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Pecan Pie Bars

Buttery shortbread crust topped with a gooey, toasted pecan filling and sliced into easy, make-ahead squares.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: fall dessert, pecan bars, pecan pie, pecan pie bars, shortbread crust
Servings: 24 bars
Calories: 230kcal
Cost: 3

Equipment

  • 9x13-inch baking pan
  • parchment paper
  • large mixing bowl
  • medium saucepan
  • baking sheet for toasting pecans
  • rubber spatula
  • measuring cups and spoons
  • wire cooling rack

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/3 cup honey (or light corn syrup)
  • 2 tbsp heavy cream
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 1/2 cups chopped pecans, toasted

Instructions

  • Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
  • Mix the flour, softened butter, brown sugar, and salt until crumbly. Press the mixture firmly and evenly into the prepared pan.
  • Bake the crust at 350°F for 18 to 20 minutes, until lightly golden around the edges.
  • Toast the chopped pecans on a separate baking sheet for 8 to 10 minutes, then set aside.
  • In a saucepan over medium heat, cook the butter, brown sugar, honey, heavy cream, and salt until the mixture reaches a gentle boil. Boil for 1 minute, remove from the heat, and stir in the vanilla extract.
  • Stir the toasted pecans into the filling until evenly coated.
  • Pour the pecan filling evenly over the hot crust and spread it into an even layer.
  • Bake at 350°F for 18 to 22 minutes, until the filling is bubbling all over. Cool completely before lifting out and slicing into 24 bars.

Notes

Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Bring to room temperature before serving. Freeze cooled, sliced bars for up to 2 months and thaw at room temperature.