These Pecan Pie Bars are so easy to make and believe it or not BETTER than pecan pie! They’re rich, silky, and the shortbread crust is the stuff your buttery dreams are made of!
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Better than pecan pie bars? Yup, these bars are better than pecan pie. Why? because they’re simple to make, have 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 refer them!).
Cook’s Note – Pecan Pie Bars:
- These pecan pie squares can be made up to 3 days in advance, just be sure to store them in an air-tight container at room temperature.
Cook’s Tools – Pecan Pie Bars:
ONE YEAR AGO: Broccoli Cauliflower Casserole
TWO YEARS AGO: Baked Pumpkin Cheesecake Dip
THREE YEARS AGO: Pull Apart Potato Rolls
Pecan Pie Bars
Ingredients
SHORTBREAD CRUST:
- 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
Instructions
MAKE SHORTBREAD CRUST:
- Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Line a 9x13-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.
FINISH:
- 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.
Nutrition
Looking for another shortbread bars recipe? Check out my Caramel Cashew Shortbread Bars!
These Pecan Pie Bars first appeared on FFF on November 27, 2013. I’ve updated the pictures in this post, you can see the original photo below.
Jillian
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Kenneth Goh
How I wish have pecan here. We have but it cost us a bomb.one of my favorite nuts. Pinned in my group’s board. Have a nice day
craftdictator
Pecan Pie is one of my favorites so I’m going to have to try these! Pinned! Coming over from DBB!
Lily @ Life, Love, and Cupcakes
These sound AMAZING!! I absolutely love pecan pie, but can only eat it in small doses, so these would be perfect!
DesignedByBH
These look delicious! And I love the fact that they aren’t actually pie…pinning!
Thanks for sharing today on the Daily Blog Boost!
– Brooke –
Shannon
These sound lovely, thank you for sharing with us.
christina p
I’m looking forward to making this for next thanksgiving!
Dayna
YUM! My favorite treat ever!
Valentina
Well I’m definitely going to have so delicious buttery dreams tonight! Seriously, these look AMAZING! Happy Thanksgiving! 🙂
Diana
These bars are a great alternative to the classical pecan pie. I love how simple and easy these sound and you’re right about portion siz, especially for kids!
Brian Jones
They look fantastic, such great flavours, can’t wait to give them a try.