Pecan Pie Bars

Pecan pie bars bring all the gooey, caramel-like filling and buttery pecan flavor of a classic Kentucky pecan pie into an easy-to-share dessert. Growing up in Kentucky, pecan pie was always part of our holiday table, often with a little bourbon mixed into the filling. These bars have that same rich flavor, layered over a buttery shortbread crust with a little oat texture. They're baked in one 9x13 pan, so there's no rolling out pie dough or fussing with crust edges. Just slice into squares and serve at Thanksgiving, Christmas gatherings, or holiday potlucks.

If you love pecan pie inspired desserts try my easy Pecan Pie Bark or Pecan Upside Down Cake which are always a hit at holiday parties.

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Why You'll Love These Pecan Pie Bars!

If you love pecan pie but don't love the work of a homemade pie crust, this recipe is for you. These easy pecan pie bars give you all the flavor of the real thing with much less effort, and they travel and slice beautifully.

Here's why they keep landing on my holiday dessert table:

• No pie crust to roll out. The shortbread base is a simple press-in crust, making these super-easy pecan pie bars for bakers of every skill level.
• Perfect for a crowd. One 9x13 pan makes 12 generous bars, or you can cut them smaller for a dessert tray.
• A buttery, sturdy crust. A little old-fashioned oats give the shortbread a nice texture and hold up to the gooey filling without getting soggy.
• Rich flavor that isn't too sweet. A splash of bourbon adds depth and balances out the brown sugar and corn syrup.
• Great for making ahead. These bars need time to chill before slicing, so they're ideal to bake the day before a gathering.
• Easy to serve. No pie server or plates required. Just stack them on a platter and let everyone grab one.

Equipment Needed

• 9x13 inch baking pan
• Parchment paper
• Microwave-safe mixing bowl
• Large mixing bowl and whisk
• Sharp knife and paper towels

Key Ingredients

For the Shortbread Crust

Butter: Melted and slightly cooled. Melted butter makes this crust come together with just a spoon, and it bakes up rich and tender.

Brown sugar: Adds a little caramel flavor that pairs perfectly with the pecan filling.

Vanilla extract: Just a teaspoon rounds out the buttery flavor.

All-purpose flour: The base of the shortbread. Spoon and level it so the crust doesn't turn out dry or crumbly.

Old-fashioned oats: My favorite little twist! They give the crust a slightly nutty, toasty texture. Use old-fashioned rolled oats rather than steel-cut.

Salt: Balances the sweetness and makes all the buttery flavors pop.

For the Pecan Filling

Eggs: Four large eggs are what help the filling set into that classic custardy, sliceable layer.

Brown sugar: Gives the filling its deep, caramel-like flavor.

Corn syrup: This one is important, so please don't skip it! Corn syrup gives pecan pie filling its signature gooey texture and helps it set properly. And just so you know, the corn syrup you buy in the baking aisle isn't the same as high fructose corn syrup. They're two different products.

Butter: Melted and cooled slightly so it doesn't scramble the eggs when you whisk it in.

Bourbon: Maybe it's just the Kentucky girl in me, but I think bourbon and pecan pie belong together! It adds nice depth of flavor to the filling without making the bars taste strongly of bourbon, and it helps balance the sweetness from the brown sugar and corn syrup. It's technically optional, but I really wouldn't skip it. It's what makes these bourbon pecan pie bars taste so special.

Chopped pecans: Two and a quarter cups means there are plenty of pecans in every single bite.

Flaky sea salt: Optional, but a light sprinkle on top right before serving makes the flavors really shine.

Step-By-Step Instructions

Preheat the oven to 350°F and line a 9x13 inch baking pan with parchment paper.

Melt the butter in a medium microwave-safe bowl and let it cool for a few minutes. Once it has cooled slightly, add the brown sugar, vanilla, flour, oats, and salt. Stir everything together until it forms a soft dough.

Press the dough evenly into the lined pan, working it into the corners and along the edges for an even layer. Bake for 20 to 22 minutes, until the crust is lightly golden.

While the crust is baking, beat the eggs in a large bowl. Add the brown sugar, corn syrup, melted butter, and bourbon (if using). Make sure your butter has cooled a bit first so it doesn't cook the eggs! Whisk until the sugar dissolves, then stir in the chopped pecans.

As soon as the crust comes out of the oven, pour the pecan filling right over the hot crust and spread the pecans out evenly. Pop it back in the oven for about 20 minutes, until the filling is set and no longer jiggles in the center.

Let the bars cool completely at room temperature, then refrigerate them for at least an hour before cutting. Lift the whole slab out with the parchment, and wipe your knife with a paper towel between each cut for clean edges. Finish with a sprinkle of flaky sea salt and serve!

Make Ahead

These bars are a dream for holiday planning because they actually need chilling time before you slice them. I like to bake them the day before, let them cool, and then keep them covered in the fridge overnight. They slice even more cleanly after a long chill. Just hold off on the flaky sea salt until right before serving so it stays crunchy.

You can also freeze them! Once the bars are fully chilled and sliced, wrap them individually in plastic wrap, then place them in a freezer bag or airtight container. They'll keep for up to 3 months. Thaw them overnight in the refrigerator.

Storage

Store leftover pecan pie bars in an airtight container in the refrigerator for up to 5 days. Because the filling is egg-based, I don't recommend leaving them out at room temperature for more than a couple of hours. They're delicious served cold straight from the fridge, or you can let them sit out for about 15 minutes to take the chill off.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!