Best Ever Pecan Pie Bars

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Thick, gooey, and loaded with toasted pecans, these Best Ever Pecan Pie Bars are everything I love about a classic holiday pie—only in easy, shareable squares. Imagine a buttery shortbread crust topped with a caramel‑like pecan filling that bakes up glossy and golden, then sets into tidy layers you can stack, pack, and sneak from the fridge.

I reach for this recipe whenever I want all the cozy pecan pie vibes without wrestling a pie crust or worrying about runny slices. The base presses right into the pan, the filling stirs together in minutes, and the whole pan smells like a bakery while it bakes. Whether you’re planning Thanksgiving dessert, a cookie swap, or just a sweet treat with coffee, these bars never last long on the plate.

What Makes These Pecan Pie Bars So Irresistible?

For me, the magic is all about texture. The shortbread layer is sturdy enough to hold the sticky topping, but still tender and buttery when you bite into it. On top, the filling bakes into a rich, almost toffee-like layer that’s packed with toasted pecans—no skimpy nut topping here.

I also love that these bars are incredibly forgiving. They cut cleanly, travel well, and keep their texture for days, which makes them perfect for make-ahead entertaining and holiday gifting. You get all the flavor of pecan pie with a whole lot less stress.

Ingredients for Best Ever Pecan Pie Bars

Unsalted butter – Creates a rich, bakery-style shortbread crust and adds luxurious flavor to the pecan filling.

Granulated sugar – Sweetens the crust just enough and helps it bake up lightly golden and crisp around the edges.

All-purpose flour – Forms the structure of the shortbread base and lightly thickens the pecan filling so it slices neatly.

Salt – Balances the sweetness in both the crust and the filling and makes the buttery, nutty flavors pop.

Vanilla extract – Adds warm, aromatic flavor that complements the caramel notes in the pecan topping.

Eggs – Bind the filling so it sets into a sliceable, custard-like layer instead of staying runny.

Light corn syrup – Gives the filling its glossy sheen and chewy, caramel-like texture while helping prevent crystallization.

Brown sugar – Deepens the flavor of the topping with notes of molasses and toffee and boosts the gooey factor.

Chopped pecans – The star of the show, adding crunch, flavor, and that classic pecan pie character in every bite.

Optional flaky sea salt – A tiny sprinkle on top at the end adds contrast and highlights the caramel and nutty flavors.

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How To Make the Best Ever Pecan Pie Bars

Step 1: Prep Your Pan and Oven

Start by lining a 9×13‑inch baking pan with parchment paper, leaving a bit of overhang on the long sides so you can lift the bars out later. Lightly grease the parchment and any exposed sides of the pan. Preheat your oven to 350°F (175°C) so it’s hot and ready once the crust is mixed.

Step 2: Mix the Buttery Shortbread Crust

In a mixing bowl, stir together the flour, granulated sugar, and salt until everything looks evenly combined. Pour in the melted butter and vanilla extract, then mix until the dough looks like soft, damp sand and starts to clump together when squeezed in your hand. You don’t want any dry pockets of flour.

Step 3: Press and Par‑Bake the Crust

Transfer the crumbly dough to your prepared pan. Use your hands or the bottom of a measuring cup to press it firmly and evenly into a compact layer, paying attention to the corners. Bake the crust for about 15 minutes, or until the edges are just starting to turn lightly golden. This par‑bake step keeps the crust from going soggy under the pecan filling.

Step 4: Stir Together the Pecan Pie Filling

While the crust bakes, whisk the eggs in a large bowl until they’re well combined. Add the light corn syrup, brown sugar, melted butter, vanilla, salt, and a spoonful of flour to help the filling set. Whisk until the mixture is smooth and glossy, then fold in the chopped pecans so they’re evenly coated.

Step 5: Bake Until Golden and Set

When the crust comes out of the oven, give the pecan mixture a quick stir and pour it evenly over the hot crust, nudging the nuts into an even layer with a spatula so every bite gets plenty of pecan. Return the pan to the oven and bake for another 22–28 minutes, or until the edges are set, the center is slightly puffed, and the top looks deep golden and just barely jiggles when you gently shake the pan.

Step 6: Cool Completely and Slice

Place the pan on a cooling rack and let the bars cool completely—this is key for clean slices. Once cool, you can chill them in the fridge for an hour if you want extra tidy edges. Use the parchment overhang to lift the slab out of the pan. If you like, sprinkle a pinch of flaky sea salt on top, then use a sharp knife to cut the bars into squares or rectangles.

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Serving and Storing Best Ever Pecan Pie Bars

I like to serve these pecan pie bars just slightly chilled so the layers are firm but the topping still tastes rich and buttery. A tiny dollop of whipped cream or a small scoop of vanilla ice cream turns one bar into a plated dessert, especially when you drizzle a little caramel sauce over the top.

For storing, keep the bars in an airtight container with parchment between the layers. They’ll sit happily at room temperature for up to 2 days, or in the refrigerator for about 5 days without losing their texture. You can also freeze them: wrap individual bars, tuck them into a freezer bag, and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for about 30 minutes before serving.

What to Serve With Best Ever Pecan Pie Bars?

Hot Coffee or Espresso

A strong cup of coffee or a shot of espresso cuts through the sweetness and lets the buttery, nutty flavors shine.

Vanilla Bean Ice Cream

A scoop of vanilla ice cream alongside a warm pecan bar makes an instant restaurant‑style dessert with hot‑and‑cold contrast.

Salted Caramel Sauce

Drizzling a little salted caramel over the bars amplifies their caramel notes and adds a glossy finish for special occasions.

Fresh Berries

A handful of raspberries or sliced strawberries on the plate brings brightness and a bit of acidity to balance the rich filling.

Whipped Cream with Cinnamon

Lightly sweetened whipped cream dusted with cinnamon is an easy topping that feels extra cozy, especially around the holidays.

Strong Black Tea

If you’re not a coffee drinker, a mug of robust black tea or chai is perfect with these bars and makes them feel right at home on an afternoon snack tray.

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Want More Bar Dessert Ideas?

If you love these Best Ever Pecan Pie Bars, you’ll probably enjoy these other sweet bar and cookie favorites from the site:

• Chewy Chocolate Chip Cookie Bars for a soft, buttery bar loaded with melty chocolate chips.
• Twix Cookie Cups when you’re craving the combo of cookie, caramel, and chocolate in handheld form.
• Two-Ingredient Lemon Bars for a bright, ultra‑easy citrus treat that comes together in a snap.
• No-Bake Twinkie Pudding Cake when you need a fun, nostalgic dessert that doesn’t even require turning on the oven.

These recipes are all make‑ahead friendly and perfect for potlucks, bake sales, or filling out a holiday dessert table.

Save This Pin For Later

📌 Save these Best Ever Pecan Pie Bars to your favorite dessert board on Pinterest so you can come back to them anytime pecan pie cravings hit.

When you bake them, let me know how your batch turns out—did you add a sprinkle of flaky sea salt on top, toast the pecans first, or cut them into bite‑size squares for a party tray? I love hearing the little tweaks you make to fit your family’s taste.

If you’re looking for more dessert inspiration and easy baking ideas, come hang out with me on my ChefAlchemy Pinterest page where I share new treats and everyday favorites.

Explore beautifully curated health-boosting drinks on ChefAlchemy’s Recipes and discover your new go-to for feeling great!

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