Irresistible Pecan Pie Bars with Buttery Shortbread

Introduction

There’s something a little dangerous about pecan pie bars. One bite turns into two, three, then the whole damn tray disappears. They’re the kind of dessert that sneaks up on you—simple, rustic, and devastatingly good. Imagine all the rich, gooey magic of traditional pecan pie packed into an easy-to-grab square. No forks, no formalities. Just a buttery shortbread crust, a sweet, sticky pecan topping, and your full attention.

I first stumbled across these bars in a mom-and-pop diner off a cracked two-lane highway in Georgia. They were displayed next to the register, barely labeled, and wrapped in cling film. But holy hell, they hit hard. Crunchy pecans, warm caramel flavor, and a soft cookie base that melts in your mouth. That little bar was everything the pie aspired to be—but portable.

This recipe nails that same Southern charm without fuss. You don’t need pie crust skills, just a bowl and a baking pan. It feeds a crowd, travels well, and freezes like a dream. Whether you’re baking for the holidays, a barbecue, or just because Tuesday sucks, pecan pie bars get it done. Welcome to dessert that doesn’t mess around.

Why You’ll Love This Recipe

• Easy to make: No pie crust, no rolling—just press and bake.
• Addictively good: Crunchy, gooey, buttery—all the textures you crave.
• Crowd favorite: Always the first to disappear at any event.
• Make-ahead friendly: Store in the fridge or freezer without losing quality.
• Classic flavor, modern form: All the taste of pecan pie, zero pretension.

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
• 1 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
2. Make the crust: Beat butter and sugar in a bowl until creamy. Add flour and salt, mixing until crumbly. Press the dough evenly into the pan.
3. Bake the crust for 20 minutes or until just golden. Let it cool slightly while prepping the filling.
4. Mix the filling: In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir in the chopped pecans.
5. Pour the filling over the crust, spreading it evenly.
6. Bake again for 25–30 minutes, or until the center is set and doesn’t jiggle when moved.
7. Cool completely in the pan. Use the parchment to lift and slice into bars.
8. Store tightly covered at room temperature for 2 days, in the fridge for 5 days, or freeze up to 2 months.

Tips & Variations

• Toast the pecans beforehand for a deeper, nuttier flavor.
• Swap the syrup: Maple or golden syrup adds complexity.
• Add bourbon: 1 tablespoon in the filling elevates the flavor.
• Make it gluten-free: Use a 1:1 gluten-free flour blend.

Note

Let the bars cool fully before cutting. Warm filling is a guaranteed mess, no matter how sharp your knife is.

Serving Suggestions

• Slice and stack for dessert trays or holiday platters.
• Pair with coffee, hot cider, or even a shot of bourbon.
• Serve warm with vanilla ice cream or whipped cream.

Nutrition Information (per bar, based on 24 bars)

• Calories: 280
• Fat: 17g
• Saturated Fat: 6g
• Carbohydrates: 32g
• Sugar: 22g
• Protein: 3g
• Sodium: 110mg
• Fiber: 1g

User Reviews/Comments

Tina M. (Charleston, SC):
“These were better than any pecan pie I’ve ever made—and way easier. Total win.”

Eli B. (Los Angeles, CA):
“I swapped in maple syrup and added a little bourbon—phenomenal. Took them to a work potluck and people lost their minds.”

Nancy G. (Des Moines, IA):
“They freeze beautifully. I made a double batch and saved half for next week. Dangerous in the best way.”

FAQs

Can I make these ahead of time?
Yes, and they taste better on day two! Just keep them chilled and let them come to room temp before serving.

Do I have to use corn syrup?
Not at all. Maple syrup or golden syrup works great. The texture might shift slightly, but the taste is still top-notch.

Can I freeze pecan pie bars?
Absolutely. Wrap tightly in foil or plastic, then store in an airtight container. Thaw overnight in the fridge.

How do I know when they’re done baking?
The filling should look glossy and set in the center. Give the pan a gentle shake—no jiggling means it’s ready.

Why is my crust soggy?
It might not have baked long enough the first time. Always bake the crust until golden before adding the filling.

Can I use whole pecans instead of chopped?
Sure thing. Whole pecans make for a more rustic, chunky texture and look beautiful too.

Conclusion

Pecan pie bars are everything you want from dessert—bold, nostalgic, messy in the best way. They strip away the frills and leave you with the good stuff: butter, sugar, and a whole lot of heart. This recipe respects the roots of the Southern classic while giving it a modern, no-fuss form.

If you’re interested in the origins of this iconic dessert, check out the Wikipedia entry on pecan pie for a deep dive into how it became a beloved staple of American baking.

Now quit scrolling, and get baking. The good stuff’s waiting in your kitchen.

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