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Irresistible Pecan Pie Bars: The Ultimate Holiday Dessert
As the air grows crisp and festive lights begin to twinkle, we officially enter pie season. But what if you could capture all the rich, caramely goodness of a classic pecan pie without the fuss of rolling out delicate pie crusts? Enter these truly irresistible Pecan Pie Bars! They start with a simple, buttery shortbread crust that provides the perfect contrast to a luxurious, ooey-gooey pecan filling.
These bars deliver the quintessential flavors of traditional pecan pie, offering just the right amount of sweetness and a delightful textural experience in every bite. They’re a fantastic alternative that simplifies your holiday baking, making them an ideal addition to any festive table, from Thanksgiving dinner to Christmas gatherings.
Even for those who might claim not to be big fans of pecan pie, these bars are a revelation. My husband, who typically prefers savory over sweet, gave them a perfect 10/10, insisting they were flawless. We were both pleasantly surprised, and these bars completely changed our perception of pecan desserts. So, consider this your official invitation to try these pecan pie bars – you might just discover a new holiday favorite!
Looking for more effortless and delicious holiday treats? Be sure to explore my recipes for Apple Pie Bars, Pumpkin Pie Bars, and Cranberry Cheesecake Bars!
Why You’ll Fall in Love with These Pecan Pie Bars
These aren’t just any dessert; they’re a holiday game-changer. Here’s why these Pecan Pie Bars are poised to become your go-to festive treat:
- Effortless Shortbread Crust: Forget the stress of traditional pie crusts. Our tender, buttery shortbread crust comes together with just four basic ingredients. No rolling, no intricate chilling – simply press it into the pan and par-bake for a perfectly golden, crumbly base that won’t get soggy. It’s the ideal foundation for our rich filling.
- Decadent Pecan Filling: Prepare for pure indulgence! The filling is a symphony of flavors and textures: rich, deeply caramely, and wonderfully gooey, packed with crunchy pecans. It’s everything you adore about pecan pie but in a more approachable bar format that pairs exquisitely with the crisp shortbread.
- Quick & Easy Preparation: Time is precious during the holidays, and these bars respect that. Both the crust and the filling are incredibly simple to prepare, making this a significantly quicker and easier alternative to baking a traditional pecan pie from scratch. You’ll spend less time in the kitchen and more time enjoying the festivities.
- Perfect for Holiday Crowds: With a generous yield of 16 servings, these pecan bars are designed for sharing. They’re easy to slice, transport, and serve, making them absolutely ideal for potlucks, family gatherings, office parties, or any large holiday celebration where you need a crowd-pleasing dessert that holds up beautifully.
- No-Fuss Holiday Dessert: Unlike a delicate pie that requires careful handling, these bars are robust and forgiving. They offer all the beloved flavors of a holiday classic with none of the usual complexities, ensuring a successful bake every time.
Essential Ingredient Notes for Perfect Pecan Pie Bars
Crafting the perfect Pecan Pie Bar begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why:
- Butter: For the most consistent and superior flavor, I always recommend unsalted butter. It forms the tender, rich base of the shortbread crust, contributing to its melt-in-your-mouth texture. A small amount is also incorporated into the pecan filling to add a luxurious richness and smooth mouthfeel. Using unsalted butter allows you to control the total salt content in your baking.
- Sugar (Granulated & Brown): Granulated sugar is used in the shortbread crust, providing sweetness and contributing to its crisp texture. For the filling, brown sugar is key. Its molasses content adds depth, a beautiful caramel note, and helps achieve that signature gooey texture. You can use either light or dark brown sugar; dark brown sugar will offer a more pronounced molasses flavor and a slightly deeper color.
- All-Purpose Flour: This versatile ingredient is essential for both components. In the shortbread crust, it provides structure and binds the butter and sugar into a cohesive dough. A small amount of flour in the pecan filling helps to thicken it slightly, ensuring it sets properly without being too runny.
- Light Corn Syrup: Crucial for the filling’s signature thick and gooey texture, corn syrup also prevents sugar crystallization, ensuring a smooth, glossy finish. I prefer light corn syrup over dark because we’re already incorporating molasses for flavor, and light corn syrup allows the other flavors to shine through without being overly rich.
- Molasses: A wonderful addition that provides an extra layer of complex richness and a distinct, warm flavor profile that complements the pecans perfectly. It contributes to the deep, inviting color of the filling.
- Large Eggs: Three large eggs are vital binders for the pecan filling, helping it set and achieve its custardy consistency. Using room temperature eggs helps them incorporate more smoothly and evenly into the mixture, resulting in a more homogenous filling.
- Vanilla Extract: A splash of pure vanilla extract enhances all the sweet and caramely notes in the filling, adding a comforting aroma and rounding out the overall flavor profile. Don’t skip this!
- Salt: Often overlooked, salt is incredibly important in baking. A pinch in both the crust and the filling balances the sweetness, preventing the bars from tasting cloyingly sweet and enhancing all the other flavors.
- Pecans: The star of the show! You’ll need 8 ounces (227g) of raw, unsalted pecans. You can either buy pecan pieces or whole pecans and chop them yourself. Roughly chopped pecans ensure a delightful crunch in every bite and allow the filling to envelop them beautifully.
Find the complete list of ingredients and precise measurements in the recipe card at the end of this post!
How to Craft Your Own Delicious Pecan Pie Bars
Follow these straightforward steps to create a batch of perfect Pecan Pie Bars that will impress everyone at your holiday table.
- Prepare the Shortbread Crust: In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Gradually add the all-purpose flour and salt, mixing on low speed until the ingredients are just combined and the mixture resembles coarse, sandy crumbs. Avoid overmixing to keep the crust tender.
- Par-Bake the Crust: Line a 9-inch square baking pan with parchment paper, leaving an overhang on all sides to create a “sling” for easy removal later. Lightly grease the parchment paper with a nonstick cooking spray. Evenly spread the shortbread crumb mixture into the prepared pan. Using your fingers or the flat bottom of a measuring cup, firmly press the mixture into an even, compact layer across the bottom of the pan. Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until the edges just begin to turn a light golden brown. This par-baking step is crucial for a crisp crust that won’t become soggy under the filling.
- Mix the Pecan Filling: While the crust is par-baking, prepare your rich pecan filling. In a separate large mixing bowl, whisk together the light corn syrup, molasses, and slightly cooled melted butter until thoroughly combined. Add the room temperature eggs, brown sugar, all-purpose flour, vanilla extract, and salt. Whisk everything together until the mixture is smooth and well incorporated. Finally, gently fold in the roughly chopped pecans until they are evenly distributed throughout the luscious filling.
- Bake the Pecan Bars: Carefully pour the prepared pecan filling over the warm, par-baked shortbread crust in the pan, spreading it evenly. Return the pan to the preheated oven and bake for an additional 25-30 minutes. The bars are done when the filling is completely set and no longer liquidy or jiggly in the center when gently shaken. The top should develop a beautiful deep golden brown color. Keep an eye on them to prevent over-browning.
- Cool and Serve: This is perhaps the most challenging step – patience! Allow the pecan pie bars to cool completely in the pan on a wire rack. For the cleanest slices, I highly recommend refrigerating the bars for at least 2 hours once they’ve reached room temperature. Once chilled and firm, use the parchment paper sling to lift the entire slab out of the pan, then slice into squares with a sharp knife. Serve and enjoy your homemade holiday masterpiece!
My Favorite Baking Tools
Frequently Asked Questions About Pecan Pie Bars
What is the best way to store these Pecan Pie Bars?
To maintain their optimal freshness and delightful texture, store the pecan bars in an airtight container at room temperature for up to 5 days. If you prefer them chilled or wish to extend their shelf life, you can also store them in the refrigerator for up to a week. For longer storage, these bars freeze exceptionally well. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving.
How do I know when the Pecan Pie Bars are done baking?
Determining doneness is crucial for that perfect gooey-but-set texture. The filling should be completely set, meaning that when you give the baking pan a gentle shake, the center of the filling should no longer be liquidy or visibly jiggle. The top surface of the bars should also have transformed into a rich, deep golden brown color, indicating a beautifully caramelized finish. Don’t be alarmed if the bars puff up slightly during baking; they will settle back down and flatten as they cool, achieving that dense, satisfying consistency.
What is the easiest way to cut the bars for a clean presentation?
Achieving neat, clean slices can be tricky with a gooey filling, but this method ensures a beautiful presentation every time. First, it’s absolutely essential to allow the bars to cool completely to room temperature, and then ideally, refrigerate them for at least 2 hours (or up to overnight) until they are thoroughly chilled and firm. To cut, use a sharp knife. For each cut, dip the blade into hot water, then wipe it completely dry with a towel. Use a steady, sawing motion to slice through the bars. Repeat this hot water and drying process before every single cut. This technique warms the blade slightly, allowing it to glide through the sticky filling without tearing or dragging, giving you the cleanest, most precise squares.
Baking Tip: Precision with a Kitchen Scale!
For truly consistent and successful baking results, I cannot emphasize enough the importance of using a kitchen scale to weigh your ingredients rather than relying solely on measuring cups. Weighing by grams is the most accurate way to bake, eliminating discrepancies that can arise from inconsistent scooping or packing of dry ingredients. This precision leads to a better success rate with your recipes every single time. As an added bonus, using a scale often means fewer measuring cups to wash, simplifying your cleanup! I provide gram measurements in all my recipes, and this is the kitchen scale I personally love and use.
More Delicious Fall & Holiday Recipes You’ll Love
- Pumpkin Pecan Upside-Down Cakes: A delightful twist on classic fall flavors.
- Maple Pecan Blondies: Chewy, sweet, and bursting with maple and pecan goodness.
- Caramel Chocolate Pecan Bars: An extra indulgent version with chocolate and gooey caramel.
- Butterscotch Oatmeal Cookies: A comforting classic, perfect for any occasion.
- Cranberry Apple Crisp: Tart cranberries and sweet apples under a crispy oat topping.
- Pumpkin Donut Muffins: All the flavor of a pumpkin donut in an easy muffin form.
I genuinely hope you enjoy baking and sharing these incredible Pecan Pie Bars. If you try this recipe and love it as much as we do, please be sure to leave a comment below and share your experience. Happy baking!
Pecan Pie Bars
Made with a buttery shortbread crust and a rich, gooey pecan filling, these Pecan Pie Bars are the perfect, easy dessert for all your holiday gatherings!
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Ingredients
For the Shortbread Crust
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- ½ cup (100g) granulated sugar
- 1½ cups (195g) all-purpose flour
- ¼ teaspoon salt
For the Pecan Pie Filling
- 1 cup (12oz or 340mL) light corn syrup
- ¼ cup (57mL) molasses
- ¼ cup (57g) butter, melted and slightly cooled
- 3 large eggs, at room temperature
- ¼ cup (50g) brown sugar
- 2 Tablespoons (16g) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups (8oz or 227g) pecans, roughly chopped
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Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9” x 9” square baking pan by lining it with parchment paper, allowing an overhang on all four sides to create a convenient “sling.” Lightly grease the parchment paper with a nonstick cooking spray to prevent sticking.
- For the Shortbread Crust: In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with an electric hand mixer), cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and well combined. Reduce the mixer speed to low, then gradually add the all-purpose flour and salt. Mix until the ingredients are just incorporated and the mixture forms sandy crumbs. Be careful not to overmix.
- Carefully spread the shortbread crumbs evenly into the prepared baking pan. Using your fingers or the back of a flat measuring cup, press the crumb mixture down firmly and evenly across the bottom of the pan to create a compact crust. Place the pan in the preheated oven and par-bake the crust for 15 minutes, or until the edges begin to turn a light golden brown.
- For the Pecan Pie Filling: While the crust is baking, prepare the filling. In a large mixing bowl, whisk together the light corn syrup, molasses, and slightly cooled melted butter until smooth and thoroughly combined. Next, whisk in the room temperature eggs, brown sugar, 2 tablespoons of all-purpose flour, vanilla extract, and ½ teaspoon of salt until the mixture is homogenous and well incorporated. Finally, gently fold in the roughly chopped pecans until they are evenly distributed throughout the luscious filling.
- Pour the prepared pecan filling over the warm, par-baked shortbread crust in the pan, spreading it out evenly with a spatula. Return the bars to the oven and bake for an additional 25-30 minutes. The bars are done when the filling is completely set and no longer jiggles in the center when gently shaken. The top should be a beautiful deep golden brown.
- Remove the pan from the oven and allow the pecan pie bars to cool completely on a wire rack at room temperature. For the cleanest slices, once cooled, refrigerate the bars for at least 2 hours. Once chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan. Slice into desired squares, serve, and enjoy your homemade holiday treat!
Notes
- Slicing – For beautifully neat, clean slices, always refrigerate the bars for a couple of hours (or overnight) until they are firm before cutting into squares. A hot, dry knife also helps.
- Storing – Store the pecan bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
- Freezing – These bars freeze wonderfully! Wrap individual squares tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving.
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HI THERE!
I’m Rachel
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!
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