Simple Pecan Pie Bars

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If you love the rich, nutty, buttery flavor of traditional pecan pie but don’t have the time to make a full pie from scratch, these Simple Pecan Pie Bars are exactly what you need. They deliver all the classic flavors in a much easier, slice-and-serve format, making them perfect for potlucks, bake sales, or cozy coffee breaks.

Each bar features a soft shortbread crust topped with a luscious brown sugar and pecan filling that bakes into a chewy, caramel-like layer. With every bite, you get that buttery crunch of toasted pecans paired with a melt-in-your-mouth base that tastes like the holidays.

Why You’ll Love This Simple Pecan Pie Bars Recipe

This recipe is the ultimate shortcut to satisfying pecan pie cravings without the hassle. You don’t need a pie pan or even a rolling pin! Just press in the crust, pour over the filling, bake, and slice. It’s wonderfully low-fuss and endlessly delicious.

The bars are portable, make-ahead friendly, and freeze beautifully. They also slice neatly, which makes them a standout on dessert platters or edible gift boxes.

What Kind of Pecans Should I Use?

Fresh, halved pecans work best for presentation, especially if you want that classic look with pecans lined across the top. For a more rustic bite, a mix of chopped and halved pecans gives great texture. Always make sure your pecans are fresh and not stale—this makes a big difference in the final flavor.

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Ingredients for the Simple Pecan Pie Bars

All-purpose flour – This forms the base of the buttery crust.

Unsalted butter – Cold butter cut into the flour creates a tender, crumbly shortbread base.

Powdered sugar – Adds a subtle sweetness to the crust without making it overly rich.

Salt – Enhances all the flavors and balances the sweetness.

Brown sugar – The molasses notes give the pecan filling that deep, caramel-like flavor.

Corn syrup – This keeps the filling gooey and smooth while helping bind everything together.

Eggs – They provide structure and help set the filling so it cuts cleanly.

Vanilla extract – Adds a cozy depth of flavor.

Pecans – The star of the show. Toasting them lightly beforehand enhances the flavor.

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How To Make the Simple Pecan Pie Bars

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 little overhang for easy lifting. In a medium bowl, combine 2 cups of all-purpose flour, 1/2 cup of powdered sugar, and 1/4 teaspoon of salt. Cut in 1 cup (2 sticks) of cold unsalted butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Press this into the bottom of your prepared pan in an even layer.

Bake the crust for 20 minutes, or until it’s just lightly golden.

Step 2: Make the Pecan Filling

While the crust bakes, whisk together 1 cup of packed brown sugar, 1 cup of light corn syrup, 4 large eggs, 2 teaspoons of vanilla extract, and 1/2 teaspoon of salt in a large bowl until smooth. Fold in 2 cups of chopped pecans.

Step 3: Assemble and Bake

Pour the pecan filling over the warm, baked crust. Gently spread it out evenly. If desired, you can place extra halved pecans on top for presentation.

Return the pan to the oven and bake for 30 to 35 minutes, or until the filling is set and no longer jiggly in the center.

Step 4: Cool and Slice

Let the bars cool completely in the pan—this can take up to 2 hours. Once cooled, lift them out using the parchment overhang and transfer to a cutting board. Slice into 24 even squares.

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How to Serve These Pecan Pie Bars

These bars are perfect as a handheld dessert or elegant enough for a dinner party tray. Their rich flavor means a little goes a long way, so this recipe yields 24 bars that can serve about 12 to 16 people, depending on portion size. Try topping them with whipped cream or a drizzle of dark chocolate for an extra treat.

Best Way to Store Pecan Pie Bars

Keep your pecan pie bars fresh by storing them in an airtight container. They last for 4-5 days at room temperature or up to a week in the refrigerator. For longer storage, freeze the bars (layered between parchment) in a zip-top bag or airtight container for up to 2 months. Thaw overnight in the fridge before serving.

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Frequently Asked Questions

Can I use dark corn syrup instead of light?
Yes! It will make the flavor richer and slightly more molasses-like. Just be aware the bars will be a bit darker in color.

Do I have to use parchment paper?
Parchment makes it easier to lift and slice the bars cleanly, but you can grease the pan thoroughly if needed.

Why is my filling runny?
The bars need to be fully baked and then cooled completely to set properly. If sliced too early, the filling may ooze.

Can I make these gluten-free?
Yes, just use a 1:1 gluten-free flour blend for the crust.

Do pecan pie bars freeze well?
They freeze beautifully! Make sure they’re fully cooled and slice before freezing.

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Want More Dessert Bar Ideas?

If these Simple Pecan Pie Bars made your day, check out these other sweet ideas from the Life With Livia kitchen:

• Apple Bars packed with cinnamon warmth.
• Red Velvet Cheesecake Brownies with a festive twist.
• No-Bake Pecan Pie Balls for a quick pecan fix.
• Lemon Gooey Bars if you like citrusy, chewy desserts.
• Cinnamon Apple Bread that’s perfect with your morning coffee.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you keep the pecans chunky or go for a smoother filling? Did you sneak in a little chocolate?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For even more sweet treats and daily recipe inspiration, follow me on Life With Livia.

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