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Pecan pie bars with buttery shortbread crust and glossy caramel pecan filling, topped with pecan halves

Pecan Pie Bars

All the gooey, buttery goodness of classic pecan pie in an easy, sliceable bar. A buttery shortbread crust, a glossy caramel-pecan filling, and zero fuss — perfect for Thanksgiving crowds.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 210 kcal

Ingredients
  

Shortbread Crust

  • 2 cups (250 g) all-purpose flour
  • 2/3 cup (85 g) powdered sugar
  • 1/2 teaspoon fine sea salt
  • 1 cup (227 g / 2 sticks) cold unsalted butter, cut into cubes

Pecan Filling

  • 1 cup (240 ml) light corn syrup (or pure maple syrup)
  • 3/4 cup (150 g) packed light brown sugar
  • 3 large eggs at room temperature
  • 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 cups (240 g) chopped pecans
  • 3/4 cup (75 g) pecan halves, for topping

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the two long sides for easy lifting.
  • Make the crust: In a food processor, pulse the flour, powdered sugar, and salt to combine. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs and just starts to clump.
  • Press the crust firmly and evenly into the prepared pan, building a slight edge. Prick the surface all over with a fork. Par-bake for 18–20 minutes, until the edges are lightly golden. Leave the oven on.
  • Make the filling: In a large bowl, whisk the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until completely smooth and glossy.
  • Fold the chopped pecans into the filling until every piece is coated.
  • Pour the filling evenly over the hot par-baked crust, then gently scatter the pecan halves over the top in an even layer.
  • Bake for 30–35 minutes, until the filling is set at the edges but still has a slight jiggle in the center — it will firm up as it cools.
  • Cool completely in the pan on a wire rack for at least 2 hours. For the cleanest slices, chill for 1 hour after cooling.
  • Lift the slab out using the parchment overhang and cut into 24 bars with a sharp knife, wiping the blade between cuts. Serve at room temperature.

Notes

Don't skip the par-bake: a fully-baked-but-pale crust stays crisp under the wet filling and won't turn soggy.
Slight jiggle is good: the filling sets as it cools. Overbaking is the #1 cause of dry, cracked bars.
Chill before slicing: cold bars cut cleanly with sharp, defined layers — warm bars smear.
Room-temperature eggs whisk into a smoother, more homogenous filling with no streaks.
Toast the pecans for 6–8 minutes at 350°F before chopping for deeper, nuttier flavor.