I have a serious weakness for anything with a buttery, nutty, caramel-like filling—and these Buttery Pecan Pie Bars hit all the right notes. They’re gooey in the middle, crisp on the edges, and packed with toasted pecans in every bite. What I especially love is that they give you all the flavor of a classic pecan pie, but without the fuss of rolling out a pie crust. These bars are made for sharing (or hoarding, I won’t judge), and they’re perfect for everything from holiday dessert platters to weekday sweet cravings.

WANT TO SAVE THIS RECIPE?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

I first whipped these up on a whim for a bake sale, and they sold out in under twenty minutes. Since then, I’ve made them countless times, tweaking the balance between the crust and filling until I landed on this version—crisp, melt-in-your-mouth shortbread base and a luscious, pecan-packed topping that holds its shape yet stays irresistibly gooey. Whether you’re a long-time pecan pie lover or new to the dessert bar game, this recipe will win you over with one bite.

Why You’ll Love These Buttery Pecan Pie Bars

These bars are everything you love about pecan pie in a more casual, easier-to-eat form. No fork required, no plate necessary. The buttery shortbread crust gives you a rich base without the hassle of pie dough, and the pecan filling is decadently sweet without being overwhelming. They’re also incredibly sturdy, making them great for potlucks, picnics, or just stacking high in your cookie jar. And honestly? They taste even better the next day.

What Kind of Pecans Should I Use?

When it comes to pecans, freshness and quality make all the difference. I always go for halved pecans because they give these bars that beautiful, rustic look and a satisfying crunch. If you only have chopped pecans, that’s totally fine—they’ll still bring all the flavor, just with a slightly different texture. I don’t recommend using salted or roasted pecans, as they can throw off the balance of the filling’s sweetness and richness. Raw, unsalted pecans are your best bet for that classic pecan pie flavor.

Options for Substitutions

If you’re looking to tweak the recipe a bit or work with what you have on hand, here are some easy substitution options:

Butter Substitute: You can use vegan butter if you need these bars to be dairy-free. Just make sure it’s a solid stick butter alternative, not a tub or spread.
Sweeteners: Light corn syrup gives the filling its classic glossy texture, but you can swap it with maple syrup or honey for a slightly different, richer flavor. Keep in mind this might make the filling a bit more fluid.
Nuts: Not a fan of pecans? Try walnuts or hazelnuts. The flavor profile changes a bit, but it still works beautifully.
Gluten-Free Crust: Replace the flour in the crust with a 1:1 gluten-free baking blend to keep the shortbread texture.
Brown Sugar: Either light or dark brown sugar will work. Dark will give a deeper, molasses-like flavor, while light keeps it more delicate.
Egg-Free Option: While the texture changes a bit, you can use a flax egg (1 tbsp ground flax + 3 tbsp water) if you’re avoiding eggs. The bars won’t be as firm but still delicious.

These bars are flexible and forgiving, so don’t be afraid to get creative with what’s already in your pantry.

Ingredients for These Buttery Pecan Pie Bars

Each ingredient in these bars plays a key role in creating that irresistible texture and flavor. Here’s what you’ll need and why:

All-Purpose Flour – This is the base for the shortbread crust. It provides structure and a tender crumb.
Unsalted Butter – Essential for richness. It gives the crust that melt-in-your-mouth texture and helps the filling set.
Granulated Sugar – Used in the crust to add sweetness and a bit of crunch as it bakes.
Brown Sugar – Brings a deep, caramel-like flavor to the filling, especially when paired with pecans.
Light Corn Syrup – This keeps the filling gooey and smooth, helping it set without crystallizing.
Large Eggs – They bind the filling and help it firm up just enough while staying soft inside.
Vanilla Extract – Adds warmth and rounds out the sweet flavors with a hint of complexity.
Salt – A pinch enhances every other ingredient, especially in something this sweet.
Pecan Halves – The star of the show. They add crunch, flavor, and that classic look we all love.

Every ingredient here supports the others—skip one and you risk losing the magic. Keep everything simple, and you’ll get bars that are buttery, nutty, and unforgettable.

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal later. In a large bowl, mix flour, granulated sugar, and cold cubed butter until the mixture resembles coarse crumbs. Press this firmly and evenly into the bottom of your pan to form the crust. Bake for 18–20 minutes, or until lightly golden. Set aside to cool slightly.

Step 2: Make the Pecan Filling

While the crust bakes, combine brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt in a large bowl. Whisk until smooth and glossy. Stir in the pecan halves, making sure they’re well coated in the mixture. The filling should be thick and syrupy at this point.

Step 3: Pour and Bake

Once the crust has cooled for a few minutes, pour the pecan mixture evenly over the top. Gently spread the nuts so they’re distributed across the entire surface. Return the pan to the oven and bake for 30–35 minutes, or until the center is set and the edges are bubbling. The top should look shiny and golden brown.

Step 4: Cool and Slice

Let the bars cool completely in the pan—this part is key for getting clean cuts. Once cooled, lift them out using the parchment overhang and place on a cutting board. Slice into squares or rectangles, depending on your serving preference. A sharp knife works best, especially if you wipe it clean between cuts.

How Long to Cook the Buttery Pecan Pie Bars

The total bake time for these bars is around 50 to 55 minutes:

Crust: 18–20 minutes on its own until lightly golden.
Filling + Pecans: 30–35 minutes after pouring over the baked crust.

Let the bars cool for at least 2 hours at room temperature, or chill them in the fridge for quicker setting. Don’t rush this part—it makes slicing so much easier and cleaner.

Tips for Perfect Buttery Pecan Pie Bars

Use Room Temperature Eggs: They blend more smoothly into the filling and help avoid curdling.
Don’t Overbake: The center should still jiggle just slightly when you pull it out of the oven. It will firm up as it cools.
Use Parchment Paper: This makes removing the bars from the pan effortless and keeps your crust intact.
Toast the Pecans (Optional): Toasting the pecans for a few minutes beforehand deepens their flavor even more.
Cut with a Warm Knife: Run a sharp knife under hot water, wipe dry, and slice—this helps cut through the gooey layer cleanly.
Chill for Cleanest Slices: Pop the cooled bars in the fridge for 30 minutes before slicing for bakery-level results.

Watch Out for These Mistakes While Cooking

Using Warm Butter in the Crust: Always use cold butter for the shortbread base. Warm butter can make the crust greasy and prevent it from holding together.
Skipping the Cooling Time: Cutting too soon leads to a sticky mess. The filling needs time to set completely.
Overmixing the Filling: Mix just until combined—overmixing introduces air, which can cause cracking or uneven baking.
Underbaking the Crust: If it’s too pale, it’ll turn soggy under the filling. Look for a light golden edge before removing from the oven.
Using Salted Pecans or Butter: Salted ingredients can throw off the delicate balance of sweetness.
Pouring Hot Filling on a Hot Crust: Let the crust cool a few minutes so the layers stay distinct and don’t blend.
Crowding the Pan with Too Many Pecans: Stick to the measurement—too many pecans can cause the filling not to set.

What to Serve With Buttery Pecan Pie Bars?

Vanilla Ice Cream

A scoop of classic vanilla melts beautifully over a warm bar, giving you a pie à la mode feel without the pie.

Fresh Berries

Raspberries, strawberries, or blueberries cut through the richness with a tart, juicy contrast.

Whipped Cream

A lightly sweetened dollop of whipped cream brings a soft, airy texture to balance the gooey filling.

Coffee or Espresso

The bold, slightly bitter edge of coffee pairs wonderfully with the sweet, buttery flavor of the bars.

Bourbon or Rum Glaze

Drizzle a little over the top for an extra festive and indulgent touch.

Salted Caramel Sauce

For those who really want to lean into indulgence, caramel sauce adds depth and drama.

Greek Yogurt

Surprisingly great with these bars—cool, tangy, and refreshing next to the dense sweetness.

Crème Fraîche

A more upscale pairing with a tangy finish that lifts every bite.

Storage Instructions

These Buttery Pecan Pie Bars store beautifully, making them perfect for prepping ahead:

At Room Temperature: Keep them in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
In the Refrigerator: Store for up to 1 week in a sealed container. They firm up nicely in the fridge and are delicious chilled.
Freezer-Friendly: Wrap individual bars tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temp for an hour before serving.

If you like your bars extra gooey, let refrigerated ones sit out for 10 minutes before eating—they’ll soften right up.

Estimated Nutrition

Per bar (based on 24 bars per recipe):

Calories: ~280
Total Fat: 19g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 60mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 19g
Protein: 3g

These bars are definitely a treat—rich, satisfying, and worth every buttery bite.

Frequently Asked Questions

Can I make these bars ahead of time?

Absolutely. These bars actually taste better the next day after the flavors have settled and the texture firms up. Make them up to 2 days in advance and store them in the fridge or at room temp.

Can I use a different type of nut?

Yes! Walnuts, hazelnuts, or even macadamia nuts work well. The texture and flavor will change slightly, but the result is still delicious.

Do I have to use corn syrup?

No, but it helps the filling set and gives it that traditional glossy finish. Maple syrup or honey can be used, but they’ll make the filling a bit softer and slightly change the flavor.

How do I know when the bars are done baking?

Look for a golden, slightly puffed top and edges that are set. The center should still have a gentle jiggle, like a pecan pie. It will continue to firm up as it cools.

Can I make this gluten-free?

Yes, just use a 1:1 gluten-free flour blend in place of all-purpose flour in the crust. The rest of the recipe is naturally gluten-free.

What if I don’t have parchment paper?

You can grease the pan really well with butter or baking spray. But parchment makes removal much easier and keeps the crust from sticking or breaking.

Can I double the recipe?

Definitely. Use a larger sheet pan (around 12×17 inches), and keep an eye on the baking times—they may need a few more minutes in the oven.

Are these bars overly sweet?

They’re sweet, yes, but balanced by the buttery crust and crunchy pecans. You can cut down the sugar slightly, but not too much or the texture might suffer.

Conclusion

Buttery Pecan Pie Bars are the kind of dessert that never disappoints. They pack all the flavor of a Southern pecan pie into a hand-held treat that’s perfect for sharing—or savoring solo. With a buttery shortbread crust, a luscious nutty filling, and the easiest prep imaginable, these bars are a go-to for holidays, potlucks, or whenever you need a foolproof dessert that feels special. Try them once, and they’re guaranteed to make repeat appearances in your baking routine.