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–+ servings
A stack of pecan pie bars on a white plate.

Pecan Pie Bars

The Best Pecan Pie Bars! Buttery shortbread crust and chewy pecan pie filling make this the ultimate holiday dessert.
4.88 from 101 votes
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 9x13-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.

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.
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