Dessert

Simple Pecan Pie Bars Recipe

ByGabriel Langdon December 2, 2025December 2, 2025

Introduction

These Simple Pecan Pie Bars combine the rich, buttery flavor of a shortbread crust with a sweet and nutty pecan filling. Perfect for dessert or a special treat, they’re easy to make and deliciously satisfying.

The image shows two square pecan bars stacked on top of each other on a white marbled surface. Each bar has three layers: the bottom layer is a light golden, crumbly crust; the middle layer is a thick, sticky caramel-colored filling that looks rich and smooth; the top layer is a glossy, dark brown mix of chopped pecans, which look crunchy and shiny with a glazed finish. The photo focuses closely on the bars, showing clear textures of each layer and the rich nut topping. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 cup white sugar
- 1/2 tsp salt
- 1/3 cup pecans, finely chopped
- 1 cup butter, at room temperature
For the filling:
- 2/3 cup packed brown sugar
- 1 tsp salt
- 4 large eggs
- 1 1/4 cups light or dark corn syrup
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 3 cups pecans, chopped

Instructions

Step 1: Preheat your oven to 350°F (175°C) to ensure it’s ready when your crust and filling are prepared.
Step 2: In a large mixing bowl, combine the flour, white sugar, salt, and finely chopped pecans for the crust. Cut in the butter until the mixture resembles wet sand. Press this evenly into the bottom of an ungreased 9×13-inch baking dish, slightly up the sides. Bake for 18-22 minutes until lightly golden.
Step 3: While the crust bakes, whisk together the brown sugar and salt in a large bowl. Add eggs and vanilla extract, mixing until blended. Gradually stir in corn syrup and maple syrup, then fold in chopped pecans.
Step 4: Pour the pecan filling over the hot crust, spreading evenly. Return to the oven and bake 30-35 minutes, until the filling is set but slightly jiggles in the center and a knife near the edge comes out clean.
Step 5: Let the bars cool completely on a wire rack, then refrigerate for at least 30 minutes. Slice into squares using a sharp knife, wiping it clean between cuts for neat pieces.

Tips & Variations

Use a mix of light and dark corn syrup for a deeper, richer flavor in the filling.
Chop pecans to your preferred size — smaller pieces blend into the filling nicely, while larger chunks add more texture.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store pecan pie bars in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave if desired, but they are delicious served chilled or at room temperature.