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A white plate with three Easy Pecan Pie Bars with a shortbread crust, ready for a holiday dessert.

Pecan Pie Bars (The Best Easy Shortbread Crust Recipe!)

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This is the best and easiest Pecan Pie Bars recipe! It has all the flavor of a classic pecan pie but with a simple, foolproof, melt-in-your-mouth pecan bars recipe shortbread crust. You just press it right in the pan! The gooey, rich, buttery pecan filling is made right on the stovetop. These Pecan Pie Squares are the perfect Thanksgiving dessert bars and are so much easier than making a whole pie!

  • Total Time: 3 hours 5 minutes
  • Yield: 24

Ingredients

Scale

For the Buttery Shortbread Crust:

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, COLD and cut into 1/2-inch cubes

For the Gooey Pecan Filling:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup honey (or light corn syrup)
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 cups pecan halves (or pecan pieces)

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving extra paper hanging over the two long sides to create “handles.”
  2. Make the Crust: In a medium bowl, whisk the flour, powdered sugar, and 1/2 tsp salt. Add the COLD butter cubes. Use a pastry cutter or your fingers to cut the butter into the flour until it looks like coarse crumbs.
  3. Press & Par-Bake: Dump the crumbs into your prepared pan. Use your hands or the bottom of a flat measuring cup to press the crumbs firmly into an even layer. Bake for 18-20 minutes, until the edges are just very pale golden.
  4. Make the Filling: While the crust bakes, make the filling. In a medium saucepan, melt the 1/2 cup of butter, brown sugar, and honey over medium heat. Bring to a boil, stirring, and let it bubble for 1-2 minutes.
  5. Slowly whisk in the heavy cream (it will bubble!). Let it simmer for 1 more minute.
  6. Remove from the heat and stir in the vanilla, 1/2 tsp salt, and all 3 cups of pecans until they are completely coated.
  7. Assemble & Bake: Pour the hot pecan filling directly onto the hot par-baked crust. Spread it evenly.
  8. Return the pan to the oven and bake for 20-25 more minutes, until the filling is bubbly and the edges are a deep amber-brown.
  9. COOL COMPLETELY! This is the most important step! You must let the bars cool in the pan on a wire rack for at least 2 hours (longer is better!). This is how the filling sets.
  10. Slice: Once completely cool, use the parchment “handles” to lift the whole slab out. Cut into 24 squares.

Notes

  • The Cooling Rule (Don’t Skip!): I know it’s hard to wait, but the bars must be completely cool before you slice them. This is the only way that gooey filling will set up properly into perfect Pecan Pie Squares.
  • Parchment “Handles”: Don’t forget to leave that extra parchment paper hanging over the sides! It’s the secret to lifting the bars out for clean, easy cuts.
  • How to Get Clean Slices: For extra-neat, bakery-style bars, chill the cooled slab in the fridge for 30 minutes. Then, use a large, sharp knife, run it under hot water, and wipe it dry between each cut.
  • Substitution Tip: You can easily swap the honey for 1/2 cup of light corn syrup if you prefer! It’s the classic Easy Pecan Pie Recipe ingredient and works perfectly.
  • Storage: These bars are wonderful at room temperature! Store them in an airtight container (with parchment between the layers) for 3-4 days. They also freeze beautifully for up to 3 months!
  • Author: Ellie
  • Prep Time: 20
  • Cooling Time: 120
  • Cook Time: 45
  • Category: Bar
  • Method: Bakin
  • Cuisine: American

Find it online: https://www.spoonfulhome.com/pecan-pie-bars/