If you love pecan pie, you’re in for a treat! These pecan pie bars have everything we love about the classic holiday dessert: a buttery, melt-in-your-mouth shortbread crust topped with a rich, gooey caramel-like filling and plenty of crunchy pecans.
The best part? They’re so much easier to make than a traditional pecan pie, and there’s no need to fuss with a pie crust! Simply bake, cool, slice into squares, and serve. They’re perfect for Thanksgiving dinner, holiday gatherings, or anytime you’re craving something sweet and nutty.
This recipe makes 24 delicious bars, so there’s plenty to share around the table!
Ingredients
For the crust:
- 2 cups all purpose flour
- 1/2 cup powder sugar
- 1/4 tsp. Fine sea salt
- 12 tbs cold unsalted butter, cubed
For the filling:
- ¾ cup light brown sugar
- ½ cup honey
- 12 tbsp unsalted butter
- ¼ cup heavy cream
- ¼ tsp fine sea salt
- 1 tsp vanilla extract
- 3½ cups coarsely chopped pecans
Instructions
- Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with parchment paper, leaving a little overhang on the sides to make removing the bars easier.
- Add the flour, powdered sugar, salt, and cold diced butter to a food processor. Pulse about 10 times, or until the mixture resembles coarse sand with small pieces of butter throughout.
- Transfer the mixture to the prepared pan and press it firmly into an even layer across the bottom, pushing a little up the sides to help contain the filling. Bake for about 18 minutes, or until the edges are lightly golden. Remove from the oven and set aside.
- In a large saucepan, combine the brown sugar, honey, butter, heavy cream, and salt. Bring the mixture to a boil over medium heat, stirring until the butter has melted and the sugar has dissolved. Reduce the heat and simmer for 2 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract and chopped pecans until everything is evenly coated in the glossy caramel mixture.
- Pour the pecan filling over the warm crust and spread it evenly. Return the pan to the oven and bake for 20–22 minutes, until the filling is bubbling and looks beautifully caramelized.
- Allow the bars to cool completely in the pan before lifting them out using the parchment paper. For the cleanest slices, let them cool fully and set before cutting into 24 squares
A little tip: These bars are perfect for making ahead of the holidays. Once completely cooled, store them in an airtight container so they’re ready to serve when your guests arrive.
Buttery, crunchy, gooey, and full of pecans — everything you love about pecan pie, made into the perfect little squares!