Best Ever Pecan Pie Bars

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Best Ever Pecan Pie Bars

There’s something about the rich, buttery goodness of pecan pie that just feels like home. But let’s be honest—between making the crust, the filling, and baking it all to perfection, it’s not exactly a weeknight-friendly dessert. That’s why these Pecan Pie Bars have completely stolen the show in our household. All the gooey, nutty, sweet flavor of a classic pecan pie, but in a bar form that’s easy to whip up, slice, and even pack into lunchboxes (if they last that long!).

I first made these bars when I was craving pecan pie but didn’t want to fuss with a rolling pin or pie plate. With three little ones tugging at my sleeves, simplicity is everything in my kitchen. The very first batch was gone before the pan even cooled. My husband snuck one before dinner (no shame), and the kids asked if we could have “that pie stuff” every weekend. That’s when I knew I had a winner.

What I love most is how portable and mess-free they are. Whether it’s a bake sale, potluck, or just a cozy Sunday treat, these bars deliver that unmistakable pecan pie flavor without the hassle. They’re chewy, crunchy, buttery, and perfectly sweet—exactly what I want in a fall dessert (or honestly, any time of year!). I’ve tweaked and perfected the recipe over time, and now it’s one of those treats I turn to again and again when I need something that’s guaranteed to please a crowd.

Questions I Often Get Asked About This Recipe

Can I use store-bought crust instead of making my own?
Absolutely. While homemade gives a buttery, crumbly edge, a quality refrigerated crust works just fine when you’re in a pinch.

How do I store pecan pie bars?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well!

Can I make these ahead of time?
Yes! These bars actually taste even better the next day. Make them the night before your event for maximum flavor.

Do I need corn syrup for this recipe?
Yes, corn syrup is key to getting that classic pecan pie texture. However, you can use golden syrup or maple syrup as a substitute for a slightly different flavor profile.

What kind of pecans work best?
Chopped pecans are ideal for even distribution, but you can use halved pecans for a more decorative look on top.

What You Need to Make Best Ever Pecan Pie Bars

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 corn syrup (light or dark)

1 cup packed brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups chopped pecans

Special Equipment:

9×13-inch baking pan

Parchment paper (for easier removal)

Mixing bowls and a whisk

Pastry cutter or fork (for crust)

How to Make Best Ever Pecan Pie Bars

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting.

Make the crust: In a bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press the crust mixture firmly into the bottom of the prepared pan.

Bake the crust for 18–20 minutes, or until lightly golden. Remove from oven and set aside.

Prepare the filling: In a large bowl, whisk the eggs until well beaten. Add in the corn syrup, brown sugar, flour, salt, and vanilla. Mix until smooth and fully combined. Fold in the chopped pecans.

Pour the filling over the warm crust and spread evenly. Return to the oven and bake for 30–35 minutes, or until the center is set and no longer jiggles.

Cool completely in the pan before lifting out and slicing into bars. For clean edges, chill in the fridge before cutting.

Tips for Making the Best Pecan Pie Bars

Chill your butter: Cold butter is key to a flaky, tender crust. Don’t skip this step!

Don’t overbake: The filling should be set but still slightly soft. Overbaking can lead to a dry texture.

Use parchment paper: This makes it so much easier to lift the bars out and slice them neatly.

Double up for a crowd: This recipe doubles beautifully—just use a larger sheet pan and adjust baking time slightly.

Add chocolate chips: A handful of semi-sweet chocolate chips adds an extra indulgent twist.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were gone in less than an hour at our church potluck! I’ll be making them again this weekend.”

⭐️⭐️⭐️⭐️ “Delicious flavor! The only reason I gave 4 stars is because I wish the crust was a little thicker. Next time I might 1.5x the crust recipe.”

⭐️⭐️⭐️⭐️⭐️ “My husband doesn’t usually like pecan pie, but he couldn’t stop eating these. A total win!”

⭐️⭐️⭐️⭐️ “Great for busy nights! I made them after dinner and they were ready just in time for dessert.”

⭐️⭐️⭐️⭐️⭐️ “Perfect texture and flavor. They cut so cleanly and looked beautiful on the dessert table!”

Printable Recipe

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