped off with a vanilla cinnamon buttercream and even more apple filling!

This Spiced chai pumpkin bundt cake features a tender, spiced chai pound cake smothered in an irresistibly buttery chai glaze.

Soft and spiced pumpkin oatmeal whoopie pies sandwiched together with a buttery marshmallow filling. This fall cookie goes beyond your typical pumpkin spice cookie!

How to Make Pecan Pie Bars

Yield: 16 squares | Prep time: 15 Minutes | Cook time: 50 Minutes

Ingredients:

For the Crust:

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup cold butter, cut into small cubes

For the Topping:

½ cup unsalted butter
1/2 cup packed light brown sugar
1/2 cup honey
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups chopped pecans

Directions:

Preheat oven to 350°F.

Line a 9×13-inch pan with parchment paper. Set your prepared pan aside.

Mix together the crust ingredients in a stand mixer fitted with the paddle attachment.

Press the dough into the bottom of the pan in an even layer, then bake for 15 minutes.

While the crust is baking, heat butter, sugar, and honey together in a saucepan, stirring constantly, until the sugar dissolves.

Allow mixture to cool about 5 minutes, then whisk in salt, eggs, and vanilla.

Mix in Pecans.

Remove crust from the oven when ready and pour filling evenly over the crust.

Bake for 30-35 minutes until the filling is set.

Allow to fully cool in the pan.

Slice into bars and serve.

Whether you’re entertaining guests or simply looking for a delicious dessert to enjoy at home, these Pecan Pie Bars are sure to hit the spot!

They’re easy to make and always a hit with family and friends. So why not give them a try? You might just find that they become your new favorite holiday dessert!