Pecan Pie Bars

There are many different pecan pie bar recipes out there, but what sets mine apart is that I use honey instead of corn syrup or maple syrup to make the topping. I love the flavor honey adds, plus it creates a chewier filling.

For the crust

• Butter: Use unsalted butter, softened to room temperature. Properly softened butter is key to that tender shortbread texture. If you forgot to take it out ahead of time, I’ve got you covered! Check out my foolproof trick for how to soften butter quickly.
• Brown sugar: I use light brown sugar to add a hint of molasses flavor. If you prefer a richer flavor, dark brown sugar can be used.
• Flour: All-purpose flour creates a sturdy base for our gooey pecan topping.
• Salt: Just a pinch balances the sweetness and brings out the buttery flavors.

For the Pecan Filling

• Honey: I love using honey for the distinct sweetness and flavor it brings to the topping. Maple syrup works beautifully here, too!
• Butter: Combined with the brown sugar and honey, it creates the caramel-like base of the filling.
• Light brown sugar: Adds rich flavor and color to the caramel.
• Heavy cream: The higher fat content of heavy cream is key for thickening up the filling. The consistency won’t be the same if you use milk or half and half!
• Pecans: The star of the show! You can buy pre-chopped pecans, or coarsely chop them yourself. I’ve also made this recipe using halved pecans.

See the recipe card for full information on ingredients and quantities.

1. Make the shortbread crust. Cream together softened butter and brown sugar until light and fluffy, then mix in the flour and salt just until a crumbly dough forms (see photo below for the texture you’re aiming for—it should hold together when pressed).
2. Par-bake the crust. Press the shortbread mixture evenly into a foil-lined 9×13-inch pan and bake at 350ºF for about 20 minutes until the edges are pale golden. The crust will look slightly soft, which is perfect because it’ll finish baking once the pecan topping goes on.

3. Make the filling. While the crust bakes, combine the butter, brown sugar, honey and heavy cream in a saucepan set over medium heat. Simmer for just 1 minute, then stir in the chopped pecans.
4. Pour the warm filling over the hot crust and bake. Use a spatula to spread the pecan mixture into an even layer atop the shortbread. Return the pan to the oven and bake for an additional 20 minutes, or until the filling is bubbling and set.

5. Allow the bars to cool completely in the pan before slicing. Use the foil overhang to lift them out of the pan and onto a cutting board. Peel away the foil, slice into bars and serve.

Kelly’s Recipe Tips

• Line your pan like a pro. Grease the pan first, then line it with parchment or foil, leaving a 2-inch overhang on the long sides. That little step keeps the liner from sliding around while you press in the crust and makes it easy to lift the bars out of the pan once they’ve cooled.
• Get the crust texture just right. The shortbread cookie batter should look crumbly and feel slightly sandy, not smooth or sticky. Just like when making a graham cracker crust, you want to press it gently into the pan so it stays tender rather than dense once baked.

Make-Ahead and Storage Instructions

These pecan pie bars are at their best within the first 3 days, but ideally, I recommend making them up to 48 hours in advance for the freshest texture and flavor. Once completely cooled, store them in an airtight container at room temperature, with parchment paper between layers to prevent sticking.

While I personally haven’t frozen these (I worry the honey-based filling might change texture once thawed), several readers have reported success freezing them for up to 2 months. If you try it, wrap the cooled bars tightly in plastic wrap, then seal them in a freezer-safe bag or container. Thaw at room temperature before serving.

Kelly’s Note: These bars are one of those rare desserts that somehow taste even better the next day—so don’t stress about baking them right before the big feast!