If you love pecan pie but sometimes think, “Man, I wish this was easier to make and maybe a little more portable,” then you’re in for a treat. I’ve been making these for years, and honestly, they’re faster than baking a whole pie and somehow more satisfying. What are some good sweets for a Tuesday night? I can smell that nutty aroma wafting from the oven, can’t you?

What are pecan pie bars?

Think of Pecan Pie Bars as the cooler, more laid-back cousin of traditional pecan pie. Instead of a fussy pie crust, we’re using a simple, buttery shortbread-like base that comes together in minutes. What are some of the best pecan pie bars? I remember when I first made this, my husband was in love! He had 3 of them after dinner.

Why you’ll love this recipe?

Where do I begin? The buttery shortbread crust perfectly complements the rich, caramel-y pecan filling. What I love about this is how easy it is to make. How do I make Pecan Pie Bars? What is a lifesaver when you need a quick dessert for a potluck or a holiday gathering? I often compare these to my easy apple Crisp Recipe, but instead of apples, we have crunchy pecans! Can you customize these bars with different extracts (a little bourbon extract is amazing), or add a sprinkle of sea salt on top for a sweet and salty kick. I even tried them once with toasted coconut flakes sprinkled on top with pecans – totally delicious!

How do you make pecan pie bars?

Quick Overview

How do you make pecan pie bars? You’ll start by making a shortbread crust, whip up the pecan filling, pour it over the crust, and bake until golden and bubbly. The whole process takes about an hour, but most of that time is hands-off baking time. The recipe is foolproof, and it’s so satisfying to see that golden, nutty top emerge from the oven.

Ingredients

For the Main Batter:

• 1 12 cups all purpose flour: Use unbleached for best results.

• 12 cup (1 stick) unsalted butter, cold and cubed: Make sure it’s really cold!

• 14 cup granulated sugar: Adds just the right amount of sweetness to the crust.

• ¼ teaspoon salt: Enhances the flavors.

• 2-4 tablespoons ice water: Add this gradually until the dough comes together.

For the Filling:

• 12 cup (1 stick) unsalted butter, melted: Adds richness and flavor.

• 1 cup packed light brown sugar: Creates that classic caramel-y flavor.

• 14 cup light corn syrup: Keeps the filling smooth and prevents crystallization.

• 2 large eggs: Binds the filling together.

• 1 teaspoon Vanilla Extract: Adds warmth and depth of flavor. I use pure vanilla extract for best taste.

• ¼ teaspoon salt: Balances the sweetness.

• 2 cups pecan halves: Use fresh, high-quality pecans for the best crunch and flavor.

For the Glaze:

• 2 tablespoons butter: Gives the glaze a beautiful shine and rich flavor.

• 2 tablespoons milk: Helps thin the glaze to the perfect consistency.

• 1 cup powdered sugar: Sweetens and thickens the glaze.

• 1 teaspoon vanilla extract: Adds a touch of warmth and flavor.

What is the step-by-

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line it with parchment paper, leaving an overhang, for easy removal. I always prefer parchment paper—it’s so much easier to lift the bars out when they’re done!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, and salt for the crust. This ensures everything is evenly distributed. Don’t skip this step!

Step 3: Mix Wet Ingredients

How do you cut butter in a pastry blender or your fingertips until the mixture resembles coarse crumbs? Then, gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix—overmixing develops gluten and can make the crust tough.

Step 4: Combine

If the dough is sticky, use a measuring cup to help flatten it out. I always do this when it’s humid outside. Then, poke holes in the crust with a fork to prevent it from puffing up during baking.

Step 5: Prepare Filling

In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the brown sugar and corn syrup until well combined. Then whisk in the eggs, vanilla extract, and salt until smooth. This is where the magic happens!

Step 6: Layer & Swirl

How do you spread the pecan mixture evenly over the crust? Bake for 30 minutes, or until golden brown. Keep an eye on it! What is the best way to cook pecans in an oven?

Step 7: Bake

Once baked, let the bars cool completely in the pan before glazing. If you try to glaze them while they’re still warm, the glaze will melt right off. I usually let them cool for at least an hour.

Step 8: Cool & Glaze

To make the glaze, melt the butter in a small saucepan. Remove from heat and stir in the milk, powdered sugar, and vanilla extract. Pour the glaze over the cooled bars. Let the glaze set before slicing.

Step 9: Slice & Serve

I like to serve these bars warm or at room temperature. Cut the bars into squares and serve.

What should I serve it with?

Can you serve pecan pie bars at any time?

For Breakfast:Can you serve a Pecan Pie Bar with a hot cup of coffee? I also like to crumble a bar over Greek yogurt for a decadent breakfast parfait.

For Brunch: Arrange the bars on a pretty platter and serve them alongside fresh fruit, mini quiches, and mimosas. They’re a great addition to any brunch spread.

As Dessert:I like to serve the bars warm with a scoop of vanilla Ice Cream or a dollop of whipped cream. I also like to drizzle them with a little caramel sauce or chocolate syrup for an extra touch of indulgence.

For Cozy Snacks:What are the best Pecan Pie Bars to serve with a glass of milk or a cup of tea?

My family has a tradition of taking these to every holiday gathering and they are gone in a blink of an eye. I’ve seen people fighting over the last piece, I’m telling you these are THAT GOOD!

How do you make pecan pie bars?

How can I take my Pecan Pie Bars to the next level?

Butter Temperature: Make sure your butter is cold when making the crust. This helps create a flaky, tender crust. I sometimes even freeze the butter for 10-15 minutes before cubing it.

Mixing Advice:If you overmix the crust dough, be careful not to overmix it. Overmixing can make the crust tough. Mix just until the dough comes together.

Pecan Toasting:I usually toast pecans in a dry skillet over medium heat for 5-7 minutes, or until fragrant.

Ingredient Swaps:If you don’t have light corn syrup, you can use honey instead. The flavor will be slightly different, but still delicious. I actually prefer honey in a pinch!

Baking Tips:If the crust starts to brown too quickly, you can tent it with foil. Keep an eye on the bars while they bake. Ovens can vary, and you don’t want to burn the pecans.

Glaze Variations:For a richer glaze, use brown butter instead of regular butter. Simply melt the butter in a saucepan and cook it until golden brown and smells nutty. I have also made a glaze with bourbon when I want to take the flavor up a notch!

How can I make this recipe as good as it is today?

What are some Storing and Reheating Tips?

What are the best ways to store pecan pie bars for later?

Room Temperature:Can you store the bars in an airtight container at room temperature for up to 2 days?

Refrigerator Storage: What is theCan you store the bars in an airtight container in the refrigerator for up to 1 week?

What is the best way to use Wrap the bars individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator before serving. I like to wrap in individual sizes to grab and go!

What is Glaze Timing Advice?If you’re planning to freeze the bars, it’s best to wait to glaze them until they’ve thawed. This will prevent the glaze from cracking or becoming sticky.

I have used all of these methods and each one has made sure my bars stayed delicious and fresh.

What are the most frequently asked questions on Quora

Final Thoughts

What are some of my favorite pecan pie bars? What are some easy dessert recipes? If you make these bars, be sure to leave a comment and let me know how they turned out!