Pecan Pie Bars
If you’re craving all that sweet, nutty pecan pie goodness but want something easier to share (and make!), these Pecan Pie Bars are about to be your new favorite dessert. With a buttery shortbread base and gooey, crunchy pecan topping, you get all the best flavors—without the fuss of rolling out a pie crust.
A Southern Twist You’ll Love: Pecan Pie Bars
Y’all, Thanksgiving is coming around, and let’s be honest—there’s always that one thing nobody wants to skip on the dessert table: pecan pie. Well, this year, I’m mixing it up and channeling a little kitchen creativity! No pie plate, no fiddling with pastry—just honest, homey Southern flavor baked into easy-to-serve bars. These Pecan Pie Bars are the perfect way to bring family together, offer a little kindness, and keep everyone coming back for just one more bite.
This recipe comes straight from my sister Laura (thanks, girl!), and it’s got the shortbread cookie crust that sets it apart—delicate, buttery, and just sweet enough to balance out the rich pecan filling. And let me tell you, using quality pecans makes all the difference. The folks at The Pecan Pantry in Louisiana sent some to try, and I think you’ll taste the love in every bite.
Why settle for something ordinary when you can add a little extra comfort to your holiday spread? Whether you’re hosting a big crowd, sharing treats with neighbors, or just want to enjoy that classic flavor without all the fuss, these bars make it easy.
Can I use light corn syrup instead of dark?
Absolutely! Either one works well, though dark corn syrup gives a deeper flavor that’s classic for pecan pie.
Can I make these bars ahead of time?
Of course! They need time to chill (at least 3–4 hours, preferably overnight), so they’re perfect for prepping ahead of the big day.
Do I need a mixer for the crust?
Nope! A pastry blender or even your favorite fork does the trick if you don’t own a mixer.
Is the recipe really less sweet than regular pecan pie?
Yes—thanks to the shortbread base, these bars have a perfectly balanced sweetness, not the sugar overload you sometimes get in traditional pie.
Can I use pecan halves instead of pieces?
If that’s what you’ve got, just chop them roughly before adding to the filling. Pecan pieces blend best for even texture.
How do I get clean slices?
Make sure to chill the bars well before cutting, then use a serrated knife to glide right through those crunchy nuts.
Taste and Tradition, Made Easy
These Pecan Pie Bars are more than just a shortcut—they’re a whole new way to share Thanksgiving joy and Southern comfort. They’ve got all the best parts of a classic pie: gooey, buttery filling, golden shortbread crust, and more pecans than you ever thought you could cram into a slice. And just like Mary Katherine always says, the sweetest traditions are the ones you share.
So go ahead, bake these up and let kindness be your secret ingredient. This year, your dessert table will be the talk of the family—no pie plate required.
Let these bars remind you, “find someone who needs a little bit of kindness and give them some of yours.” Happy baking, y’all!
Pecan Pie Bars Recipe
Ingredients
Shortbread Cookie Crust
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 3/4 cup 1 1/2 sticks cold butter, cubed
Gooey Pecan Filling
- 1/3 cup all-purpose flour + 1 tablespoon extra
- 2/3 cup packed brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt or regular table salt
- 1 1/2 cups dark or light corn syrup
- 2 cups pecan pieces
Instructions
Shortbread Cookie Crust Instructions
- Preheat oven to 350°F.
- Line a 9×13” baking pan with parchment paper; spray pan lightly underneath paper for easy lifting later.
- In a mixer (or by hand with a pastry blender), blend the flour and sugar.
- Cut in the cold, cubed butter until mixture resembles coarse crumbs—pea-sized pieces are perfect.
- Press the mixture evenly onto the bottom of your prepared pan.
- Bake the crust for 20 minutes, until just starting to brown around the edges.
Gooey Pecan Filling Instructions
- While the crust bakes, mix together the flour and brown sugar until no lumps remain.
- Stir in eggs, vanilla, and salt.
- Add corn syrup and mix until smooth; let mixture sit until crust is finished.
- Taste your pecans! (Mary Katherine recommends fresh, quality pecans from a local company.)
- Stir in 2 cups pecan pieces at the last minute, just before pouring.
- As soon as the cookie base comes out of the oven (still hot), pour the pecan filling evenly over it.
- Return pan to oven and bake for 40–50 minutes, at 350°F, until the filling is set (should barely jiggle in the middle). Check at 40 minutes.
- Let bars cool completely, then chill in the refrigerator for 3–4 hours (or overnight) before slicing.
To Serve
- Use parchment paper to lift bars from the pan—makes cutting easier!
- Bars will be rich, so Mary Katherine recommends slicing into small pieces.
- Enjoy warm with ice cream, at room temp, or cold with a cup of coffee.
Tips
- This is less sweet than traditional pecan pie, thanks to the cookie base.
- Bars hold their shape well and are easy to pick up and eat after chilling.
- Great for Thanksgiving, Christmas, or just any cozy gathering.
I’m going to make these. I love pecan pie, only I’ll be using maple syrup instead of the corn syrup. Will let you know how it works. The pecans will be toasted.
The pecans will float to the top during baking and get pretty toasted! Let me know how it goes with maple syrup!
THANKS FOR THIS AWESOME RECIPE ❤️Just made two in 8×8 pans bc I don’t have a 9×13 handy 🙃 and they look beautiful – question is: do I cool and refrigerate IN the pans or do I take it out and leave it on the parchment 🤷♀️
I cooled mine in the pans, but they are pretty first and could probably be done by removing them from the pan and simply leaving in the parchment until chilled.
Fantastic! I will never make pecan pie again. Super easy and they were a big hit at church lunch.
Wonderful! Thanks for letting me know!
I just made these yesterday (11/10/25) since I wanted to test before Thanksgiving. They are AMAZING and will be added to the Thanksgiving dessert list (along with the Apple Cake). I chilled overnight and cut them up this morning (11/11/25). I followed the recipe exactly as written and would not change a thing. The shortbread cookie crust is perfection. My husband loved them (as did I)! He ate one cold and also put one in the microwave for 10 seconds to warm up. He loved it both ways. I am freezing some as I want to see how that will work. Thank you for such a wonderful recipe.
Thank you so much for letting me know! We sure did love them too! 🙂
Mary Katherine, these sound delicious but what do you think if I made them up but
pressed cookie dough into cupcake liners in pan and then completed recipe like that to give easy to handle little pies for my guests. I am sure I will have to cut back on bake time what do you think? Thank you and wishing you a wonderful Thanks giving.
That is a nice thought. You would definitely need to cut back on the baking time – especially once you add the filling on top of the crust. At that point, I’m guessing (and this is just a guess) that they might be ready in 15-20 minutes. I would check them at that point. One additional thought, these are quite easy to pick up and eat with your hands even baked in a 9×13 pan. Once chilled and cut, they hold their shape so well, including the filling layer! Either way, I’m sure your guests will enjoy them.
Excellent! Great alternative to pecan pie. So delicious!
These are fantastic. I despise making a pie crust from scratch so decided to make these this year for Thanksgiving. My husband cannot quit eating them. Will be making for Christmas this year too.
Wonderful! We really love them too!