Pecan Pie Bars
Pecan pie bars with a buttery shortbread crust—easier than pie for Thanksgiving dessert trays and Friendsgiving potlucks. Gooey maple-brown sugar filling loaded with toasted pecans.
🛒Ingredients
- Crust: 2 cups all-purpose flour, 1/2 cup powdered sugar, 1 cup cold unsalted butter cubed, 1/4 teaspoon salt
- Filling: 3 large eggs
- 1 cup brown sugar, packed
- 1/2 cup light corn syrup or maple syrup
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups pecan halves or pieces
- Pinch of cinnamon (optional)
🔧Kitchen Tools Needed
- 9×13 baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Sharp knife
📝Instructions
- 1
Preheat oven to 350°F. Line a 9×13-inch pan with parchment.
- 2
Pulse or cut flour, powdered sugar, salt, and cold butter into a crumbly dough. Press firmly into pan. Bake 18–20 minutes until lightly golden.
- 3
Whisk eggs, brown sugar, syrup, melted butter, vanilla, salt, and cinnamon. Stir in pecans.
- 4
Pour over hot crust. Bake 25–30 minutes until filling is set at the edges and just slightly jiggly in the center (about 180–190°F).
- 5
Cool completely (at least 2 hours) before cutting into bars. Chill for cleaner slices.
- 6
Food safety: eggs in filling must set; refrigerate leftovers within 2 hours; keep up to 4 days.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
No corn syrup?
Use all maple syrup or honey; flavor will be richer and slightly softer.
Soggy crust?
Bake crust fully before adding filling; cool bars completely.
Can I freeze bars?
Yes—freeze cut bars up to 2 months between parchment layers.
Nut allergy?
This recipe relies on pecans; try pumpkin pie bars instead.
How many bars?
Cut 16–24 depending on party size.
