Pecan pie bars are an easier, crowd-friendly version of the classic Thanksgiving dessert. With a buttery crust and rich, nutty filling, they bake up in about an hour and are perfect for holiday gatherings.
Pecan pie is a holiday favorite, but making a full pie can feel like a big project when you’re short on time. That’s where these pecan pie bars come in. With the same rich, caramel nut flavor as traditional pecan pie, these bars are easier to make, slice, and share.
The recipe starts with a buttery crust that bakes up tender and golden. The flaky crust is topped with a rich pecan filling that’s gooey, flavorful, and full of crunchy pecans. It’s a dessert that delivers everything you love about pecan pie without the fuss.
These bars are perfect for Thanksgiving dessert, potlucks, or any time you need a tasty dessert for a crowd.
Ingredient notes and substitutions
- Ice water: It’s important to use ice water for the flakiest crust.
- Kosher salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Light brown sugar: You can substitute dark brown sugar.
- Heavy cream: It’s important to use heavy cream, not half-and-half, for the proper consistency.
How to make pecan pie bars
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Grease a 9×13 inch baking pan with nonstick spray. Line the bottom with parchment paper, leaving 2 “handles” on the side so you can easily lift the paper with the bars out of the pan after baking. Set aside.
Step 2: Make the crust: In a small bowl, whisk together the egg and ice cold water. Set aside.
Step 3: Add flour, sugar, and ½ teaspoon kosher salt to the bowl of your food processor. Pulse a few times to combine the dry ingredients.
Step 4: Add 10 tablespoons cubed butter to the food processor. Pulse again until the mixture forms a pea-sized crumb.
Step 5: Slowly pour in the egg mixture. Pulse a few more times until the dough comes together in a ball.
Step 6: Add the dough to the prepared baking pan.
Step 7: Press it out until it covers the bottom of the pan from edge to edge, you may need to add the dough in pieces throughout the pan, then use your hands to press it all together.
Step 8: Place crust in the freezer to chill for about 10 minutes.
Step 9: Meanwhile, preheat oven to 325 degrees F.
Step 10: Bake crust for 15 minutes, or until it has set.
Step 11: In a large saucepan, add brown sugar, corn syrup, 12 tablespoons butter, heavy cream, and ¼ teaspoon salt. Bring to a boil, reduce heat to low, and simmer for 2 minutes.
Step 12: Remove from heat and stir in vanilla and pecans.
Step 13: Pour the hot filling over the crust.
Step 14: Bake for 20-25 minutes, or until bubbly and a caramel-like color.
Step 15: Cool to room temperature before slicing.
Recipe Tips!
- Line the pan: Use parchment paper with overhang for easy lifting and cleaner slices.
- Prebake the crust: A short blind bake helps the crust stay firm under the filling.
- Even layers: Spread the pecans evenly before baking to ensure every bar has a perfect nutty topping.
- Cool completely: Let bars cool fully before slicing so the filling sets.
Storage
Store any leftover pecan pie bars in an airtight container at room temperature. The bars will keep for 2-3 days when properly stored.
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Pecan Pie Bars
Equipment
- 9×13 pan
Ingredients
Crust
- 1 large egg
- 2 ½ tablespoons ice cold water
- 1 ½ cups all purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 10 tablespoons cold unsalted butter cubed
Filling
- ¾ cup light brown sugar
- ½ cup light corn syrup
- 12 tablespoons unsalted butter
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 cups pecan halves
Instructions
- Grease a 9×13 inch baking pan with nonstick spray. Line the bottom with parchment paper, leaving 2 “handles” on the side so you can easily lift the paper with the bars out of the pan after baking. Set aside.
- Make the crust: In a small bowl, whisk together the egg and ice cold water. Set aside.1 large egg, 2 ½ tablespoons ice cold water
- Add flour, sugar, and ½ teaspoon kosher salt to the bowl of your food processor. Pulse a few times to combine the dry ingredients.1 ½ cups all purpose flour, 2 tablespoons granulated sugar
- Add 10 tablespoons cubed butter to the food processor. Pulse again until the mixture forms a pea-sized crumb.
- Slowly pour in the egg mixture. Pulse a few more times until the dough comes together in a ball.
- Add the dough to the prepared baking pan.
- Press it out until it covers the bottom of the pan from edge to edge, you may need to add the dough in pieces throughout the pan, then use your hands to press it all together.
- Place crust in the freezer to chill for about 10 minutes.
- Meanwhile, preheat oven to 325 degrees F.
- Bake crust for 15 minutes, or until it has set.
- In a large saucepan, add brown sugar, corn syrup, 12 tablespoons butter, heavy cream, and ¼ teaspoon salt. Bring to a boil, reduce heat to low, and simmer for 2 minutes.¾ cup light brown sugar, ½ cup light corn syrup, ¼ cup heavy cream
- Remove from heat and stir in vanilla and pecans.1 teaspoon vanilla extract, 4 cups pecan halves
- Pour the hot filling over the crust.
- Bake for 20-25 minutes, or until bubbly and a caramel-like color.
- Cool to room temperature before slicing.
Nutrition
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