Best Ever Pecan Pie Bars

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Imagine the comforting flavors of a classic pecan pie transformed into an easy-to-make bar you can pick up and savor by hand. These Best Ever Pecan Pie Bars combine a buttery shortbread crust with a rich, gooey pecan filling that strikes the perfect balance between sweet and nutty. The texture contrast—crispy edges, chewy caramel center, and crunchy pecans—makes every bite a moment of indulgence.

Perfect for holidays, potlucks, or as a cozy treat with a warm cup of coffee, these bars are easier to make than a full pie but just as impressive. They slice beautifully, travel well, and can be made ahead, earning them a spot in your go-to dessert lineup. If you’re a fan of traditional pecan pie, you’ll fall in love with this fuss-free twist.

Why You’ll Love This Pecan Pie Bars Recipe

• All the flavor of a pecan pie, without the hassle of rolling out pie dough.
• Perfectly portioned for serving crowds or gifting.
• Irresistibly gooey, crunchy, buttery texture combo.
• Freezer-friendly and make-ahead approved.
• Easy to cut, stack, and transport—ideal for parties and holidays.

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Preparation Phase & Tools to Use

To make these pecan pie bars successfully, you’ll need a few essential tools:

• 9×13-inch Baking Pan: Ensures even baking and the perfect thickness for the bars.
• Mixing Bowls: One for the crust and one for the filling to keep everything organized.
• Hand Mixer or Stand Mixer: Helps blend the crust ingredients into a crumbly, buttery base.
• Whisk: Essential for mixing the filling evenly without overbeating.
• Rubber Spatula: Great for scraping down bowls and spreading mixtures smoothly.
• Parchment Paper: For easy lifting and cleaner cuts.
• Cooling Rack: Allows bars to cool thoroughly before slicing.

Each of these tools plays a key role in maintaining the integrity of texture and making the process easier and cleaner.

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Preparation Tips

Use cold butter for the crust to get that perfect shortbread texture. Don’t skip the parchment paper—it makes removing and cutting the bars much simpler. When preparing the filling, avoid overmixing the eggs as this can create an airy texture that takes away from the chewy gooeyness you’re aiming for. Once baked, allow the bars to cool completely before slicing to avoid a messy cut. For extra precision, chill them in the fridge for an hour before cutting into squares.

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Ingredients for This Pecan Pie Bars Recipe

For the Crust:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes

For the Filling:

• 3 large eggs
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 1/2 cups chopped pecans

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later. Lightly grease the parchment with non-stick spray or butter.

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Step 2: Make the Shortbread Crust

In a large bowl, combine flour, granulated sugar, and salt. Add the cold cubed butter and cut it in using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes, or until lightly golden.

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Step 3: Prepare the Filling

While the crust is baking, whisk together the eggs, corn syrup, brown sugar, flour, salt, and vanilla extract in a medium bowl until well blended. Stir in the chopped pecans. Be gentle with the mixing to avoid incorporating too much air.

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Step 4: Pour and Bake

Once the crust is out of the oven, pour the pecan filling evenly over the hot crust. Spread it gently with a spatula if needed to ensure even distribution. Return the pan to the oven and bake for 30–35 minutes, or until the center is set and doesn’t jiggle when moved.

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Step 5: Cool Completely

Remove from the oven and place the pan on a wire cooling rack. Let the bars cool completely in the pan. For the cleanest cuts, chill the bars in the refrigerator for 1–2 hours after they’ve cooled to room temperature.

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Step 6: Slice and Serve

Lift the bars from the pan using the parchment paper overhang. Place on a cutting board and use a sharp knife to slice into squares or rectangles. Serve as-is or with a light dusting of powdered sugar.

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Notes

For the richest flavor, toast your pecans lightly before adding them to the filling. This small extra step intensifies the nutty aroma and gives the bars more depth. Using high-quality vanilla extract also enhances the overall taste. If you’re making these ahead, they taste even better the next day after the flavors have settled together.

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Watch Out for These Mistakes While Cooking

• Undercooking the Crust: If the crust isn’t baked long enough, it can turn soggy under the filling. Make sure it’s golden and firm before adding the pecan topping.
• Overmixing the Filling: Stir just enough to blend. Overmixing can introduce air bubbles that affect texture.
• Not Cooling Before Cutting: Cutting too soon will result in messy, runny bars. Always let them cool and chill before slicing.
• Uneven Filling Spread: Pour and spread the filling gently and evenly to ensure every bar has the perfect pecan-to-caramel ratio.

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Storage Instructions

Store pecan pie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week. You can also freeze them for up to 2 months—wrap each bar individually in plastic wrap and store in a freezer-safe bag. Thaw in the refrigerator overnight or at room temperature for a few hours.

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Estimated Nutrition

• Serving Size: 1 bar (based on 24 bars per pan)
• Calories: 280
• Total Fat: 17g
• Saturated Fat: 6g
• Trans Fat: 0g
• Unsaturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 90mg
• Carbohydrates: 31g
• Fiber: 1g
• Sugar: 19g
• Protein: 3g

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Frequently Asked Questions

What kind of pecans should I use?

Use raw, unsalted pecans. You can toast them for more flavor, but avoid pre-roasted or salted varieties.

Can I make these bars gluten-free?

Yes! Substitute the all-purpose flour in both crust and filling with a 1:1 gluten-free flour blend.

Can I use dark corn syrup instead of light?

You can, but it will make the bars richer and deeper in flavor with a slightly darker appearance.

Do I need to refrigerate pecan pie bars?

Not necessarily. They are fine at room temperature for a couple of days, but refrigerating extends freshness.

Can I add chocolate chips?

Absolutely! Add 1/2 cup of mini chocolate chips to the filling for a twist.

Why is my filling runny?

It likely wasn’t baked long enough or wasn’t cooled before cutting. The center should be set before removing from the oven.

How do I get clean cuts?

Chill the bars in the fridge for an hour, then use a sharp knife wiped clean between cuts.

Can I make this in a smaller pan?

Yes, but you’ll need to reduce the quantity or adjust the baking time accordingly to avoid overflow.

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Conclusion

These Best Ever Pecan Pie Bars deliver all the nostalgic flavor of a Southern pecan pie in a more convenient, crowd-pleasing form. They’re simple to make, incredibly satisfying, and versatile enough for every occasion—from potlucks to gift boxes. Once you try them, they’re bound to become a staple in your dessert rotation.

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