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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.
These are amazing! My family loves pecan pie, and this is a nice twist on a traditional favorite!
I made these last night. I was looking for a pecan bar recipe that wasn’t gooey and could pack well into my Christmas cookie tins. This is it!! They are exactly what I was looking for! Perfect pecan deliciousness, the crust is AMAZING – you can really taste the brown sugar in it. I made the recipe exactly as called for except I used salted butter because that’s what I had so then omitted the salt. I also used 2 tsp of vanilla. Otherwise, followed instructions exactly. Will be making these again for sure! Thank you!
These freeze really well.
Just made these and they are okay, but not really pecan pie like. More of just a pecan bar. I was looking for the pecan pie texture and these have a more caramelized pecan topping. Still tasty, just not what I thought they would be.
making these for the 3rd time – the recipe is perfect for gifts!! for my vegan friends, it’s very easy to veganize (vegan becel margarine, coconut sugar, maple syrup) with no need to change measurements! So much goodness.
I loved these pecan bars.. They have a great flavor
I usually do not leave comments but I have to let you know these are some of the best bars I have ever had. Absolute amazing!!!!!!! Thank you.
That is awesome! Thank you so much! I am so glad that you loved it! Thank you for sharing and following along with me!
These are absolutely the BEST EVER! I’ve made these several times and can’t get enough of them. Better than pecan pie! Simple enough to make too.
What brand of salt do you use. Morton? Diamond crystal?Thanks!
It depends on which one I grab for the recipe. haha. They are all great!
I’m so happy to receive this recipe on this site, I’m new to the site and I’m a home cook and baker. I will be making this wonderful desert for a function at my church. I’ve already told some of the church members what I’ll be making and they’re already licking their lips.
Pecan bars look delicious for Christmas giving. How do I make ahead of time and make sure theyre still great for giving?
That is a great idea! I would recommend making them and then freezing them. The day you are giving them out I would let them sit out for a few hours and deliver as gifts! XOXO
Made these yesterday! Really good
These sound so good i am going to try d make them pecan bars they look yummy
I just made these and they are phenomenal! I sprinkled chocolate chips on half and used a little vanilla extract with bourbon in the filling. I also opted to use salted butter since I feel it cuts the sweetness. Really really great recipe!
Approximately how many bars does this recipe make? Thanks!
I forgot to buy heavy cream for this recipe, can I use half n half instead?