Shortbread Pecan Pie Bars +Video
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Pecan Pie Bars are the most mouthwatering dessert you can make in 45 minutes! There’s a gooey, caramelized nutty topping on an incredibly tender and classic shortbread crust that you can make yourself in no time flat. Keep this pecan pie bars recipe handy — everyone will be asking for it!
Pecan Pie Bars
Pecan pie has always been one of my family’s favorite holiday recipes — but let’s face it, we’re not always in a pie mood (shocking, I know!).
These little shortbread pecan bars give you all the flavor in a lighter snack. You can get just a taste without eating a whole slice!
Who can work pecans into almost any recipe? We can! Take these ice cream, pancake, and cookie recipes, for example. We’re just nuts for nuts!
Recipe Video
To see us make this pecan bars recipe from start to finish, watch the video in this post!
Ingredient Notes & Substitutions
- Unsalted Butter – You can use regular salted butter to make the shortbread too — just leave out the additional salt in the recipe.
And keep in mind it should be room temperature! Give it at least 30 minutes on the countertop. - Granulated Sugar – For the crust! Since we’ll be creaming the sugar with the butter, coconut sugar is the only good substitute.
- Light Brown Sugar – For the pie filling! Dark brown sugar works as well, especially if you want a richer flavor.
Remember that this pecan pie bars recipe calls for packed sugar — really pack it down in there! - Light Corn Syrup – I’ve heard some like to use maple syrup as a substitute for light syrup — sounds delicious and seasonal!
Agave or a homemade simple syrup would both be totally fine to use too.
Tips for Making Shortbread Pecan Bars
- Avoid Overbaking!
Don’t wait until the pecan bars have totally set to remove them from the oven.
Remove from the heat when the center is still jiggly — they’ll set while they cool.
If they’re still too wiggly after some time at room temperature, bake them a bit longer. Better safe than burnt!
- Make Them Dairy Free
The butter and heavy cream are your lactose offenders here, so you’ll need suitable substitutes.
Plant-based butters and margarine are all well and good — as long as they’re in stick form, not a tub.
As for the cream, full-fat coconut milk is often easier to find than dairy-free whipping cream.
- Get Clean Slices.
Pecan pie bars cut cleanly after they’ve chilled in the refrigerator. No sticky knives to be seen!
If you’re going to freeze them and serve them later, then you’ll want to chill, slice, and then freeze. Just a little time-saving tip!
Storing and Freezing Homemade Pecan Bars
Yes, shortbread pecan bars need to be refrigerated. There’s cream in there, after all! Chill for up to 5 days in the fridge.
As for freezing, layer up your pecan bars in a freezer bag with parchment paper between the slices to prevent them from sticking together.
They’ll last for 6 months! Thaw them either in the fridge or on the counter for delayed snacking.
Pecan Bars Recipe FAQ
Crumbly crust culprits include an abundance of flour (this is usually the cause) and using too little butter — or butter that was too cold.
You also need to be sure that your ingredients are totally combined, but don’t overmix! The dough should be a bit crumbly before baking.
No, but it wouldn’t be a pecan bars recipe at that point! These are still absolutely phenomenal treats with any nut that you decide to use.
Walnuts and peanuts would be my next top two choices, while almonds and macadamias are always delicious in a bit of brown sugar!
Don’t limit yourself — use what you like!
A deep baking pan is ideal for making the shortbread and allowing the pie filling topping to set.
While this pecan pie bars recipe calls for an 8×12 baking pan, other sizes will work. This is a great dessert to halve or quarter if you want smaller portions!
Keep in mind that different pan sizes will have different baking instructions and ingredient amounts! Check out the recipe card at the bottom of this post to see how instructions vary.
Enjoy!
With love, from our simple kitchen to yours.
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Shortbread Pecan Pie Bars + Video
Equipment
- 18×12 baking pan
Ingredients
Shortbread Crust
- 1 1/4 pounds unsalted butter, 5 sticks, room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Pecan Pie Topping
- 1 pound unsalted butter, 4 sticks
- 1 cup light corn syrup
- 3 cups light brown sugar, packed
- 1/4 cup heavy cream
- 2 pounds pecans, chopped
Instructions
- Preheat the oven to 350°F.
- For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
- Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
- Press the dough evenly into an ungreased 18×12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
- For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
- Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
- Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
- Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2013, updated and republished November 2023
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I'm pinning this! 🙂 They look amazing!
Oh, you really should try them Elizabeth Ann. They are amazing.
I make something similar but instead I use half as much Karo syrup and an equal part pure maple syrup
Sounds fabulous with the maple syrup. How does the consistency compare considering Karo syrup is much thicker in consistency than maple syrup?
You can also use half and half and works our just fine. When you heat to boiling for the three minutes at the end it will thicken well with brown sugar and butter! You can also add some real honey! A combination is fine just as well if you dont like the thought of using so much of the cornsyrup. But I wouldn't substitute more then half.
U can use real maple syrup and also real honey I would reccommend a combination of the two. Substitute half of the corn syrup for this and will turn out just fine! It thickens very well with the sugar and butter when heated those last few minutes to boil it turns very think and consistency is really no different!
I made these yesterday not as good as they look ,wasted time and wasted money…
Looks like a must try recipe.
oh, yeah.
These look fabulous – thanks for the recipe can't wait to try them!
Thanks Jaclyn. My family seriously fights over these. Too funny, huh? Thanks for commenting.
if you use sel-rising flour you want add salt?
What kind of crazy cream do I use? It didn't say.
Thank you
Dianna
Wonder if you could add eggs to tipping for that more traditional pecan pie Carmel topping?
Heavy cream, Dianna henning
9 sticks of butter…oh my goodness. How can anything with that much butter be bad?! I'm obsessed with pecan anything – I'll be trying these for sure!
Seriously! But it makes a 12×18 pan. So, cut that in 1/4's and its only 2 1/4 sticks for an 8×8 pan. Just a little reasoning to be free from the guilt. haha
It's not the butter that gets me, it's the 2 lbs of pecans!! These will cost me probably 20 euros just for the pecans.
It's not the butter that gets me, it's the 2 lbs of pecans. I live in Europe, no big bags of pecans here except at Holland and Barrett. (Think GNC)
I will be coming to Ireland late May, if you would like me to bring you some pecans I would be happy to do it. Sheila
There are so many goodies i didn't get to make or taste from the holiday season, if we could just make it last a little bit longer! These look wonderful, and I didn't even get so much as a piece of pecan pie this year, gotta make up for that with these bars!
Oh, believe me Sue… These bars make up for it all. They are soooo good. Enjoy.
Sounds like a square of heaven in your mouth! Thanks for the recipe!
Sounds like a square of heaven in your mouth! Thanks for the recipe!
Is it possible to get this recipe reduce to half the size. We are on a lighter dessert meal and just a taste per person would be adequate. please post if possible. Thanks!
Absolutely! I have even 1/4'd the recipe to get an 8×8 pan. Enjoy!
Sorry, i read it AGAIN and saw the REDUCED size version. Thank You.
HaHa! Have a fabulous event.
could you substitute maple syrup for the corn syrup?
I have never tried that, but please let me know how that works. It sounds perfect! I was going to try a recipe with maple syrup and brown rice syrup for my mom who can't have sugar.
I do not think maple syrup is sugar free.
Maple syrup is not sugar free but it is better in moderation for diabetics than white or brown sugar😍😎
Corn Syrup – is that like a glucose syrup?? I am in NZ and we do not have corn syrup here that I have seen
I found this very great description for you from here http://www.ochef.com/362.htm
Corn syrup is just what the name implies, a liquid derivative of corn starch, that is primarily the sugar called glucose. It is used extensively in the manufacture of processed foods and beverages in the US, because it does not crystallize as readily as sugar and is generally less expensive (although it is also not as sweet as sugar).
It is available to consumers in the US in two forms — light, which has been clarified to remove all color (and which is essentially flavorless), and dark, to which caramel color and molasses have been added. Because of its tendency not to crystallize, it is often called for in recipes for frostings, candies, jam, and jellies.
If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy. If your recipe calls for dark corn syrup, we’d suggest using a sugar syrup with a dash of dark treacle or unsulfured molasses, both of which are derived from sugar cane.
Hope that helps!
I substitue with Lyes Golden syrup…
Lyles is the perfect substitute
Made these the other day and they are already gone. Delicious!!!
Is it really 9 sticks of butter???
Yes 9 sticks of butter to make a 12×18 pan (serves 36-48). Cut the recipe in 1/4 and make an 8×8 pan and cut into 9 squares.
Enjoy.
It's for Christmas, once a year recipes like this with 9 sticks of butter are exempt from our daily worrying about calories and colestoral. At least in my house. LOL!
It's for Christmas, once a year recipes like this with 9 sticks of butter are exempt from our daily worrying about calories and colestoral. At least in my house. LOL!
9 sticks of butter just doesn't seem right…even for Paula Dean! LOL! 🙂
Yes 9 sticks of butter to make a 12×18 pan (serves 36-48). Cut the recipe in 1/4 and make an 8×8 pan and cut into 9 squares.
Enjoy.
LoL
How much is 5aticks of butter in grams please?
12×18 pan, is that kind of like a large cookie sheet?
It is the size of a jelly roll pan, but that pan is not tall enough for this recipe. It may look like it will all fit, but it will drip out of your pan and into your oven. Use a 12x18x2 pan for this recipe. Enjoy.
So just half the ingredients to make a smaller version?
Yes, halve the ingredients and make a 9×12 pan. Enjoy!
Can you give us the recipe for a 9×9 pan? I'm afraid ill mess up the ingredients if I don't 1/2 it correctly? LOL
For a 9×9 pan –
Crust
1 1/4 sticks (12 tablespoons) unsalted butter, room temperature
3 tablespoons granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1 cups + 2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
Topping:
1 stick (1/2 cup) unsalted butter
1/4 cup Karo light corn syrup
3/4 cups light brown sugar, packed
1 tablespoon heavy cream
1/2 pounds pecans, chopped
Enjoy, and let us know how it goes.
can I use milk if I don't have heavy cream?
What about the baking times for the 9×13;9×9;& 8×8 pans
Is there any substitute you could recommend for the heavy cream? It is 2 days before Thanksgiving and of course the store is out! Lol
The next best thing would be half and half or milk. There is enough butter that the adaptations should not be too noticeable (due to richness). Enjoy and let us know how it goes.
Try canned carnation if you have it.
Do you keep them in the refrigerator?
Oh my gosh I hate to ask this but for a 9 x12 pan do you have the measurements? 9×9 is too small for my family.Please! LOL.. :):) Thank you!
Here the measurements for a 9×12 pan –
Crust
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
Topping:
1/2 pound (2 sticks) unsalted butter
1/2 cup Karo light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans, chopped
Hope that helps! Enjoy.
Thank you so much! 🙂
Thank you…going to be one of my Christmas bakes!!!!!
I made this today. I can't just eat one piece! Because of stomach issues I cut the butter from 21/2 to 2 sticks. I also substituted 2% milk for cream. It turned out fine with substitutes. I also used dark corn syrup.
How do you know if it is "set"?
The bars are "set" when you get just a little movement in the middle when you move the pan, as opposed to the giggling they do when not cooked through. Enjoy and let us know how it goes!
I made it today. the crust was cake like. I was expecting more crunch. Did I do something wrong? I put mine in a 9×13 pan.
I wrote you earlier about it being to cake like. I didn't let it cool long enough. its much better now. very yummy
I had the same problem – the shortbread was too cake-like. Is it simply a matter of letting it cool off longer, or is it a baking time issue? When I cut and removed bars from pan, the shortbread base flaked and separated from topping a bit. Thanks if anyone can help!
Mine was cake-like too. Is the remedy to this simply letting the base cool longer? When I cut them into bars, the bottom crumbled away from the topping. Thanks!
Confession: I made the 9×12 crust for a 6×9 pan. We love crust so all was good. It is the BEST EVER. I mother-in-law would have loved this too! Made for Thanksgiving dessert and my oh my were we ever satisfied. thank you 🙂
Silly question, but wouldn't a stick and a quarter of butter be 10 tablespoons? Since a stick is 8 tablespoons?
Good Point. I will edit it. Thanks for catching that for me.
Is there a way to serve this warm? 🙂