An elegant riff on a classic, Pecan Pie Bars condense the buttery-sweet intensity of pecan pie into neat, portable squares. Crisp shortbread and a glossy, caramel-like filling create a refined contrast of textures and deep toasted notes. For a gluten-free alternative with similar structure, see gluten-free pumpkin pie bars for technique ideas that transfer well to nut-forward bars.
Why Make This Recipe
- Effortless Yet Elegant: One pan yields a dessert that looks deliberate but assembles simply.
- Minimal Ingredients: Pantry staples and pecans make a sophisticated finish without complexity.
- Impressive Flavor: Toasted pecans, brown sugar caramel, and a buttery crust produce layered, balanced sweetness.
What elevates these bars is the contrast: a tender, slightly crumbly base against a glossy, slightly chewy pecan topping. Toasting the nuts and using a touch of corn syrup or honey gives the filling a luxurious sheen and stable bite.
Ingredients
Base
- 1 1/4 cups (160 g) all-purpose flour — spooned and leveled
- 1/2 cup (115 g) unsalted butter, cold and cubed (use butter straight from the fridge for a flaky shortbread)
- 1/4 cup (30 g) powdered sugar, sifted
Filling / Sauce
- 3/4 cup (150 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1/4 cup (60 ml) unsalted butter, melted and cooled slightly
- 2 tbsp light corn syrup or clear honey (adds sheen and chew)
- 1 tsp vanilla extract
- Pinch of fine sea salt
Topping
- 1 1/2 cups (150 g) pecan halves, toasted and cooled (toast until fragrant and just beginning to darken)
- Optional finishing: flaky sea salt, finely grated orange zest
Precision notes: use room-temperature eggs for even emulsification; toast pecans on a sheet until aromatic; measure flour by spooning into the cup and leveling for consistent texture.
How to Make Pecan Pie Bars:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang for easy removal.
- Mini-tip: chilling the lined pan briefly firms the butter in the crust for a cleaner press.
- Make the base: In a medium bowl, rub the cold cubed butter into the flour and powdered sugar until the mixture resembles coarse crumbs with some pea-sized butter pieces. Press evenly into the prepared pan to form a compact layer.
- Sensory cue: the dough should feel cool and slightly sandy; it will press flat without sticking to your fingers.
- Blind-bake the crust for 12–15 minutes, or until it is pale golden at the edges. Remove from the oven and let it cool slightly while you prepare the filling.
- Mini-tip: prick the crust lightly with a fork to prevent bubbling and achieve an even bake.
- Prepare the filling: Whisk the eggs and brown sugar until smooth, then whisk in melted butter, corn syrup, vanilla, and salt until glossy and homogeneous. Fold in the toasted pecans.
- Sensory cue: the mixture should be thick, viscous, and shiny — a ribbon should form when you lift the whisk.
- Pour the filling over the warm crust and spread to the edges. Arrange a few extra pecan halves on top for visual appeal. Bake 20–25 minutes, until the filling is set but still slightly jiggly in the center.
- Mini-tip: rotate the pan halfway through baking for even color; the topping should be deep amber, not burnt.
- Cool completely on a rack to room temperature, then refrigerate for at least 1 hour to firm the filling for clean slicing. Use the parchment overhang to lift the slab and slice into bars with a sharp knife, wiping the blade between cuts.
- Sensory cue: bars should have a crisp shortbread base, a slightly chewy, glossy middle, and toasted nut crunch.
How to Serve Pecan Pie Bars:
Serve squares on a warm neutral plate to highlight their amber color. Arrange three bars in a row with a quenelle of lightly whipped cream or a small scoop of vanilla bean ice cream. For a modern touch, scatter a few finely chopped pecans and a whisper of orange zest; a tiny flake of sea salt on each piece brightens the sweetness. For party-size presentation, present bite-sized portions alongside mini pecan pies to vary scale and texture.
How to Store Pecan Pie Bars:
- Room temperature: Keep bars in a single layer, covered loosely with plastic wrap or a cake dome for up to 2 days to preserve shortbread texture.
- Refrigeration: Store in an airtight container for up to 5 days; bring to room temperature before serving to soften the filling.
- Freezing: Freeze whole slab wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature.
- Reheating tip: warm slices for 10–15 seconds in a microwave or 5 minutes in a 300°F (150°C) oven to refresh the crust’s aroma without melting the filling.
Tips to Make Pecan Pie Bars:
- Toast pecans thoroughly but watch closely; nuts go from fragrant to bitter fast.
- Use a sharp, warmed knife for slicing to achieve clean edges — wipe between cuts.
- Chill the slab before cutting to set the filling and prevent crumbling.
- For a glossy finish, brush a thin layer of warmed corn syrup on top right after baking.
Variation (if any):
- Chocolate-Dipped: Dip the short end of each bar in tempered dark chocolate for contrast.
- Bourbon-Maple: Replace half the corn syrup with maple syrup and add 1–2 teaspoons bourbon for depth.
- Citrus-Scented: Add 1 tsp finely grated orange zest to the filling for an aromatic lift.
FAQs:
Can I make these bars gluten-free?
Yes. Substitute a 1:1 gluten-free all-purpose flour blend and chill the crust slightly longer before pressing. Texture will be slightly different but still satisfying.
What can I use instead of corn syrup?
Use clear honey or maple syrup as an alternative; honey provides chew and shine but will add a floral note. Adjust quantity to taste.
How do I prevent the filling from leaking into the crust?
Partially bake the crust until set and slightly golden before adding the filling. A thin barrier of slightly cooled melted butter brushed on the crust can help seal it.
Conclusion
Pecan Pie Bars capture the essence of classic pecan pie with a more refined, sliceable form—crisp shortbread, glossy caramel-like filling, and toasted nuts that sing with texture and warmth. Their simplicity makes them ideal for elegant gatherings or a deliberate weekday treat; share your results and plating ideas in the comments and across your social channels. For an alternative technique that inspired this approach, see Pecan Pie Bars Recipe (1,000 Times Easier Than Actual Pie!). How would you make this dish your own?
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Pecan Pie Bars
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Elegant pecan pie bars that combine buttery shortbread and a glossy, caramel-like filling for a refined dessert experience.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour, spooned and leveled
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1/4 cup (30 g) powdered sugar, sifted
- 3/4 cup (150 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1/4 cup (60 ml) unsalted butter, melted and cooled slightly
- 2 tbsp light corn syrup or clear honey
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 1 1/2 cups (150 g) pecan halves, toasted and cooled
- Optional: flaky sea salt, finely grated orange zest
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper.
- In a medium bowl, rub the cold cubed butter into the flour and powdered sugar until the mixture resembles coarse crumbs. Press evenly into the prepared pan.
- Blind-bake the crust for 12–15 minutes until pale golden. Let cool slightly.
- Whisk the eggs and brown sugar until smooth, then add melted butter, corn syrup, vanilla, and salt. Fold in the toasted pecans.
- Pour the filling over the warm crust and bake for 20–25 minutes until set but jiggly in the center.
- Cool completely on a rack, refrigerate for at least 1 hour, then slice into bars.
Notes
Bars can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. For better texture, bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg