Imagine biting into a perfectly golden, crisp shortbread crust. Follow that with a rich, deeply caramelized, and incredibly gooey pecan filling. These aren’t just any ordinary dessert bars. They’re the ultimate Gooey Pecan Pie Bars, delivering all the beloved flavors of classic pecan pie without any of the fuss.
They’re easier to slice, serve, and transport. This makes these homemade pecan bars a guaranteed crowd-pleaser for any gathering, especially during the holidays. Get ready to ditch the pie plate and discover your new favorite dessert with our detailed pecan pie bar recipe and expert tips for success.
Table of Contents
Why These Are the Best Pecan Pie Bars
These pecan pie bars are truly superior for several reasons, making them a must-try for any dessert enthusiast:
- Fuss-Free & Fast: Forget about rolling pie dough! The shortbread crust comes together quickly and easily.
- Crowd-Pleasing Convenience: With their bar format, they’re perfect for feeding a crowd—no messy slicing required.
- Holiday-Ready: These bars can be made ahead of time. This frees you up for holiday fun without the stress of last-minute baking.
- No Soggy Crusts: The shortbread crust bakes up beautifully crisp and firm, holding the filling perfectly.
- Customizable Sweetness: You can adjust the sweetness by choosing your syrup and brown sugar, tailoring the recipe to your taste.
- Perfect for Parties: Portable, easy-to-cut bars make them the ideal treat for potlucks, bake sales, or any event.
Key Ingredients for Perfect Pecan Pie Bars
To create that ideal gooey-to-crisp ratio, each ingredient plays an important role.
For the Shortbread Crust:
| Ingredient | Purpose/Role |
|---|---|
| Butter | The heart of the crust, creating a rich, melt-in-your-mouth texture. |
| All-purpose flour | Provides the structure, ensuring the crust stays firm. |
| Powdered sugar | Adds a delicate sweetness and contributes to the tender texture of the crust. |
| Salt | Just a pinch balances out the sweetness and elevates the flavor. |
For the Gooey Pecan Filling:
| Ingredient | Purpose/Role |
|---|---|
| Pecans | Toasted for extra flavor, giving a warm, nutty depth. A rough chop is ideal, resembling the size of chocolate chips. |
| Corn syrup (or alternatives) | The recipe calls for 1 ½ cups of an “inverted sugar.” This can be dark corn syrup, Lyle’s golden syrup, or maple syrup for different flavor profiles. It’s important to note this is regular corn syrup, not high-fructose corn syrup. |
| Brown sugar | Adds the perfect amount of molasses flavor—light or dark, depending on your preference. |
| Eggs | Four large, room temperature eggs are essential for this “sugar custard base” that sets the filling. Using room temperature eggs helps them incorporate smoothly, creating a uniform custard base. |
| Vanilla extract | A tablespoon of vanilla brings depth to the filling. Interestingly, vanilla extract is made with alcohol (like vodka or bourbon infused with vanilla flavor). For an adult twist, you can substitute bourbon or rum (the alcohol will burn off). For an alcohol-free option, use about two teaspoons of vanilla bean paste. |
Smart Substitutions:
- Gluten-free? Swap the all-purpose flour with a 1:1 gluten-free blend.
- Cutting back on sugar? You can experiment with baking sugar substitutes, though the texture might change.
- Nut allergies? For a nut-free option, try pumpkin or sunflower seeds in place of pecans (though it’ll no longer be a “pecan pie” bar).
Step-by-Step Baking Summary
Here’s a quick overview of how to make these delicious pecan pie bars:
Prep Pecans & Oven: Toast your pecans lightly in a 350°F (175°C) oven, then roughly chop them.
Make the Crust: Combine melted butter, flour, powdered sugar, and salt for the shortbread crust. Press it into a parchment-lined 9×13 inch pan.
Bake the Crust: Bake the crust for about 20 minutes until golden at the edges.
Prepare the Filling: Whisk together corn syrup (or alternative), salt, eggs, vanilla, and brown sugar. Stir in the chopped pecans.
Assemble & Bake: Pour the pecan filling over the warm crust. Bake for about 30 minutes until the center is just set.
Cool & Serve: Let the bars cool completely for clean cuts, or enjoy slightly warm for extra gooeyness.
Expert Tips for Perfect Pecan Pie Bars Every Time
Achieving the best gooey pecan bars is easy with these expert tips:
- Toast the pecans: It’s a small step, but it adds a huge boost of flavor.
- Don’t skip the parchment paper: It makes removing the bars from the pan a breeze.
- Press the crust firmly: Ensure your shortbread crust is evenly pressed into the pan for consistent baking.
- Room temperature eggs: They’ll blend into the filling seamlessly, creating a smooth custard base.
- Don’t overbake: The center should still jiggle slightly when you remove it from the oven. The bars firm up as they cool.
- Cool completely before cutting: Let the bars chill for clean, beautiful cuts. If you love a gooey texture, enjoy them warm!
- Storage tips for maximum freshness: Store them properly to maintain their deliciousness.
Delicious Variations to Try
While the classic pecan pie bars are incredible, feel free to get creative with these delicious variations:
- Chocolate Pecan Pie Bars: Swirl in some chocolate chips into the filling or sprinkle them over the top before baking for a rich chocolatey touch. A touch of cocoa powder in the shortbread crust could also be an interesting addition.
- Bourbon Pecan Bars: For a boozy upgrade, swap the vanilla for bourbon.
- Maple Pecan Bars: Replace corn syrup with pure maple syrup for a distinct maple flavor.
- Mixed Nut Bars: Don’t limit yourself to just pecans! Experiment by combining pecans with walnuts, almonds, or other nuts for a more complex texture and flavor.
- Mini Pecan Pie Bars: Make bite-sized versions in muffin tins for a quicker bake and individual servings.
Easy Pecan Pie Bars Recipe
Gooey Pecan Pie Bars
Ingredients
For the Toasted Pecans:
- 2 cups pecans
For the Shortbread Crust:
- 12 tablespoons butter melted
- 2½ cups 300 grams all-purpose flour
- ⅔ cup 66 grams powdered sugar
- ½ teaspoon salt
For the Gooey Pecan Pie Filling:
- 1½ cups dark corn syrup Lyle’s golden syrup, or maple syrup (or a combination)
- 1 teaspoon salt use ½ to ¾ teaspoon if using fine-grain or iodized salt
- 4 large room temperature eggs
- 1 tablespoon vanilla extract or bourbon or rum, or 2 teaspoons vanilla bean paste
- ⅔ cup 140 grams brown sugar (light or dark)
- ⅓ cup 40 grams all-purpose flour
Instructions
Toast the Pecans:
- Preheat your oven to 350°F (175°C).
- Spread the pecans evenly on a baking sheet.
- Toast in the preheated oven for about 10 minutes, stirring halfway through, until lightly toasted and fragrant.
- Remove from the oven, let cool slightly, then roughly chop them to about chocolate chip size. Set aside.
Prepare the Shortbread Crust:
- Melt the 12 tablespoons of butter. You can do this in the microwave: 40 seconds at 50% power, followed by 10-second bursts until fully melted. Covering with butter paper can help prevent splatters.
- In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt until well distributed.
- Pour the melted butter into the flour mixture.
- Stir with a fork until a wet, crumbly mixture forms. Break apart any large lumps of flour.
- Line a 9×13 inch baking dish with parchment paper, making four snips in the corners to ensure it fits easily and helps with removal.
- Dump the shortbread mixture into the prepared dish. Pat it down firmly and evenly into a smooth, compacted layer. You can use a fork to smooth the edges if desired.
- Bake in the preheated oven at 350°F (175°C) for about 20 minutes, or until the edges begin to turn a beautiful golden color.
- Remove the crust from the oven and carefully place it on a trivet.
Make the Gooey Pecan Pie Filling:
- In a large bowl, combine the corn syrup (or golden syrup or maple syrup), salt, eggs, vanilla extract (or bourbon/rum/vanilla bean paste), and brown sugar.
- Whisk the mixture until it is nice and smooth, ensuring there are no clumps of eggs or salt lingering at the bottom of the bowl.
- Sift in the all-purpose flour while mixing, just until the flour is combined. Avoid overmixing.
- Add the chopped toasted pecans to the filling mixture and give them a good mix.
- Carefully pour the filling evenly over the warm shortbread crust. Smooth out any piles of pecans to ensure even distribution.
Bake and Cool:
- Place the pecan pie bars back into the 350°F (175°C) oven and bake for about 30 minutes, or until the center is just set. The center will continue to firm up as it cools, so avoid overbaking.
- Remove from the oven and let them cool completely. For perfect, clean cuts, it’s recommended to chill them before slicing.
- If you prefer them ooey gooey, you can eat them slightly warm.
- For a nice, clean cut, score the top with a serrated knife before chopping into bars.
Video
Notes
- Toasting the pecans adds a wonderful depth of flavor and improves their appearance.
- The shortbread crust is intentionally less sweet to balance the richness of the pecan filling.
- Regular corn syrup is used here, not high-fructose corn syrup.
- Vanilla extract contains alcohol, as does bourbon and rum. If you want to avoid alcohol, use vanilla bean paste.
How to Serve Pecan Pie Bars
These Gooey Pecan Pie Bars are incredibly versatile and delicious in many ways:
- Best at room temperature: This allows the filling to stay wonderfully gooey, while the crust remains crisp.
- Pairing ideas: Serve them with vanilla ice cream, freshly whipped cream, or a drizzle of caramel sauce for an extra indulgence.
- Holiday tables: Their easy portioning and make-ahead nature make them a perfect fit for festive gatherings.
- Gift-giving: Wrap them individually in cellophane or arrange them in a gift box for a homemade treat.
- Portion control: These bars are rich, so cut them into smaller portions for a perfect bite.
Do Pecan Pie Bars Need to Be Refrigerated?
For optimal freshness and food safety, it’s generally recommended to refrigerate pecan pie bars. This is especially true after the first day or if your home is particularly warm. The rich, custardy filling, which contains eggs, is more prone to spoilage at room temperature over extended periods.
Chilling the bars also helps the filling set even more firmly. This makes for cleaner, more precise cuts, which is great if you’re aiming for a beautiful presentation. If you enjoy them slightly warm and gooey, simply bring them to room temperature or gently rewarm them before serving.
How Long Do Pecan Bars Last?
The shelf life of your homemade pecan bars depends on how you store them:
- At Room Temperature: If stored in an airtight container, pecan bars can last for up to 3-5 days. Make sure they are completely cooled before storing at room temperature to prevent condensation, which can make the crust soggy.
- In the Refrigerator: For extended freshness, store the bars in an airtight container in the refrigerator for up to 1 week. The filling will become firmer when chilled, but the flavor will remain excellent.
- In the Freezer: Pecan bars freeze beautifully, making them an excellent make-ahead option. To freeze, wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. When ready to enjoy, thaw them overnight in the refrigerator or at room temperature for a few hours. You can even gently rewarm them for that fresh-baked feel.
Common Problems and Solutions
Even experienced bakers encounter challenges. Here’s how to troubleshoot common issues with pecan pie bars:
- Soggy crust: Press the crust down firmly and avoid overbaking the filling.
- Runny filling: Make sure the bars are baked until the center is just set, and check your ingredient measurements.
- Overbaked filling: Keep a close eye on the bars toward the end of baking. The center should still jiggle slightly.
- Uneven cuts: Chill the bars before cutting, and use a serrated knife for clean, neat slices.
- Crust falling apart: Press it down firmly before baking to ensure it holds together well.
Frequently Asked Questions (FAQ)
What is a pecan bar?
A pecan bar is a dessert that combines the classic flavors of pecan pie with the convenience of a bar cookie. It features a buttery shortbread crust and a sweet, gooey pecan filling.
Is pecan pie healthy to eat?
While delicious, pecan pie and pecan bars are generally considered a decadent dessert. They are not a “healthy” food in the traditional sense, as they are typically high in sugar and fat.
However, pecans themselves offer some health benefits, being a source of healthy fats, fiber, and antioxidants. Like most desserts, they are best enjoyed in moderation as part of a balanced diet.
What is pecan pie made of?
Traditional pecan pie is primarily made with a pie crust and a filling. The filling consists of pecans, eggs, a sweetener like corn syrup or maple syrup, sugar (often brown sugar), butter, and vanilla extract.
This filling bakes into a firm, gooey custard studded with pecans. Pecan bars use similar filling ingredients but are typically baked on a shortbread crust in a rectangular pan.
Conclusion
These Gooey Pecan Pie Bars truly offer the best of both worlds. They combine the comforting, rich flavors of a classic pecan pie with the ease and portability of a bar cookie.
Their crisp, buttery shortbread crust and perfectly sweet, gooey pecan filling, they’re a dessert that’s sure to impress without the traditional fuss. We encourage you to try this easy pecan bar recipe for your next gathering or simply as a special treat.
We’d love to see your homemade pecan bars! Share your photos on social media and tag us. Don’t forget to leave a comment below if you try this recipe or have any delicious variations to share. For more irresistible dessert ideas and baking tips, be sure to explore our other dessert recipes.
