These Pecan Pie Bars feature buttery shortbread crust topped with classic pecan pie filling for a portable bar cookie format. The recipe creates layered bars by pressing shortbread dough into a pan, partially baking, then pouring corn syrup-based pecan filling over hot crust before final baking. The technique uses parchment sling for easy removal and requires chilling for clean slicing.
The result delivers traditional pecan pie flavors in convenient, shareable bar format.
Why You’ll Love This Recipe
Easier Than Pie – No pie crust rolling or crimping required.
Portable Format – Bar shape makes serving and sharing simple.
Buttery Shortbread Base – Rich crust complements sweet pecan filling.
Parchment Sling Method – Easy removal from pan for clean cutting.
Traditional Pecan Pie Flavor – Classic corn syrup filling with pecans.
Make-Ahead Friendly – Improves with chilling; stores up to 4 days.
Ingredients You’ll Need
For the Crust:
- Cooking spray – greases pan
- 8 tablespoons (1 stick) unsalted butter, room temperature – creates rich base
- 1/4 cup granulated sugar – sweetens shortbread
- 1/2 teaspoon kosher salt – balances sweetness
- 1 cup all-purpose flour, plus more for dusting – provides structure
For the Filling:
- 3/4 cup dark or light corn syrup – creates traditional pecan pie texture
- 1/4 cup packed light or dark brown sugar – adds molasses notes
- 2 large eggs – binds filling
- 2 tablespoons all-purpose flour – helps set filling
- 1 teaspoon vanilla extract – enhances flavor
- 1/2 teaspoon kosher salt – balances sweetness
- 1 1/2 cups pecan pieces (6 oz) – provides nutty element
Step-by-Step Instructions
Prepare Pan
Heat oven to 350°F. Lightly coat 8×8-inch baking pan (about 2 inches high) with cooking spray. Line bottom and sides with 2 sheets of parchment paper positioned perpendicular to each other so parchment hangs about 2 inches over all 4 sides to form sling.
Make Crust
Beat 1 stick room temperature butter, 1/4 cup granulated sugar, and 1/2 teaspoon salt with paddle attachment in stand mixer on medium speed until creamy, about 2 minutes. Scrape down bowl. Beat in 1 cup flour on lowest speed just until crumbly dough forms, about 30 seconds. Transfer to baking pan and press into even layer using hands or flour-dusted measuring cup bottom.
Partially Bake Crust
Bake until crust is golden-brown around edges, 20-22 minutes. A few minutes before crust is ready, make pecan filling.
Make Filling
Whisk 3/4 cup corn syrup, 1/4 cup packed brown sugar, 2 eggs, 2 tablespoons flour, 1 teaspoon vanilla extract, and 1/2 teaspoon salt together in large bowl. Stir in 1 1/2 cups pecan pieces.
Assemble and Bake
Pour filling onto hot crust and spread into even layer. Bake until filling is set and dark golden-brown, 25-30 minutes.
Cool and Chill
Place pan on wire rack and let cool completely, about 1 1/2 hours. Refrigerate at least 1 hour or up to overnight. To serve, grasp excess parchment and lift slab out of pan onto cutting board. Cut into 12 bars.
Recipe Notes & Tips
Parchment Sling Essential – Allows easy removal from pan for clean cutting.
Room Temperature Butter – Ensures proper creaming for shortbread base.
Hot Crust for Filling – Pour filling onto hot crust for better adhesion.
Complete Cooling Required – Must cool completely before refrigerating.
Chilling Important – Minimum 1 hour ensures clean slicing without mess.
Nutritional Information
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Cooling Time: 1.5 hours
- Chilling Time: 1+ hours
- Total Time: ~3.5 hours (including cooling/chilling)
- Yield: 12 bars
- Calories per bar: Not provided (estimated 280-350 kcal)
Perfect Pairings
Serving Temperature – Best served at room temperature or slightly chilled.
Beverage Options – Coffee or milk complement sweet, nutty bars.
Portion Control – Pre-cut bars provide built-in portion sizes.
Holiday Appeal – Pecan pie flavors suit Thanksgiving and Christmas.
Ideal Occasions
Holiday Baking – Thanksgiving and Christmas dessert tables.
Bake Sales – Portable format travels well.
Potluck Contributions – Easy to transport and serve multiple people.
Gift Giving – Package in decorative boxes for homemade presents.
Storage & Serving Tips
Refrigeration Required – Cover or transfer to airtight container and refrigerate up to 4 days.
Freezing Option – Freeze up to 3 months; thaw in refrigerator before serving.
Advance Preparation – Can make day ahead or overnight for convenience.
Clean Cuts – Sharp knife and wiping between cuts ensures neat bars.
Creative Variations to Try
Chocolate Addition – Drizzle melted chocolate over cooled bars.
Bourbon Enhancement – Add 1 tablespoon bourbon to filling for depth.
Different Nuts – Try walnuts or mixed nuts instead of pecans.
Sea Salt Finish – Sprinkle flaky sea salt on top before serving.
Troubleshooting Common Issues
Soggy Crust – Ensure crust bakes fully before adding filling.
Runny Filling – Bake full 25-30 minutes until properly set.
Crumbly Crust – Press firmly into pan and don’t overbake.
Difficult Cutting – Chill thoroughly and use sharp knife for clean cuts.
Why This Recipe Works
These pecan pie bars succeed because the buttery shortbread crust provides sturdy base for sweet, gooey filling. Pouring filling onto hot crust creates better adhesion between layers. The parchment sling allows easy removal from pan while extended cooling and chilling time ensures clean slicing. The bar format makes traditional pecan pie more portable and easier to serve than whole pie.
At estimated 280-350 calories per bar, these represent moderate-to-indulgent treats.
Final Thoughts
This recipe creates convenient alternative to traditional pecan pie using bar cookie format. The shortbread crust eliminates pie dough preparation while maintaining buttery richness, and the 8×8-inch pan yields 12 servings perfect for gatherings. The extended cooling and chilling time (about 2.5+ hours) requires planning but ensures proper setting for clean cuts. For a lighter version, reduce the corn syrup to 1/2 cup and increase eggs to 3 for a more custard-like filling.
