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Take traditional pecan pie and transform it into easy-to-share dessert bars! These Best Ever Pecan Pie Bars bring together a tender buttery pecan shortbread crust and a sweet, nutty filling you don’t even cook on the stove. They’re a holiday game-changer!

Ingredients

Scale
  • 1 ¾ cup all purpose flour, spooned & leveled
  • ½ cup granulated sugar
  • ½ teaspoon salt (for crust)
  • ⅓ cup finely chopped pecans (for crust)
  • 1 cup butter, room temperature
  • ⅔ cup brown sugar, packed
  • 1 teaspoon salt (for filling)
  • 4 large eggs
  • 1 ¼ cup light or dark corn syrup
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • 3 cups chopped pecans

Instructions

  1. Preheat oven to 350°F.
  2. In a bowl, mix 1 ¾ cups all-purpose flour, ½ cup granulated sugar, ½ teaspoon salt, and ⅓ cup finely chopped pecans.
  3. Cut in 1 cup room-temperature butter until mixture resembles damp sand.
  4. Press the crust mixture evenly into the bottom and slightly up the sides of an ungreased 9×13 pan.
  5. Bake the crust 18–22 minutes, until lightly golden and fragrant.
  6. While the crust bakes, whisk ⅔ cup packed brown sugar and 1 teaspoon salt, then add 4 large eggs and 2 teaspoons vanilla and whisk until smooth.
  7. Stir in 1 ¼ cups corn syrup and ¼ cup maple syrup, then fold in 3 cups chopped pecans.
  8. Pour the filling over the hot crust immediately after removing the crust from the oven.
  9. Bake at 350°F for 30–35 minutes, until a knife inserted about 1 inch from the edge comes out clean.
  10. Cool the pan completely on the counter.
  11. Chill the cooled bars in the refrigerator about 30 minutes, then slice into bars with a sharp knife (warm and dry the knife between cuts for clean slices).

Notes

Use butter that’s soft but still cool for the crust for perfect texture., Press the crust firmly and evenly into the pan, especially at the edges, to hold filling solidly., Pour filling over warm crust to start setting properly., Bars are done when a knife inserted about an inch from edge comes out clean; center might jiggle when hot but firms as it cools., Cool completely before refrigerating and slicing for clean cuts., Toast pecans lightly for extra flavor before using in filling., When storing or freezing, place wax or parchment paper between bars to prevent sticking., Recipe is make-ahead friendly: refrigerate up to 4 days or freeze up to 3 months, thaw overnight before serving., Optional mix-ins include chocolate chips, bourbon, or pecan halves for topping., Gluten-free option: substitute regular flour with gluten-free 1:1 baking blend.

Nutrition

Find it online: https://margorecipes.com/best-ever-pecan-pie-bars/