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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What is heavy cream?
Per Google: Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top.
oh they looks so darn good!
Wish I was on your shipping list! 🙂 This along with the other recipes sound so delicious. I like how you broke this down for different serving sizes. Thank You! Pinning it!!
Enjoy and let us know how it goes.
xo
Amazing recipe, full of my favorite things, pecans, caramel, short-bread base, sounds fantastic!!!
Ingredients shopping tomorrow to make this for sure, using the full recipe as I know I'll love this…
Here in the U.K. we don't have 'Karo light corn syrup' so could I use what we use for similar things, which is 'Golden Syrup'? Many thanks for any advice.
Odelle Smith ( U.K.).
That sounds perfect Odelle. Let us know how it goes. Enjoy!
These are amazing! Has anyone tried to make these into a traditional pecan pie in a pie pan? I would assume you can use the 8×8 recipe, but increase baking time due to deeper pie dish? Any tips/tricks/suggestions are welcomed! Thanks!
Your delicious pecan pie bars recipe has been chosen as one of the best 50 Thanksgiving pecan pie recipes on the net.
Happy Thanksgiving! 🙂
AWESOME!!! I don't like pecan pie because it's too sweet, but these bars are just right. Everyone loved them. New favorite. Thank you!
Hi Donna. I think there may be an issue with the conversions for 8×8 salt & baking powder. I've worked it out as 1/8th teaspoon baking soda & 1/16th (pinch!) of salt, based on halving it?
I'm about to try with half maple syrup & half corn syrup. Results to follow!
Did you ever try with the maple syrup? Would love to know how it came out.
I think I’m going to try these little babies out this week. I’m wondering how to store them?
Reading these comments, it doesn't sound like storing them will be a problem~~~there won't be any left TO store. 🙂
Just wrap them in plastic, slip them into a zip lock bag and put them in the fridge or freezer. Or put them in a Lock & Lock container, or better yet, if you have a Food Saver System, seal em up and keep em forever.
How long is cooking time for 9 × 13
Has anyone made the 9×13 version of these? If so, how long did you bake them for?
Thanks!
How many days in advance can this be made?
I make these months ahead and wrap them in plastic wrap and store them in a freezer bag. They keep for up to 6 months this way.
Enjoy and let us know how it goes.
They surely wouldn't keep 6 months in my freezer, they would be in danger of me eating them all in 6 hours though…lol.
This was too good! We all loved these bars. This will be gifts for friends and teachers this Holiday 😊
I made the big batch of these…HUGE MISTAKE!! They do not fit in a 12×18 pan…..there was way too much filling to even put on the crust part and then they ran over all over in the oven. Be aware that the recipe for the large pan is way to large for that size of pan! Yes I followed the recipe to a "T" and I used the exact size pan she said. HUGE MESS!!! The large recipe would be closer to the large pan AND an 8×8 pan. Beware!! They taste awesome….but beware of the size you make…..
Hi Kimberli, I am sorry to hear you are having trouble. I would measure the pan that you are thinking is 12×18. I would bet it is more like a 9×13. Truth be told I did the same thing once. I made a recipe that called for a 12×18 pan in my 9×13 pan and it over flowed all over my oven. Then I realized I was using the wrong pan size.
Let me know what you come up with. I have been making this recipe for 9 years now and once I bought the 12×18 pan they have been perfect every time.
This just happened to me too. I am just sick about it and I DID use the large pan. The crust alone was almost level with the top of the pan even before adding the pecan mixture. My house is smoking, my oven is a mess and i just wasted a TON of $$ on the ingredients…HELP. =(
Was it 2 in. deep?
Wow! Looks delicious, May i use a 12×12 pan instead of 9×13?
These are the best ever. I trusted the recipe and did it came out beautifully! It's a keeper. Thank you so much for sharing. I now get the title of baker in my family!
Your recipe I see calls for 5 sticks of butter for the 12×18 pan. So where does it say 9? Anyway they do sound delicious. Must try them
It calls for 5 sticks in the CRUST, 4 sticks in the TOPPING
Made the bars. Delicious! Do you have a nutrition count on them?
How do you get such a nice cut on your bars?
So, while others weren't thrilled with the prospect of using 9 sticks of butter in one recipe, I KNEW that the butter would make this recipe FAB! My concern was the lack of salt. Hell, if it's going to bad for you, then why now go all the way? Yes, sometimes , unsalted butter is the ONLY way to go but I started sensing, early on with this recipe, that it MIGHT be lacking salt. I used a couple of sticks of salted butter in both the crust and the topping. The crust? Maybe doesn't matter as much but I had to add some salt to the topping. Sorry, but I associate pecan pie with "salty-sweet" and I just wan't getting that. The recipe wasn't a "quick" recipe AT ALL. Trying to spread out the crust was a pain. I REALLY appreciated that the author warned that the dough would be "sticky". It was! If she hadn't warned me, I would have thought that I did something wrong. Very difficult to spread out. I used a rolling pin with lots of flour and eventually got it done but it took a good 20+ minutes. This ISN'T a complaint! Just want others to know that this isn't a "Quikie" recipe! I'm more than willing to put in the work for great food! In the end, they're good but I would rather make a real pecan pie to get that flavor. It's also easier. You don't have to boil things on the stove. Less steps, overall. I was surprised that the topping didn't require eggs and I didn't notice this on my read through. I think that I missed the richness that eggs add. Still, I can see why the author's family member request these and the main reason is that THEY didn't have to make them themselves! Some stuff just tastes better when you didn't go through the chore of making them and then washing all of the dirty dishes. Mine are just out of the oven and, sometimes, you really need to wait to get the full flavor. I'm hopeful but I believe that they're going to need a big scoop of vanilla bean ice cream to take them all the way.
I usually use cane syrup in my pecan pie – would that work in these?
Would an egg tighten it up a bit??
I made these exactly as directed. I loved the topping; the crust…not so much. I found it too thick in proportion to the topping, and it needed salt. I get the unsalted butter fans, but there has to be SOME salt as salt is necessary for flavor! So I dusted some ground sea salt on top and they were better. Next time, however, I'll be making them with my shortbread crust recipe I use on lemon bars- (Combine 1 cup salted butter, 1 2/3 cup flour and 1/3 cup powdered sugar with a pastry blender until somewhat pebbly. Press into the 9×13 pan and bake at 350 for 18-20 minutes.)
Thank you sharing great idea !
I make about the same thing but I use chopped Pecans and Pecan meal, the meal is used in making the crust and also the filling seems to spread the pecan taste better
On the Best Ever Pecan Pie Bars recipe, there is a mistake in the backing powder and kosher salt for the 9X9 recipe compared to the other, larger sizes.