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Pecan Pie Bars

These Pecan Pie Bars combine a buttery homemade shortbread crust with a rich, gooey pecan pie filling loaded with crunchy pecans. They have all the classic flavor of pecan pie in an easy-to-slice bar, making them perfect for Thanksgiving, Christmas, holiday parties, potlucks, or anytime you need a crowd-pleasing dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 30 bars
Course: Dessert, Pie
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Crust
  • 3/4 cup butter room temperature
  • 1/3 cup granulated sugar
  • 1 3/4 cups all-purpose flour
Pecan Filling
  • 2/3 cup light brown sugar
  • 1 1/2 cups corn syrup light or dark
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 cups pecans coarsely chopped

Equipment

  • 9×13-inch baking dish
  • Aluminum foil
  • Stand mixer
  • Paddle attachment
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

Make the Shortbread Crust
  1. Preheat the oven to 350°F (175°C). Line a 9x13-inch baking dish with aluminum foil and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar together on medium speed until combined.
  3. Reduce the mixer speed to low and gradually add the all-purpose flour. Mix just until combined. The mixture will look dry and crumbly.
  4. Press the shortbread mixture evenly and firmly into the bottom of the prepared baking dish.
  5. Bake the crust for 18–20 minutes, or until lightly golden.
Make the Pecan Filling
  1. While the crust is baking, prepare the pecan filling.
  2. In a large mixing bowl, whisk together the light brown sugar, corn syrup, eggs, and vanilla extract until smooth and well combined.
  3. Add the flour and kosher salt and whisk again until completely incorporated.
  4. Stir in the coarsely chopped pecans until evenly distributed.
Bake the Pecan Pie Bars
  1. As soon as the shortbread crust comes out of the oven, carefully pour the pecan filling evenly over the hot crust.
  2. Return the pan to the oven and bake for 30–35 minutes, or until the center of the pecan filling is set.
  3. Remove from the oven and allow the bars to cool completely before slicing. For firmer, cleaner slices, refrigerate the cooled bars before cutting.
  4. Slice into approximately 30 bars and serve.

Notes

Allow the pecan pie bars to cool completely before slicing so the filling has time to set.
For especially clean slices, chill the bars in the refrigerator before cutting.
Either light or dark corn syrup can be used. Dark corn syrup will give the filling a deeper caramel flavor and darker color.
Store the bars in an airtight container in the refrigerator for up to 4 days.