Pecan Pie Bars with Shortbread Crust is a make-ahead, party-friendly pie bar recipe with a buttery shortbread crust and a rich pecan filling that sets glossy and cuts clean. This dessert bar uses light brown sugar, light corn syrup, and toasted pecans for classic flavor with simple steps in one small pan.
For more pecan treats, try Apple Grape Salad with Brown Sugar and Pecans or our Baked Brie with Fig Jam and Pecans.
Easy Pecan Pie Bars with Shortbread Crust at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 35 minutes
- 🧊 Rest & Chill: 1 hour for clean cuts
- 👥 Servings: 9 squares
- 🔥 Cook Method: Bake in 8x8 pan
- 🍽️ Cuisine (or General Category): American dessert bars
- 👩🍳 Pair With: Vanilla ice cream, whipped cream, hot coffee
- ⭐ Difficulty Level: Easy
For parties, pack these pecan pie squares in parchment-lined tins; they hold up well and taste even better the next day. ~Jami
Jump to:
- Easy Pecan Pie Bars with Shortbread Crust at a Glance 🔎
- Why We Love This Recipe
- Pecan Pie Bars with Shortbread Crust Ingredients
- Substitutions & Variations
- How To Make Pecan Pie Bars with Shortbread Crust
- Expert Tips for Success
- Storage
- Recipe FAQs
- More Fall Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Clean Cuts: A quick chill gives bakery-style edges without crumbling.
- Buttery Base: The shortbread crust stays crisp under a gooey pecan layer.
- Small Pan, Big Payoff: 8x8 size is perfect for sharing or gifting.
- Holiday Friendly: Familiar pecan pie flavor with weeknight-easy steps. Our Sweet and Spicy Mixed Nuts make a great holiday gift, too!
Pecan Pie Bars with Shortbread Crust Ingredients
These pecan pie bars use simple pantry ingredients to create a buttery shortbread base and a rich, nutty filling.
- All-Purpose Flour: The structure for a sturdy shortbread.
- Granulated Sugar: Light sweetness that caramelizes at the edges.
- Unsalted Butter (cold and cubed): Cold fat ensures a tender, crumbly shortbread. Press the crust firmly and evenly into the lined pan to prevent breaks.
- Light Brown Sugar: Deep caramel notes that keep the filling jammy.
- Light Corn Syrup: Prevents crystallization and gives that classic glossy set.
- Eggs: Set the filling so it slices neatly.
- Unsalted Butter (melted): Adds richness and helps the top sheen.
- Vanilla Extract: Adds warmth that pairs with pecans.
- Toasted Pecans (chopped): Toasting boosts crunch and aroma.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Light Brown Sugar: Use dark brown sugar for deeper molasses notes.
- Vanilla: Swap vanilla for bourbon or dark rum.
- Maple: Try a maple or maple-bourbon variation for a richer, seasonal flavor. Add cinnamon or a pinch of nutmeg to the filling for holiday spice.
- Topping: Finish with flaky sea salt or drizzle with melted chocolate after cooling.
- Mini Bars: Cut smaller squares for lunchboxes or bite-size party trays.
How To Make Pecan Pie Bars with Shortbread Crust
STEP ONE: Prepare the Crust
Line an 8x8-inch pan with parchment, leaving a parchment sling that covers all sides of the pan for easy removal.
Stir flour, sugar, and salt. Cut in cold butter until sandy and crumbly. Press into the pan and bake at 350°F for 15 minutes until lightly golden.
STEP TWO: Prepare the Filling
Whisk light brown sugar, light corn syrup, eggs, melted butter, vanilla, and salt until smooth and glossy.
Fold in toasted chopped pecans.
STEP THREE: Prepare the Bake
Pour the filling over the hot crust and spread evenly.
Bake 30-35 minutes until the center is just set and the top looks shiny.
STEP FOUR: Prepare the Slice
Cool completely in the pan for 30 minutes, then chill in the refrigerator for neat edges.
Lift with parchment and slice with a sharp knife. Wipe the blade between cuts.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Toast pecans for extra crunch and aroma.
✔️ DO Bake the crust first so it stays crisp.
✔️ DO Chill before slicing for picture-perfect squares.
❌ DO NOT Skip the parchment sling. Covering all sides prevents broken and burnt edges, and makes lifting the bars much easier.
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Storage
Store this pie bar recipe in an airtight container at room temperature for 2-3 days or refrigerate up to one week. Freeze tightly wrapped bars for two months. Thaw in the fridge, then bring to room temp. For a just-baked feel, warm a square in the microwave for a few seconds.
Recipe FAQs
Pecan pie bars are a handheld version of classic Southern pecan pie, built on a buttery shortbread crust with a glossy pecan filling. The shortbread is pressed and pre-baked so it stays crisp under the gooey topping. Baking in a pan creates tidy, even bars that travel well for potlucks and holidays.
Two common reasons for soggy pecan pie bars are butter not cut in properly (soft butter blends instead of forming cold crumbs, leaving the crust dense and greasy) or a crust underbaked before filling (shortbread needs to be lightly golden to hold up under the pecan topping).
Runny pecan pie bars usually mean they were underbaked or sliced too soon. Bake until the filling looks just set and glossy, let the bars cool completely, and chill for at least 30 minutes before cutting.
Yes. Double all ingredients and line a 9x13 pan with parchment. Increase the bake time by a few minutes, watching for the same glossy set on top to know they're ready.
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📖 Recipe
Pecan Pie Bars with Shortbread Crust
Equipment
- 8x8-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Pastry cutter or fork
- Spatula
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup sugar
- ½ cup unsalted butter cold and cubed
- pinch of salt
Pecan Bar Filling
- 1 cup light brown sugar
- ⅔ cup light corn syrup
- 2 large eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans toasted
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment. Covering all sides prevents broken and burnt edges, and makes lifting the bars much easier.
- In a bowl, mix together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Press evenly into the pan. Bake for 15 minutes, until lightly golden.
- In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, and vanilla until smooth. Fold in the pecans.
- Pour the pecan filling evenly over the hot crust. Return to the oven and bake for 30-35 minutes, or until the center is just set and the top looks glossy.
- Cool completely at room temperature (30 minutes), then chill in the refrigerator before slicing into bars for clean edges.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Video
Notes
- Light Brown Sugar: Use dark brown sugar for deeper molasses notes.
- Vanilla: Swap vanilla for bourbon or dark rum.
Jami Powell says
Delicious pecan pie in bar form. The perfect holiday treat!