Easy Pecan Bars with Buttery Shortbread Crust

Pecan bars don’t put on airs. They’re not trying to reinvent dessert or win beauty contests. They’re just good. Old-school, stick-to-your-fingers, buttery-good. You bite into one and you get crunch, goo, toast, and sweetness all at once. No frills. No fluff. Just a golden shortbread base and a thick layer of pecans drenched in a sticky, brown sugar filling that tastes like a Southern bakery and a campfire had a baby.

I first came across pecan bars at a community bake sale in Alabama. They weren’t even labeled—just stacked in wax paper, tossed into a shoebox. But they had that deep caramel smell that hits you square in the memory. One bite, and I was chasing that flavor for years. Turns out the secret isn’t complicated. It’s butter. Brown sugar. Toasted pecans. And time in a hot oven.

This recipe nails it. The crust is soft but firm. The filling is gooey but holds together. And the pecans? Toasted just enough to give you that nutty backbone that cuts through the sweetness like a bourbon chaser.

If you’ve ever had a pecan pie and wished it were more portable—more snackable—these bars are for you.

Why You’ll Love This Recipe

• Tastes like pecan pie in an easy-to-hold format
• Buttery shortbread crust that doesn’t crumble apart
• No fancy tools—just a bowl, a pan, and a spoon
• Perfect for holidays, bake sales, or late-night cravings
• Make-ahead friendly and freezes like a champ

Ingredients

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt

For the Pecan Filling:

• 3 large eggs
• 1 cup light corn syrup (or maple syrup)
• 1 cup packed brown sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups chopped pecans (toasted)

Instructions

Make the Crust:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Add flour and salt. Mix until the dough is crumbly but comes together when pressed.
4. Press evenly into the bottom of the prepared pan.
5. Bake for 20 minutes, or until the edges are just turning golden. Set aside to cool slightly.

Make the Filling:

1. In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt.
2. Stir in the toasted pecans.
3. Pour the filling over the warm crust and spread evenly.
4. Bake for 25–30 minutes, until the center is set and the top is golden and glossy.
5. Cool completely in the pan before slicing into bars.
6. Use the parchment to lift out and slice into squares or rectangles.

Tips & Variations

• Use maple syrup instead of corn syrup for a twist with deeper flavor.
• Add a tablespoon of bourbon for a warm, Southern edge.
• Use whole pecans on top for visual drama and texture.
• Sprinkle with sea salt just before baking for contrast.
• Try adding chocolate chips to the filling for a pecan pie brownie bar vibe.

Note

Let the bars cool fully before slicing, or the filling will run. Also, don’t skip toasting the pecans—it makes a huge flavor difference.

Serving Suggestions

• Serve chilled or at room temp with coffee or cider
• Stack in wax paper for rustic holiday gifts
• Crumble into ice cream for an epic dessert
• Plate warm with whipped cream or caramel drizzle

Nutrition Information (Per Bar – Based on 24 Bars)

• Calories: 270
• Fat: 17g
• Saturated Fat: 6g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 3g
• Sodium: 110mg

User Reviews/Comments

Joan M. (Jackson, MS):
“These were the first to go at our Thanksgiving dessert table. Next year I’m doubling the batch.”

Matt R. (Denver, CO):
“Added bourbon and maple syrup—absolutely killer. Better than any pecan pie I’ve had.”

Riley S. (Portland, OR):
“Made these for a bake sale. Sold out in under an hour. One guy bought five.”

FAQs

Can I make pecan bars ahead of time?
Yes! These bars store beautifully. You can make them 1–2 days in advance and keep them in the fridge or at room temp in a sealed container.

Can I freeze pecan bars?
Absolutely. Once cooled and sliced, wrap individually or layer with parchment in a container. Freeze up to 2 months. Thaw at room temp.

Can I use maple syrup instead of corn syrup?
Yes. It adds a richer, earthier sweetness. The texture might be a bit looser, but still delicious.

Why is my filling runny?
They probably needed more bake time or more cooling time. The filling sets as it cools. Be patient.

Do I have to use toasted pecans?
Technically no, but do it. Toasting brings out the flavor and cuts bitterness. It’s a game-changer.

Can I make these gluten-free?
Yes—just use a 1:1 gluten-free flour blend in the crust.

Conclusion

Pecan bars are the kind of dessert that don’t need a pitch. They just need to show up on the table, and mouths will follow. They’re easy, rustic, and packed with that deep, nutty, buttery flavor you only get from old-school Southern sweets.

You don’t need a mixer. You don’t need pie crust. You just need a pan, a spoon, and a craving for something real.

For the history behind these rich flavors, check out Wikipedia’s entry on pecan pie—the classic that inspired this simple but mighty bar.

Now go. Bake. And don’t expect leftovers.

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