Description
These Pecan Pie Bars are everything you love about classic pecan pie — gooey, nutty filling over a buttery shortbread crust — but easier to make, slice, and share. Perfect for Thanksgiving dessert trays, potlucks, or cozy fall cravings.
Ingredients
**Shortbread Crust:**
1 ½ cups all-purpose flour
⅓ cup powdered sugar
½ cup unsalted butter, softened
Pinch of salt
**Pecan Filling:**
¾ cup light brown sugar
⅔ cup light corn syrup or pure maple syrup
2 large eggs
2 tbsp melted butter
1 tsp vanilla extract
¼ tsp salt
1 ½ cups chopped pecans
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
2. Mix flour, powdered sugar, salt, and butter until crumbly. Press into the pan and bake for 12–15 minutes until lightly golden.
3. In a bowl, whisk brown sugar, syrup, eggs, melted butter, vanilla, and salt. Stir in chopped pecans.
4. Pour the filling over the warm crust and spread evenly.
5. Bake for 30–35 minutes until the filling is just set and golden.
6. Cool completely at room temp, then chill for 1–2 hours in the fridge.
7. Use parchment to lift, slice into bars, and serve.
8. Optional: drizzle with caramel or dust with powdered sugar before serving.
Notes
You can substitute maple syrup for corn syrup to add deeper fall flavor.
Chill before slicing for clean bars that hold together.
Freeze well — just layer with parchment and store airtight.
These are great for dessert trays, gifting, or holiday cookie boxes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 95mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg