These Best Ever Pecan Pie Bars bring all the gooey, nutty richness of traditional pecan pie—without the fuss of rolling dough. Buttery shortbread crust, luscious caramelized pecan topping, and melt-in-your-mouth texture make them the perfect dessert for holidays or anytime indulgence.
WHY YOU’LL LOVE THIS RECIPE
- Classic pecan pie flavor with way less effort.
- Easy to slice, share, and store.
- Thick, tender shortbread crust that never gets soggy.
- Buttery-sweet pecan topping that’s rich but not overly sticky.
- Great for make-ahead and freezer-friendly.
If you love pecan pie but dread the time it takes to make crust, roll dough, and fiddle with pie weights, say hello to your new go-to dessert: pecan pie bars. These bite-sized beauties pack the full flavor of the classic pie but are ten times easier to make—and arguably even better to eat.
The base is a buttery shortbread crust, lightly sweetened and sturdy enough to hold its shape when sliced. It’s soft with a gentle crumble, perfectly complementing the rich, chewy pecan layer on top.
The filling is made on the stove in under 5 minutes—just butter, brown sugar, honey, cream, and chopped pecans. It simmers briefly to meld the flavors, then gets poured over the warm crust so it soaks in just a bit and bonds together as it bakes.
When baked just right, the topping turns bubbly, golden, and lusciously gooey, forming a stretchy caramel-like layer that holds the toasted pecans in a buttery hug.
No pie tin, no fork, no plate necessary—these bars are meant to be handheld, portable, and perfect for potlucks, bake sales, or late-night snacking directly from the pan.
They store beautifully at room temp for several days, and you can even freeze them. Just thaw at room temp before serving and they’ll taste freshly baked.
These bars aren’t just for the holidays either. They’re welcome any time you’re craving something rich and cozy with that classic Southern charm.
Want to switch things up? You can sub maple syrup for the honey, mix in chocolate chips, or even add a splash of orange zest for a twist.
Whether you serve them as squares or slice them into skinny bars, they’ll disappear in no time. You’ve been warned.
SERVINGS: 16 bars
PREP TIME: 20 minutes
COOK TIME: 35 minutes
COOLING TIME: 1 hour
TOTAL TIME: 1 hour 55 minutes
INGREDIENTS
For the Shortbread Crust:
- 3/4 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 cups all-purpose flour
- 3/8 teaspoon salt (1/4 + 1/8 tsp)
For the Pecan Topping:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey (or maple syrup)
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 2 cups coarsely chopped pecans
INSTRUCTIONS
- Preheat oven to 350°F. Line a 13×9-inch baking dish with foil, leaving a 2-inch overhang on all sides. Lightly spray with nonstick spray.
- In a bowl, cream softened butter until smooth. Add brown sugar and salt; beat until light and fluffy.
- Gradually mix in flour until the dough comes together in crumbly clumps.
- Press dough into the bottom of the prepared pan and smooth evenly with the back of a measuring cup.
- Bake crust for 20 minutes or until golden brown. Meanwhile, make the pecan topping.
- In a saucepan over medium heat, melt butter, brown sugar, honey, cream, and salt. Bring to a gentle simmer for exactly 1 minute.
- Remove from heat and stir in chopped pecans.
- Immediately pour the pecan mixture over the hot crust and spread evenly.
- Return to oven and bake 12–18 minutes until top is bubbling across the surface.
- Cool completely in the pan. For quicker cooling, transfer to the fridge.
- Use foil overhang to lift bars out, peel away foil, and slice into 16 bars.
TIPS
- Don’t overbake the pecan topping—it should still look a little soft in the center when you pull it out.
- Line your pan well with foil for easy lifting and clean cuts.
- For extra flavor, toast the pecans briefly before mixing them into the topping.
- These bars freeze well—just wrap tightly and thaw before serving.
Best Ever Pecan Pie Bars
Ingredients
For the Shortbread Crust:
- 3/4 cup unsalted butter softened
- 1/2 cup packed light brown sugar
- 2 cups all-purpose flour
- 3/8 teaspoon salt 1/4 + 1/8 tsp
For the Pecan Topping:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey or maple syrup
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 2 cups coarsely chopped pecans
Instructions
- Preheat oven to 350°F. Line a 13x9-inch baking dish with foil, leaving a 2-inch overhang on all sides. Lightly spray with nonstick spray.
- In a bowl, cream softened butter until smooth. Add brown sugar and salt; beat until light and fluffy.
- Gradually mix in flour until the dough comes together in crumbly clumps.
- Press dough into the bottom of the prepared pan and smooth evenly with the back of a measuring cup.
- Bake crust for 20 minutes or until golden brown. Meanwhile, make the pecan topping.
- In a saucepan over medium heat, melt butter, brown sugar, honey, cream, and salt. Bring to a gentle simmer for exactly 1 minute.
- Remove from heat and stir in chopped pecans.
- Immediately pour the pecan mixture over the hot crust and spread evenly.
- Return to oven and bake 12–18 minutes until top is bubbling across the surface.
- Cool completely in the pan. For quicker cooling, transfer to the fridge.
- Use foil overhang to lift bars out, peel away foil, and slice into 16 bars.
Notes
- Don’t overbake the pecan topping—it should still look a little soft in the center when you pull it out.
- Line your pan well with foil for easy lifting and clean cuts.
- For extra flavor, toast the pecans briefly before mixing them into the topping.
- These bars freeze well—just wrap tightly and thaw before serving.
