This Pecan Pie Bars recipe is easy to make and, believe it or not, BETTER than pecan pie! The bars are rich, silky, and the shortbread crust is the stuff your buttery dreams are made of!
This Pecan Pie Bars recipe costs about $10.44 to make and makes 16 servings. That is just $0.66 per serving. Make these bars the next time you have a craving for Pecan Pie or a holiday party.
Better than pecan pie bars? Yup, these bars are better than pecan pie. Why? Because they’re simple to make, are made with a rich, buttery shortbread as their crust, and they’re a smaller portion than pecan pie.
That way, you can sample other desserts at your holiday feast without going into a sugar coma. 🙂 See, I’ve got your back.
These Pecan Pie Bars are perfect for Thanksgiving and Christmas. You can serve them with a scoop of vanilla ice cream or plain (that’s how I prefer them!).
The filling of these pecan bars is a dream made of ooey, gooey pecan goodness. Just thinking about it is making my mouth water.
Veena says, “This Pecan Pie Dessert is so delicious. The crust is awesome and the filling definitely mouth melting and nutty.”
Ingredients and Cost
Per Serving Cost: $0.66
Recipe Cost: $10.44
- 2 cups all-purpose flour – $0.38
- ⅔ cup powdered sugar – $0.20
- 1 cup and 4 Tablespoons unsalted butter – $2.08
- 3 large eggs – $0.30
- ½ cup granulated sugar – $0.12
- 1 cup light corn syrup – $1.36
- 1 teaspoon pure vanilla extract – $0.31
- ¼ teaspoon salt – $0.01
- 2 cups pecans – $5.68
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
STEPS ONE AND TWO: Mix the flour and powdered sugar. Then, using a pastry cutter, cut in the butter until the mixture resembles fine crumbs. Knead the dough until smooth before patting the dough evenly into the prepared baking pan. Prick the dough with a fork 25-30 times. Next, bake for 15-20 minutes.
STEPS THREE AND FOUR: Mix the eggs and sugar for 1-2 minutes. Then, add the corn syrup, butter, vanilla, and salt, and beat until combined. Next, fold the pecans into the butter and corn syrup mixture.
STEPS FIVE AND SIX: Next, pour the filling over the crust and bake until the topping is golden brown and bake for 25-35 minutes. Finally, let it cool and then cut into 16 bars.
***For complete instructions, check out the recipe card below. Also, watch the complete recipe video on the recipe card!
- Sometimes I like to 1 cup of add dark chocolate chunks or chocolate chips to the pecan filling.
- You can serve the pecan pie bars with ice cream (flavor of your choice), chipped cream, or salted caramel sauce.
Storage and Serving Tips
SERVE AND STORE: Serve them at room temperature. Store covered at room temperature for 3-4 days.
MAKE AHEAD: These pecan pie squares can be made up to 3 days in advance. First, be sure to store them in an air-tight container in the refrigerator. Then, bring them to room temperature before serving.
FREEZE: You can freeze the pecan pie bars by placing them in a freezer-safe container. Put pieces of wax paper or parchment paper between the layers of bars to prevent them from sticking together. Freeze for 3 months.
THAW: Place the bars on a serving platter and thaw at room temperature for 4-6 hours. Serve at room temperature.
You can leave the pecan pie bars out at room temperature for up to 2 hours. After this time frame, you need to place them in the fridge. Then, store them in an airtight container in the refrigerator for up to 3-4 days.
Pecan pie has a sweet and gooey, similar to caramel, flavor. The crust gives a buttery taste, while the pecans add a salty flavor to contrast the sweet. All the best flavors come together in these bars.
It’s all about the knife! First, use a serrated knife to cut the bars into squares. A serrated knife can cut through the pecans and into the filling and crust a lot better than any other type of knife.
Pecans are full of healthy nutrients, so Pecan Pie Bas must be healthy, right? That is what I tell myself when I go for my second piece! In all seriousness, this dessert is not healthy. It is full of sugar and fat, so all things in moderation!
If you are experiencing a runny filling, try adding in a few more pecans. Doing this can help absorb some of that extra liquid.
More delicious holiday desserts:
- Red Velvet Cupcakes
- Dipped Chewy Chocolate Chip Cookies
- Soft Frosted Sugar Cookies
- Pumpkin Whoopie Pies
- Pumpkin Chocolate Cheesecake Bars
- Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
- Quick Dutch Apple Pie
- Peppermint Pie
- Sugared Cranberries
- Easy Peppermint Bark Cookies
- Andes Mint Cheesecake Dip
- Almond Roca Brittle
Pecan Pie Bars
- 2 cups all-purpose flour
- ⅔ cup powdered sugar
- 1 cup cold unsalted butter cut into 16 pieces
PECAN PIE FILLING:
- 3 large eggs
- ½ cup granulated sugar
- 1 cup light corn syrup
- 4 Tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups pecans roughly chopped
MAKE SHORTBREAD CRUST:
- Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil, leaving an overhang on all sides. Spray the foil lightly with nonstick cooking spray.
- In a medium bowl sift together the flour and powdered sugar. Using a pastry cutter, cut in the butter until the mixture resembles fine crumbs. While still in the bowl, knead the dough until smooth, about 10 times. Pat the dough evenly into your prepared baking pan and prick with a fork 25-30 times.
- Bake for 15-20 minutes, or until light brown in color. Move to a wire rack.
MAKE PECAN PIE FILLING:
- While the shortbread crust is baking prepare the filling. In a medium bowl add the eggs and sugar and beat until combined, about 1-2 minutes.
- Add the corn syrup, butter, vanilla, and salt and beat until combined, about 1 minute.
- Fold the pecans into the butter and corn syrup mixture.
- Pour the filling over the crust and bake until the topping is golden brown and set about 25-35 minutes.
- Let cool for at least 2 hours and then cut into 16 squares. Serve.
These Pecan Pie Bars first appeared on FFF on November 27, 2013. I’ve updated the pictures in this post.