Pecan pie bars have all the rich, sweet flavor of a classic pecan pie but are much easier to make and serve. They feature a buttery, shortbread style crust topped with a gooey, caramelized pecan layer. They are a wonderful dessert for holiday gatherings, potlucks, or a special weekend baking project because you can easily slice them into neat squares for a crowd.
Making these bars at home allows you to enjoy a gourmet style dessert without dealing with the hassle of rolling out a traditional pie crust. The base comes together quickly by pressing the dough directly into a baking pan. Once the crust is partially baked, you simply pour the sweet pecan mixture right on top and finish baking until it sets into a beautiful, golden treat.
This recipe is ideal for sharing because the bars travel well and stay fresh for days. You can serve them warm with a scoop of vanilla ice cream, or let them cool completely for a firm, chewy texture that pairs perfectly with a glass of milk. Let us look at how you can make these delicious pecan pie bars in your own kitchen.
Cooking Time and Serving
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Preparation Time: 20 minutes
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Cooking Time: 45 minutes
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Cooling Time: 2 hours
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Total Time: 3 hours and 5 minutes
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Servings: 16 bars
Ingredients You Will Need
For the Crust:
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2 cups of all purpose flour
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third a cup of white granulated sugar
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half a teaspoon of salt
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1 cup of unsalted butter, cold and cut into small cubes
For the Pecan Topping:
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3 large eggs
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1 cup of dark brown sugar, packed
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third a cup of pure maple syrup or honey
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4 tablespoons of unsalted butter, melted
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1 teaspoon of pure vanilla extract
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quarter a teaspoon of salt
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2 cups of chopped pecans
How to Make Pecan Pie Bars
Step 1: Prepare the Oven and Pan
Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking pan with parchment paper, leaving a little bit of extra paper hanging over the sides. This will act as a handle to help you lift the bars out easily after they are done baking.
Step 2: Make the Crust
In a large bowl, whisk together the flour, white sugar, and salt. Add the cold, cubed butter into the bowl. Use a pastry cutter, a fork, or your clean fingers to rub the butter into the flour until the mixture looks like coarse crumbs and holds together when you squeeze it.
Step 3: Bake the Crust
Press the crumbly crust mixture firmly and evenly into the bottom of your prepared baking pan. Bake in the preheated oven for 15 minutes, or until the edges are a very light golden brown. Remove the pan from the oven and set it aside while you make the filling.
Step 4: Mix the Topping
In a medium bowl, whisk the 3 large eggs until they are well beaten. Add the dark brown sugar, maple syrup, melted butter, vanilla extract, and salt. Whisk everything together until the sugar is dissolved and the liquid is smooth. Stir in the chopped pecans.
Step 5: Pour and Finish Baking
Pour the pecan mixture carefully over the hot, prebaked crust. Use a spatula to spread the pecans evenly across the surface. Return the pan to the oven and bake for an additional 25 to 30 minutes. The filling should look mostly set but can have a tiny jiggle in the very center.
Step 6: Cool and Slice
Remove the pan from the oven and place it on a wire rack. Let the bars cool completely at room temperature for at least 2 hours. The filling will continue to firm up as it cools. Once cold, lift the parchment paper handles to remove the square block from the pan, then slice it into 16 individual bars.
Important Recipe Notes
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Pecan Prep: Toasting the chopped pecans in a dry skillet over medium heat for 3 to 4 minutes before adding them to the filling will enhance their rich, nutty flavor significantly.
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Neat Slicing: For the cleanest cuts, place the cooled pan of bars into the refrigerator for 30 minutes before slicing. Use a large, sharp knife and wipe it clean with a damp paper towel between each cut.
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Storage Options: Store the sliced bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Frequently Asked Questions
Can I use light brown sugar instead of dark brown sugar?
Yes, light brown sugar works fine, but dark brown sugar contains more molasses, which gives the topping a deeper, richer caramel flavor that mimics traditional pecan pie.
Why is my pecan topping runny?
If the topping is too soft or runny, the bars likely needed a few more minutes in the oven, or they have not cooled down completely yet. The gooey layer needs time to cool and solidify properly.
Can I freeze these dessert bars?
Yes, these bars freeze beautifully. Wrap individual squares tightly in plastic wrap and store them in a freezer safe bag for up to 3 months. Thaw them on the counter before serving.
Nutrition Information
This table shows the estimated nutritional values for one individual bar.
| Nutrient | Amount Per Serving |
| Calories | 310 |
| Total Fat | 19 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 65 milligrams |
| Sodium | 115 milligrams |
| Total Carbohydrates | 32 grams |
| Dietary Fiber | 1 gram |
| Sugars | 18 grams |
| Protein | 3 grams |
Disclaimer
Please enjoy these dessert bars in moderation as part of a balanced diet because they are rich in sugar and fats. This recipe contains tree nuts, dairy, wheat, and eggs, which are common food allergens. Always check with your guests regarding food sensitivities before serving.