Pecan Pie Bars Recipe

Pecan pie bars combine the best of both worlds: the warm, nutty richness of pecan pie with the ease and portability of a bar. No need for pie crust rolling or delicate slicing—these bars come together quickly and slice up into perfectly portable squares. If you’re a fan of classic pecan pie, this recipe gives you all those gooey, sweet flavors with a buttery, shortbread-style crust that’s simply irresistible. And since these bars can be served at room temperature, they’re great for gatherings, potlucks, or just a cozy night in with a cup of tea.

There’s something truly comforting about pecan pie in any form, but these bars? They take it to another level. Let’s dive into the process and some tips I’ve picked up along the way to make these pecan pie bars a real standout.

this RECIPE

My love affair with pecan desserts

Growing up in the South, pecans were always a staple ingredient in my house. We’d have pecan pies at every holiday, but one year my mom decided to make pecan pie bars for Thanksgiving. I remember the smell filling up the kitchen—a mix of toasted nuts, warm honey, and caramelized sugar. When I took that first bite, I was hooked. The crust was buttery and crumbly, and the filling was sweet and gooey with just the right amount of crunch. Ever since then, pecan pie bars have become one of my favorite treats, especially during fall and winter. Now, every time I make them, I’m reminded of family gatherings, holiday warmth, and that cozy sense of nostalgia.

A little history of pecan pie

Pecan pie is as American as, well, pecans themselves. While pecans are native to North America and were cultivated by Indigenous people, it wasn’t until the late 1800s that pecan pie recipes began to appear in Southern cookbooks. The dessert as we know it today became especially popular in the 1920s when the makers of Karo Syrup published a recipe for pecan pie using their product. Since then, it’s been a holiday favorite, especially in the South. These pecan pie bars are a modern take, using honey and brown sugar instead of corn syrup, which gives them a rich, slightly caramelized flavor without being overly sweet.

Let’s talk ingredients: tips and swaps

For these pecan pie bars, each ingredient plays a crucial role in creating that classic flavor and texture. Here’s a quick rundown of what you need and some tips to get the best results.

• All-purpose flour: Forms the base of the crust, giving it structure and a slight chew. If you’re looking for a gluten-free option, try a one-to-one gluten-free baking blend.
• Granulated sugar: Adds sweetness and a slight crunch to the crust. You can swap this for coconut sugar if you want a deeper flavor, but it may darken the crust a bit.
• Butter: The melted butter in the crust gives it richness and helps bind everything together. For a dairy-free version, use a plant-based butter substitute.
• Brown sugar: Adds a caramel-like sweetness to the filling. Light or dark brown sugar both work, but dark brown sugar will give a more intense molasses flavor.
• Honey: Acts as a natural sweetener and adds a floral note that pairs beautifully with pecans. If you’re out of honey, pure maple syrup makes a tasty substitute.
• Heavy whipping cream: Adds creaminess to the filling. Half-and-half can work in a pinch, but avoid using milk, as it might make the filling too thin.
• Pecan pieces: The star of the show! Sunnyland Farms small pecan pieces are perfect for this recipe because they’re uniform and add a satisfying crunch. If you want chunkier bits, feel free to use chopped pecans instead.
• Vanilla: Enhances the flavors in the filling and brings a warm sweetness. Use pure vanilla extract if possible for the best flavor.

Essential kitchen gear: what you need (and what you can skip)

For this recipe, you don’t need any fancy equipment—just a few basic tools that you probably already have in your kitchen.

• 13 x 9-inch baking pan: This size is just right for getting a nice thickness on the bars. If you only have a smaller pan, you might need to bake a bit longer to ensure the filling sets.
• Mixing bowls: One for the crust and one for the filling. Medium-sized bowls work best to keep everything contained while mixing.
• Whisk and wooden spoon: A whisk is essential for beating the eggs and incorporating air into the filling. A wooden spoon or spatula is handy for stirring everything together.
• Saucepan: You’ll need a medium saucepan for the filling, as it needs to come to a gentle boil to thicken up.
• Measuring cups and spoons: Precise measurements are key to getting the right texture for both the crust and filling.

Step-by-step: how to make pecan pie bars (and avoid common pitfalls)

1. Prepare the crust: Start by preheating your oven to 350°F. In a mixing bowl, whisk together the flour, granulated sugar, and a pinch of salt. Stir in the melted butter until the mixture resembles coarse crumbs. Don’t overmix—just combine until it starts to clump together. Press this mixture evenly into the bottom of a greased 13 x 9-inch baking pan. Bake for about 15 minutes, or until the edges just start to brown. This pre-bake step ensures a crispy, golden crust that holds up under the filling.
2. Make the filling: While the crust cools, whisk the eggs in a bowl and set them aside. In a saucepan over medium-high heat, combine the brown sugar, honey, butter, and cream. Bring it just to a boil, then remove it from the heat. Here’s where it gets a little tricky: You’ll need to “temper” the eggs by slowly adding about ½ cup of the hot sugar mixture to them, whisking constantly to avoid curdling. Once combined, pour the egg mixture back into the saucepan with the rest of the sugar mixture, stirring until smooth.
3. Add the pecans and pour: Stir in the pecan pieces, vanilla, and a pinch of salt. Pour this mixture over the pre-baked crust, spreading it evenly.
4. Bake to perfection: Return the pan to the oven and bake for 25 minutes, or until the filling is golden and bubbly. The filling will set as it cools, so don’t worry if it looks slightly jiggly when you take it out.
5. Cool and slice: Let the bars cool completely in the pan before slicing. This will help the filling firm up and make for cleaner cuts. Use a sharp knife for even squares, and enjoy!

Variations and adaptations to try

• Gluten-free: Use a gluten-free all-purpose baking blend for the crust. It works just as well and keeps the texture nice and crumbly.
• Vegan option: Substitute plant-based butter and coconut cream for the dairy ingredients, and use a flax egg (1 tablespoon flax meal + 3 tablespoons water) in place of each egg. The filling will be slightly different but still delicious.
• Maple pecan bars: Swap honey for pure maple syrup for a different twist. The maple flavor complements pecans beautifully and adds a touch of smokiness.
• Chocolate chip pecan bars: Add ½ cup of chocolate chips to the filling for a chocolatey twist. Dark chocolate works especially well with the sweet filling and adds a nice richness.
• Seasonal spice: Add a teaspoon of cinnamon and a pinch of nutmeg to the filling for a warm, spiced version that’s perfect for fall.

Serving ideas to make them party-ready

These pecan pie bars are delicious on their own, but you can dress them up a bit if you’re serving them for a special occasion. Arrange them on a large platter with a dusting of powdered sugar, or drizzle a little melted chocolate over the top for a pretty finish. They’re lovely with a dollop of whipped cream on the side, or even a scoop of vanilla ice cream if you’re feeling indulgent.

Perfect drink pairings

For a cozy pairing, serve these bars with a hot cup of coffee or chai tea. The warmth and spice of chai complements the sweet, nutty flavors beautifully. If you’re more of a cold-drink fan, try an iced caramel latte or a vanilla almond milk latte. For something festive, a warm apple cider or spiced cranberry punch would also be a great match.

Storing and reheating tips

These pecan pie bars store beautifully, which makes them even more convenient for holiday prep. Once they’re fully cooled, you can store them in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. They’re also freezer-friendly—just wrap each bar individually in plastic wrap, place in a freezer-safe bag, and freeze for up to two months. To reheat, let them thaw at room temperature, then warm them in a low oven for a few minutes.

Scaling the recipe for a crowd (or a quiet night in)

This recipe fills a 13 x 9-inch pan, which yields about 24 small squares or 12 larger bars. If you’re cooking for a crowd, you can double the recipe and bake it in two pans. For a smaller batch, simply halve the ingredients and bake in an 8 x 8-inch pan; just keep an eye on the baking times, as it may need a few extra minutes in the oven.

Common questions about pecan pie bars

Q: Can I make these ahead of time?
A: Absolutely! These bars actually taste even better the next day, once the flavors have melded. Just store them in an airtight container, and they’re good to go.

Q: Do I have to use pecan pieces, or can I use whole pecans?
A: Small pecan pieces work best here because they spread evenly throughout the filling. Whole pecans can make it harder to slice the bars cleanly.

Q: Can I use something other than honey?
A: Yes, you can substitute maple syrup for a slightly different flavor, or even light corn syrup if you’re aiming for a more classic pecan pie taste.

Q: How do I know when the bars are done baking?
A: The filling should be golden and bubbly. It may still jiggle slightly in the center when you remove it from the oven, but it will firm up as it cools.

Q: Can I freeze these bars?
A: Definitely! Just wrap them individually in plastic wrap, store in a freezer-safe bag, and they’ll keep for up to two months.

Enjoy these pecan pie bars, and don’t be afraid to make them your own. They’re perfect for sharing—or keeping all to yourself!

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