Dessert

Simple Pecan Pie Bars Recipe

ByVictor Layne December 18, 2025December 18, 2025

Introduction

Simple Pecan Pie Bars combine the buttery richness of a shortbread crust with a sweet, nutty pecan filling. These bars are easy to make and perfect for dessert or a special snack. With straightforward steps, you’ll have a delicious treat ready in just over an hour.

The image shows a rectangular red baking dish filled with a pecan dessert. The top layer is glossy and textured, made of golden to dark brown chopped pecans mixed in a sticky, caramel-like glaze. The dish is placed on a white marbled surface scattered with some whole pecans around it. The dessert looks thick and dense, with the edges slightly lighter in color, showing a thin crust layer beneath the nut topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1 3/4 cups all-purpose flour, spooned and leveled
1/2 cup white sugar
1/2 tsp salt
1/3 cup pecans, finely chopped
1 cup butter, at room temperature

For the filling:

2/3 cup packed brown sugar
1 tsp salt
4 large eggs
1 1/4 cups light or dark corn syrup
1/4 cup maple syrup
2 tsp vanilla extract
3 cups pecans, chopped

Instructions

Step 1: Preheat your oven to 350° Fahrenheit to prepare for baking.
Step 2: In a large bowl, combine the flour, white sugar, salt, and finely chopped pecans for the crust. Cut in the room temperature butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of an ungreased 9×13-inch baking dish, forming a crust slightly up the edges. Bake for 18-22 minutes until lightly golden.
Step 3: While the crust bakes, whisk together the brown sugar and salt for the filling. Add the eggs and vanilla, whisking until smooth. Gradually stir in corn syrup and maple syrup, then fold in the chopped pecans.
Step 4: Pour the filling evenly over the hot crust. Return to the oven and bake for 30-35 minutes, or until a knife inserted about an inch from the edge comes out clean. The center should still jiggle slightly.
Step 5: Cool the bars on a wire rack until room temperature, then refrigerate for at least 30 minutes to firm up before slicing. Use a sharp knife and wipe it clean between cuts for tidy squares.

Tips & Variations

For added flavor depth, use a mix of light and dark corn syrup in the filling.
Chop pecans to your preferred size for texture variation.
Replace maple syrup with honey for a different sweetness profile.
Press the crust slightly up the sides for thicker edges that hold the filling better.

Storage

Store pecan pie bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months. Reheat bars gently to soften the filling, or enjoy them chilled for a firmer texture.

How to Serve

A close-up view of a rectangular pecan pie in a deep red ceramic baking dish with handles on each side. The top layer is a thick, sticky, glossy mixture densely packed with toasted, dark brown pecan halves that create a rough, textured surface. Underneath the pecans, there is a golden-brown crust visible around the edges inside the dish, showing a firm, slightly crumbly texture. The pie sits on a white marbled surface, with several whole pecans scattered randomly nearby, adding a natural touch. A corner of a light brown cloth is placed under one side of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a glass baking dish instead of metal?

Yes, a glass baking dish works well. Just be mindful that glass may bake more evenly but often requires a slightly longer baking time, so monitor closely to avoid overbaking.

How do I know when the filling is done?

The filling should be set around the edges and a bit jiggly in the center. A knife inserted about an inch from the edge should come out clean, indicating it’s fully baked without drying out.