The Daily Plate

Buttery Pecan Pie Bars

These buttery pecan pie bars deliver all the holiday pie magic in handheld form: a crisp, buttery shortbread crust topped with a gooey, caramelized pecan filling that crackles as it cools. Easier to slice, easier to share, impossible to resist. More holiday baking? Our One-Bowl Apple Spice Cake is a seasonal star.

Buttery pecan pie bars, shortbread crust bars topped with glossy caramelized pecan filling, a neat row with one lifted showing the layers
Prep time20 min
Cook time45 min
Total1 hr 5 min
Yield24 bars
CuisineAmerican
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🪵Ingredients

  • Crust: 2 cups flour + 1/2 cup powdered sugar + 1 cup cold butter + 1/2 tsp salt
  • Filling: 3 large eggs
  • 1 cup light corn syrup
  • 3/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/2 cups pecan halves

👩‍🍳Instructions

  1. Bake the crust. Pulse the crust ingredients into crumbs, press firmly into a parchment-lined 9x13-inch pan, and bake at 350°F (175°C) for 18–20 minutes until lightly golden.
  2. Whisk the filling. Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the pecans.
  3. Fill and bake. Pour over the hot crust and bake 28–32 minutes more, until the center is set with only the faintest jiggle.
  4. Cool completely. Cool at room temperature 1 hour, then refrigerate at least 2 hours — the filling needs the chill to slice cleanly.
  5. Cut and serve. Lift out with the parchment sling and cut into 24 bars with a sharp knife, wiping between cuts.

💡 Bar smarts

Pour the filling over the hot crust — it starts setting immediately and bonds the layers. The full chill is non-negotiable for clean cuts; warm pecan filling is delicious but gloopy. Toasting the pecans first (8 minutes at 350°F) deepens their flavor noticeably.

Common questions

Can I use maple syrup instead of corn syrup?

Yes — pure maple syrup works 1:1 and adds lovely flavor, though the filling sets slightly softer.

How do I store them?

Refrigerate in an airtight container up to 5 days. They’re delicious cold or at room temperature.

Can I freeze pecan pie bars?

Yes — freeze cooled bars up to 3 months. Thaw in the fridge overnight.

Why is my filling runny?

Underbaked or cut too soon. Bake until just set and chill a full 2 hours before slicing.

Gooey pecan pie bar with shortbread crust layers
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Save it to your "Fall Baking Recipes" board so holiday pie flavor is always handheld-ready.

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