Pecan Pie Bars

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Pecan pie is wonderful until you need to carry it somewhere, cut it neatly, or convince the first slice to come out of the pan looking like food. Bars solve all three problems. The shortbread crust gives the filling a flat, sturdy floor, so the pecan layer can stay gooey without becoming structural engineering.

Prebaking the crust matters. If the filling goes onto raw dough, the bottom can stay pale and soft under all that sugar. Give the crust a head start, pour the filling over it while the pan is still warm, and then leave the finished bars alone until they are completely cool. The hardest part of this recipe is not the mixing. It is waiting long enough to cut them.

Prep20 minutes

Cook45 minutes

Total2 hr 45 min

Serves24 bars

DifficultyMedium

Ingredients

Servings

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
3 large eggs
1 cup light corn syrup
1 cup packed light brown sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 cups chopped pecans

Instructions

1Preheat the oven to 350°F. Line a 9x13-inch pan with parchment, leaving an overhang on two sides.
2Mix the flour, granulated sugar, and 1/2 teaspoon salt. Work in the softened butter until the mixture is evenly moistened and holds together when pressed.
3Press the crust firmly and evenly into the pan. Bake 16 to 18 minutes until the edges are just beginning to turn golden.
4While the crust bakes, whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and remaining 1/2 teaspoon salt until smooth. Stir in the pecans.
5Pour the filling over the hot crust and return the pan to the oven. Bake 25 to 30 minutes until the edges are set and the center has only a slight wobble.
6Cool completely in the pan, about 1 hour 40 minutes. Lift out by the parchment and cut into 24 bars.

Nutrition Information

Estimated per serving: 1 bar (recipe makes 24).

280Calories

3 gProtein

32 gCarbohydrates

16 gTotal Fat

6 gSaturated Fat

1 gFiber

24 gTotal Sugars

120 mgSodium

50 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Line the pan with a parchment sling; sticky pecan filling is much easier to cut outside the pan.
Do not bake until the center is rigid. A slight wobble sets as the bars cool.
Use a sharp knife wiped clean between cuts for cleaner edges.

Substitutions

light corn syrup → dark corn syrup Dark corn syrup gives the filling a deeper molasses flavor.

chopped pecans → pecan halves, roughly chopped Keep the pieces fairly even so the bars slice cleanly.

Storage Instructions

Once completely cool, keep the bars covered. For the cleanest texture, separate stacked layers with parchment.

Make Ahead

Bake the bars the day before serving. The filling slices more cleanly after it has had time to set fully.

Frequently Asked Questions

How do I know pecan pie bars are done?

The outer few inches should look set while the center still has a small, controlled wobble. If the whole center ripples like liquid, it needs more time.