These Buttery Pecan Pie Bars have a rich, gooey filling loaded with pecans on a buttery shortbread crust. An easy, crowd-pleasing twist on classic pecan pie!
Let’s talk about pecan pie. It’s a holiday staple, a Southern classic, and an absolute must for any gathering where people really appreciate good food. But let’s also be honest—it can be a bit of a pain to make. Between the pie crust, the rolling, the chilling, and the prayer that it won’t turn into a runny mess, sometimes it’s just too much.
That’s exactly how I stumbled upon these Buttery Pecan Pie Bars. One year, right before Thanksgiving, I was knee-deep in last-minute chaos—burning the sweet potatoes, forgetting to defrost the turkey, and realizing I had zero energy left to deal with pie crust. So, I did what any frazzled baker does in a moment of panic—I improvised.
Instead of a fussy crust, I went with an easy buttery shortbread base. No rolling. No chilling. Just mix, press, and bake. And let me tell you—these bars? Game. Changer. They have everything I love about pecan pie but in an easier, more manageable format. And best of all? People went crazy for them. My aunt asked for the recipe. My cousin took leftovers home. And my dad, a lifelong pecan pie purist, even admitted these were just as good as the real thing.
So, if you love pecan pie but want something way easier, these Buttery Pecan Pie Bars are your new best friend.
Why You’ll Love This Buttery Pecan Pie Bars Recipe?
- No pie crust drama. No rolling, no chilling, no stressing.
- That filling. It’s gooey, caramel-like, and absolutely packed with pecans.
- Perfect for a crowd. Just cut them into squares and watch them disappear.
- Great for make-ahead. They actually taste better the next day.
- Mess-free and portable. Perfect for holiday dessert trays or sneaking from the fridge at midnight (I may have done that a few times).
Ingredient Notes:
Let’s talk about the stars of this recipe:
For the Crust:
- Butter – The key to a melt-in-your-mouth shortbread base.
- Sugar – A touch of sweetness to balance the richness.
- Eggs – Helps bind the crust for the perfect texture.
- Vanilla Extract – Adds depth and warmth.
- Flour – Gives structure while keeping the crust light.
- Baking Powder – Just a little lift to keep the crust from being too dense.
- Salt – Because even sweet things need balance.
For the Pecan Filling:
- Butter – Because pecan pie filling needs that rich, buttery base.
- Corn Syrup or Maple Syrup – The key to a gooey, caramel-like texture.
- Brown Sugar – Adds deep caramelized flavor.
- Cornstarch – Thickens the filling so it holds together.
- Egg Yolks – Gives the filling a silky smooth consistency.
- Heavy Cream – For richness and a little extra creaminess.
- Pecans – The main event! Toasting them first makes them even better.
- Vanilla & Salt – The secret to perfectly balanced flavors.
How To Make Buttery Pecan Pie Bars?
Step 1: Make the Shortbread Crust
Preheat your oven to 350°F and grease a 9×13-inch baking dish.
In a large mixing bowl, beat together butter and sugar until light and fluffy. Add in eggs and vanilla, mixing until combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined.
Press the dough evenly into the baking dish and bake for 15 minutes, until lightly golden. Let it cool while you make the filling.
Step 2: Make the Pecan Filling
In a bowl, whisk together brown sugar, cornstarch, and salt.
In a saucepan over medium heat, combine this mixture with egg yolks, corn syrup (or maple syrup), and heavy cream. Stir constantly until the mixture thickens into a pudding-like consistency (about 5-10 minutes).
Remove from heat and stir in butter, toasted pecans, and vanilla extract until fully combined.
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Step 3: Assemble & Bake
Pour the pecan mixture over the baked crust.
Bake for 25-30 minutes, until the filling is set and bubbling slightly at the edges.
Let the bars cool completely, then refrigerate for 4-6 hours to fully set before slicing.
Storage Options:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- To reheat: Enjoy them chilled, room temp, or slightly warmed for that fresh-from-the-oven taste.
Variations and Substitutions:
Want to switch things up? Try these fun variations:
- Chocolate Pecan Bars: Stir in chocolate chips for a chocolatey twist.
- Bourbon Pecan Bars: Add a splash of bourbon for extra depth.
- Salted Caramel Pecan Bars: Drizzle with salted caramel for extra indulgence.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend for the crust.
- Nut-Free Version: Swap pecans for chopped pretzels or sunflower seeds.
What to Serve with Buttery Pecan Pie Bars?
These bars are already amazing, but if you want to level up, try pairing them with:
- Vanilla Ice Cream – The ultimate combo of warm, buttery pecans and cold, creamy ice cream.
- Whipped Cream – Light, airy, and the perfect contrast to the rich filling.
- Coffee or Tea – Balances the sweetness.
- A Drizzle of Chocolate or Caramel – Because more is always better.
Frequently Asked Questions:
Do I have to use corn syrup?
Nope! Maple syrup or honey works great as a substitute.
Can I use store-bought pie crust?
You could, but trust me—the homemade shortbread crust is worth the extra 5 minutes.
How do I know when they’re done baking?
The filling should be set but slightly soft—it will firm up as it cools.
If you love pecan pie but want something way easier, these Buttery Pecan Pie Bars are going to be your new go-to dessert. They’re rich, buttery, full of crunchy pecans, and ridiculously simple to make. No pie crust stress, no mess—just pure pecan pie bliss.
So tell me—are you a pecan pie purist, or do you love a fun twist? Try this recipe and let me know what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buttery Pecan Pie Bars
Ingredients
For the Crust:
- 1 1/4 c unsalted butter room temperature
- 1/3 c granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 1/4 c all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp kosher salt
For the Topping:
- 1 c unsalted butter
- 1 c light corn syrup or maple syrup
- 1 1/4 c light brown sugar packed
- 1/2 c cornstarch
- 4 egg yolks
- 1/2 c heavy cream
- 1 lb. pecans roasted and chopped
- 1/8 tsp salt
- 1 tsp vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C).
For the Crust:
- In a mixing bowl combine 1 1/4 cups of room-temperature butter with 1/3 cup of granulated sugar. Beat them together until you achieve a fluffy texture.
- Next add in 2 eggs and 1 tsp of vanilla extract, to the creamed butter and sugar mixture. Mix them well until they are thoroughly combined.
- In a bowl sift together 2 1/4 cups of all-purpose flour along with 1/4 tsp of baking powder and 1/8 tsp of salt.
- Gradually add the ingredients to the mixture stirring until they are just combined. Be careful not to overmix.
- Take the dough. Press it into a 9x13-inch pan. Place it in the oven. Bake for approximately 15 minutes. Once done allow it to cool before moving on to the next step.
For the Topping:
- In a bowl whisk together 1 1/4 cups packed brown sugar, along with half a cup of cornstarch and an eighth teaspoon of salt.
- Over medium heat combine the sugar mixture with four egg yolks, one cup of maple syrup and half a cup of heavy cream in a saucepan. Continuously stir this mixture until it begins to simmer. Then reduce the heat. Cook for five to ten minutes more until it reaches a thick consistency similar, to pudding.
- To finish the recipe take the mixture off the heat. Gently stir in 1 cup of butter until it melts. Next add in 1 pound of pecans that have been chopped along, with 1 teaspoon of vanilla extract.
- For assembly and baking pour the pecan mixture over the crust. Bake it for 25 to 30 minutes until the filling sets.
- Once baked allow the bars to cool down completely before refrigerating them for around 4 to 6 hours. This chilling time will help them set further. Finally cut into bars. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
I liked this recipe but don’t love it. I think a regular shortbread crust is better. It took a lot longer to bake than listed. The top was runny at 30 minutes. The top is very tasty. I would make again with a shortbread crust.