These pecan bars have all the flavor of pecan pie but in handheld form. Sweet, sticky pecan filling layered on a crisp, buttery shortbread crust. These bars are incredibly easy to make and so delicious!
Ingredients for Pecan Bars
Shortbread Crust
- All-purpose flour – To measure the flour correctly, be sure to fluff up the flour, scoop, and level the measuring cups.
- Granulated sugar – For a touch of sweetness.
- Salt – To enhance the flavor of the crust.
- Unsalted butter – Room temperature, softened butter cut into chunks. You can use salted butter, just omit the additional salt in the crust.
Pecan Filling
- Egg – Large egg, room temperature.
- Brown sugar – Light brown sugar, packed.
- Light corn syrup – Light corn syrup helps create a sticky sweet filling.
- Vanilla extract – Pure vanilla extract adds amazing vanilla flavor.
- Salt – Salt contrasts the sweetness of the filling and enhances the flavor.
- Pecans – Chopped pecans.
Tools & Supplies for Making Pecan Bars
How to Make Pecan Bars
Shortbread Crust
To make the shortbread crust, you will need an electric hand mixer or a stand mixer fitted with a paddle attachment. The shortbread crust is blind baked, which means it is baked before the filling is added. This helps the crust remain crisp and hold structure.
- Preheat oven to 350 degrees F. Prepare an 8×8 baking pan with nonstick spray and parchment paper for easy removal.
- In the bowl of a stand mixer or large mixing bowl, combine all-purpose flour, granulated sugar, salt, and cubed unsalted butter.
- Mix the ingredients on low speed for several minutes until the butter breaks down and the mixture becomes crumbly.
- Pour the crust mixture into the prepared baking pan and spread evenly. Use the bottom of a flat-bottomed measuring cup or drinking glass to firmly press the crumbs into the bottom of the pan to create an even layer.
- Bake for 15-18 minutes until the crust sets and the edges become golden brown. Allow the crust to cool for about 10 minutes before adding the filling.
Pecan Filling
After the crust is blind baked and before baking the pecan pie bars with the pecan filling, reduce the heat of the oven to 325 degrees F.
- In a large bowl, whisk room temperature egg, light brown sugar, corn syrup, vanilla extract, and salt until combined and smooth.
- Stir in chopped pecans until well dispersed throughout the filling.
- Once the baked shortbread crust has cooled for 10 minutes, pour the pecan mixture into the baked crust. Use a small offset spatula to spread the pecans so they cover the crust in an even layer.
- Bake the pecan pie bars for approximately 25-30 minutes until the pecan filling sets.
- Remove the baking pan from the oven and allow the bars to cool to room temperature. before cutting.
Pecan Bars Recipe Tips
Preparing the baking pan
Preparing the baking pan is key to removing the pecan pie bars easily and without a ton of mess. My favorite way to prepare pans for baking bars and brownies is to first spray the pan with nonstick cooking spray on the bottom and sides. Then, line the sides and bottom of the pan with parchment paper. The parchment should extend up the sides of the pan so you can simply lift the bars out of the pan when they are cooled.
Blind bake the crust
To keep the crust crisp, we are blind baking the crust. Blind baking is baking the crust without any filling. This allows the crust to bake and crisp up a bit before the filling is added. This prevents the crust from becoming soggy.
Baking the crust and filling at different temperatures
The shortbread crust and pecan filling are baked at two different temperatures. The crust is baked at 350 degrees F for approximately 15-18 minutes to make the shortbread crisp and firm. Then, while making the filling, decrease the temperature to 325 degrees F to bake the pecan pie filling. This allows the filling to bake a bit slower, creating a thick, even pecan filling.
Pecans
For the best aesthetic appearance and for easy cutting, I recommend using chopped pecans as opposed to pecan halves. You can purchase chopped pecans or chop them yourself.
Cutting the pecan bars
A few tips for cutting the pecan pie bars. First, be sure the bars are completely cooled before removing and cutting. Second, lift the bars out of the baking pan by lifting on the parchment paper that extends up the sides of the pan. You may need to carefully run a sharp knife along the edges of the pan to loosen the bars. The bars are easier to cut if placed on a cutting board as opposed to cutting directly in the pan. Be sure to use a sharp, straight-edge knife to easily cut through the crust and filling. And lastly, clean the knife in between cuts to make clean cuts and have perfect bars.
Storing and serving
Pecan pie bars can be stored in an airtight container at room temperature or in the refrigerator for about 3-4 days. The bars can be served cold or at room temperature.
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Pecan Bars
Equipment
- 8×8 baking pan
Ingredients
Shortbread Crust
- 1 ½ cups all-purpose flour
- â…“ cup granulated sugar
- ½ tsp salt
- ¾ cup unsalted butter cubed, room temperature
Pecan Filling
- 1 egg room temperature
- ¼ cup light brown sugar
- ½ cup light corn syrup
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 ½ cups chopped pecans
Instructions
Shortbread Crust
- Preheat oven to 350 degrees F. Prepare an 8×8 baking pan with nonstick spray and parchment paper for easy removal. Be sure the parchment paper extends up the sides of the pan.
- In the bowl of a stand mixer or large mixing bowl, combine all-purpose flour, granulated sugar, salt, and cubed unsalted butter.
- Mix the ingredients on low speed for several minutes until the butter breaks down and the mixture becomes crumbly. The mixture will resemble coarse sand when it is ready.
- Pour the crust mixture into the prepared baking pan and spread evenly. Use the bottom of a flat-bottomed measuring cup or drinking glass to firmly press the crumbs into the bottom of the pan to create an even layer.
- Bake the crust for 15-18 minutes until the crust sets and the edges become golden brown. Allow the crust to cool for about 10 minutes before adding the filling.
Pecan Filling
- Lower the oven temperature to 325° F before preparing the filling.
- In a large mixing bowl, whisk room temperature egg, corn syrup, brown sugar, vanilla extract, and salt until combined and smooth.
- Fold in chopped pecans until well dispersed throughout the filling.
- Once the baked shortbread crust has cooled for 10 minutes, pour the filling into the baking pan on top of the crust. Use a small offset spatula to spread the pecans so they cover the crust in an even layer.
- Bake the pecan pie bars for approximately 25-30 minutes until the pecan filling sets.
- Remove the baking pan from the oven and allow the bars to cool to room temperature.
- Once the bars are completely cooled, cover in foil or plastic wrap and chill in the refrigerator for a couple hours before cutting for best results.
Notes
Made This Recipe?
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Comments & Reviews
Can these be made ahead of time and frozen?
Hi Jennifer! I actually haven’t tested out freezing this recipe, so I can’t say for certain. If you decide to try it out, I recommend wrapping the bars very well with plastic wrap.
Love this! They are so good and simple to make. Highly recommend!
Amazing! Thank you so much for trying out the recipe! I am so happy to hear you enjoyed!