I made the Best Pecan Bars Ever and they’re basically pecan pie smashed into a shortbread square that disappears from the platter before anyone admits how many they ate.

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I’m obsessed with these Pecan Shortbread Squares because they hit the crunchy, gooey spot better than any pie. I love how the shortbread crust and sticky caramel-like interior make these the Best Pecan Bars Ever for parties.

I crave the toasted crunch of chopped pecans and the deep molasses note from light brown sugar. And yes, they get messy.

But that’s the point. Chewy, nutty, sweet.

My holiday platter always needs them. Everyone asks for the recipe every single time.

I never say no. People go quiet the second they take a bite.

Seriously. No shame.

Eat three or four.

Ingredients

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Unsalted butter, softened: gives buttery richness and makes the crust melt in your mouth.
Granulated sugar: adds sweetness and helps the crust brown up nicely.
All purpose flour: the backbone, gives structure so bars don’t fall apart.
Salt: balances sweetness and makes flavors pop, even if it’s just a pinch.
Vanilla extract (crust): adds warm, familiar flavor that ties everything together.
Light brown sugar: gooey, molasses-like sweetness that makes the filling caramel-y.
Light corn syrup: keeps filling glossy and sticky, so bars slice cleanly.
Eggs: they set the filling and add a little protein, so it’s not soupy.
Unsalted butter, melted: makes the filling rich and silky, not greasy.
Vanilla extract (filling): basically gives that bakery vibe, warm and cozy.
Chopped pecans: crunchy, toasty texture and nutty flavor; the star crunch.
Pinch of salt: contrasts the sweet, makes each bite more interesting.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

2 cups all purpose flour

1/4 tsp salt

1 tsp vanilla extract

1 1/2 cups packed light brown sugar

3/4 cup light corn syrup

3 large eggs, room temperature

1/4 cup unsalted butter, melted

1 tsp vanilla extract

2 cups chopped pecans (roughly chopped)

pinch of salt

How to Make this

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1. Preheat oven to 350°F and line a 9×13 inch pan with parchment paper leaving an overhang so you can lift the bars out later. Lightly grease the pan too if your parchment won’t stick.

2. Make the shortbread crust: cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar until light and a little fluffy, then stir in 1 tsp vanilla extract.

3. Add 2 cups all purpose flour and 1/4 tsp salt to the butter mixture and mix until it forms a crumbly dough. Press the dough evenly into the bottom of the prepared pan, using the back of a measuring cup to smooth and compact it.

4. Partially bake the crust 12 to 15 minutes, until the edges just start to turn golden. This keeps the bottom from getting soggy. Let it cool slightly while you make the filling.

5. Make the pecan filling by whisking together 1 1/2 cups packed light brown sugar, 3/4 cup light corn syrup, and a pinch of salt. Add 3 large room temperature eggs one at a time, whisking until smooth, then whisk in 1/4 cup unsalted butter, melted, and 1 tsp vanilla extract.

6. Fold 2 cups roughly chopped pecans into the filling so the nuts are distributed well. Taste a little to check sweetness, but don’t eat too much raw egg batter.

7. Pour the filling over the warm shortbread crust and spread it out gently so it’s even. Tap the pan on the counter once to release any air bubbles.

8. Bake 20 to 25 minutes at 350°F until the filling is set and not jiggly in the center and the top is golden. If the edges brown too fast, tent loosely with foil for the last 5 to 10 minutes.

9. Cool completely in the pan, then refrigerate at least 2 hours or overnight to make slicing clean and keep the bars from crumbling. Use the parchment overhang to lift out the slab.

10. Slice into squares with a sharp knife, wiping the blade between cuts for neat edges. Store in an airtight container in the fridge for up to 5 days, or freeze for longer. Quick tips: chop pecans unevenly for texture, use room temp eggs for a smoother filling, and don’t skip chilling or the bars will fall apart.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 inch baking pan (with parchment overhang)
3. Parchment paper and a bit of cooking spray or butter to help it stick
4. Stand mixer or hand mixer (or a sturdy whisk)
5. Mixing bowls (one large, one medium)
6. Measuring cups and spoons
7. Rubber spatula and wooden spoon or silicone paddle for stirring and spreading
8. Sharp chef’s knife and cutting board for chopping pecans and slicing bars

FAQ

How do I know when the bars are done baking? A: The filling should be set around the edges and slightly jiggly in the center, like a custard. If you tap the pan it might wobble a bit but not look liquid. Let them cool fully to finish setting before slicing or they'll fall apart.

Can I swap the corn syrup for something else? A: Yes. Use equal parts maple syrup or honey in a pinch, but the texture will be a bit softer and the flavor changes. For closest result use light corn syrup if you can find it.

How should I store leftover bars? A: Keep them in an airtight container at room temp for up to 3 days, or in the fridge for up to a week. Bring to room temp before serving so the filling gets creamy again.

Can these be frozen? A: Yep. Freeze cooled, cut bars in a single layer on a sheet, then transfer to a freezer bag with parchment between layers. They'll keep for 2 to 3 months. Thaw in the fridge or at room temp before eating.

Should I chop the pecans fine or leave them chunkier? A: I like roughly chopped so you get crunch in every bite, but finely chopped pecans work too if you want a smoother texture. Whole halves may make cutting messy.

My crust got soggy, what happened? A: A soggy crust usually means the filling was too hot when poured or the crust wasn't prebaked enough. Make sure to prebake the crust until it's light golden and let the filling cool a minute before pouring. Also dont skip cooling time after baking.

Pecan Pie Bars Recipe Substitutions and Variations

1 cup unsalted butter, softened: swap with 1 cup vegan buttery spread or refined coconut oil. Texture will be a tad different, but bars still hold and taste rich.
1/2 cup granulated sugar: use 1/2 cup packed light brown sugar or 1/2 cup coconut sugar. Brown sugar makes it chewier, coconut sugar gives a deeper caramel note.
3/4 cup light corn syrup: replace with 3/4 cup pure maple syrup or golden syrup. Maple adds flavor and makes filling slightly looser, but it bakes up fine.
3 large eggs: use 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 5 minutes). Gives structure but a bit more dense, so press the pecans down slightly before baking.

Pro Tips

1. Chill the baked slab before slicing. Letting the bars cool fully, then refrigerating at least 2 hours makes your cuts clean and keeps the gooey filling from oozing out. If you try to slice warm, they will crumble or smear.

2. Toast the pecans first. A quick 6 to 8 minute toast in a 350 degree oven or in a dry skillet brings out the oils and adds way more flavor and crunch. Cool them before chopping so they dont get greasy.

3. Use room temp eggs and warm melted butter for the filling. Cold eggs make the filling seize and cause uneven texture. If your butter is too hot it can cook the eggs a bit, so let it cool slightly before whisking in.

4. Press and pre-bake the shortbread firmly and evenly. Use the bottom of a measuring cup to compact it so it wont crumble later, and partially bake until edges just color. If the crust is underbaked the filling will make it soggy, if you overbake it gets too hard.

Pecan Pie Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made the Best Pecan Bars Ever and they’re basically pecan pie smashed into a shortbread square that disappears from the platter before anyone admits how many they ate.

Servings

servings

Calories

494

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9×13 inch baking pan (with parchment overhang)
3. Parchment paper and a bit of cooking spray or butter to help it stick
4. Stand mixer or hand mixer (or a sturdy whisk)
5. Mixing bowls (one large, one medium)
6. Measuring cups and spoons
7. Rubber spatula and wooden spoon or silicone paddle for stirring and spreading
8. Sharp chef’s knife and cutting board for chopping pecans and slicing bars

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all purpose flour
1/4 tsp salt
1 tsp vanilla extract
1 1/2 cups packed light brown sugar
3/4 cup light corn syrup
3 large eggs, room temperature
1/4 cup unsalted butter, melted
1 tsp vanilla extract
2 cups chopped pecans (roughly chopped)
pinch of salt

Directions

Preheat oven to 350°F and line a 9×13 inch pan with parchment paper leaving an overhang so you can lift the bars out later. Lightly grease the pan too if your parchment won't stick.
Make the shortbread crust: cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar until light and a little fluffy, then stir in 1 tsp vanilla extract.
Add 2 cups all purpose flour and 1/4 tsp salt to the butter mixture and mix until it forms a crumbly dough. Press the dough evenly into the bottom of the prepared pan, using the back of a measuring cup to smooth and compact it.
Partially bake the crust 12 to 15 minutes, until the edges just start to turn golden. This keeps the bottom from getting soggy. Let it cool slightly while you make the filling.
Make the pecan filling by whisking together 1 1/2 cups packed light brown sugar, 3/4 cup light corn syrup, and a pinch of salt. Add 3 large room temperature eggs one at a time, whisking until smooth, then whisk in 1/4 cup unsalted butter, melted, and 1 tsp vanilla extract.
Fold 2 cups roughly chopped pecans into the filling so the nuts are distributed well. Taste a little to check sweetness, but don't eat too much raw egg batter.
Pour the filling over the warm shortbread crust and spread it out gently so it's even. Tap the pan on the counter once to release any air bubbles.
Bake 20 to 25 minutes at 350°F until the filling is set and not jiggly in the center and the top is golden. If the edges brown too fast, tent loosely with foil for the last 5 to 10 minutes.
Cool completely in the pan, then refrigerate at least 2 hours or overnight to make slicing clean and keep the bars from crumbling. Use the parchment overhang to lift out the slab.
Slice into squares with a sharp knife, wiping the blade between cuts for neat edges. Store in an airtight container in the fridge for up to 5 days, or freeze for longer. Quick tips: chop pecans unevenly for texture, use room temp eggs for a smoother filling, and don’t skip chilling or the bars will fall apart.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.