I’ve always loved pecan pie, but making a full pie after a busy day just felt like too much work. These Pecan Pie Bars changed the game for me—same rich, buttery flavor in a quick, easy format. If you have about an hour, you can enjoy this sweet treat without the fuss. Trust me, busy bakers will want this recipe in their arsenal.
Table of Contents
Why You’ll Love These Pecan Pie Bars
- Perfectly portioned pecan pie without the fuss of slicing a whole pie.
- Rich, buttery flavor in every bite thanks to the balance of butter, honey, and pecans.
- Easy to make ahead for gatherings, plus the bars store well.
- Minimal cleanup with just one pan and a food processor.
The History of Pecan Pie (and How It Became Bars!)
Pecan pie has deep roots in Southern American cooking, with early recipes emerging in the late 1800s. Traditionally served as a holiday centerpiece, pecan pie is known for its sweet, nutty filling atop a flaky crust. Over time, bakers adapted the classic into bar form for convenience, allowing for easy servings and portability. These bars keep all the flavor of the original but save time, making them perfect for busy kitchens.
Key Ingredients for the BEST Pecan Pie Bars
Great pecan pie bars start with quality ingredients that create the perfect harmony between crust and filling. Each component contributes to texture, sweetness, and that signature nutty richness.
For the Crust:
- 2 cups all-purpose flour: Provides the structure for the crust.
- 1/2 cup powdered sugar: Adds subtle sweetness and tenderness.
- 1/4 tsp fine sea salt: Balances flavors and enhances sweetness.
- 12 Tbsp unsalted butter (cold, diced): Creates a flaky, buttery crust.
For the Pecan Filling:
- 3/4 cup light brown sugar (packed): Adds sweetness and a hint of molasses.
- 1/2 cup honey: Brings natural sweetness and moisture.
- 12 Tbsp unsalted butter: Adds richness and smoothness.
- 1/4 cup heavy whipping cream: Gives creaminess and depth to the filling.
- 1/4 tsp fine sea salt: Enhances overall flavor balance.
- 1 tsp vanilla extract: Boosts flavor with aromatic warmth.
- 3 1/2 cups coarsely chopped pecans (14 oz): The star ingredient providing crunch and nutty flavor.
Equipment You’ll Need
- 9×13 inch baking pan
- Foil or parchment paper
- Non-stick cooking spray
- Food processor
- Large saucepan
- Wire rack
- Cutting board
- Measuring cups and spoons
How to Make Pecan Pie Bars: Step-by-Step
Step 1: Prepare the Crust
Preheat the oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper, leaving some overhang for easy lifting later. Spray with non-stick cooking spray and set aside. For a perfectly pressed crust, use the bottom of a measuring cup to evenly compact the crust mixture.
Step 2: Bake the Crust
Pulse flour, powdered sugar, and salt in a food processor. Add the cold, diced butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces. Transfer this to your prepared pan and press evenly into the bottom. Bake for 18-20 minutes until set and lightly browned at the edges. Remove and set aside.
Step 3: Make the Pecan Filling
Combine brown sugar, honey, butter, cream, and salt in a large saucepan. Bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat, stir in vanilla and pecans until fully incorporated.
Step 4: Bake the Pecan Pie Bars
Pour the hot pecan filling over the warm crust. Return the pan to the oven and bake for another 20-25 minutes until the top bubbles and caramelizes. Place the pan on a wire rack and cool completely to room temperature.
Step 5: Cool, Cut, and Serve
Once cooled, loosen edges if needed and use the foil or parchment overhang to lift the bars out of the pan. Transfer to a cutting board and cut into 2-inch squares. Serve at room temperature.
Tips for the Perfect Pecan Pie Bars
- Use cold butter for the crust to get that perfect crumbly texture.
- Don’t rush the cooling process; it helps the filling set and makes cutting neater.
- Press the crust firmly but gently to avoid it cracking while baking.
Troubleshooting: Common Problems and Solutions
- Soggy crust? Make sure to fully bake the crust before adding the filling to prevent sogginess.
- Runny filling? Simmer the filling for the full 2 minutes as instructed to thicken it properly.
- Crust too hard? Avoid overbaking the crust; check it at 18 minutes and remove when edges turn lightly golden.
Pecan Pie Bar Variations
If you enjoy other sweet bar recipes, you might also love our Ultimate Cranberry Bliss Bars.
| Variation | Description |
|---|---|
| Gluten-Free Crust | Use a gluten-free flour blend or almond flour for the crust. |
| Chocolate Pecan Bars | Add chocolate chips or a layer of melted chocolate on top. |
| Walnut Pecan Bars | Substitute some or all of the pecans with walnuts. |
| Vegan Pecan Pie Bars | Use a vegan butter substitute and maple syrup instead of honey, plus a flax egg for binding the crust. |
How to Store Pecan Pie Bars
Store pecan pie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze individual bars wrapped in plastic wrap and foil for up to 2 months. Thaw bars at room temperature before serving.
Serving Suggestions
Enjoy pecan pie bars with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich filling. They also pair beautifully with a cup of coffee or hot tea for a cozy afternoon treat.
Healthier Pecan Pie Bar Options
You can reduce sugar by using less brown sugar and honey or replace honey with a sugar substitute like agave nectar. Using light coconut milk instead of heavy cream can lower calories without sacrificing creaminess.
Ultimate Pecan Pie Bars: Easy Recipe for Busy Bakers
Ingredients
Equipment
Method
- Preheat the oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper (leave some paper hanging over the sides of the pan for an easier lift later). Spray with non-stick cooking spray and set aside.
- In the bowl of a food processor, pulse together the flour, powdered sugar, and salt and pulse a couple of times to combine. Add diced cold butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces forming. Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350˚F for 18-20 minutes or until the crust has set and the edges are just lightly browned. Remove from the oven and set aside while you finish the filling.
- In a large saucepan, combine the brown sugar, honey, butter, cream and salt. Bring to a boil then reduce heat and simmer for 2 minutes. Remove from heat and stir in vanilla and pecans, mixing until incorporated.
- Pour hot pecan filling over your warm crust. Return to the oven and bake for another 20-25 minutes until the top is bubbling and turns caramel color. Set the baking pan on a wire rack and cool completely to room temperature before cutting.
- Once the pecan squares are at room temperature, loosen the edges if needed and use the parchment paper or foil to lift the bars out of the pan. Transfer to a cutting board and cut into 2-inch squares. Serve at room temperature.
Notes
Frequently Asked Questions
Can I freeze pecan pie bars?
Yes, freeze wrapped bars for up to 2 months. Thaw at room temperature to enjoy.
How long do pecan pie bars last?
They stay fresh for 3 days at room temperature and up to a week refrigerated.
Can I use a different type of nut?
Absolutely! Walnuts or pecan-walnut blends work great in this recipe.
Conclusion
These Pecan Pie Bars combine all the classic flavors of pecan pie with an easy, user-friendly bar format perfect for busy cooks. They deliver rich buttery crust, gooey filling, and satisfying crunch with minimal fuss. Give this recipe a try, leave a comment, or share your results—I’m here cheering you on every step! Cooking doesn’t have to be complicated when you have the right recipe.
