Introduction

If you love pecan pie but want something easier to make and serve, then Pecan Pie Bars with Shortbread Crust are your answer. These bars feature a buttery, melt-in-your-mouth shortbread base topped with a gooey, caramel-like pecan filling that’s rich, nutty, and absolutely irresistible. Unlike a traditional pie, these bars are portable, easier to cut and share, and just as decadent.

Perfect for the holidays, potlucks, bake sales, or even as an everyday indulgence, pecan pie bars bring together the nostalgic comfort of pecan pie with the simplicity of a handheld treat. They’re chewy, crunchy, buttery, and sweet—everything you want in a dessert bar.

Why I Love This Recipe

I love this recipe because it combines two of my favorite things: buttery shortbread and pecan pie filling. The shortbread crust acts like a cookie layer that holds the gooey filling together, while the pecans add a satisfying crunch. It’s a dessert that doesn’t require fussing with pie dough or blind baking, yet it delivers the same cozy flavors.

It’s also versatile—you can cut the bars into small bites for parties or larger squares for dessert plates. The flavor intensifies as it sits, making it perfect for making ahead of time.

Why It’s a Must-Try Dish

• Easier than pie – No need for rolling dough or complicated steps.
• Rich and indulgent – A combination of buttery crust and caramelized pecan topping.
• Perfect for sharing – Cut into neat bars for gatherings.
• Make-ahead friendly – Stays delicious for days and freezes well.
• Holiday favorite – A classic Southern-inspired treat for Thanksgiving and Christmas.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 50–55 minutes
• Total Time: ~1 hour 15 minutes (including cooling)

Servings and Nutrition

• Servings: 16 bars (depending on cut size)
• Calories per Serving: ~330 kcal
• Course: Dessert
• Cuisine: American, Southern

Ingredients

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ tsp salt

For the Pecan Pie Filling:

• 3 large eggs
• 1 cup light corn syrup (or golden syrup)
• 1 cup packed light brown sugar
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp salt
• 2 cups chopped pecans

Cooking Directions

Step-by-Step Preparation Method

1. Prepare the Crust

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
2. In a mixing bowl, cream together softened butter and sugar until fluffy.
3. Add flour and salt; mix until crumbly but combined.
4. Press mixture evenly into the bottom of the prepared pan.
5. Bake for 18–20 minutes, or until lightly golden. Set aside to cool slightly.

2. Prepare the Filling

6. In a large bowl, whisk eggs until smooth.
7. Add corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until fully combined.
8. Stir in chopped pecans.

3. Assemble and Bake

9. Pour pecan mixture evenly over the baked shortbread crust.
10. Return pan to oven and bake for 30–35 minutes, until filling is set and golden.
11. Cool completely in the pan on a wire rack.

4. Slice and Serve

12. Once cooled, lift bars out using parchment overhang.
13. Slice into squares or rectangles with a sharp knife.

How to Serve

• Serve at room temperature as dessert squares.
• Pair with a scoop of vanilla ice cream or whipped cream for extra indulgence.
• Cut into bite-sized pieces for holiday platters or party trays.

Recipe Tips

• Line your pan with parchment for easy removal and neat cuts.
• Chill before slicing for the cleanest edges.
• Light corn syrup gives a classic flavor, but maple syrup or honey can add depth.
• Toast pecans lightly before adding them for richer flavor.

Variations

• Chocolate Pecan Bars: Add ½ cup chocolate chips to the filling.
• Maple Pecan Bars: Replace corn syrup with maple syrup for a stronger fall flavor.
• Bourbon Pecan Bars: Add 1–2 tbsp bourbon to the filling for a boozy twist.
• Nut Mix Bars: Swap half the pecans with walnuts, hazelnuts, or almonds.
• Salted Caramel Pecan Bars: Drizzle with salted caramel sauce after baking.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

Special Equipment Needed

• 9×13-inch baking pan
• Parchment paper
• Electric mixer or hand whisk
• Mixing bowls
• Sharp knife for slicing

FAQ

Q: Can I use dark corn syrup instead of light?
Yes, but it will create a deeper, molasses-like flavor.

Q: Can I make this ahead?
Absolutely! These bars taste even better the next day after the flavors meld.

Q: Do I have to use corn syrup?
No—you can use golden syrup, maple syrup, or honey, but the texture may vary.

Q: Can I use whole pecans instead of chopped?
Yes, but chopped pecans distribute more evenly in each bite.

Conclusion

Pecan Pie Bars with Shortbread Crust are everything you love about pecan pie—rich, nutty, gooey, and sweet—made more convenient and shareable. With a buttery shortbread base and a caramelized pecan topping, these bars are perfect for holidays, gatherings, or whenever you crave a Southern-inspired treat. Easy to prepare, easy to store, and impossible to resist, this recipe is sure to become a family favorite.