The Easy Pecan Pie Bars My Family Asks Me to Make Every Thanksgiving

If you’ve spent the year making no-bake desserts or dump cakes, the prospect of baking a pie this holiday season can be quite a shock. Pies seem to require more effort since they start with preparing flaky pie dough from scratch, making a “just right” filling, and knowing how to bake until the bottom is golden brown and not soggy.

Instead of succumbing to subpar, store-bought pies for Thanksgiving and the holiday season, I’ve found a way to make a dessert that is everything you love about pecan pie but so much simpler. The secret is to treat the pie like a bar cookie. In this recipe for pecan pie bars, you’ll make a simple shortbread cookie crust and top it with brown sugar, syrup, and crunchy pecans, then bake until golden-brown. The bars are nutty, perfectly portioned, and not too sweet. They’re so good that you shouldn’t be surprised if they become a new holiday tradition.

Why You’ll Love It

• The taste is even better than pecan pie. Even pecan pie lovers will admit that a slice is intensely sweet. The buttery shortbread crust in these bars perfectly balances the nutty flavor and caramel sweetness like a pie crust never could.

• It’s the easiest way to serve pecan pie. These bars are made in a standard 8×8-inch baking pan. Cut them into 12 generous pieces or into smaller, bite-size portions for serving at larger gatherings.

Key Ingredients in Pecan Pie Bars

• Pecans: Go with pecan pieces, which are often less expensive than pecan halves. Since they’ll be chopped up for the bars, there’s no reason to shell out the extra cash for pecan halves.

• Corn syrup: Corn syrup is not the same as high fructose corn syrup, but it does give these bars their signature sweetness and caramel-like consistency. Use light or dark corn syrup, or a combination.

• Brown sugar: You can use either light and dark brown sugar, or use a combination of the two.

• Unsalted butter: I like to use unsalted butter when baking. If you only have salted butter on hand, reduce the salt in the crust to 1/4 teaspoon.

More Pecan Pie-Inspired Desserts

• Pecan Pie Brownies

• Pecan Pie Rugelach

• Maple Pecan Tassies

• Pecan Pie Muffins

• Pecan Pie Cheesecake

Pecan Pie Bars Recipe

Pecan pie bars taste just like the real thing — but are so much easier.

Prep time 10 minutes

Cook time 45 minutes to 55 minutes

Serves 12

Ingredients

For the crust:

• Cooking spray

• 8 tablespoons (1 stick) unsalted butter, at room temperature

• 1/4 cup granulated sugar

• 1/2 teaspoon kosher salt

• 1 cup all-purpose flour, plus more for dusting

For the filling:

• 3/4 cup dark or light corn syrup

• 1/4 cup packed light or dark brown sugar

• 2 large eggs

• 2 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 1 1/2 cups pecan pieces (6 ounces)

Instructions

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Make the crust:

1. Heat the oven to 350°F. Lightly coat an 8x8-inch baking pan (about 2 inches high) with cooking spray. Line the bottom and sides with 2 sheets of parchment paper positioned perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

2. Beat 1 stick room temperature unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt with the paddle attachment in a stand mixer on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula.

3. Beat in 1 cup all-purpose flour on the lowest speed just until a crumbly dough forms, about 30 seconds. Transfer to the baking pan and use your hands or the bottom of a flat measuring cup dusted with flour to press it into an even layer.

4. Bake until the crust is golden-brown around the edges, 20 to 22 minutes. A few minutes before the crust is ready, make the pecan filling.

Assemble and bake the pecan pie bars:

1. Whisk 3/4 cup corn syrup, 1/4 cup packed brown sugar, 2 large eggs, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt together in a large bowl. Stir in 1 1/2 cups pecan pieces.

2. Pour the filling onto the hot crust and spread into an even layer.

3. Bake until the filling is set and dark golden-brown, 25 to 30 minutes. Place the pan on a wire rack and let cool completely, about 1 1/2 hours. Refrigerate for at least 1 hour or up to overnight. To serve, grasp the excess parchment and lift the slab out of the pan and onto a cutting board. Cut into 12 bars.

Recipe Notes

Storage: Cover or transfer bars to an airtight container and refrigerate for up to 4 days. The bars can also be frozen for up to 3 months. Thaw in the refrigerator before serving.

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Further Reading

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