Easy Pecan Pie Bars

from 108 votes

Easy Pecan Pie Bars deliver all the rich, nutty flavors of classic pecan pie in a fuss-free bar form. With a buttery shortbread crust and a gooey pecan topping (made without corn syrup!), these pecan squares are perfect for holiday gatherings or whenever you need a crowd-pleasing dessert. Bonus: they’re freezer-friendly and can be made ahead!

A stack of pecan pie bars on a white plate.

I originally shared this pecan pie bars recipe way back in 2011, right before hopping on a plane to San Diego for Thanksgiving. My parents were in full-on holiday prep mode, and I whipped up these pecan pie bars in honor of my sister, who had just passed the California State Bar Exam. Get it? Bar exam … pecan pie bars … in her honor. (My love for food puns was in peak form that year!)

Over a decade later, this recipe remains a favorite in my kitchen. They pack all the classic pecan pie flavor you love, minus the stress of chilling, rolling and blind-baking pastry dough.

You’ll start by making a simple buttery shortbread cookie crust and top it with a gooey caramel made with honey. And of course, no pecan dessert is complete without plenty of crunchy, caramelized pecans. Whether you’re baking for Thanksgiving or just craving a slice of pecan pie, these pecan pie squares deliver every time!

Wishing you all a Happy Thanksgiving filled with family, friends and all of your favorite foods!

Why You’ll Love This Recipe

  • No messing around with finicky pie dough.
  • No corn syrup, just honey. 
  • The shortbread base is like a semi-soft cookie and the topping is slightly chewy.
  • It can be made ahead of time.
  • The bars freeze and reheat like a breeze.

Ingredients

There are no complicated or hard-to-find ingredients in this pecan pie bars recipe. In fact, you probably already have most of them in your pantry!

Various sizes of clear bowls containing halved pecans, sticks of butter, honey, salt, flour, brown sugar and heavy cream.

For the crust

  • Butter: You’ll want to use unsalted butter, softened to room temperature for a rich buttery crust.
  • 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 the pre-chopped, or coarsely chop them yourself. I’ve also made this recipe using halved pecans.

Kelly’s Note: Pecans are the classic go-to, but feel free to switch things up! Walnuts or cashews bring a whole new flavor twist to these squares.

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

How to Make Pecan Pie Bars

  1. Start by making the easy shortbread crust. Using a stand mixer or food processor, cream together the softened butter and brown sugar until fluffy (about 2-3 minutes). Add in the flour and salt, mixing until crumbly. Press the crust mixture evenly into a parchment paper-lined 9×13-inch pan and then bake in a 350ºF oven for 20 minutes or until golden brown.

Pro Tip: Make sure the crust is set and golden before adding the filling. A well-baked crust ensures the bars hold their shape.

  1. While the crust bakes, make the filling. Combine the butter, brown sugar, honey, and heavy cream in a saucepan. Stir over medium heat until the mixture begins to simmer—this should only take about a minute. Stir in the chopped pecans, coating them well.

A saucepan containing halved pecans in a caramel-like mixture.
  1. Spread the pecan filling and bake. Pour the pecan mixture over the warm crust once it’s done baking and return the pan to the oven and bake for an additional 20 minutes, or until the filling is bubbling and set.
  2. Allow the bars to cool completely in the pan to make slicing easier. Once cool, remove from the pan, slice into squares and enjoy!

Freshly baked pecan pie bars in a parchment paper-lined baking pan.

Pro Tip: Get creative with your pecan pie squares! Try adding chocolate chips, sprinkling coconut flakes or drizzling melted chocolate over the top for a unique twist.

Kelly’s Recipe Tips

  • Line Your Pan Like a Pro: To prepare your baking pan, grease it and line it with parchment paper or aluminum foil, leaving a 2-inch overhang. This not only prevents sticking but also makes it easier to lift the bars out of the pan. Secure the overhanging parchment paper with all-metal binder clips for added convenience.
  • For the Perfect Crust: The crust mixture should have a crumbly texture, similar to coarse meal. Make sure to press it evenly and with a gentle touch into the pan.
  • Prevent Overcooking Your Pecan Topping: Be vigilant when simmering your topping. It should be gently bubbling but not boiling. This ensures your topping will turn out chewy and delicious, rather than hard.
  • Cool Completely Before Cutting: Allow the bars to cool completely in the pan before attempting to cut them. This cooling period helps the filling set, making it easier to achieve clean slices.

Make-Ahead Tips

  • Storing: These easy pecan pie bars can be made up to 48 hours in advance. Let the bars cool completely before placing them in an airtight container and store them at room temperature. When it’s time to serve, I just slice them up and arrange them on a platter.
  • Freezing: Wrap each square in plastic wrap or aluminum foil, place them in an airtight container or a resealable freezer bag, and freeze for up to 3 months. When you’re ready to enjoy your frozen pecan pie bars, remove them from the freezer and thaw them in the refrigerator for a few hours or overnight. For a quicker option, you can reheat them in the oven at a low temperature (preheat to 250°F and heat for about 10-15 minutes) to restore their crispness and flavor.

Frequently Asked Questions

Can I use maple syrup instead of honey in pecan pie bars?

Absolutely! Maple syrup is a great option for those who prefer its taste over honey. 

Can I use corn syrup instead of honey?

I’ve never tried making this recipe using corn syrup so I can’t say with certainty if the bars would still turn out.

Can I use half and half instead of heavy cream?

No, you’ll want to use heavy cream, as the consistency won’t be the same if you use half and half. However, you can make your own heavy cream by combining 2/3 cup (160 ml) whole milk plus ⅓ cup (75 grams) melted, unsalted butter. I’ve never tried this substitution in this recipe so I cannot say for certain if this will work.

Why did my pecan pie bars turn out too hard?

Pecan pie bars can turn out too hard if the pecan topping overcooks. To prevent this, watch the filling closely when simmering. It should be gently bubbling but not boiling. 

Pecan pie filling made with halved pecans.
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Dessert

Pecan Pie Bars Recipe

These easy pecan pie bars star a buttery shortbread crust, a gooey honey-caramel filling and plenty of crunchy pecans—it's like pecan pie in handheld form!
Author: Kelly Senyei
4.88 from 108 votes
A stack of pecan pie bars on a white plate.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients 

For crust:

  • 1 cup unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon salt

For topping:

  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/3 cup honey
  • 2 tablespoons heavy cream
  • 2 cups chopped pecans

Instructions 

  • Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
  • First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
  • Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
  • While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
  • Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
  • Return the pan to the oven and bake an additional 20 minutes.
  • Remove the pan and allow the bars to fully cool in the pan.
  • Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Kelly’s Notes

  • The crust mixture should have a crumbly texture, similar to coarse meal. Make sure to press it evenly and with a gentle touch into the pan.
  • Be vigilant when simmering your topping. It should be gently bubbling but not boiling. This ensures your topping will turn out chewy and delicious, rather than hard.
  • Allow the bars to cool completely in the pan before attempting to cut them. This cooling period helps the filling set, making it easier to achieve clean slices.
  • Store the bars at room temp in an airtight container for up to three days.
  • To freeze for later, wrap each bar in plastic wrap or aluminum foil, place them in an airtight container or a resealable freezer bag and freeze for up to three months.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 381kcal, Carbohydrates: 61g, Protein: 4g, Fat: 14g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 107mg, Potassium: 149mg, Fiber: 2g, Sugar: 38g, Vitamin A: 45IU, Vitamin C: 0.2mg, Calcium: 44mg, Iron: 2mg

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Filling recipe adapted from Gourmet.


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4.88 from 108 votes (11 ratings without comment)

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Comments

  1. Beth Fears Thrutchley says:

    5 stars
    Fabulous recipe! I had to look up the recipe again today because my old, tattered, stained recipe is no longer acceptable to be on the countertop. I am not a pecan pie fan, but these are a whole other thing! A delicious sweet and savory treat. At an annual neighborhood cookie swap, I won first place 3 years in a row with these! :)

    1. Kelly Senyei says:

      So glad you have enjoyed the recipe AND won first place, Beth!

  2. Jeanne says:

    5 stars
    I will never make them any other way. I love using the honey in place of corn syrup!

    1. Kelly Senyei says:

      Love reading this, Jeanne! So glad you are enjoying the recipe.

  3. Natalie says:

    5 stars
    Hands down the best pecan pie bars recipe out there! You will not be disappointed if you try this one!

    1. Kelly Senyei says:

      Love reading this, Natalie! Thank you!

  4. Anna says:

    5 stars
    This is a go-to holiday recipe for me, for both friends and family and work functions! Even people who don’t care for pecan pie or even nuts in general rave about this recipe

    1. Kelly Senyei says:

      Love reading this, Anna!

  5. Julie says:

    Love the recipe. It has been a hit before. I am out of honey. Can you substitute karo for honey??

    1. Kelly Senyei says:

      So glad you’re enjoying it, Julie! I haven’t tried that substitute so I’m not sure, but my guess is that it’d work.

  6. Marie Crissman says:

    5 stars
    Just made this – a double batch! It was a hit with my family for sure!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Marie!

  7. Rondi says:

    The recipe calls for chopped pecans but the picture shows half pecans… can you please advise?

    1. Kelly Senyei says:

      Hi Rondi! You can use whole or chopped pecans in this recipe — whichever you prefer!

  8. T says:

    5 stars
    Made this for the first time for Friendsgiving four years ago and now it is requested every year! A total hit each time.

    1. Kelly Senyei says:

      Love reading this!

  9. Becca says:

    5 stars
    This is the best recipe! I make it every year for Thanksgiving, and everyone goes crazy for it. This year, I’m making a double batch, so there will actually be leftovers to give everyone before they leave.

    1. Kelly Senyei says:

      I’m so glad you’re enjoying it, Becca!

  10. Y L Jimenez says:

    Can I substitute maple syrup for honey?

    1. Kelly Senyei says:

      Hi there! I haven’t tried that substitute but it’d likely change the flavor and the sweetness would be different.

  11. Janice says:

    5 stars
    Kelly this review is long overdue! We have been making your pecan pie bars for almost 10 years. My daughter now has taken over making these every year for Thanksgiving and Christmas. The first year I made it, it won “best tasting” in 2 different cookie exchange parties! It won every year for the next 3 years… so much so – that it became the “cookie to beat”! Every year when I make cookie platters as gifts during the holidays, your bars are always expected to be on the platter or else I would be in serious trouble! Thank you for this incredible favorite – it has become our family and friends annual tradition to bake!

    1. Kelly Senyei says:

      This makes me so happy, Janice! Thanks for your comment!

  12. Karen DiFelice says:

    5 stars
    Been making this for years. Easy and a big winner in my family.

    1. Kelly Senyei says:

      I’m so thrilled to hear that you and your family enjoy the recipe, Karen!

  13. Deanna Batsoutenko says:

    5 stars
    My family and I love this recipe! I always made pecan pies for the holidays and hated using corn syrup. This recipe is comes out perfect and it’s a must for the holidays to replace the traditional pecan pie! Thank you for sharing!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Deanna!

  14. Kelli says:

    5 stars
    These are so good! Definitely a crowd pleaser!

    1. Kelly Senyei says:

      Thrilled you enjoyed the recipe, Kelli!

  15. Cayce Miller says:

    5 stars
    I’ve made this recipe for years! Absolutely love it! Plan on making it today. However, all I have is salted butter on hand. Could I use that or will the consistency be different or too salty?

    1. Kelly Senyei says:

      Hi Cayce! Yes indeed. Just leave out the extra salt. Enjoy!

  16. C says:

    5 stars
    Amazing!! I have made this recipe every Christmas season for as long as I can remember, and family and friends ALWAYS say how delicious they are.

    1. Kelly Senyei says:

      I’m so thrilled to hear that you and your family and friends enjoy the recipe!!

  17. Chelsea says:

    5 stars
    Just came here to say that I first made this recipe in 2014 when we were hosting our first Thanksgiving for our families. They were delicious and everyone loved them. Now I look forward to making them every year. Great recipe!

    1. Kelly Senyei says:

      This makes me so happy to read, Chelsea! I’m so glad that you and your family love the recipe!

  18. Paula says:

    5 stars
    This recipe is an absolute must for your Thanksgiving spread! I made them this weekend as a test run. SO GOOD.

    1. Kelly Senyei says:

      I’m so glad to hear that you enjoyed the recipe, Paula!

  19. Jess says:

    5 stars
    I’ve baked these at least 20 times over the years. Thank you for an amazing recipe!

    1. Kelly Senyei says:

      I’m elated to hear that you’ve been enjoying the recipe, Jess!!

  20. Jeanine says:

    5 stars
    I’ve made these pecan pie bars twice now, both times they came out fantastic! I messed up the 2nd time; I threw everything for the pecan mixture in the stand mixture instead of heating up the ingredients in the saucepan first. Still turned out great!

    1. Kelly Senyei says:

      I’m so happy to hear that you’ve been enjoying the recipe, Jeanine!

  21. Ashley Price says:

    5 stars
    One of my all time favorite Fall recipe. The honey makes it!

    1. Kelly Senyei says:

      I’m so glad to hear that you’re enjoying the recipe, Ashley!

  22. Jeri says:

    5 stars
    My husband said this is the best dessert he has ever eaten in his life. I’ve made two batches in two weeks so he can share at the camp. It will definitely be a staple dessert in this house!

    1. Kelly Senyei says:

      WOW! Love reading this, Jeri!

  23. Sarena says:

    5 stars
    This recipe was a big hit at a potluck when I was assigned a dessert to…I love pecans & this hot the spot! I made a double recipe to take to coworkers and they loved it too! Thank you!

    1. Kelly Senyei says:

      You are so welcome, Sarena! I’m thrilled you’ve been enjoying the recipe!

  24. Shanna says:

    5 stars
    I’ve made this 3 times now and it has become a highly requested dessert at family holidays! I much prefer these over pecan pie It’s sweet but not sickly sweet and syrupy like the pie. It really is the perfect balance of crust, pecans, and filling!

    To switch things up, I made it with chopped walnuts this year and it was just as good!

    1. Kelly Senyei says:

      Love reading this, Shanna! I’m thrilled you’ve been enjoying the recipe!

  25. Natalie says:

    5 stars
    These are wonderful. Everyone always loves them!! I always make them for Christmas.

    1. Kelly Senyei says:

      I’m so thrilled you’ve been enjoying the recipe, Natalie!

    2. Sonya McIntosh says:

      5 stars
      These are soooo delicious! I am not a pecan pie fan, but I love these bars. They are a hit wherever I take them!! Thanks for sharing this high fructose corn syrup free recipe, just pure ingredients!!! I make them for any occasion, and as gifts!!

      1. Kelly Senyei says:

        LOVE reading this, Sonya! I’m thrilled you’ve been enjoying the recipe!

  26. Heidi says:

    I made this for the first time at Thanksgiving and had several people request the recipe! Very good. Making them now for a cookie exchange.

    1. Kelly Senyei says:

      I’m thrilled you’ve been enjoying the recipe, Heidi!

  27. Donna K says:

    5 stars
    Love this recipe! Always a crowd pleaser!

    1. Kelly Senyei says:

      I’m thrilled you’ve been enjoying the recipe, Donna!

  28. Karen Ranieri says:

    5 stars
    Hi!! Killer recipe!

    Made it just as you wrote it (as I always do the first time), but DID add some sea salt last minute. Will make again for the annual Christmas party, and make a second with almonds, coconut and bittersweet chocolate for an Almond Joy bar (although my Bro-in-law said NOT to mess with perfection.

    Thank you, as always!!

    1. Kelly Senyei says:

      This is what I love to read, Karen! I’m thrilled you enjoyed the recipe, and I can’t wait to read how the Almond Joy version turns out!

  29. Jeanne says:

    5 stars
    I’ve made this recipe numerous times, and it is now a family favorite! I will never bake another pecan pie as long as Iive.This recipe is bomb!

    1. Kelly Senyei says:

      LOVE reading this, Jeanne! I’m so thrilled you’ve been enjoying the recipe!

  30. Dianne says:

    5 stars
    These are amazing! I had to substitute yogurt and milk for the heavy cream bc all the stores were sold out of cream. I could seriously eat these all day long non stop. Delicious!!!

    1. Kelly Senyei says:

      Woohoo! I’m so glad you enjoyed the recipe, Dianne!

      1. Laura says:

        My dough was not crumbly, it was soft. What did I do wrong?

      2. Kelly Senyei says:

        Hi Laura – It sounds like you overmixed the dough. It should be mixed just until it is cohesive. If you overmix it, it will be too soft.

  31. Anna says:

    5 stars
    These bars are by far the best!! Best ratio of crust to filling. I substitute maple syrup for the honey, add cinnamon, nutmeg, can some instant coffee to offset the sweetness. Amazing!!

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you’ve been enjoying the recipe, Anna!

  32. Stephanie says:

    Can you add chocolate chips to this for a more Derby pie taste?

    1. Kelly Senyei says:

      Sure!

  33. Heidi says:

    5 stars
    Love this recipe! It’s requested every year for the past 3 years. ! I don’t have my stand mixer so I’m wondering if a hand mixer will work or is there a better alternative? TIA

    1. Kelly Senyei says:

      A hand mixer will work! I’m thrilled you’ve been enjoying the recipe, Heidi!

  34. Erin says:

    5 stars
    I have made these every year for the past several years and they have become a Thanksgiving tradition. We love them so much. This is a recipe you’ll be asked for when shared with family and friends.

    1. Kelly Senyei says:

      Thrilled you’re enjoying the recipe!

  35. Judy A Rush says:

    am curious why you use the same size pan for each quantity of servings? Obviously there will be more in the pan if you make the three times the recipe and therefore thicker bars, but seems off..

    1. Kelly Senyei says:

      Hi Judy! You would also need to adjust the pan size accordingly. :) Sorry for the confusion!

  36. Nancy says:

    This recipe looks amazing!! How would you recommend that the bars be stored? Should they be refrigerated? I’m looking forward to making these for Thanksgiving…can I make these several days ahead? Thanks so much for this recipe!! (and all of them!)

    1. Kelly Senyei says:

      Hi Nancy! These bars are definitely best within the first three days of baking them; store them at room temp in an airtight container. :)

    2. Erin T. says:

      I have made and frozen these a week or two before Thanksgiving several times. I pull them out of the freezer a few hours before the meal, let them thaw on the counter, and then transfer to a serving plate. They are still just as delicious!

      1. Kelly Senyei says:

        Amazing! Thanks so much for your note, Erin!

  37. Stephanie says:

    5 stars
    These are delicious! The cookie base is so good! I was nervous because the topping is runny when you pour it on but it sets up perfectly after it’s baked. I had to trim 1/4 inch around the edges because they got caramelized but the rest is perfect! Will be making this again for Thanksgiving in lieu of a pie.

    1. Kelly Senyei says:

      Amazing! I’m so glad you enjoyed the recipe, Stephanie!

      1. Cathy H. says:

        Kelly, this looks fantastic! I have recently omitted gluten to see if I feel better and I’m making substitutions to maintain some sense of normal. Do you have any experience with the Bob Mills 1 for 1 gluten free flour product? Do you think it would work in your recipe?

      2. Kelly Senyei says:

        I’ve read multiple people who have made this with 1:1 GF flour and it’s worked great!

  38. Ashley says:

    5 stars
    So easy to make and everyone that tried these just love them!

    1. Kelly Senyei says:

      I’m so happy you’ve been enjoying the recipe, Ashley!

  39. Anastasia Dunaway says:

    5 stars
    Quick question: light brown sugar or dark brown sugar for the crust? I assume it’s light brown sugar…but I wanted to be absolutely certain, as the recipe specifies “brown sugar” for the crust, but the topping specifies light brown sugar.

    1. Kelly Senyei says:

      Sorry for the confusion, Anastasia! You can use light brown sugar for both the crust and the topping :)

  40. kathryn says:

    5 stars
    a friend of mine made these for our book club last night and just shared the recipe, SO GOOD! Can’twait to make them for my husband so he can try them!

    1. Kelly Senyei says:

      Yay! I’m so glad you enjoyed the bars, Kathryn!

    2. Vicky Boura says:

      5 stars
      Very very tasty since I’m a big fan of pecan pies! I swaped honey for molasses which gave it a more caramely texture. The only problem was that “a stick of butter” is. Very generic. A stick of butter to us is 125gr, as sold in the supermarket, so because of that I think butter was a bit too much.

      1. Kelly Senyei says:

        Thanks for your note, Vicky! I’m so glad you enjoyed the recipe!

  41. Veralee says:

    5 stars
    Fab recipe. It has taken over our hunger/craving for pecan pies. I’ve been baking pecan pies for over 50 years. Now pecan bars is what my family wants for desert. ❤️

    1. Kelly Senyei says:

      Love reading this, Veralee! I’m so happy you’ve been enjoying the recipe!

  42. Sam says:

    This is a wonderful recipe and one that my family cannot keep their hands of. Usually this is made with sugar. But when I tried your version with honey, it open a whole new dimension of flavors in my head. Many honeys have slightly different flavors depending on the area it is collected. Then I read the comment from one of your readers who made a dirty Keto version and I thought “Why didn’t I think of that?”. I love it. I will be experimenting with many variations in the future. Thanks to you and your readers. :)

    1. Kelly Senyei says:

      You are so welcome, Sam! I’m thrilled you enjoyed the pecan pie bars!

  43. Laurie says:

    5 stars
    This is my favorite dessert. Not only mine, my friends request this whenever I am to bring a dessert for gatherings. Fabulous!!!!

    1. Kelly Senyei says:

      LOVE reading this, Laurie! I’m so thrilled you’ve been enjoying (and sharing!) the recipe. :)

  44. Toni says:

    5 stars
    I made this dirty keto by using almond flour, swerve brown sugar, and Lankato cinnamon maple syrup in place of honey. It was delicious!

    1. Kelly Senyei says:

      Awesome! I’m so glad you enjoyed the recipe, Toni!

    2. Angelica Wallace says:

      I’m a diabetic that would LOVE to know how you made these adjustments :) Did you just use the same amount of Almond flour as regular flour? Same question regarding the sugar and syrup

  45. Brittany N says:

    5 stars
    Absolutely DELICIOUS! A new must have at any gathering.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Brittany!

  46. Peggy says:

    5 stars
    Delicious! Better than pecan pie!!

    1. Kelly Senyei says:

      Woohoo! I’m so glad you enjoyed the recipe, Peggy!

  47. Leigh says:

    5 stars
    People are still commenting on these for weeks after asking me to make them again!! They will now me be go to dessert to bring to parties!!!

    1. Kelly Senyei says:

      Woohoo! Love reading this, Leigh! I’m thrilled everyone enjoyed the bars :)

  48. Tonya Squibb says:

    Can these pecan bars b frozen for later?

    1. Kelly Senyei says:

      Hi Tonya! Readers have commented that they’ve frozen them with success, but I’m nervous the honey will not thaw properly. Please let me know if you give it a shot!

  49. Abby says:

    5 stars
    These are 100% amazing. Truly.

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Abby!

  50. Julie Tietje says:

    5 stars
    I’ve been making Pecan Pie Bars for about 4 or 5 years now and they are ALWAYS a huge hit!! I make for thanksgiving and multiple times in December to give as gifts and take to parties. They are truly EPIC!!!

    1. Kelly Senyei says:

      LOVE this! I’m so thrilled you’ve been enjoying (and sharing!) the recipe, Julie. :)

  51. Autumn B says:

    5 stars
    Second year making these. Everyone loves them! My shortbread base came out a bit crumbly this time but no one noticed but me! Any tips on how to avoid that next time? So easy and quick to make.

    1. Kelly Senyei says:

      Hi Autumn! It sounds like the butter wasn’t evenly incorporated, so just make sure it’s well-combined with the flour.

  52. Sharon Bixel says:

    I was really looking forward to trying these bars but they were a disaster. The 20 minutes in the oven after adding the filling was way to long. I checked them with 12 minutes left and they looked good. But I wen t the full 20 minutes and they were all carmelized. Sort of like peanut brittle. hd to break them apart.

    1. Kelly Senyei says:

      I’m sorry you didn’t enjoy the recipe, Sharon. I’ve never experienced that issue before. My guess is that the mixture came to a boil (instead of gently bubbling) causing the sugar to turn to caramel and your filling to be hard.

  53. Sonya, The Baker says:

    5 stars
    Simply Delicious!!! I followed your simple easy directions, and they turned out beautiful. We are trying to save some for tomorrow, they are very addicting!! Thanks for sharing!!

    1. Kelly Senyei says:

      You are so welcome, Sonya! I’m thrilled you enjoyed the recipe!

  54. Sonya says:

    Simply Delicious!!! I just made these tonight for Thanksgiving!!! I hope we have some for tomorrow, they are very addicting!!! Your directions were very easy to follow. Thanks for sharing!!

    1. Kelly Senyei says:

      You are welcome, Sonya! I’m so glad you enjoyed the recipe!

  55. Kristal Stephens says:

    My new favorite!! After pouring topping on crust I add a few chocolate chips over the top before returning to oven.

    1. Kelly Senyei says:

      YUM! I’m so glad you enjoyed the recipe, Kristal!

  56. Jodi says:

    5 stars
    Taking this to a gathering tomorrow. After making a 12 serving and tasting it… I made another 12 serving. I am positive maybe… 6 bars will make it to the gathering. I highly suggest making extra of this delicious delight!!

    1. Kelly Senyei says:

      LOVE this! I’m so thrilled you enjoyed the recipe, Jodi!

  57. Dottie Cassidy says:

    5 stars
    Delicious. I used half the crust as others commented. Next time I will use all of the crust for a more balanced bar.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Dottie!

  58. Virginia Hambrick says:

    Planning to make the Pecan Pie Bars but now what I am trying to find is the Gourmet Live article you referenced on Competitive Eaters Guide…but I keep hitting dead ends. It sounds hilarious and I would love to send it to my kids before the fateful day! If there’s any way to even just get a text copy I would sure appreciate it!

    1. Kelly Senyei says:

      Hi Virginia! I saw that Gourmet Live removed all of that content — so sorry! I’m going to track down my article and will let you know ASAP :)

  59. Felicia says:

    Can these be made ahead and frozen???

    1. Kelly Senyei says:

      Hi Felicia! Readers have commented that they’ve frozen them with success, but I’m nervous the honey will not thaw properly. Please let me know if you give it a shot.

  60. Jill says:

    Make these every year for Thanksgiving and they get gobbled up!!

    1. Kelly Senyei says:

      Love reading this, Jill! I’m thrilled you’ve been enjoying the recipe!

    2. Katie says:

      5 stars
      Recipe was super easy and the bars turned out great! Adding this as a holiday favorite!

      1. Kelly Senyei says:

        Awesome! I’m so happy to read that you enjoyed the recipe, Katie!

  61. Ann says:

    I will be making these (again) tomorrow for our annual chili cook-off at our cabin by the river. I first made them 2 years ago at the last minute on a whim. OMG-they were a huge hit and my daughter and sisters made them for themselves within the week! Excited to eat them this weekend. *Great with chili!*

    1. Kelly Senyei says:

      Love reading this, Ann! I’m thrilled your family has been enjoying the recipe!

  62. John says:

    5 stars
    Super easy to make and very satisfying. Perfect mix of sweet and savory. Will be making again for Christmas bags. Thank you!!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, John!

  63. Laura Mizrahi says:

    5 stars
    This is the best recipe for pecan pie bars I have found. The bars always receive raves and are a frequent request for me to bring to pot lucks.

    1. Kelly Senyei says:

      Love reading this, Laura!

  64. Caitlyn Crane says:

    5 stars
    This is such a great recipe! My dad loves them and asks me to make them whenever I visit

    1. Kelly Senyei says:

      Yay! So happy to read this, Caitlyn!

  65. ROBERTO says:

    5 stars
    I have made these a few times now and they are constantly the hit of the party.
    Cannot get over how amazing they and super simple to make.
    I sent them to my parents over the holidaze and will do it again next year.

    1. Kelly Senyei says:

      I’m so thrilled to read this, Roberto!

  66. K says:

    5 stars
    These are AMAZING!! :)

  67. Kathleen Peschel says:

    5 stars
    This recipe is amazing. I just made it for the second time, and this time I substituted vegan butter, oat milk, and almond flour because I was making it for a friend with dietary restrictions. These swaps essentially turned these cookie bars into CANDY!! The best candy.

    Not sure which way I prefer at this point, but wow!

    1. Kelly Senyei says:

      Amazing! I’m so thrilled you’ve been enjoying the recipe, Kathleen!

      1. Karen says:

        5 stars
        Delicious bars and so easy!! Made them again today but used a 10X15X1 inch pan. I like the bars a little thinner. Everyone loves them ! I will be using this recipe quite often.

      2. Kelly Senyei says:

        I’m so thrilled you’ve been enjoying the recipe, Karen!

  68. Chloe says:

    5 stars
    Amazing. The best. My go-to! My husband’s favorite!

    1. Kelly Senyei says:

      So thrilled to read this, Chloe!

  69. Riko says:

    5 stars
    This recipe is the big hit! I made these for little holiday gifts to neighbors, friends, and families and received a lot of compliments. Thank you so much for sharing the recipe.

    1. Kelly Senyei says:

      You are so welcome, Riko! I’m thrilled you enjoyed the recipe!

  70. Robert says:

    5 stars
    5 stars.

    Amazing.
    Have made these 4 times now.
    The only thing I recommend is 3 to 5 minutes less baking time on the crust.
    And add a dash of vanilla to the pecan mixture.

    Best bars I have ever had.

    1. Kelly Senyei says:

      I’m thrilled you’ve been enjoying the recipe, Robert!

  71. Stephanie says:

    5 stars
    Absolutely delicious recipe! I used both honey and maple syrup in the filling and I can’t believe how good these were. Thanks for a recipe without corn syrup!

    1. Kelly Senyei says:

      You are so welcome, Stephanie! I’m thrilled you enjoyed the recipe!

  72. Lena says:

    Made these bars about 30 times over the past few years and haven’t found a person that doesn’t enjoy these bars. Thank you for this recipe that I will be making for the rest of my life.

    1. Kelly Senyei says:

      Love reading this, Lena! I’m so thrilled you’ve been enjoying (and sharing!) the recipe.

  73. Jan says:

    I’ve made these several times now, and all three times they came out light, crispy, and delicious! Everyone I’ve made them for absolutely loves them! I would recommend them to anyone!

    1. Kelly Senyei says:

      So glad you’re enjoying the recipe, Jan!

  74. Candy Holtzman says:

    5 stars
    This is easy and VERY delicious!

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Candy!

  75. Aditi says:

    For the crust, the recipe calls for brown sugar and for the topping, it calls for light brown sugar. Are they both the same or different ones?

    1. Kelly Senyei says:

      The same :)

  76. Joanne says:

    5 stars
    This is without a doubt my most requested recipe. My friends and family love it.

    1. Kelly Senyei says:

      Love reading this, Joanne! I’m so happy you’ve been enjoying the recipe :)

  77. Autumn says:

    How do you store these?

    1. Kelly Senyei says:

      Hi Autumn – The bars can be stored in an airtight container at room temp. They’ll still taste great within the first three days of baking them.

  78. Justmetwo says:

    5 stars
    Our awesome neighbors made these and shared a few with us. Good thing it was just a few or I think we would have eaten the whole pan of them ourselves in a short time. These are awesome! Can’t wait to make them myself and return the favor to our neighbor.

    1. Kelly Senyei says:

      Amazing!

  79. Haley says:

    5 stars
    Love love love this recipe it’s my go to!!

    1. Kelly Senyei says:

      Love reading this, Haley! I’m so thrilled you’ve been enjoying the recipe!

  80. Shelby says:

    5 stars
    YUM! Swapped maple syrup for honey and they were delicious.

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Shelby!

  81. Janalee Christiansen says:

    4 stars
    These don’t have that sticky, sugary punch like regular pecan pie, so if that’s what you’re looking for, these aren’t for you. Since it uses honey instead of a corn syrup, they have a lighter sweetness, almost like baklava. Very delicious in the morning with tea.

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Janalee!

  82. Gayle bax says:

    5 stars
    So good! I substituted bourbon infused maple syrup for the honey!

    1. Kelly Senyei says:

      That sounds amazing, Gayle! I’m thrilled you enjoyed the recipe!

  83. Talia Attaille says:

    5 stars
    Despite my fear of using 3 whole sticks of butter in one recipe…it was worth it. These chewy-not-gooey pecan bars are perfect, better than my favorite bakery’s version. Thanks for sharing!

    1. Kelly Senyei says:

      You are so welcome, Talia! I’m thrilled you enjoyed the recipe!

  84. Autumn says:

    5 stars
    This was so easy and so amazing!! I received so many compliments on it. I didn’t cook in foil since that leaches aluminum into the food. I did butter and flour the pan and then gently pulled the edges from the sides with a butter knife once it came out of the oven and it cut and came out easily once cooled.

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Autumn!

  85. Pat Brettschneider says:

    5 stars
    These are great! I have tried freezing them and they work out very well. Not quite as good as fresh but great all the same.

    1. Kelly Senyei says:

      I’m so thrilled you’ve been enjoying the recipe, Pat!

  86. Jentry says:

    5 stars
    Amazing! I know have to make these perfect pecan bars every holiday!

    1. Kelly Senyei says:

      Woohoo! I’m so glad you enjoyed the recipe, Jentry!

  87. Sarah says:

    2 stars
    Sadly this recipe did not turn out for me. I followed the directions exactly and they were hard as a rock within a hour after baking them, I’m not sure why. The taste was good though.

    1. Kelly Senyei says:

      Hi Sarah – I’ve never experienced that issue before. My guess is that the mixture came to a boil (instead of gently bubbling) causing the sugar to turn to caramel and your filling to be hard.

  88. Jamie says:

    I added a tsp of vanilla right at the end before pouring onto the crust!

    1. Kelly Senyei says:

      YUM!

  89. Kymber says:

    5 stars
    Delicious. So simple! Love

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Kymber!

  90. JP says:

    3 stars
    Tasted good but the topping was really hard like brittle, tho I cooked at the recipe temp and times. I assumed it would have been softer like most bars. Will def try again, but not cook as long.

    1. Kelly Senyei says:

      Hi there! I’ve never experienced that issue before. My guess is that the mixture came to a boil (instead of gently bubbling) causing the sugar to turn to caramel and your filling to be hard.

  91. Tammy says:

    Can I use light karo sryup in place of honey?

    1. Kelly Senyei says:

      Hi Tammy – I’ve never tried making this recipe using corn syrup so I can’t say with certainty if the bars would still turn out.

  92. Ashley Fletcher says:

    How far ahead of time can you make these?

    1. Kelly Senyei says:

      Hi Ashley! These bars are definitely best within the first three days of baking them; store them at room temp in an airtight container. :)

  93. Grace says:

    Can you make these ahead of time?

    1. Kelly Senyei says:

      Absolutely, Grace! They’re best within the first three days of baking them and can be stored at room temp in an airtight container.

  94. Heather says:

    These look delicious, what’s the best way to store them and do you think they would travel well? I would like to ship some to my parents.

    1. Kelly Senyei says:

      Hi Heather – The bars can be stored at room temp in an airtight container. They’re definitely best within the first three days of baking them and I’m not sure how well they would hold up being shipped.

  95. Miersch says:

    5 stars
    This is a great recipe! I always have people asking me to make it.

    1. Kelly Senyei says:

      I’m so thrilled you’ve been enjoying the pecan pie bars!

  96. Karen D says:

    5 stars
    I’ve been making these for years-for Thanksgiving, cookies for Christmas and now my daughter makes them whenever she has to bring a dessert. Such a nice alternative to a slice of pecan pie, but still delicious. Make sure you don’t forget to line the pan with parchment to be able to remove and then cut the bars. It makes it super easy!

    1. Kelly Senyei says:

      Amazing! I’m so thrilled you’ve been enjoying the recipe, Karen!

  97. Cheryl says:

    4 stars
    Just made these today & there were exceptional!!

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Cheryl!

  98. Peggy Gilbert says:

    5 stars
    Kelly I made these last year for Thanksgiving and they were such a big hit, I’ve been asked to make them again this year. The only issue I had was I may not have baked the first crust long enough before adding the filling. Will correct the issue this year. Thanks for a great recipe.

    1. Kelly Senyei says:

      You are so welcome, Peggy! I’m thrilled it was such a hit!

  99. Karyn Thomas says:

    5 stars
    This is my family’s favorite treat at Thanksgiving! I have been making this exact recipe for at least 3 years now! I have to make 4 to 5 pans of this for my family. We love it. Very easy and delicious! Thank you soo much! This is a winner for sure!

    1. Kelly Senyei says:

      AMAZING! I’m so thrilled your family has been enjoying the recipe for so many years, Karyn!

  100. Meagan says:

    Can I freeze these bars? I want to make them for Thanksgiving this year and would like to make them about a week and a half early to help spread out my cooking. Thanks!

    1. Kelly Senyei says:

      Hi Meagan! Readers have commented that they’ve frozen them with success, but I’m nervous the honey will not thaw properly.

  101. Bonnie says:

    Can you use Kayro syrup instead of the honey?

    1. Kelly Senyei says:

      Hi Bonnie – I’ve never tried making this recipe using corn syrup so I can’t say with certainty if the bars would still turn out.

  102. Karen Tomer says:

    5 stars
    Very good recipe!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Karen!

  103. Susan says:

    Can I substitute the honey with maple syrup?

    1. Kelly Senyei says:

      Hi Susan! I haven’t tried that substitution but it *should* work. Let me know if you give it a shot!

  104. Blue girl says:

    Could you use half and half instead of heavy cream?

    1. Kelly Senyei says:

      Hi there! You’ll want to definitely use heavy cream, as the consistency won’t be the same if you use half and half. However, I read on JoyofBaking.com that you can sub 2/3 cup whole milk plus 1/3 cup melted, unsalted butter to be the equivalent of heavy cream. I’ve never tried this substitution in this recipe so I can’t say for certain if this will work.

  105. Cindy says:

    I will be making these today. I have some chocolate chips in the frig. Will it be okay to sprinkle some on top after baking in complete?

    1. Kelly Senyei says:

      Sure! Chocolate chips would be an excellent addition to these bars, Cindy!

  106. Frank Bobick says:

    Made these today as I am “working from home” absolutely delicious.
    Did not use foil, just PAM flour baking spray in a pyrex 13x9x2
    Would make again in a heartbeat.

    1. Kelly Senyei says:

      Awesome! I’m thrilled you enjoyed the recipe, Frank!

  107. vicki fortino says:

    home baking during this damn stuck at home crisis. i don’t have honey…can i substitue corn syrup? also, would like to add bourbon to make more like my pecan pie, would i decrease the cream by a tablespoon to add a tablespoon (or two) of bourbon?

    1. Kelly Senyei says:

      Hi Vicki – I’ve never tried making this recipe using corn syrup so I can’t say with certainty if the bars would still turn out. Sorry I can’t be of more help!

  108. Heidi says:

    5 stars
    Better than the other pecan bar recipe I tried. These bars are very sweet and a bit crumbly, but they’re easy and tasty.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Heidi!

  109. Meemz says:

    Hello. This tasted amazing. I was wondering, can this be frozen after it has been baked?

    1. Kelly Senyei says:

      Hi there! I’ve never tried freezing these bars so I can’t say with certainty if it would work, but I think the texture of the filling/topping would get too firm (even after thawing).

  110. Tiffany says:

    5 stars
    Made these to take to work for a Birthday girl who doesn’t do cake, but loves pecan pie. Since pie won’t feed a crowd, I found this recipe and it looked easy and tasty, so I decided to give it a try! These made my house smell SO GOOD (honey!!) and taste great! Everyone asked for the recipe!

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you enjoyed the recipe, Tiffany!

  111. Susan says:

    Really delicious! I added toffee bits – YUMMY

    1. Kelly Senyei says:

      YUM! I’m so glad you enjoyed the recipe, Susan!

  112. Cathy McMain says:

    Can you do a graham cracker crust for the pecan pie bars

    1. Kelly Senyei says:

      I’ve never tried that, Cathy, so I’m not sure!

  113. Gayathri says:

    5 stars
    Thanks for the super easy recipe for a not so seasoned baker Kelly! Just made them and turned out great.

    1. Kelly Senyei says:

      Woohoo! This is what I love to hear!

  114. LaTanya Wilson says:

    I was going to triple the recipe and noticed I only had enough regular flour for 2 batches. Has anyone made these using cake flour? It would be mixed in with the regular flour. Just wondering if it will really mess up the crust and if I should wait until I get more regular flour from the store. Thanks.

    1. Kelly Senyei says:

      Hi LaTanya! I’ve never tried making this recipe using cake flour so I can’t say with certainty if the bars would still turn out.

  115. Karen Townsend says:

    Can I freeze these bars

    1. Kelly Senyei says:

      Hi Karen – I’ve never tried freezing these bars so I can’t say with certainty if it would work, but I think the texture of the filling/topping would get too firm (even after thawing).

  116. Miranda says:

    Thank you so much!! Absolutely love making these

    1. Kelly Senyei says:

      You are so welcome!

  117. Miranda says:

    How many days in advance do you think these can be made?

    1. Kelly Senyei says:

      Hi Miranda! These bars are definitely best within the first three days of baking them; store them at room temp in an airtight container. :)

  118. rebecca says:

    I don’t have a stand paddle mixer. Will a hand mixer do? Also, can I use parchment paper instead of foil?

    1. Kelly Senyei says:

      Hi Rebecca – A hand mixer will work and I recommend using foil for this recipe. Enjoy!

  119. Nicole says:

    Would halving this recipe
    Work? TYIA

    1. Kelly Senyei says:

      Hi Nicole – I’ve never tried halving this recipe so I’m not sure what size pan would work, as you’d want to adjust the baking time if you change the pan size.

  120. Paige says:

    Hi! Are these a crunchy bar likes toffee or a chewy bar like a caramel?

    Thanks!

    1. Kelly Senyei says:

      Hi Paige! The topping is slightly chewy and the shortbread base is like a semi-soft cookie. :)

  121. Annie says:

    Looks amazing and I can’t wait to try it! Do you know if they freeze well?

    1. Kelly Senyei says:

      Hi Annie – I’ve never tried freezing these bars so I can’t say with certainty if that would work, but I think the texture of the filling/topping would get too firm (even after thawing).

  122. Jeanne says:

    5 stars
    These are a huge hit everytime I make them. I have a batch in the oven now for a friend’s birthday. He loves pecan anything!

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you’ve been enjoying the recipe, Jeanne!

  123. PEGGY says:

    5 stars
    Do we need to spray the foil with anything before putting in crust mixture so the bars don’t stick?

    1. Kelly Senyei says:

      Hi Peggy – Feel free to spray the foil with cooking spray! I hope you enjoy the bars :)

  124. Lucy says:

    5 stars
    Hi from the UK!

    I had this recipe saved for months and finally made it for a neighbour’s Christmas drinks party. They went down an absolute storm, and are still being talked about. So easy to make, once I untangled the US cups to UK ounces conundrum!

    Thanks so much, and happy new year.

    1. Kelly Senyei says:

      So thrilled to hear you enjoyed the recipe, Lucy! Happy New Year!

  125. Jen says:

    These taste fantastic but the crust falls apart when I cut them. What am I doing wrong?

    1. Kelly Senyei says:

      Hi Jen – Do you have a separate oven thermometer to double-check your oven isn’t running too hot? The shortbread base should be like a semi-soft cookie.

  126. Kristie says:

    5 stars
    I’ve been making these for years now at Christmas time and always get rave reviews from my family and friends. I follow your recipe exactly and they always come out perfect and so delicious. Thank you for sharing and Happy Holidays!

    1. Kelly Senyei says:

      LOVE hearing this, Kristie! Happy holidays!

  127. Line says:

    HI
    Do you think these bars would freeze well?
    By the way I have made these for the past 3 years at Christmas and it is the biggest success, thank you!

    1. Kelly Senyei says:

      Hi there! I’ve never tried freezing these bars so I can’t say with certainty if that would work. I think the texture of the filling/topping would get too firm (even after thawing). I’m thrilled you’ve been enjoying the recipe year after year!

  128. Eliza says:

    5 stars
    I am making these for a potluck tomorrow. In the oven and smell delicious. I didn’t have honey so used maple syrup. Great recipe. It’s easier than I expected.

    1. Kelly Senyei says:

      Enjoy the bars, Eliza!

  129. Cindy says:

    5 stars
    We have made this twice now and it gets rave reviews on Thanksgiving!

    1. Kelly Senyei says:

      Woohoo! Love hearing this, Cindy!

  130. Bobbette Williams says:

    5 stars
    I have made a really similar recipe with corn syrup several times now and I added a tsp of vanilla at the end when adding the pecans (which I toast a little ahead of time) before I poured it over the crust. I’ve also made 3 variations of this bar for my family and friends…i spread a layer of dulce de leche over the par baked crust before pouring in the nut mixture over it and that’s really good!. I make a chocolate version by adding 1/4 c semi sweet chocolate chips and 2 tsp cocoa powder to my mixture on the stove. I add the cocoa powder at the beginning and the chocolate while it’s hot before I add the vanilla and nuts. Lastly, my husband’s Junkyard Pecan Pie Recipe I came up with to satisfy all his cravings in one bar. I add chopped waffle cones and coconut and yes candied bacon (it’s actually a candy bar I make called the “coconut bacon coney bar” with a salted caramel center….Oh so sinful) into a chocolate ganache I make of 2 parts milk chocolate 1 part special dark chocolate, heavy cream, butter and cream of coconut. I pour that over the top of the almost cooled but slightly warm bars so the chocolate will melt into the pecan layer a little and the chocolate can flatten and smooth out. Talk about amazing!! These were my funniest bar I’ve made.

    1. Kelly Senyei says:

      Wow! I love all of your variations, Bobbette!

  131. Karli says:

    5 stars
    Just tried this out on a whim last night and brought them into work. I was totally surprised by the reactions. Everyone loved them and said how nice it was that they were more chewy than too tough or hard like other recipes. Looks like I’ll be making these upon request now. Thanks for sharing a great recipe!

    1. Kelly Senyei says:

      You are so welcome, Karli! I’m thrilled you enjoyed the recipe!

  132. Tonya says:

    Would it work if I used almond or coconut flour instead of all purpose flour. I’m on a ketogenic diet & shouldn’t eat all purpose flour.

    1. Kelly Senyei says:

      Hi Tonya! I’ve never tried this recipe with almond of coconut flour so I’m not sure what the results would be. Sorry I can’t be of more help but I’d love to hear your results if you give it a shot!

  133. Stephanie says:

    5 stars
    Alicia, I used half and half and it turned out delicious in my opinion.

  134. MARGARET says:

    I NOTICED THERE ARE NO EGGS LIKE IN PECAN PIE. SO IT IS MORE LIKE A CANDY TYPE TOPPING?

    1. Kelly Senyei says:

      Hi Margaret! The topping is slightly chewy and the shortbread base is like a semi-soft cookie.

  135. Talz says:

    5 stars
    I did it with pistachio …. its really amazing …
    Try it … you will like it with pistachio even more

  136. San says:

    When I’m not sure if something will freeze, baking or cooking I take a small piece and freeze it overnight. Thaw the next morning and see how it worked. Most of the time it works.

    1. Kelly Senyei says:

      Thanks for sharing that tip, San!

  137. Niki Friedman says:

    5 stars
    For the topping should I melt the butter? it never comes out smooth when I don’t

    Thank you, I love this recipe!

    1. Kelly Senyei says:

      You’ll want to cook the butter with the other ingredients, so yes, it’ll melt :)

  138. Alicia says:

    Can I use half and half instead of heavy cream? (it’s what I have already) Thank you!

    1. Kelly Senyei says:

      Hi Alicia – You’ll want to definitely use heavy cream, as the consistency won’t be the same if you use half and half. However, I read on JoyofBaking.com that you can sub 2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted, unsalted butter to be the equivalent of heavy cream. I’ve never tried this substitution in this recipe so I cannot say for certain if this will work.

  139. Amanda howard says:

    Is the crust crispy or soft ant moist?

    1. Kelly Senyei says:

      Hi Amanda! The shortbread base is like a semi-soft cookie.

  140. Betty says:

    5 stars
    Great recipe! When I make a recipe with a partially baked crust with topping added after browning, I use my food processor to make the crust. Put all crust ingredients into the food processor. Process until fully mixed and crumbly, but STOP before the mixture comes together into a dough. Dump the crumbly mix into the prepared pan, shaking it gently to distribute the crumbs evenly. Cover the crumbs with waxed paper, and press it down firmly. Ta-da! No more struggling to make the crust fill the pan! I make lemon squares this way all the time.

    1. Kelly Senyei says:

      Thank you so much for your comment, Betty! I’m so glad you enjoyed the recipe!

  141. Bridget says:

    Do you know if they freeze well? They look amazing!

    1. Kelly Senyei says:

      Hi Bridget – I’ve never tried freezing these bars so I can’t say with certainty if that would work. I think the texture of the filling/topping would get too firm (even after thawing). Would love to hear your results if you give it a shot!

  142. Marcy says:

    Hi Kelly- if I want to substitute corn syrup for the honey. Would I use the same amount – 1/3 cup?

    Thank you

    1. Kelly Senyei says:

      Hi Marcy – I’ve never tried making this recipe using corn syrup so I can’t say with certainty if the bars would still turn out.

  143. Anna says:

    5 stars
    I have made this recipe so many times; it’s the most wonderful pecan bars you’ll eat!
    Thanks so much for sharing. Making this tonight for company

    1. Kelly Senyei says:

      So glad you’re enjoying it, Anna!

  144. Gina says:

    Can I use a Hand Mixer, I do not have a stand mixer with a paddle.

    1. Kelly Senyei says:

      That will work!

  145. Shameka says:

    What size pan do I use for the recipe?

    1. Kelly Senyei says:

      Hi Shameka – You’ll want to use a 9×13-inch pan as noted in the recipe above. Enjoy!

  146. Natalie says:

    5 stars
    Can one use sweetened condensed milk?

    1. Kelly Senyei says:

      Hi Natalie – I’ve never tried making this recipe using sweetened condensed milk so I can’t say with certainty if the bars would still turn out. Let me know if you give it a shot!

  147. Lynne Provost says:

    Can I substitute fat free half and half for the heavy cream? This sounds delicious.

    1. Kelly Senyei says:

      Hi Lynne – No, you’ll want to definitely use heavy cream, as the consistency won’t be the same if you use fat-free half and half.

  148. Leeann says:

    Can I make this recipe a few weeks ahead and freeze it for Thanksgiving?
    If so, what would be the best way to store it in the freezer?

    1. Kelly Senyei says:

      Hi Leeann – I’ve never tried freezing these bars so I can’t say with certainty if that would work. I think the texture of the filling/topping would get too firm (even after thawing). What love to hear your results if you give it a shot!

  149. Mari says:

    Hi Kelly, can you add cinnamon to the filling?

    1. Kelly Senyei says:

      Sure! I’ve never tried that so I’m not sure what the quantity would be, but I’d start off around 1/2 teaspoon.

  150. May says:

    Hi. I am thinking of making 1/2 a recipe. What size pan? 8 x 8?

    Thanks

    1. Kelly Senyei says:

      Hi May! I’ve never tried halving this recipe so I’m not sure what size pan would work, as you’d want to adjust the baking time if you change the pan size.

  151. connie demasi says:

    5 stars
    they are amazing and simply

    1. Kelly Senyei says:

      Thrilled you enjoyed the recipe, Connie! Thank you so much for rating it!

  152. Sheila says:

    We’ve been looking for a recipe that is pecan pie-like without corn syrup. This was so simple and delicious, I can’t wait to make it again!! Not overly sweet with just a hint of honey, everyone loved them!

    1. Kelly Senyei says:

      This is what I love to hear, Sheila! So glad you enjoyed the recipe :)

  153. María Garza says:

    Does this recipe not use eggs at all like the original recipes. I’ve been looking everywhere for an eggless recipe thank you bunches. I will be trying it very soon… Looks yummy luscious…

    1. Kelly Senyei says:

      I hope you enjoy the bars, María!

  154. Kerry says:

    This recipe sounds so yummy – I’m wondering if it can be frozen for a few days.

    1. Kelly Senyei says:

      Hi Kerry! I’ve never tried freezing these bars so I can’t say with certainty if that would work. I think the texture of the filling/topping could get too firm (even after thawing). Let me know if you give it a shot!

  155. Melissa Briuhard says:

    Oh my goodness! I made these last night and just got done cutting them up. They are delicious! My husband can’t keep his hands off them. Thank you for the easy recipe!

    1. Kelly Senyei says:

      This is what I love to hear, Melissa! So glad you enjoyed the recipe :)

  156. Heather Sears says:

    Are they supposed to be set in the middle when you take them out? Because the middle of mine is still a little jiggly ,or will it harden as it cools?

    1. Kelly Senyei says:

      They should be slightly wet still in the center!

  157. Baylee says:

    Hi, I’m planning on making these for our family Christmas for the first time and was wondering how long they stay good for and whether to refrigerate them or leave them in a tin at room temperature?

    1. Kelly Senyei says:

      Hi Baylee – They are definitely best within the first three days of baking them; store them at room temperature in an airtight container. Enjoy! :)

  158. Krista says:

    Hello, Kelly, thank you for replying! I meant do you just warm the filling ingredients without allowing the mixture to bubble or boil. I didn’t see your reply until after I made another batch of these but no matter, they turned out so amazing – exactly what I was hoping for. I only heated the filling mixture on the stove until the butter was melted and when I returned the bars to the oven, I baked them for about 12 minutes, until the filling was bubbly all over. The bars came out softer and the filling is just slightly chewy. They hold together great and I love that this recipe uses honey and not corn syrup. The honey smells and tastes so delicious and corn syrup is not available here in Europe. Thanks again for your great recipes, Kelly!

  159. Sue says:

    We love these,I have made them several times,and yes they are addictive. Thanks for the recipe.

    1. Kelly Senyei says:

      So glad you’re enjoying the recipe, Sue!

  160. Nzingah says:

    OMG! The pecan pie bars are so delicious and addictive. Hubby says I should include these in my holiday candy treat bag. Thanks for sharing.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe!

  161. Megan says:

    Thsee are so good!!! I tried them as directed and they were to hard to eat but smelled amazing, just like some of the other comments. So I tried them agan but cooked the sauce only till it bubbled, cooked the crust as directed and cooked the whole thing at the end for only 1/2 the time. I was thinking maybe my oven ran hot or something. They were so amazing, soft and perfect. I served them at Thanksgiving and they vanished. Thanks so much for the recipie. They were a huge hit. :)

    1. Kelly Senyei says:

      Woohoo! So glad you enjoyed the recipe, Megan!

  162. Haley Grmela says:

    When it says “brown sugar” and “light brown sugar”, is the”brown sugar” dark brown?

    1. Kelly Senyei says:

      Hi Haley! Light brown sugar for both the crust and the topping.

  163. Nichole E says:

    Just now pulled these out of the oven…I’m not a huge fan of pecan pie but these smell great and I’m looking forward to trying them (when they cool). Happy a Thanksgiving!

    1. Kelly Senyei says:

      Enjoy, Nichole! Happy Thanksgiving!

  164. Marie says:

    Does the filling cool a bit before pouring on hot crust? Or it best to pour hot filling on hot crust?

    1. Kelly Senyei says:

      Option two – immediately pour the pecan filling over the hot crust.

  165. Melissa says:

    Just made these for thanksgiving tomorrow. Not sure I feel they will make it to dinner tomorrow. My 8 year old is begging for more nibbles if the corner. There are only 4 I keep telling him. These ROCK!

    1. Kelly Senyei says:

      Ha! Love it! Happy Thanksgiving :)

  166. Michelle says:

    These are so so good, thank you! I make them with GF flour. I was never a pecan pie fan, made these on a whim to bring last year and everyone loved them!!

    1. Kelly Senyei says:

      Awesome! So glad you’ve been enjoying the recipe, Michelle!

  167. Debbie says:

    Can I use parchment?

    1. Kelly Senyei says:

      I’ve never tried this recipe with parchment, but it should work!

  168. Sarah says:

    Are you able to make these bars a day ahead, like today? :)
    I want to be sure they turn out and still have time for a back-up plan if needed! Thanks.

    1. Kelly Senyei says:

      Hi Sarah! These bars can absolutely be made today and enjoyed tomorrow! Store them at room temperature in an airtight container. Happy Thanksgiving!

  169. Renee says:

    Have made these twice and am making them again this week. They are wonderful – everyone loves them!

    1. Kelly Senyei says:

      Love hearing this, Renee! So glad you’ve been enjoying the recipe :)

  170. Seth B says:

    Kelly,

    My mom makes the most delicious pecan pie bars, and for years I have begging for the recipe, but she won’t give it up!

    I’m hoping that this recipe will be comparable as I live 5k miles away from her and its hard when I crave them and can’t make them!

    Thanks for the post! Cheers!

  171. Bonnie Raddatz says:

    Do these bars turn out hard ?

    1. Kelly Senyei says:

      Hi Bonnie! The shortbread base is like a semi-soft cookie and the topping is slightly chewy.

  172. Theresa Butler says:

    Thinking of Xmas, can these be frozen successfully. Looks yummy.

    1. Kelly Senyei says:

      Hi Theresa! I’ve never tried freezing these bars, so I can’t say with certainty if that would work. I think the texture of the filling/topping could get too firm (even after thawing), but definitely let me know if you give it a shot!

  173. Erin says:

    Hello! Thanks for posting a great easy recipe. Should I spray the aluminum foil? I am afraid the bars would stick to the foil?

    1. Kelly Senyei says:

      Hi Erin! Yes, you can spray the foil with cooking spray. Enjoy!

  174. Bridget says:

    Hi I would love to make these do you know how much of the ingredients I would need to use to make these in a 12 by 19 1/2 by 1 inch pan? Should I double the ingredients. Thanks

    Bridget

    1. Kelly Senyei says:

      Hi Bridget! I researched pan size conversions and based on square inches, doubling the recipe should work with your larger pan. However, I haven’t tried doubling this recipe or using that large of a pan so I can’t say for certain what the results will be. Let me know how it turns out!

  175. Kim says:

    Could the honey be replaced with light karo syrup – like in traditional pecan pie?

    1. Kelly Senyei says:

      Hi Kim – I’ve never tried making this recipe using corn syrup so I can’t say with certainty if the bars would still turn out. Let me know if you give it a shot!

    2. S says:

      Did you try the karo syrup?

  176. C Nippert says:

    I want to make these two days ahead of Thanksgiving, then cut and store them to put out for the dessert course. Do they maintain their flavor and texture over a couple days? What’s the best way to store them? Room temp or refrigerator? Thanks!

    1. Kelly Senyei says:

      Hi there! I’d recommend making them no more than 3 days in advance and store them at room temperature in an airtight container. Have a great (and tasty!) Thanksgiving!

  177. Adriana says:

    Would like to get more recipe

    1. Kelly Senyei says:

      Excellent! Adding you to the Just a Taste email list now!

  178. Clarene Kruse says:

    When we mix the filling into a sauce pan over medium high heat and then what? Just until mixed or until what before we simmer for one minute. This is for the pecan pie bars. I brought the mixture to a boil and then simmered the bars came out hard as a rock so before I make them again, I wanted to be sure what I do. Thank you

    1. cheryl says:

      I am curious about this as well.

    2. Kelly Senyei says:

      Hi there Clarene! I’ve never experienced that issue before, but once the mixture is combined, you simmer it for 1 minute. It shouldn’t come to a boil as the sugar will start to turn to caramel, which is likely what occurred if your filling was too hard.

      1. Krista says:

        Hi Kelly, I made these and the filling part turned out REALLY hard for me too. As in we can’t even cut the bars. I checked and rechecked the times and in reading the comments, I noticed you say that simmering the filling ingredients does NOT mean bring to a boil and simmer? I assumed simmer means gentle bubbling for one minute. Do you just warm the filling ingredients to combine? The crust is perfect, by the way, and the flavors too! Definitely want to make them again – the right way! ;-)

      2. Kelly Senyei says:

        Hi Krista! Yes, gently bubbling but not boiling. What are you referencing in terms of warming the filling?

    3. Betty says:

      Delicious! Mine also turned out hard but we ate every bite. Next time I will be more careful with the heat for the filling.

      1. Kelly Senyei says:

        Glad you enjoyed the recipe, Betty!

    4. Michelle says:

      Made these yesterday, for Thanksgiving tomorrow. Just tried cutting them. Mine also came out hard like toffee. Had the butter/honey/sugar mixture on medium low until the butter all melted, then once it started simmering, counted to a minute on the kitchen timer. :/

  179. edith gowen says:

    made it with gluten free flour. is good but will use regular flour next time to see the difference.

  180. Dorothy Bledsoe says:

    Those pecan ones look yummy.cant wait to try.

    1. Kelly Senyei says:

      Thanks so much, Dorothy!

  181. Evie Buford says:

    Going to try the peanut Cheerios marshmallow treats and pecan our bars

    1. Kelly Senyei says:

      I hope you enjoy the recipes, Evie!

  182. Mary Arte says:

    These bars sound delicious. I am going to try them and use them in my Christmas cooky baskets.

    1. Kelly Senyei says:

      Awesome, Mary! Enjoy! :)

  183. Patty Pritchett says:

    Looking forward to making the pecan pie bars. Never tried.

    1. Kelly Senyei says:

      Enjoy!

  184. Loretta Bennett says:

    I could use gluten free flour in the place of regular flour? I am going to have a tremendous pecan harvest this year.

    1. Kelly Senyei says:

      Hi there! I’ve never tried this recipe with gluten-free flour so I’m not sure what the results would be.

  185. Sara @ Biscuits & Burlap says:

    Oh my… obviously this recipe has been a hit for a long time and I’m just late to the party, but I’m so glad I found it! I can’t wait to try it!

    1. Kelly Senyei says:

      I hope you enjoy it, Sara!

  186. h0miko says:

    Hi, i tried your recipe for christmas. its lovely. thanks

    1. Kelly Senyei says:

      So glad you enjoyed the recipe!

  187. Steph says:

    Hello, what would be the cook times if I did this in a muffin tin?

    Thanks!

    1. Kelly Senyei says:

      Hi Steph – I have never tried making these bars in a muffin tin so I’m not sure how long the bake time would be.

  188. Maria Sc. says:

    I made this but halved the crust and used gluten free flour blend. I wanted a much thinner crust and my bar pan is slightly smaller so it was just enough.

    The other thing I did was to add a whole egg and just cream all topping items together minus the pecans. Then stiirex the pecans in and poured on top of the crust. The addition of the egg kept the topping just right with no hard spots.

    Only upon coming back and reading the comments did the realize I forgot to add the cream. No need the bars turned out amazing and will be made over and over but will always add the whole egg.

  189. Karen says:

    Baked these last night for our Thanksgiving meal tonight … They are DELICIOUS and easy to make. This will be my go-to pecan dessert from here on out! The only problem I see is keeping my husband and myself out of them til mealtime! ;-)
    Thank you for the awesome recipe!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe!

  190. Diva says:

    My daughter just made these for our Thanksgiving feast. They are amazing! Thanks for sharing the recipe!

    1. Kelly Senyei says:

      So glad you enjoyed them!

  191. Jessica Palo says:

    Hi Kelly!

    Could I turn this recipe into pecan tarts? I’m assuming I could get away with the same filling but I don’t know about the crust. Great to see a fellow Wildcat and Theta doing so well!

    1. Kelly Senyei says:

      Hi Jessica! So great to hear from you! I have never tried turning this recipe into tarts, so I’m not sure how the filling would hold up, or what sort of pastry crust might hold a denser filling. Sorry I can’t be of more help!

  192. Yury Shteyn says:

    Just made these, I used maple suryp instead of honey

  193. Hilton says:

    Does dark brown sugar works?

    1. Kelly Senyei says:

      Yes that will work. Enjoy!

  194. The Mean Mama says:

    ‘Pecan Pie’ without EGGS! I am so excited. Been missing the taste since eggs started hating me! Thank YOU!

  195. Jess Elyse says:

    Could this be any better?? Thank you!

  196. Cynthia says:

    I bought self rising flour by mistake. Do you think I could use it?

    1. Kelly Senyei says:

      Hi Cynthia – I’ve never made these bars with self-rising flour so I can’t say with certainty how they’d turn out. Let me know if you give it a shot!

  197. Kristie says:

    In the topping, 1 stick of butter(1/4 cup) or 1/2 cup (2 sticks)?

    1. Kelly Senyei says:

      Hi Kristie – One stick of butter is equal to 1/2 cup.

  198. jepeattie says:

    I would also like to know if I can use corn syrup instead of honey

    1. Kelly Senyei says:

      Hello – I’ve never tried making this recipe for corn syrup so I can’t say with certainty if the bars would still turn out.

  199. Chris says:

    I found your recipe on Pinterest while looking for something other than the norm to make for Thanksgiving. I am not the greatest baker but the recipe looked pretty easy – which it was! And the best part, these were a HUGE dessert hit and have now become a family (by request) staple for our holiday gatherings.
    Thanks & Happy Holidays!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Chris! :)

  200. Jan Manno says:

    Is this a 9X13 cookie sheet with sides or a glass dish?

    1. Kelly Senyei says:

      Glass baking dish!

  201. Michelle Smythe says:

    These are out of control good! I made these last Thanksgiving and I have people asking me to make them again this year! Easier and much tastier than a traditional pecan pie! Thank you for this awesome recipe!

    1. Kelly Senyei says:

      So glad you’re enjoying the recipe, Michelle!

  202. Leslie says:

    Pecans are my weakness! My mouth is watering right now. Haha

  203. Pat Gaston says:

    Altitude is only a factor at OVER 5,000 feet. I live at an elevation level of a little over 7,000 feet, so I will probably have to tweet this a bit. I am definitely going to try them. Yum!!

  204. Audrey says:

    Want to make these AWESOME looking bars for thanksgiving ,but was wondering if they can be frozen?

    1. Kelly Senyei says:

      Hi Audrey – I’ve never tried freezing these bars so I can’t say with certainty how they’d turn out. Let me know if you give it a shot!

  205. Becky says:

    Thanks Kelly for a wonderful recipe. I’ve been baking for over 30 years and I like to try new recipes, of course I usually change it up a little to make it my own. However I did not change this recipe and I have to say I was quite surprised at how good it is. This recipe has become my one of my family’s favorite’s. I don’t even cook pecan pie anymore because these bars taste so much better. Thanks again for sharing.

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed the recipe, Becky!

  206. Roseanne T. Sullivan says:

    Two sticks = 1/2 pound of butter

  207. Holly says:

    Kelly-

    My husband passed the California State bar the same time as your sister. He took the bar in San Diego and went to school at USD. Anyway. I know what an accomplishment it is and these bars are such a treat! That was very cool of you to do that for your sister! ❤️ Thanks for posting this recipe! I love all the recipes you post (and my husband too!)

    1. Kelly Senyei says:

      Hi Holly! That’s amazing! Thanks so much for your kind comment, and a huge congrats to your husband :)

  208. Hana says:

    I am hosting a big party in a few weeks and was wondering if these would still be good made in advance and frozen. Any recommendations on thawing process? Perhaps take out morning of and let thaw on counter? Trying to avoid making a mess of my kitchen the day of the party…

    1. Kelly Senyei says:

      Hi Hana! I have never tried freezing these bars, so I can’t say with certainty if that would work. I think the texture of the filling/topping could get too firm (even after thawing), but let me know if you give it a shot!

  209. Steph says:

    Do you suggest a 9 x 13 glass baking dish or a metal baking pan for the baking times that you listed? Thanks!

  210. Lauren says:

    Can I substitute milk for the heavy cream or it will it completely ruin the recipe ?

  211. Lauren says:

    Hi. I was wondering are the bars supposed to be chewy like toffee or soft like the pie? I made them last night and they are extremely chewy and sticky like toffee. Did I maybe cook the sugar too long ?

    1. Kelly Senyei says:

      Hi Lauren! The shortbread base should be like a semi-soft cookie and the topping should be slightly chewy. It sounds like you might have cooked the sugar just a tad long.

  212. Betsy says:

    If you don’t have heavy cream for the filling, can you substitute whole milk?

    1. Kelly Senyei says:

      Hi Betsy – No, you’ll want to definitely use heavy cream, as the consistency won’t be the same if you use milk.

  213. Zara says:

    These were a home run! Thank you!!!

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed the recipe, Zara!

  214. Ca mom says:

    What is the shelf life of these bars? 1week? Thanks in advance!

    1. Kelly Senyei says:

      They are definitely best within the first three days of baking them!

  215. Farah @everylittlecrumb says:

    Made these for a bbq, they were DEVOURED. I had to hide the platter so people would save space for the actual grilled food! These are delicious, I love that they use honey instead of corn syrup and that brown sugar crust is ridiculously good. Thanks for the recipe!

    1. Kelly Senyei says:

      Awesome! So glad to hear it, Farah!

  216. Tina G says:

    I made these Monday night, and my crust came out thicker than yours looks, and it’s kind of hard. Any suggestions on what I did wrong? There really yummy, but I know the crust isn’t quite right. Thanks!

    1. Kelly Senyei says:

      Hi Tina! What size pan did you use? And do you have a separate oven thermometer to double-check your oven isn’t running too hot?

  217. Gina Moore says:

    I am making these tonight for a birthday party tomorrow- the birthday boy’s favorite dessert is pecan pie so I immediately thought of your bars and that these would be a better option than the real thanksgiving pie! :) yay!

    1. Kelly Senyei says:

      Awesome, Gina! I hope you enjoy the recipe :)

  218. Jessy says:

    Thank u so much how about the brown sugar on crust and topping is it reg brown sugar or light

    1. Kelly Senyei says:

      Hi Jessy! It’s light brown sugar, per the recipe above. Enjoy!

  219. Jessy says:

    Hello I want to make these for Christmas Eve tomorrow but what exactly is the measurement of the flour?
    Does the honey give it a weird taste or is Karo syrup better?

    1. Kelly Senyei says:

      Hi Jessy! The recipe calls for 2 and 2/3 cups all-purpose flour. And definitely use the honey!

  220. Soli says:

    I followed this recipe for Thanksgiving and they were a hit! I cut them into very small rectangles as they are pretty rich. Thank you for this great recipe.

  221. Heidi says:

    {All of the flavors of pecan pie without the waterry ‘gooiness’!}
    Have made these a few times now and LOVE them! My family has requested them since I made them last year;)
    Thank you for this Thanksgiving Day staple:)

    1. Kelly Senyei says:

      So glad you are enjoying my recipe, Heidi!

  222. Jenn says:

    These looked so amazing, I had to make them! I ended up adding 2 Tbsp of Bulleit Bourbon to the pecan mixture and sprinkled mini chocolate chips on the top of the baked crust just before pouring on the pecan mixture! They were perfect!

    1. Kelly Senyei says:

      Yes, yes and yesssss! Awesome additions, Jenn. So glad you enjoyed the recipe!

  223. kit says:

    I went by the directions and mine were over done. Maybe look in on them at 12-15 mins in the final bake.

  224. Liz says:

    Looks delicious. Thank you.

  225. Audrey says:

    Would this work if I doubled the filling? It’s our favorite part!! If so, how much extra baking time?

    1. Kelly Senyei says:

      Hi Audrey – I wouldn’t recommend doubling the filling, as you’d have to increase the baking time, which would cause the shortbread to become over-baked. I promise there’s plenty of ooey-gooey filling in this recipe :)

  226. Angela Y says:

    Amazing!! I found these on Pinterest a couple weeks ago, and have made them at least 3 times! My family keeps requesting for me to make every time they are gone. So easy and quick to make, and so delicious! Thank you! :)

  227. HeatherMichelle says:

    How solid do these turn out when they are finished? I expect they are a little gooey, not as solid as peanut brittle, but do you think they would ship well? I want to make them for an out of town friend and wonder how they would mail…

    1. Kelly Senyei says:

      Hi Heather! They definitely aren’t hard like brittle and are more soft and chewy.

  228. Ana says:

    Found this off Pintrest! Such an easy recipe :) I suggest throwing in a handful of whole pecans after the 2 cups chopped. It gives a more rustic look. I also cut off a thin slice of all the edges before slicing up the bars. Taking these babies to a July 4th potluck they’ll go great with a yummy pecan porter. Thanks for another go to recipe!

  229. Andrea says:

    I was wondering, could I use the Splenda brand brown sugar substitute? My father-in-law loves pecan pie all year long, found this recipe on pinterest and thought it would be a really great Fathers Day dessert for him!

  230. Lois says:

    I’ve made FOUR batches of these since stumbling across this recipe on Pinterest on Thanksgiving. They are the absolute best and everyone who has tried them has raved about them and how good they are. I love the flavor of the honey (instead of overly-sweet Karo syrup) thanks so mich for sharing. It’s definitely in my regular rotation now…

  231. Debbie says:

    I just made these and they are very hard. I followed the recipe exact, so I don’t know what happened. Less time in the oven, maybe? My crust is very dry and most of it is on the cutting board….not at all what I expected :/

  232. Shaylenne says:

    Can you tell me how much (in cups) 2 sticks of unsalted butter is? I buy the pound of butter and I’m just wondering how much to use. Thanks!

    1. Kelly Senyei says:

      Two sticks of butter is equal to 1 cup. Enjoy!

  233. Kat says:

    OMG!!!!!!!!!!!!!!!!!! Can I just tell you how incredible this came out?????? I have to tell you that the crust was to die for, the consistency was delicious and I made this for holiday gifts (along with other things) and after I tasted it I cut back the portions I gave out just to keep more for me and literally did not stop eating this until it was all gone, and it only took me one day :(

    THE BEST THING EVER!!!!!!!!!!!!!

  234. Staci says:

    I made these this weekend and packaged for Christmas gifts to give to friends. They were PERFECT! It is a portable piece of pecan pie, absolutely amazing. Thanks for sharing :-)

  235. Diana J. says:

    Just made these…..OMGeeez!!! Was skeptical about using honey, but my oh my was I wrong! Doubled all of the ingredients for the filling except the honey and these are absolute PERFECTION! Thank you for the recipe.

  236. Cassandra says:

    I want to make this right now but I don’t have any heavy cream in the house. Can I use something else?

    1. Kelly Senyei says:

      Hi Cassandra! I read on JoyofBaking.com that you can sub 2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted, unsalted butter to be the equivalent of heavy cream, however I have not tried this substitution in this recipe, so I cannot say for certain.

  237. Tiffany says:

    How should this be stored and for how long will it stay fresh? Thanks!

  238. Lise says:

    Sounds delicious :) I must try it.
    I am from Denmark and do not know how much 2 sticks butter is, could someone help me out with that ;) thanks…

    1. Kelly Senyei says:

      Hi Lise! No prob at all! Two sticks of butter (in the U.S.) is equivalent to 1 cup of butter. Enjoy!

  239. Stacy says:

    These are wonderful. They did not last at thanksgiving. Instead of honey I used vanilla agave. Yum!! I was already “told” I will be making them for Xmas :)

  240. Ricky says:

    Made a test batch yesterday and making them again today to take for dinner. FANTASTIC! I added a sprinkling of chocolate chips on the crust and more on top. Life is just better with chocolate!

  241. Wendy F says:

    Have them in the oven now. Can’t wait to try them, they smell amazing!!

  242. Marianne says:

    The only honey I usually have is clover honey but I just realized I’m out and all I have is wildflower honey…it seems too sweet. Has anyone tried a different type of honey? Thank you. PS my crust is in the oven eekkk!

  243. Trish C. says:

    Made these today following the exact recipe. Wow! Amazing! They will be a big hit tomorrow for Thanksgiving dessert!

  244. Ali says:

    Tried making these for the first time today and they are great! The crust for me was a but too thick so I think when I make them again for Christmas I will cut the crust recipe in half and maybe even double the “filling”. I love the taste the honey gives to the filling, like pecan pie only better!

  245. Susan says:

    made these for tomorrow. do I need to refrigerate?

  246. Susan says:

    I made these today… Delicious! I followed the recipe to the letter… No complaints. I shared with a couple of friends who stopped by… Loved them. Will make these again!

  247. Kelly says:

    I have NEVER given a review of any recipe I have ever tried, but I feel inclined to do so considering this may be the best thing I have ever baked. Delicious!!! The only change I made was lowering the second baking time to 15 min. PERFECT.

  248. Edger says:

    Is that 2 AND 2/3 cup of flour or two 2/3 cups.thank you!

  249. Tiffany says:

    I just made these for Thanksgiving. I haven’t cut into them or had a whole one, but I nibbled off the corner. It tasted JUST like pecan pie, which is great because I altered the recipe a smidge. I made them with brown sugar Splenda blend and slightly less flour in the crust (Splenda blend uses half the amount of brown sugar, so the volume of flour needs to be slightly reduced or else your crust is TOO crumbly). I also used fat free half-and-half instead of cream and added an extra tablespoon (again — the Splenda makes a lower volume so I added a little more liquid to make the filling enough to cover the crust). I’m really excited to eat these and I’m so glad I found your recipe!

  250. Jan A says:

    Wanted to make these to add to holiday cookies for friends. Can they be made and then frozen to keep fresh? Wanted 1/2 for us and 1/2 for holiday baskets.

  251. Suzette Roberts says:

    Kelly, these are divine! I have been snacking all week on the mini pecan tarts at work and now I have make ’em! Yummy! Thank you so much for sharing!

  252. Hannah Anderson says:

    Couldn’t resist when I saw the picture — I’ve copied the recipe and will be making it next week for Thanksgiving. Will be a perfect dessert after our dinner.

  253. Rhonda says:

    Trying gluten free by using Almond flour instead of all purpose. Would that work? I’m new to baking gluten free.

  254. Julia says:

    Just made this for my co-workers and everyone loved them! Much easier to share than Pecan Pie – will def. make again.

  255. sue grindle says:

    did not care for the crust reminded me of shortbread , but was easy to make

  256. Reyhan says:

    Are you suppose to cook the topping over medium heat the entire time the crust bakes?

  257. Misty says:

    What is meant when u say heavy cream? What type of cream?? I’ve never made anything like this before, but i sure want to try. These look delicious!!

  258. Reyhan says:

    EEEEEEK! I must make this!!!

  259. Mindi says:

    These were soo good, I’ll be making them many times. Thanks

  260. DianeMargaret says:

    For the lovely English followers…each stick is a quarter pound here!

    WOW!!!
    These look GREAT! I’m thinking I’ll try them for my hubby’s birthday but with Cashews, since they are his favorites!
    Then I’ll have to make them for Thanksgiving with pecans!
    Oh, and THEN for Christmas with the almond/hazelnut blend someone suggested!
    OOOOOHHHHHHH…the possibilities!!!
    Maybe with almonds and little coconut, ooh, and chocolate…maybe peanuts and mini M&M’s…….my mind is REELING!!!!!!!

  261. Deb B says:

    Made these tonight….had a bit of a salt “accident” in the crust but with the sweet topping they turned out great. Julie J in the UK 2 sticks is 1 cup.

  262. Julie J says:

    These look amazing and my hubby adores Pecan pie, we are in the UK so would you mind letting me know how much 2 sticks of butter weighs as we don’t buy it in sticks here.
    i can’t wait to give this a go
    Thanks Julie

  263. Beverly says:

    Are there suppose to be eggs in this recipe?

  264. julia says:

    these are abousolute delicious!!

  265. Julie says:

    these are awesome!! thanks!!

  266. Amy says:

    These are awesome! I did not find the crust to be greasy, but just perfect. I sprinkled the top of the crust with chocolate chips and shredded coconut, before pouring over the caramel pecan mixture. Yummy! Thank you for sharing.

  267. Renee says:

    Omg so wonderful. Made these last night exactly as stated in recipe with exception that I do not have a mixer of any kind. Did it all by hand. Turned out delicious.

  268. Suzanne loves sweets says:

    I made these tonight and they were easy and delicious. The only thing is the crust was too greasy, just like another person posted. I live in Florida, so I don’t know if the humidity had anything to do with it. So next time I am going to try and use 1 stick of butter in the crust instead of 2 and sub the second stick with applesauce. Otherwise they were great, and my husband loved them.

  269. Julia says:

    it looks delicious!! I’m looking forward to try it!
    Although, I am not American so would you mind giving me the equivalent of the ingredients in the european metric system? (gramms) Thank you so much!

  270. LeeAnne says:

    OMG! So good and easy! I have eaten way too many! Thanks for sharing!

  271. LeeAnne says:

    In the oven! Smell wonderful!

  272. Dori says:

    I featured this recipe on my blog tonight and linked the recipe back to your page at richestoragsbydori.blogspot.com. Great job!

  273. Cat says:

    I have these in the oven right now, but gluten free and I used coconut cream instead of heavy cream. And I halved the recipe. Crossing my fingers that they turn out!

    1. Kelly Senyei says:

      I’ll be curious to hear how these turn out! Keep me posted!

  274. Jo Orth says:

    Recipe in Orange County Register left out the heavy cream. Can you imagine?

  275. Paula Fish says:

    Great twist on a classic…..loved them.

  276. Susie says:

    Oh be still my heart! I’m making these tomorrow!!

  277. Precious says:

    These are in the oven as I type! Will update blog soon.

  278. Sandra says:

    I made this last week for a party and they were amazing. Follwed the recipe exactly and they came out perfect! Thanks!

  279. Ruth Baker says:

    Made these tonight. They are wonderful. The crust is very greasy with the butter. Should I use less butter in the crust or more flour? Any suggestions? I am in Mexico at 5000 feet altitude – may have something to do with it. Thanks for your thoughts.

  280. Ruth Baker says:

    Can these be frozen for a short time?

  281. Keri says:

    For the crust do you recommend dark or light brown sugar? Thank you!

    1. Kelly says:

      Hi Keri! You could use either, but just know that dark brown sugar will have a richer flavor (since it contains more molasses) while light brown sugar will be more subtle. I prefer light brown sugar for this recipe so that the flavor of the pecans really shines. Enjoy!

  282. Tera says:

    This is just sinful. thanks for posting. :)

    1. Kelly says:

      Thanks for your comment, Tera! “Sinful” is good in my book :)

  283. Kerro says:

    Can you sub that honey for the corn syrup as in the traditional pie recipe? One of my family members is allergic to honey….thanks!

  284. Jill says:

    I found this recipe on Pinterest and had to try it.
    I like to tweak things a touch, so I added about .5 tsp of cayenne pepper to the caramel mix.
    The heat is subtle on the finish and oh-so-nice!
    My coworkers raved about it.

    1. Kelly says:

      LOVE this idea to add cayenne for a spicy kick!

  285. Katie says:

    They don’t need to be refrigerated after you make them do they? I am serving them tomorrow make them tonight how should I store them?

    1. Kelly says:

      Nope! Just make sure to keep them in an airtight container so they stay fresh. Enjoy!

  286. Karlee says:

    yum-0!

  287. Sara says:

    Made these yesterday for our family Christmas party- they are delicious, thanks!

  288. Mariska says:

    Hi Kelly,

    Pinterest lead me to you and I made these bars! They are so good! Not to sweet, just perfect. I put them on my own blog but made sure to link here!

    Gr. mariska

  289. Sarah says:

    I ran across this recipe on FoodGawker, and I absolutely had to try it. I’ve already made three batches this week! They are AMAZING….everybody loves them. I’ve given lots of them away and already have several tucked away for Christmas! Awesome, awesome new holiday dessert recipe!

  290. Tanya says:

    I made these tonight…Awesome!!! The only thing different I would change is the time in the oven. Mine turned out alittle hard…my husband still ate them and loved them. He likes them to be alittle chewier next time. He gave the thumbs up to make again.

  291. Cooking Rookie says:

    I made those yesterday – the best pecan pie I’ve ever made! I’ve been thinking about this recipe since I saw it, and was waiting for a Christmas cookie exchange party to make it, but the party is not happening, so now I will have all of these bars for myself :-). So simple and soooooo tasty! The only change I’ll make next time will be reducing the sugar. I am definitely going to be making lots of these. Thanks so much for the brilliant recipe!

    1. Kelly says:

      Thanks so much for your comment!

  292. Brooke (Baking with Basil) says:

    Don’t stop with the food puns…never annoying! :) I always seem to get a pitty laugh from my husband when I think mine are funny. I must make these!

    1. Kelly says:

      Haha! Thanks, Brooke!

  293. rebecca says:

    just made these – oh my!!!!! SO GOOD!

    1. Kelly says:

      Thanks so much for your comment, Rebecca! So glad you’re enjoying them :)

  294. ErinsFoodFiles says:

    What an absolutely scrumptious photo!

  295. theminx says:

    Those look delicious-I think I will try them this Christmas with almonds or hazelnuts since my brother is allergic to pecans.

    1. Kelly says:

      Great idea for substitutions!

  296. Cio says:

    my heavy cream do you mean Heavy Whipping Cream?

    1. Kelly says:

      Yes, heavy whipping cream. Enjoy!

  297. Vivek @ Vivek's Epicurean Adventures says:

    I have a holiday desert party to go to next week and I think this is what I’ll be making! Thanks for sharing!

    1. Kelly says:

      Thanks for stopping by, Vivek!

  298. Andrea (Quest for Delish) says:

    Those look ridiculously good.

  299. Liz says:

    YUM! Totally irresistible~~

  300. cooking rookie says:

    What a great recipe! So simple and amazing looking! Definitely a keeper. I will try it as soon as I buy pecans :-)

  301. gaylanss says:

    Being a pecan pie lover, I will definitely try these. And I love the fact that there is no corn syrup in the recipe!

  302. Blair says:

    why didn’t i get to try these at your house yesterday?? granted those mushroom cookie snacks, veuve and the charming company of your family was more than i could have ever asked for xo

    1. Kelly says:

      It was so nice to finally meet you! We had the absolute best time and we are DEFINITELY planning your NYC visit! XOXO

  303. Alison @ Ingredients, Inc. says:

    omg these look amazing! A must try

  304. Kelli @ The Corner Kitchen says:

    Ahhh….these look awesome. And, food puns are never annoying!!

    1. Kelly says:

      Thanks, Kelli! Glad to hear there are others out there who share my sentiment ;)

  305. Elaina @ Flavour says:

    Oh my…these look FANTASTIC Kelly…you had me at Pecan…x

  306. Julie @ Table for Two says:

    Oh, and have a great thanksgiving, Kelly!! :)

  307. Julie @ Table for Two says:

    I literally gasped when I opened this on my google reader. Haha, bar exam pun — love it! Congrats to her. Can’t wait to make this! :)

  308. Kathy - Panini Happy says:

    These look incredible – a big congrats to your sister! Have a fabulous Thanksgiving, Kelly (and welcome home!).

    1. Kelly says:

      Thanks, Kathy! So happy to be home in SD!!!

  309. Cassie says:

    That crust looks so good. I love your twist on an old favorite, my family (all pecan pie lovers) would devour this!

    1. Kelly says:

      Thanks, Cassie! I hope you had a great Thanksgiving!