What’s better than classic pecan pie? Pecan pie bars — a thick, buttery shortbread crust topped with a gooey, sweet filling and plenty of chopped pecans. 
If you love pie but dislike fussing with a traditional crust, these pecan pie bars are an ideal alternative. Even if you enjoy making pecan pie from scratch, give these bars a try — they’re sweet, nutty, and irresistible.
How to Make Pecan Pie Bars
Here’s an overview of how these bars come together.
Start with the base: a shortbread-like crust that’s thicker than standard pie crust. Whisk together flour, sugar, and salt, then stir in melted butter until the mixture holds together. Press it into the bottom of a lined 9×13-inch pan and bake for about 20 minutes to set.
Next, prepare the filling. In a saucepan, gently melt together brown sugar, corn syrup, butter, and cornstarch dissolved in a tablespoon of water. Brown sugar brings a rich butterscotch note, while the cornstarch helps the filling stay thick and not runny. Once melted, remove from heat and stir in vanilla extract and a touch of cinnamon for extra depth. 
Beat the eggs in a separate bowl, then temper them by whisking in a few tablespoons of the warm sugar mixture. This prevents the eggs from scrambling when added to the hot liquid. Whisk the tempered eggs into the remaining filling mixture until smooth.
Sprinkle chopped pecans evenly over the baked crust, then pour the filling on top. The pecans will rise to the surface as it bakes. Bake for about 30 minutes, or until the center no longer wobbles when the pan is nudged. Allow the pan to cool completely (about 2 hours) before slicing so the bars set cleanly. 
Why you’ll love these pecan pie bars:
- Thick, buttery shortbread base
- Rich butterscotch flavor from brown sugar
- Gooey but not soupy filling
- Warm notes of cinnamon and vanilla
- Generous chopped pecans on top
- Easier than making a traditional pie crust
- Delicious with ice cream or whipped cream
- Great for sharing or gifting
If you want fewer bars, halve the recipe and use an 8×8-inch pan — baking time remains about the same. These bars are perfect for holidays or any time you want a crowd-pleasing, nutty dessert. 
Pecan Pie Bars
Ingredients
Base
- 2 1/4 cups all-purpose flour
- 2/3 cup white sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
Filling
- 1 cup brown sugar, packed
- 1 cup corn syrup
- 1/4 cup unsalted butter
- 1 tablespoon cornstarch, dissolved in 1 tablespoon water
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 3/4 cups chopped pecans
Instructions
Base
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang.
- In a large bowl whisk together flour, sugar, and salt. Stir in melted butter until combined.
- Press the mixture into the bottom of the prepared pan and bake for 20 minutes. Keep the oven on.
Filling
- While the base bakes, make the filling.
- In a medium saucepan, melt together brown sugar, corn syrup, butter, and the cornstarch dissolved in water, stirring gently until combined.
- Remove from heat and stir in cinnamon and vanilla.
- In a separate bowl, whisk the eggs. Temper the eggs by whisking in a few tablespoons of the warm sugar mixture, then whisk the eggs into the rest of the mixture.
- Sprinkle chopped pecans over the baked base, then pour the filling on top.
- Bake for about 30 minutes, or until the center no longer wobbles when gently nudged.
- Place on a wire rack and cool completely (at least 2 hours) before slicing into bars.
Notes
* Store leftovers at room temperature in an airtight container for up to 2 days, or refrigerate for up to 4 days.
** Bars freeze well in an airtight container; thaw in the refrigerator before serving.