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Pecan Pie Bars
These delicious bars were one of the first things to make it to the blog! And they have always stood out as one of my favorite recipes, especially because I love pecan pie so much. I have had a lot of pecan pie bars and I can assure you these are the very best. Some pecan pie bars crack at the top, but these turn out perfect every time. They are perfectly soft and chewy and the buttery shortbread crust is to die for. Whenever I take these to a gathering they are the first thing to go. Everyone raves about these bars and I know that you will agree that they are the BEST! You have to make them this holiday season!
How do you make pecan pie bars?
- Start by preheating your oven to 350 degrees. Line a 9×13 inch pan with aluminum foil or parchment paper leaving a 2 inch overhang. This makes clean up a breeze. Make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer. Add in the flour and salt and mix until crumbly. Press the crust into your 9×13 inch pan. Bake for 20 minutes or until golden brown.
- While the crust is baking, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a medium sized saucepan. Stir over medium heat for about a minute and stir in the chopped pecans.
- Remove the hot crust from the oven and pour the pecan filling on top spreading it over the surface.
- Return to the oven and bake for an additional 20 minutes. Let the bars cool completely before cutting. Lift the bars out with the foil and peel the foil off the bars. Slice and serve. Store in an airtight container.
Do pecan pie bars need to be refrigerated?
Yes. Make sure to store your bars in the refrigerator in an airtight container once they have cooled. This will help to prevent foodbourne illness from happening.
Can I freeze pecan pie bars?
Yes. Pecan Pie Bars freeze great! Let it cool completely, wrap tightly and freeze. Let the bars thaw completely in the refrigerator, and then you can also revive them by putting them in a low oven for 20 minutes.
Looking for even more delicious dessert bars? Look no further!
- Pumpkin Cheesecake Crumb Bars
- Coconut Lime Butter Bars
- Creamy Blueberry Pecan Pie Squares
- Turtle Pecan Bars
Watch this video on how Pecan Pie Bars are made:
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Best Ever Pecan Pie Bars
Ingredients
For crust:
- 1 cup unsalted butter softened
- 2/3 cup packed brown sugar
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
For pecan topping:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar I used dark
- 1/3 cup honey
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 2 cups chopped pecans
Instructions
- Preheating your oven to 350 degrees. Line a 9x13 inch pan with aluminum foil or parchment paper leaving a 2 inch overhang.
- Make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer. Add in the flour and salt and mix until crumbly. Press the crust into your 9x13 inch pan. Bake for 20 minutes or until golden brown.
- While the crust is baking, prepare the filling by combining the butter, brown sugar, honey and heavy cream and vanilla in a medium sized saucepan. Stir over medium heat for about a minute and stir in the chopped pecans.
- Remove the hot crust from the oven and pour the pecan filling on top spreading it over the surface.
- Return to the oven and bake for an additional 20 minutes. Let the bars cool completely before cutting. Lift the bars out with the foil and peel the foil off the bars. Slice and serve. Store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think I could adapt this to use a mini cupcake pan instead of doing it as.9×13 pan? I would like small individual servings for cookie trays.
I love reading recipes but don’t make them. I will this one. Thank you sheila
If I use raw honey, would the amount still be the same?
Thanks for sharing! My boyfriend loves pecan pies so I will definately make these for him! : )
How solid do these turn out when they are finished? I expect they are a little gooey not as solid as peanut brittle, but do you think they would ship well? I want to make them for an out of town friend and wonder how they would mail…
They actually might be ok to mail. They don’t get hard like brittle but harden enough. They still are soft to bite. Sorry I hope this helps! Haha. They are delicious!
Please send pecan bar recipe
Made a double batch on the weekend for an event and it was a hit! I did everything exactly the same however I only had 3cups of pecans for both batches as opposed to 2 cups each and it was still great! A keeper!
These went over big with my family!! Lots of compliments…. The only thing I did different was to add a teaspoon of vanilla extract to the batter and the caramel sauce. The cookie base was a bit drier than I like so next time I am going to play with less flour, more butter or less cooking time.
in the oven! too bad i won’t be able to taste it until thanksgiving. hope it holds up until then! thanks for the recipe 🙂
This looks so delicious. Perfect fall recipe! I would love to have you come share some of your great ideas at the link party on ‘Or so she says…’ There’s one going on right now (and every Saturday – Tuesday). Hope to see you there! http://www.oneshetwoshe.com
I recently made some pecan pie bars and they have become a new favorite recipe!
This looks AMAZING!! And I’m really excited to find a pecan pie recipe that doesn’t use HFCS. Thanks so much for sharing 🙂
Thanks so much for checking out and leaving a comment on my little blog. Your site looks amazing! I’m a definite regular now!
<3 Dana @ This Silly Girl's Life
Oh these sound delicious! I love Pecan pie, and this looks just as good!!!! YUM!!!
Oh, I love pecans! Thanks so much for linking up to Thursday Food Fest!
I love pecan pie so I have to try making these bars!