Easy Pecan Pie Bars With Shortbread Crust

Pecan Pie Bars have everything you love about a traditional pecan pie. It all starts with a buttery shortbread crust that you can press right into the pan. The filling is sweet and gooey, the top is packed with pecans, and each square is easy to pick up and eat.

They are a great dessert for Thanksgiving, Christmas, or any gathering where you need something that is easy to share. Instead of cutting individual slices of pie, you can cut one pan into 24 bars and arrange them on a serving platter.

Best of all there is no pie dough to roll out or shape. Simply mix the crust, press it into a baking pan, and give it a head start in the oven before adding the filling.

The hardest part is waiting for the bars to cool. However, that cooling time is what allows the filling to set so you can cut neat squares without the topping sliding off the crust.

An Easy Dessert For Holiday Gatherings

When you are preparing a holiday meal, oven space and time always seem to be in short supply. That is why a dessert you can make the day before is especially helpful.

These pecan pie bars need time to cool and chill, making them a good choice for preparing ahead. By the time your guests arrive, all you have to do is cut them and put them on a plate.

They also work well on a dessert table with several other options. Cut them into smaller squares so everyone can enjoy a little pecan pie along with a cookie or another holiday treat.

For another dessert that is easy to portion and share, try my Caramel Apple Pie Bars.

Ingredients For Pecan Pie Bars

This recipe uses a simple shortbread base and a filling made with eggs, brown sugar, corn syrup, butter, vanilla, and pecans.

Shortbread Crust Ingredients

All purpose flour: Provides the structure for a sturdy crust that holds the filling.

Powdered sugar: Sweetens the shortbread and gives it a tender texture.

Salt: Balances the sweetness in both layers.

Unsalted butter: Use softened butter so it blends easily with the flour and sugar. It should give slightly when pressed, but it should not be melted.

Pecan Filling Ingredients

Eggs: Help the filling set as the bars bake. Use large eggs for the proportions listed in the recipe.

Light corn syrup: Gives the filling its familiar pecan pie texture. The actual name,light corn syrup refers to its color, rather than a reduced sugar product.

Light brown sugar: Adds sweetness and a mild molasses flavor. Pack it into the measuring cup before leveling the top.

Unsalted butter: Melt the butter and allow it to cool slightly before mixing it with the eggs.

Vanilla extract and salt: Round out the flavor of the filling.

Pecans: Coarsely chopped pecans make the bars easier to cut and eat than whole pecan halves.

How To Make Pecan Pie Bars

Prepare The Baking Pan

Preheat the oven to 350°F. Line a metal 9 x 13 inch baking pan with parchment paper, leaving some paper hanging over the two long sides.

Lightly grease any exposed areas of the pan. The parchment handles will help you lift the cooled bars out before cutting them.

A metal pan is helpful here because it browns the shortbread well. Baking times can vary with the pan you use, so check the crust and filling for the signs described below.

Make And Bake The Crust

Combine the flour, powdered sugar, and salt in a mixing bowl. Add the softened butter and mix until the mixture forms moist crumbs that hold together when squeezed.

Transfer the mixture to the prepared pan. Press it firmly into an even layer across the bottom, paying attention to the corners.

You can use your fingertips or the flat bottom of a measuring cup. If the mixture sticks, place a piece of parchment between the crust and your hand.

Bake for 18 to 22 minutes, until the edges are lightly golden and the surface looks set. You are giving the crust a head start so it can support the filling.

Mix The Filling

While the crust bakes, whisk the eggs in a large bowl just until blended. Add the corn syrup, brown sugar, cooled melted butter, vanilla, and salt.

Whisk until combined, then stir in the chopped pecans. There is no need to beat the mixture until fluffy. You simply want the ingredients evenly mixed.

Add The Pecan Pie Bars Topping And Bake

Pour the filling over the hot, partially baked crust. Carefully spread the pecans so every area of the pan has some topping.

Return the pan to the oven and bake for another 30 to 35 minutes. The edges should be set, and the center should have only a slight jiggle when you gently move the pan.

The middle should move together rather than ripple like liquid. If it still looks loose, continue baking and check again after a few minutes.

If the pecans are getting too dark before the filling sets, loosely cover the pan with foil.

Let The Pecan pie Bars Cool Before Cutting

Place the pan on a wire rack after baking. The filling will continue to firm as it cools, so resist the temptation to cut into it while warm.

Allow the bars to cool for about 1 hour, then refrigerate for at least 2 hours, or until thoroughly chilled and firm.

Use the parchment paper to lift the slab onto a cutting board. With a sharp knife, cut it into 24 bars, wiping the blade between cuts when needed.

For smaller dessert portions, cut the slab into 32 pieces. The filling is rich, so smaller squares work especially well when you are offering several desserts.

Helpful Tips And Easy Variations

Measure the flour carefully. Spoon it into your measuring cup and level the top. Scooping directly from the bag can pack in extra flour and make the crust dry.

Keep the crust an even thickness. Thin spots can become too brown, while thick areas may stay softer underneath the filling.

Use chopped pecans. If you have pecan halves, chop them before measuring. You want pieces large enough to provide texture but small enough to cut through easily.

Try dark corn syrup. It can replace the light corn syrup in the same amount for a deeper flavor and darker filling.

Make Ahead And Storage Instructions

Once the pecan pie bars have cooled and chilled, cover them and store them in the refrigerator for up to 4 days. You can leave them in the pan or transfer the cut bars to an airtight container.

For longer storage, freeze the fully cooled bars for up to 3 months. Place parchment paper between layers to keep the sticky tops from attaching to the bars above them.

Thaw overnight in the refrigerator. For a softer texture, let the portions you plan to serve sit at room temperature for about 20 minutes.

Arrange the bars in a single layer on a platter, or place individual squares in paper baking cups for easy serving. If you are rounding out your holiday dessert table, my Pumpkin Dump Cake is another easy option with familiar fall flavors.

Enjoy! Mary

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