Pecan Pie Bars

from 101 votes

Ditch the corn syrup in favor of honey with this recipe for the best Pecan Pie Bars. This crowd-friendly dessert stars a buttery shortbread crust topped with the most delicious and chewy pecan filling. These bars can be made ahead and they freeze well, too!

A stack of pecan pie bars on a white plate.

Pecan pie is a Thanksgiving staple, but let’s face it, making the classic version can be a hassle with all that dough-chilling, rolling and blind-baking that accompanies a golden brown crust. Not to mention, many recipes rely on corn syrup for that signature gooey sweetness. So, if you’re looking for an easy-to-make yet equally delicious alternative, look no further! 

My recipe for pecan pie bars packs all the classic pecan pie flavor without any of the hassle or corn syrup! Instead, these bars are made with honey, which gives them a delicious sweetness without any stickiness. Best of all, you can make them ahead of time and freeze them, making them the perfect option for those busy holidays when you want to stay stress-free.

So, if you’re a fan of the buttery shortbread crust and luscious pecan topping that makes the classic dessert so irresistible, give these bars a try! They’re sure to be a hit with your family and friends this holiday season.

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 here. 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.
  • Butter: Use unsalted butter, softened to room temperature for a rich and buttery crust. You’ll also need unsalted butter for the pecan filling. 
  • Brown sugar: You’ll need light brown sugar for the crust and for the topping. If you prefer a richer flavor, dark brown sugar can be used.
  • All-purpose flour: This is the key dry ingredient in the crust, providing structure and texture. Gluten-free flour that’s a 1:1 swap for all-purpose flour works, too!
  • Honey: I love using honey for the distinct sweetness and flavor it brings to the topping. However, you can swap in maple syrup for an alternative yet equally delicious taste.
  • Heavy cream: You’ll want to use heavy cream, as the consistency won’t be the same if you use milk or half and half.
  • Pecans: Chopped pecans are the star of this holiday dessert, lending their rich, nutty flavor and satisfying crunch. I’ve also made this recipe using halved pecans.

Kelly’s Note: While pecans are traditional, you can experiment with other nuts like walnuts or cashews for a different flavor profile.

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

How to Make Pecan Pie Bars

  1. Preheat your oven and prepare your 9×13-inch pan. Start by preheating your oven to 350°F. While it’s heating up, line your 9×13-inch pan with foil, ensuring you leave a 2-inch overhang on all sides.
  2. Make the crust. In a mixing bowl, cream together the butter and brown sugar until fluffy. Add in the flour and salt and mix until crumbly.
  3. Form the crust. Press this crumbly mixture into your foil-lined pan, ensuring an even layer. Then, bake the crust for 20 minutes, or until it turns golden brown.
  4. Prepare the filling. 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. Gently simmer the mixture for 1 minute, then stir in the chopped pecans.
A saucepan containing halved pecans in a caramel-like mixture.
  1. Pour and bake. Once your crust is golden brown, remove it from the oven. Immediately pour the pecan filling over the hot crust, ensuring an even spread. Return the pan to the oven and bake for an additional 20 minutes. This allows the topping to bubble and the pecans to caramelize.
  2. Cool and slice. Remove the pan from the oven and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars, transfer them to a cutting board, peel off the foil and slice into bars.
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 chocolate 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.

How to Store and Freeze

Whether you choose to store the pecan pie bars at room temperature for immediate enjoyment or freeze them for later, it’s crucial to let the bars cool completely before placing them in an airtight container.

  1. Store the bars at room temp in an airtight container for up to three days.
  2. Freeze for later. Wrap each piece in plastic wrap or aluminum foil, place them in an airtight container or a resealable freezer bag and freeze bars for up to three months.
  3. Thaw and reheat. 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. 

More Thanksgiving Desserts You’ll Love

Pecan pie filling made with halved pecans.
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Dessert

Pecan Pie Bars

The Best Pecan Pie Bars! Buttery shortbread crust and chewy pecan pie filling make this the ultimate holiday dessert.
Author: Kelly Senyei
4.88 from 101 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 101 votes (11 ratings without comment)

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Comments

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

  1. 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!

  2. 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!

  3. 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?

  4. 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.

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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. 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!!

  10. 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.

  11. 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. 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!

  12. 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!

  13. 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. 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.

  14. 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!!

  15. 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

  16. 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.

  17. 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..

  18. 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. 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. 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!

  19. 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, 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?

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

  21. 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. 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.

  22. 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. ❤️

  23. 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. :)

  24. 5 stars
    This is my favorite dessert. Not only mine, my friends request this whenever I am to bring a dessert for gatherings. Fabulous!!!!

  25. 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. 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

  26. 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. 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!

  27. 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!!!

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

  29. 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. 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.

  30. 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!!

  31. 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!!

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

  33. 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!!

  34. 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.

  35. 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. 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 :)

    1. 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.

  36. 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!*

  37. 5 stars
    Super easy to make and very satisfying. Perfect mix of sweet and savory. Will be making again for Christmas bags. Thank you!!

  38. 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.

  39. 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.

  40. 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. 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.

  41. 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.

  42. 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.

  43. 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!

  44. 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.

  45. 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!

  46. 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. 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.

  47. 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.

  48. 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.

  49. 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!

  50. 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.

  51. 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.

  52. 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. 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.

  53. 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. 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.

    1. 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.

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

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

  54. 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. 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.

  55. 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!

  56. 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.

  57. 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!

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

    1. 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.

    1. 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.

  59. 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?

  60. 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.

  61. 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. 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!

  62. 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. 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).

  63. 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!

  64. 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. 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.

    1. 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).

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

    1. 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.

    1. 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).

  65. 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!

  66. 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. 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.

  67. 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!

  68. 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. 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!

  69. 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.

  70. 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.

  71. 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!

  72. 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. 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!

  73. 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.

  74. 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. 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.

  75. 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. 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!

    1. 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.

  76. 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. 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!

    1. 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.

  77. 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. 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!

    1. 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.

    1. 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.

  78. 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!

  79. 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. 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!

  80. 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!

  81. 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?

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

  83. 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!

  84. 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.

  85. 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. :)

  86. 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!

  87. 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!

  88. 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!!

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

  90. 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!

    1. 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!

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

  92. 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. 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!

    1. 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!

  93. 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. 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!

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

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

    3. 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. :/

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

  96. 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. 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.

  97. 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.

  98. 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!

  99. 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. 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!

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

    1. 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!

    1. 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.

  101. 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!

  102. 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!

  103. 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!!

    1. 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!

  104. 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.

  105. 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!)

  106. 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. 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!

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

  108. 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. 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.

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

  109. 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!

  110. 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. 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?

  111. 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!

  112. 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?

  113. 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.

  114. {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:)

  115. 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. 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 :)

  116. 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! :)

  117. 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…

  118. 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!

  119. 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!

  120. 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…

  121. 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 :/

  122. 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!

  123. 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!!!!!!!!!!!!!

  124. 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 :-)

  125. 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.

    1. 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.

  126. 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…

  127. 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 :)

  128. 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!

  129. 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!

  130. 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!

  131. 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!

  132. 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.

  133. 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!

  134. 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.

  135. 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!

  136. 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.

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

  138. 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!!

  139. 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!!!!!!!

  140. 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.

  141. 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

  142. 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.

  143. 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.

  144. 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.

  145. 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!

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

  147. 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!

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

  149. 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.

    1. 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!

  150. 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!

  151. 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.

  152. 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?

  153. 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

  154. 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!

  155. 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.

  156. 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!

  157. 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!

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

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

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

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

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

  163. 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! :)

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

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