Go Back
Pecan pie bars showing buttery crust and chewy nut filling
admin

Pecan Pie Bars Recipe

Small holiday dessert bars with a buttery shortbread crust and a sweet, chewy pecan filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 2 minutes
Cooling and chilling time 3 hours
Total Time 4 hours 22 minutes
Servings: 24 bars
Calories: 242.5
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups all-purpose flour 240 g, for crust
  • 1/2 cup powdered sugar 60 g, for crust
  • 3/4 cup unsalted butter 170 g, melted, for crust
  • 1/2 teaspoon fine salt 3 g, divided
  • 3 large eggs 150 g without shells
  • 1 cup light corn syrup 341 g
  • 3/4 cup packed brown sugar 150 g
  • 2 tablespoons unsalted butter 28 g, melted and cooled slightly, for filling
  • 2 teaspoons vanilla extract 8.4 g
  • 2 cups roughly chopped pecans 220 g

Equipment

  • 1 9-by-13-inch metal baking pan
  • 2 Mixing bowls
  • 1 Food thermometer
  • Parchment paper for lining

Method
 

  1. Heat oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment, leaving handles above the long sides. Stir flour, powdered sugar, and 1/4 teaspoon salt together, then mix in the 170 g melted butter until evenly moistened. Press firmly into an even layer in the pan; prick lightly with a fork.
  2. Bake the crust for 18–22 minutes, until lightly golden at the edges. Meanwhile whisk the eggs, corn syrup, brown sugar, remaining 1/4 teaspoon salt, 28 g melted butter, and vanilla until smooth. Fold in the pecans. Do not taste raw filling.
  3. Pour filling over the hot crust and spread nuts evenly. Bake for 30–40 minutes, until edges are set and the center has only a slight wobble, not a liquid slosh. The center must reach at least 160°F; continue until the filling is set even if that temperature is reached earlier. Tent with foil if nuts brown too quickly.
  4. Cool on a rack for up to 1 hour, then refrigerate for at least 2 hours until cold and firm. Do not leave out longer than 2 hours total, or 1 hour above 90°F. Lift out with parchment, cut into 24 bars, and keep covered in the refrigerator for 3–4 days.

Video

Notes

Contains wheat, milk, eggs, and pecans. Nutrition is estimated per one of 24 equal bars, without toppings. Keep refrigerated.
Video credit: Preppy Kitchen, “Gooey Pecan Pie Bars Recipe.” The creator’s linked recipe uses granulated sugar in the crust and flour in the filling; this version uses powdered sugar in the crust and no flour in the filling. Follow the written quantities and baking cues here.