Introduction

Imagine everything you love about classic pecan pie — the buttery crust, gooey caramelized pecan filling, and rich sweetness — transformed into perfectly portable, bite-sized dessert bars. These Pecan Pie Bars with Caramel Drizzle are a decadent twist on the Southern classic. With a buttery shortbread base, a chewy pecan filling, and a final drizzle of golden caramel, each square delivers pure dessert bliss. They’re ideal for holidays, bake sales, potlucks, or anytime you want a treat that feels special without the fuss of making an entire pie.

Why I Love This Recipe

I love these pecan pie bars because they combine elegance and simplicity in one dessert. The shortbread crust is buttery and crisp, the pecan filling is chewy and deeply flavorful, and the caramel drizzle adds a luxurious finish that makes every bite unforgettable. Unlike a full pie, these bars are easy to cut, store, and share, making them perfect for gatherings. Plus, the layers bake up beautifully with minimal effort, and they keep well — meaning you can make them ahead for stress-free entertaining.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• Classic Flavor, Modern Format: All the pecan pie goodness, but easier to serve and transport.
• Irresistible Texture: Buttery base, gooey filling, crunchy pecans, and smooth caramel — every bite is perfection.
• Make-Ahead Friendly: They store and freeze beautifully.
• Show-Stopping Look: The caramel drizzle makes these bars look bakery-worthy with minimal effort.

If you love pecan pie, these bars will become your new go-to dessert for the holidays and beyond.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 40–45 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours (including cooling)

Servings and Nutritional Info

• Servings: 16 bars
• Calories: Approximately 360 kcal per bar (with caramel drizzle)

Course & Cuisine

• Course: Dessert
• Cuisine: American (Southern-Inspired)

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 Filling:

• ¾ cup light brown sugar, packed
• ½ cup light corn syrup
• ½ cup unsalted butter
• 2 tbsp heavy cream
• 2 cups chopped pecans
• 1 tsp pure vanilla extract
• ¼ tsp salt

For the Caramel Drizzle (Optional but Recommended):

• ½ cup granulated sugar
• 2 tbsp water
• 2 tbsp unsalted butter
• ¼ cup heavy cream
• Pinch of salt

(Or use store-bought caramel sauce for ease.)

Cooking Directions (Overview)

1. Bake the buttery shortbread crust.
2. Make the rich pecan filling on the stovetop.
3. Pour the filling over the crust and bake until set.
4. Cool, cut into bars, and finish with a caramel drizzle.

Step-by-Step Preparation Method

Step 1: Prepare the Shortbread Crust

1. Preheat oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
3. In a large bowl, beat softened butter and sugar together until light and creamy.
4. Add flour and salt, mixing until a crumbly dough forms.
5. Press the dough evenly into the prepared pan.
6. Bake for 15–18 minutes, or until the edges are lightly golden.
7. Remove from the oven and set aside to cool slightly.

Step 2: Make the Pecan Filling

1. In a medium saucepan, combine brown sugar, corn syrup, and butter.
2. Bring to a gentle boil over medium heat, stirring frequently, until the butter is melted and the mixture is smooth (about 3–4 minutes).
3. Remove from heat and stir in heavy cream, vanilla, salt, and chopped pecans.
4. Mix well to coat the pecans evenly.

Step 3: Bake the Bars

1. Pour the pecan filling over the pre-baked crust, spreading evenly.
2. Return to the oven and bake for 20–25 minutes, or until the filling is bubbling and set.
3. Remove from the oven and let the bars cool completely in the pan (about 2 hours).
4. Once cool, lift out using the parchment overhang and cut into 16 bars.

Step 4: Make the Caramel Drizzle (Optional)

1. In a small saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves.
2. Increase heat and cook without stirring until the mixture turns deep amber.
3. Remove from heat carefully and whisk in butter and heavy cream (it will bubble vigorously).
4. Add a pinch of salt and stir until smooth.
5. Cool slightly, then drizzle over the cut bars.

(You can also microwave store-bought caramel sauce for 10–15 seconds to make it drizzle-ready.)

How to Serve

Serve these Pecan Pie Bars at room temperature for the perfect chewy-crisp texture. Arrange them on a dessert platter and drizzle with caramel just before serving for a stunning presentation.

They pair beautifully with:

• A dollop of whipped cream
• A scoop of vanilla or butter pecan ice cream
• A hot cup of coffee, spiced chai, or apple cider

Recipe Tips

• Line the Pan: Parchment paper makes removing and slicing the bars easy and clean.
• Don’t Overbake: The filling should be set but still slightly soft — it firms up as it cools.
• Cool Completely: Cutting too early will cause the filling to ooze out.
• Uniform Pieces: For neat bars, chill for 30 minutes before cutting with a sharp knife.
• Shortcut: Use good-quality store-bought caramel sauce to save time.

Variations

• Chocolate Pecan Pie Bars: Sprinkle chocolate chips over the hot filling after baking for a delicious chocolate layer.
• Mixed Nut Bars: Use a mix of pecans, walnuts, and almonds for a more complex flavor.
• Salted Caramel Version: Sprinkle flaky sea salt over the caramel drizzle for a sweet-salty twist.
• Bourbon Pecan Bars: Add 1 tbsp bourbon to the filling for a sophisticated, smoky flavor.
• Citrus Zest: Add a little orange zest to the filling for a bright, fragrant note.

Freezing & Storage

• Room Temperature: Store in an airtight container at room temp for up to 3 days.
• Refrigeration: Store in the fridge for up to 1 week. Bring to room temperature before serving for best texture.
• Freezing: Wrap individual bars or the entire batch tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
• Caramel Drizzle: Add caramel after thawing to keep it fresh and glossy.

Special Equipment Needed

• 9×13-inch baking pan
• Parchment paper
• Saucepan for filling and caramel
• Electric mixer or hand mixer (for crust)
• Sharp knife for cutting bars

FAQ

Q1: Can I make these bars ahead of time?
Yes! These bars are perfect for making 1–2 days ahead. Just store them in an airtight container and drizzle caramel before serving.

Q2: Can I use store-bought caramel?
Absolutely. Good-quality caramel sauce works perfectly for the drizzle and saves time.

Q3: Why did my bars turn out runny?
The filling may have been underbaked or not cooled completely. Ensure it bubbles during baking and cools fully before slicing.

Q4: Can I double the recipe?
Yes! Bake in a larger pan (like 11×17) and increase the baking time slightly.

Conclusion

These Pecan Pie Bars with Caramel Drizzle bring together everything you love about a traditional pecan pie — the nutty sweetness, buttery crust, and gooey richness — in a portable, elegant form. With their beautiful layers and glossy caramel finish, they’re sure to become a holiday favorite and a crowd-pleaser at any event. Easy to make, easy to serve, and even easier to love.