Pecan Pie Bars

Craving pecan pie but don’t want the hassle? These Pecan Pie Bars have all the flavors of the classic pie—gooey filling, buttery crust, and crunchy pecans—in an easy-to-make, hand-held treat. Perfect for holidays or just because!

this Recipe

Let’s be real—pecan pie is the ultimate Southern dessert. It’s rich, buttery, nutty, and just the right amount of sweet. But making an actual pecan pie? That’s a whole thing. You need to roll out the dough, blind bake the crust, make sure the filling sets just right… It’s amazing, but it’s also a project.

That’s why I love these Pecan Pie Bars. They have everything you love about the classic pie, but in an easy-to-make, no-fuss bar form. No rolling out crust, no worrying about filling spilling over—just mix, bake, and enjoy.

I first made these for a Thanksgiving potluck, and wow, they were a hit. I set them out on the dessert table, walked away for five minutes, and when I came back? Gone. (I may have hidden a couple for myself before they vanished, but let’s keep that between us.)

If you love pecan pie but don’t want to deal with pie crust drama, this recipe is for you.

Why You’ll Love This Pecan Pie Bars Recipe?

• No rolling pins required – The shortbread crust is way easier than a traditional pie crust.
• Perfect balance of gooey and crunchy – The chewy filling pairs beautifully with the crispy pecans.
• Great for sharing – One batch makes 28 bars, making them perfect for holiday gatherings, bake sales, or just snacking.
• Make-ahead friendly – They actually taste even better the next day (if they last that long).
• Easier to slice and serve – No worrying about messy pie slices—just grab a bar and go!

Ingredient Notes:

For the Crust:

• All-purpose flour – The base for our shortbread crust, creating a sturdy but tender foundation.
• Powdered sugar – Adds a light sweetness and keeps the crust melt-in-your-mouth soft.
• Fine sea salt – Enhances all the flavors and balances the sweetness.
• Cold butter – The key to a flaky, buttery crust. Cold butter = magic.

For the Filling:

• Brown sugar – Gives the filling a deep, caramel-like sweetness.
• Honey – Adds a natural sweetness and richness.
• Unsalted butter – Because butter makes everything better.
• Heavy whipping cream – Creates a luscious, velvety filling.
• Vanilla extract – Adds warmth and depth to the flavor.
• Chopped pecans – The star of the show! Use fresh, high-quality pecans for the best flavor.

Pro Tip: For a deeper, toastier flavor, lightly toast the pecans in the oven before adding them to the filling.

How To Make Pecan Pie Bars?

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later. Lightly grease it with non-stick spray.

Step 2: Make the Crust

In a food processor (or with a pastry cutter), mix flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.

Press the mixture evenly into the bottom of the prepared pan, making sure it’s firmly packed. Bake for 18–20 minutes, or until lightly golden around the edges.

Step 3: Make the Filling

While the crust is baking, melt brown sugar, honey, butter, heavy cream, and salt in a saucepan over medium heat. Stir frequently and bring the mixture to a gentle boil. Let it simmer for 2 minutes to thicken slightly.

Remove from heat and stir in vanilla extract and chopped pecans.

Step 4: Assemble & Bake

Pour the pecan filling over the pre-baked crust, spreading it evenly. Return the pan to the oven and bake for 20–25 minutes, until the filling is bubbling and golden brown.

Step 5: Cool & Slice

Let the bars cool completely before slicing. (I know it’s tempting, but trust me—waiting makes slicing easier!) Once cooled, lift the parchment paper out of the pan, transfer to a cutting board, and slice into 2-inch squares.

Serve at room temperature and enjoy!

Storage Options:

• At Room Temperature: Store in an airtight container for up to 3 days.
• In the Fridge: Keeps for up to a week (bonus: they taste amazing chilled!).
• In the Freezer: Wrap bars individually and freeze for up to 2 months. Thaw at room temp before serving.

Pro Tip: If stacking bars, place parchment paper between layers to prevent sticking.

Variations and Substitutions:

Want to put your own spin on these bars? Here are a few fun twists!

• Chocolate Pecan Pie Bars – Stir in ½ cup of chocolate chips before baking.
• Bourbon Pecan Bars – Add 1 tablespoon of bourbon for a smoky, caramelized kick.
• Salted Caramel Pecan Bars – Drizzle warm caramel sauce over the cooled bars.
• Maple Pecan Bars – Swap the honey for pure maple syrup for an autumn-inspired twist.

What to Serve with Pecan Pie Bars?

These bars are rich and indulgent, so they pair well with:

• Hot coffee or espresso – The bitterness balances the sweetness.
• Vanilla bean ice cream – Because warm pecan pie bars + ice cream = bliss.
• Fresh whipped cream – Light and airy, the perfect contrast to the dense filling.
• A sprinkle of flaky sea salt – Elevates the flavors and adds a touch of sophistication.

Frequently Asked Questions:

Can I make these ahead of time?
Yes! They’re actually even better the next day when the flavors have time to settle.

Can I use a different nut?
Absolutely! Walnuts or almonds work just as well.

Do these need to be refrigerated?
Not necessarily, but chilling them helps them set up better and makes slicing easier.

Time to Bake!

If you love pecan pie but want something easier, faster, and just as delicious, these Pecan Pie Bars are calling your name.

Make them for a holiday gathering, a bake sale, or just to treat yourself (because you deserve it). Trust me, once you try these, you’ll never go back to making a full pecan pie again.

So go ahead—preheat that oven, grab some pecans, and get baking! Can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

Tasty Swedish Meatball Noodle Bake Recipe

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Cheesy Ground Beef and Rice Casserole

Pecan Pie Bars

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Delve into the medley of flavors that our Pecan Pie Bars offer—a combination of a tender buttery crust and a luscious nut-filled filling. Each bar is a slice of heaven featuring a layer of all-purpose flour and powdered sugar crust that effortlessly melts, in your mouth with every bite. The filling is a blend of sugar, fragrant honey and velvety whipping cream that envelopes coarsely chopped pecans creating a satisfyingly crunchy and gooey delight. A touch of vanilla and a sprinkle of sea salt add a layer of complexity to these delectable bars while balancing the sweetness perfectly. Whether it's for gatherings, celebrations or simply as a treat after a long day these Pecan Pie Bars promise to leave an unforgettable impression, on your taste buds—offering indulgence and comfort in equal measure.

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28 Servings

Ingredients

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For the Crust:

• 2 c all-purpose flour
• 1/2 c powdered sugar
• 1/4 teaspoon fine sea salt
• 12 tablespoons unsalted butter cold, diced

For the Filling:

• 3/4 c light brown sugar packed
• 1/2 c honey
• 12 tablespoons unsalted butter
• 1/4 c heavy whipping cream
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 3 1/2 c coarsely chopped pecans 14 ounces

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Instructions

 

To make the crust:

1. Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by lining it with foil or parchment paper leaving some overhang for easy removal later. Give it a spray, with non-stick cooking spray.
2. In a food processor combine 2 cups of flour, 1/2 cup of sugar and 1/4 teaspoon of salt. Pulse the ingredients until mixed.
3. Add in butter that has been diced into small pieces (12 tablespoons). Pulse the mixture until it resembles coarse crumbs.
4. Evenly press this mixture into the bottom of your prepared baking pan.
5. Bake for 18 to 20 minutes. Until you notice slight browning at the edges. Once done remove from the oven. Set aside.

Now let's move on to making the filling:

1. In a saucepan over medium heat combine packed light brown sugar (3/4 cup), honey (1/2 cup), unsalted butter (12 tablespoons), heavy whipping cream (1/4 cup) and fine sea salt (1/4 teaspoon).
2. Bring this mixture to a boil. Then reduce the heat to simmer for 2 minutes.
3. Remove from heat. Stir in vanilla extract (1 teaspoon) along, with chopped pecans (3 1/2 cups). Mix everything together thoroughly.
4. Pour this mixture over your crust in the baking pan.
5. Bake for 20 to 25 minutes until you see the filling bubbling and turning into a caramel color.
6. After cooking place the pan on a wire rack. Allow it to cool down entirely.

To serve:

1. Once it has cooled down utilize the foil or parchment paper to lift the baked treat out of the pan.
2. Transfer it onto a cutting board. Slice, into 2-inch squares.
3. Enjoy your Pecan Pie Bars at room temperature!

Notes

Transform these Pecan Pie Bars into a gluten-free delight with ease! Simply substitute the all-purpose flour in the crust for a reliable 1-to-1 gluten-free flour blend. Brands like Bob’s Red Mill or King Arthur Flour are great options. Ensure your powdered sugar is gluten-free as well, as cross-contamination can sometimes occur. With these small tweaks, you're all set to bake a batch of these scrumptious bars, ensuring that everyone, regardless of dietary needs, can indulge in this sweet, nutty treat.

Audrey

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Bitty

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!

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