Pecan Pie Bars with Shortbread Crust

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Soft and gooey Pecan Pie Bars with Shortbread Crust. Made with homemade pecan pie filling and the easiest four ingredients shortbread cookie crust, and baked to golden perfection. These pie bars are perfectly sweet, gooey, sticky, and taste just like the classic dessert, just easier to make! There’s really nothing not to love about these super simple pecan pie bars. The secret? Not making them too thick! That’s right. Something so simple makes such a huge difference with these delicious bars. Every bite is nutty, extra sweet, gooey, and will always leave you wanting more. Perfect for cozy Fall weekends, a sweet treat for Halloween, or as an easy dessert for your Thanksgiving table!

stacked pecan pie bars on sheet pan with more around, white flowers, and measuring cup of pecans on marble surface

About The Recipe

It’s our first official Fall recipe of the year and, trust me, it’s a good one! These pecan pie bars are such a simple bake and a great treat to serve during all of Fall. I love our Pumpkin Pie Bars, but these might just be my new favorite!

We were inspired to make these after having some trouble with baking pies as of late. The weather here, even though it’s cooling off, it’s still been waaaaay too warm. Pie crust + warm weather… they just don’t like each other.

Thankfully, shortbread dough/crust is MUCH more forgiving. We had to test this recipe three times before we were able to get it to come out just right! Though, that wasn’t the weathers fault. More like our own. We couldn’t figure out the thickness of everything.

Our fast batch, albeit delicious, was WAY too thick. It was messy and kind of overwhelming to eat. So, we scaled the recipe back. This time, the pecan pie filling was PERFECT, but the crust was way too thin.

The crust was paper thin! It tasted delicious as well, but it wasn’t a bar you could hand out during the holiday’s. Which brings us to the third attempt. Thankfully, three times really is the charm!

two bars propped against each other on upside down sheet pan with more behind and white flowers beside

The third batch of these pecan pie bars turned out perfectly. Not too thin, gooey, sweet, and sturdy enough to hold. If I’m being honest, I might just prefer these bars more than the actual pie!

Every bite is the perfect combination of textures and flavors. The shortbread is buttery and lightly sweet, practically melts away in the first bite, alongside the caramel-y, sweet, nutty, crunchy pecan pie filling. There’s just SO much to love here and I’m so excited to finally share the recipe!

It is simply delicious and perfect for any and every holiday, get-together, party, or just weekend.

Reasons You Will Love These Pecan Pie Bars

  • SO much easier to make than the traditional pie.
  • A super simple dessert for Thanksgiving.
  • Easy to share with friends and family.
  • A crowd pleasing dessert.
  • Ready faster than a traditional pecan pie!
three stacked pecan pie bars on upside down sheet pan with more bars around

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Crust:

  • Unsalted Butter
  • Granulated Sugar
  • All-Purpose Flour
  • Salt
flour, sugar, butter, and salt on marble surface

For The Filling:

  • Large Egg + Yolk
  • Brown Sugar
  • Light Corn Syrup
  • Unsalted Butter
  • Vanilla Extract
  • Salt
  • Pecan Halves
salt, vanilla, pecans, brown sugar, corn syrup, eggs, and melted butter on marble surface

How To Make Pecan Pie Bars

Step 1: Make the crust

Beat butter and sugar until light and fluffy, about 2-3 minutes.

Mix in the flour and salt.

Press evenly in bottom of prepared pan.

Prick all over with fork. Freeze for 15 minutes. Bake for 20-25 minutes, or until cooked through.

Step 2: Make the filling

Combine beaten eggs, brown sugar, corn syrup, unsalted butter, vanilla extract, and salt. Mix until well combined.

Stir in the pecans.

Step 3: Bake

Pour the filling over hot crust and bake for 30-35 minutes, or until set. Let cool about 5 minutes before lifting out of the pan. Let cool completely.

What To Serve with Pecan Pie Bars

Sweet? Savory? Topping for the bars? We got you covered! Here are some of our favorite things to serve alongside these pecan pie bars.

How To Store

Once this pie is baked and cooled, you can easily store it in the fridge for 3-5 days. You can also freeze the slices in a freezer safe zip top bag or container! To reheat, just set it out on the counter a few hours beforehand to allow it to come to room temperature.

front shot of three pecan pie bars stacked with more around and measuring cup of pecans beside

Expert Tips

  • Try and get the shortbread as even as you can when pressing out.
  • Don’t skip pricking the dough.
  • Make sure to pour the pecan filling over a hot crust. This is important! If the crust cools, it may pull away from the pan and cause the filling to seep out around the edges and burn.
  • The filling will puff and be mostly set when done.
  • These bars are very fragile when hot. Be careful lifting from the pan!
  • Use a serrated knife to best cut the bars.
  • Let the pie cool completely before serving!

When you make these Pecan Pie Bars with Shortbread Crust, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

stacked pecan pie bars on sheet pan with more around, white flowers, and measuring cup of pecans on marble surface

Pecan Pie Bars with Shortbread Crust

Traci
Easy to make, perfectly sweet, full of pecans, gooey, and SO. GOOD. These Pecan Pie Bars with Shortbread Crust are the perfect treat to bake all Fall and Winter, but especially for the holiday's!
5 from 1 vote
Prep Time 20 mins
Cook Time 55 mins
Freezer Time 15 mins
Course Desserts
Cuisine American
Servings 15
Calories 415 kcal

Ingredients
 

Crust

  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2 cups all purpose flour
  • ¾ teaspoon salt

Filling

  • 3 large eggs + 1 yolk, beaten
  • ¾ cup brown sugar
  • ¾ cup light corn syrup
  • Tablespoons unsalted butter, melted
  • ½ Tablespoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves

Instructions

Crust

  • Heat oven to 350° F.
  • Line an 8"x12" pan with parchment paper. Set aside.
  • Beat butter and sugar until light and fluffy, about 2-3 minutes.
  • Mix in flour and salt.
  • Press evenly in bottom of prepared pan.
  • Prick all over with fork.
  • Freeze for 15 minutes.
  • Bake for 20-25 minutes, or until cooked through.
  • While crust is baking, make filling.

Filling

  • Combine all ingredients except pecan halves in a large bowl.
  • Whisk until blended.
  • Stir in pecans.
  • Pour over hot crust.
  • Return to oven.
  • Bake for an additional 30-35 minutes until set and puffy.
  • Cool in pan 5 minutes before removing.

Notes

  • Try and get the shortbread as even as you can when pressing out.
  • Don’t skip pricking the dough.
  • Make sure to pour the pecan filling over a hot crust. This is important! If the crust cools, it may pull away from the pan and cause the filling to seep out around the edges and burn.
  • The filling will puff and be mostly set when done.
  • These bars are very fragile when hot. Be careful lifting from the pan!
  • Use a serrated knife to best cut the bars.
  • Let the pie cool completely before serving!

Nutrition

Serving: 1barCalories: 415kcalCarbohydrates: 45gProtein: 4gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 77mgSodium: 224mgPotassium: 106mgFiber: 2gSugar: 31gVitamin A: 521IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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