Save These Pecan Pie Bars bring you all the nostalgic flavor of traditional pecan pie but with less fuss and a delightfully crisp shortbread crust. Every bite bursts with sweet, buttery richness and plenty of toasty pecans. Whether for a holiday table or an everyday sweet tooth fix, these bars have quickly become a go to treat whenever I want something comforting and easy to share.
When I first made these bars for a Thanksgiving potluck they vanished before the main course arrived. Now whenever my family hears pecan bars are on the menu everyone lines up for seconds. They really make any day feel like a celebration.
Ingredients
- Unsalted butter: creamy and rich for both the crust and filling choose a quality brand for the best flavor
- Granulated sugar: blends into the crust for subtle sweetness look for fine crystals for easy mixing
- All purpose flour: forms the structure of the shortbread sift it if you want an extra tender texture
- Salt: balances sweetness and enhances the nutty notes opt for a fine sea salt or kosher salt
- Eggs: create structure in the filling large eggs at room temperature combine best
- Light brown sugar: gives a deep caramel flavor in the filling pack it tightly for accuracy
- Light corn syrup: makes the filling luscious while helping everything set try to choose one with minimal additives
- Pure vanilla extract: brightens and rounds out the flavors real vanilla gives unbeatable aroma
- Pecan halves: are the star of the show toast briefly beforehand for extra flavor if desired choose fresh and plump pecans for a great crunch
Instructions
- Prepare the Pan and Oven:
- Preheat your oven to 350 degrees Fahrenheit which is about 175 degrees Celsius and line a nine by thirteen inch baking pan with parchment paper leaving some extra hanging over the edges to help lift out the bars later
- Make the Shortbread Crust:
- In a large bowl cream together the softened butter and sugar until the mixture is pale and fluffy which usually takes two to three minutes with an electric mixer or some elbow grease and a sturdy spoon Add in the flour and salt and mix just until everything comes together and forms a soft dough avoid overmixing to keep the crust tender
- Press and Parbake the Crust:
- Evenly press the dough into the bottom of your prepared pan making sure to smooth it out into the corners Use the bottom of a measuring cup for a seamless layer Bake this crust for eighteen to twenty minutes until you see a light golden color on top which helps set the base for your filling Remove the pan from the oven but keep the oven on
- Prepare the Pecan Filling:
- While the crust is still baking whisk together eggs brown sugar corn syrup melted butter vanilla and salt in a medium bowl until fully blended Make sure the brown sugar is completely dissolved before stirring in the chopped pecans so you get even sweetness throughout
- Add the Filling:
- Pour the pecan mixture evenly over the hot shortbread crust Spread out pecans if necessary so there is a bit in every bite
- Bake the Bars:
- Return the pan to your oven and bake for twenty to twenty two minutes until the filling looks set and feels softly firm when touched in the center This step is crucial to get that perfect gooey yet sliceable texture
- Cool and Slice:
- Let the bars cool completely in the pan which usually takes at least an hour to ensure clean slices Once cooled lift out using the parchment overhang and cut into sixteen squares or as big as you like
Save Pecans always remind me of afternoons baking with my grandmother when she would let me sneak a few from the bowl. She believed the secret to the best pecan treats was always toasting the nuts for a minute or two before adding them in. That small step makes the whole house smell amazing and brings out incredible depth.
Storage Tips
Store cooled bars in an airtight container at room temperature for up to three days. For longer storage place in the refrigerator and let bars sit at room temperature before serving for the best texture. These bars also freeze beautifully just wrap tightly in foil then place in a freezer bag. Defrost overnight in the fridge or at room temperature.
Ingredient Substitutions
Swap out the light corn syrup with pure maple syrup for a woodsy twist in the filling. If pecans are unavailable try walnuts or a blend of nuts just make sure to chop them to a similar size for even baking. For a dairy free version use a quality vegan butter in both the crust and filling.
Serving Suggestions
Serve the bars chilled for cleaner slices or slightly warmed for gooier texture. They are delicious on their own but extra special with a scoop of vanilla ice cream and a drizzle of caramel sauce. Dress up your dessert platter by topping each square with a whole toasted pecan or a dusting of powdered sugar.
Cultural and Historical Context
Pecan pie is a beloved classic in Southern United States cuisine with roots reaching back to nineteenth century traditions. These bars pay tribute to that legacy by condensing the soul of holiday desserts into a more relaxed and fuss free format. Pecan harvest season in the fall makes this recipe especially popular for Thanksgiving and festive winter tables.
Save Enjoy a square with coffee or tea, and watch it disappear from the treat plate in record time.
Cooking Guide
- → What type of pecans work best for these bars?
Roughly chopped pecan halves offer the best texture and distribute evenly throughout the filling.
- → Can I substitute corn syrup with maple syrup?
Yes, maple syrup can replace corn syrup for a deeper flavor and a subtle twist on the traditional taste.
- → How should I store the bars?
Keep the bars in an airtight container at room temperature for up to 3 days to maintain freshness.
- → Is it necessary to use parchment paper?
Parchment paper helps remove bars easily and keeps the shortbread crust intact when slicing.
- → Can I make these bars ahead for a party?
Yes, prepare and store them a day in advance. They keep well and are easy to transport or serve.
- → Are these bars suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly but contain dairy, eggs, and nuts.