Pecan Pie Bars
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With their buttery shortbread crust and rich caramel-pecan topping, these pecan pie bars are everything you love about pecan pie—only easier to make and perfect for sharing!
If you’re a fan of my pecan pie, bourbon pecan pie and candied pecans, you’ll love these pecan pie bars. With a buttery shortbread crust and a rich caramel-pecan topping, they’re an indulgent treat that’s perfect for the holidays—whether you’re bringing them to a potluck or giving them as a hostess gift. Best of all, they’re incredibly easy to make!
“The showstopper at Thanksgiving this year.”
What You’ll Need To Make Pecan Pie Bars
- All-Purpose Flour: Forms the base of the shortbread crust.
- Cornstarch: Blended with the flour, cornstarch gives the crust a crisper texture.
- Confectioners’ Sugar: Sweetens the crust and helps achieve a shortbread-like consistency.
- Unsalted Butter: Creates a flaky crust and adds richness to the filling.
- Light Brown Sugar: Sweetens the filling with a deep, molasses-like flavor. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Honey: Adds sweetness and a touch of warmth to the filling.
- Vanilla Extract: Enhances the flavor of the caramel with its aromatic richness.
- Heavy Whipping Cream: Adds creaminess and helps achieve the silky, smooth texture of the filling.
- Chopped Pecans: Provide crunch and a rich, nutty flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin with the crust. Combine the flour, cornstarch, confectioners sugar and salt in the bowl of a food processor and pulse to combine. Toss in the pieces of butter.
Pulse until the mixture resembles coarse meal with pea-size clumps of butter within.
Dump the mixture into a foil-lined pan.
Then press firmly with your fingers into an even layer.
Bake until set but not browned, about 17 minutes.
In the meantime, make the topping. Combine the butter, brown sugar, honey, vanilla and salt in a saucepan.
Boil gently for a few minutes.
Then stir in the heavy cream and chopped pecans.
Spread the pecan mixture onto the baked crust.
Bake until bubbling and caramel-colored.
Cool completely, then transfer baked bar to cutting board.
Cut into squares with a sharp knife. The bars will keep nicely, covered and stored at room temperature, for 3 to 4 days. Freeze for longer storage.
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Pecan Pie Bars
With their buttery shortbread crust and rich caramel-pecan topping, these pecan pie bars are everything you love about pecan pie—only easier to make and perfect for sharing!
Ingredients
For the Crust
- ¾ cup all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup cornstarch
- ½ cup Confectioners' sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into 1-inch pieces
For the Filling
- 12 tablespoons (1½ sticks) unsalted butter
- ¾ cup packed light brown sugar
- 3 tablespoons honey
- ½ teaspoon vanilla extract
- Generous pinch salt
- 2 tablespoons heavy whipping cream
- 3 cups coarsely chopped pecans
Instructions
For the Crust
- Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
For the Filling
- In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
To Assemble and Bake
- Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
- Freezer-Friendly Instructions: The pecan squares will keep nicely covered and stored at room temperature for 3 to 4 days. They can also be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (16 servings)
- Calories: 357
- Fat: 29 g
- Saturated fat: 11 g
- Carbohydrates: 26 g
- Sugar: 18 g
- Fiber: 2 g
- Protein: 3 g
- Sodium: 88 mg
- Cholesterol: 41 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Can I add chocolate chips to these? My FIL prefers chocolate pecan pie!
Hi Allyson, I haven’t tried it, but a number of readers have commented they’ve added some chocolate. Mini chocolate chips would be nice here. Hope everyone enjoys!
I was named “Chef of the Evening” at my wine club’s mini-tasting thanks to this recipe! It’s the second time Jen has helped me look like a pro in the kitchen—the first was with her Egyptian Barley Salad with Pomegranate Vinaigrette. This was also my second time making this dish, and I’ve learned it’s even better the next day. Thank you, Jen, for so many fantastic recipes—I can always count on you!
❣️
I made these for the first time earlier this fall, and am prepping to make them again for the holidays. I made them for someone else (I did taste them, however); the recipient is someone who adores pecan pie and pecan pie bars in general, and she really loved the amount of pecans in this recipe, as most pecan bars and pecan pies are really heavy on the gooey part of the filling but are often stingy when it comes to the nuts themselves. And that was her take. She also appreciated that these are not sickeningly sweet. However, the said there was something “off” about the texture of the filling that she couldn’t put her finger on, but it never quite set properly. (I followed the recipe exactly). I don’t have an opinion on that myself, as I tasted the bars only when I cut them. However, I found the honey flavor overpowering.
To make them for the holidays, I bought a lighter honey to see if that makes the difference I’m looking for. I also wonder about the use of maple syrup instead….but it’s thinner than honey so I’m wondering about a 1:1 combination of maple syrup and corn syrup (although I love that this recipe doesn’t include corn syrup)….or maybe 1:1 maple syrup and honey, just to dilute the honey flavor. If anyone’s done this — or has an opinion about it — I’m all ears.
Anyway, bottom line is I’m not looking for another recipe, but just to tweak this one, because it’s very good!
Hi Lisa, I’d go with half honey and half corn syrup. I hope that helps with the flavor balance for you!
I have made these delicious Pecan Pie Bars several times now. They turn out perfect every time. I don’t wait for a special occasion, but make them at least once a month. They are 5 Stars for sure. The directions state to bake in a 9 inch pan, but cut into 2 inch squares🤣 Not possible.🤣
Amazing. Really. These are so delicious and easy to make. It is full of pecans and you can taste the honey which is so good! The caramel holds it all together and is luscious. This recipe is a keeper and on repeat with me, thank you so much!
These were so delicious. I made them for my mother-in-law’s bday – her favorite dessert is pecan pie so I decided to switch it up. I was a little nervous after reading some of these reviews but I followed the recipe exactly and they came out 100% perfectly. My mil said she loved them even more than pecan pie! Thanks Jenn ! Great recipe:)
Fantastic! I am not a baker, but these turned out perfect! So delicious. Thank you, Jen.
Hi Jenn,
This is one of my favorite recipes of yours. Everyone loves it. I just have a question. Will this work with hazelnuts instead of pecans? I don’t have any intention of changing this wonderful recipe. I have a bag of hazelnuts in the fridge that I need to use. Do you think it will work with this recipe?
Lucy Conway
So glad you like it, Lucy! I’ve never tried this with hazelnuts, but it should work. I’d love to hear how they turn out. 😊
Pure bliss! Better than any pecan pie I ever ate. Easy is a relative term, and it IS easy, but a little time consuming on your first go at it. This is a knock their socks off dessert for block parties, holiday parties, bridal cookie tables. You can even cut it smaller as it is so rich.
Thank you!