Pecan Pie Bars

These are the best ever Pecan Pie Bars. This recipe tastes just like pecan pie but in easy-to-eat bar form! Pecan Pie Bars - just like the pie but in easy to eat bar form!

You know that feeling after Thanksgiving when you feel like you are going to explode? I feel that way right now.

We had a holiday dinner for the women in our church and we had a cookie exchange at the end (in addition to dessert already served).

You’re supposed to bring a dozen of your favorite cookies and then you take home a dozen assorted cookies from what other people brought. I made a plate and on the way home my mom and I had a bite of pretty much all of them.

Soooo sick. Good thing I made these Pecan Pie Bars earlier this week so I could actually enjoy them.Pecan Pie Bars - just like the pie but in easy to eat bar form! the-girl-who-ate-everything.comThey are just like pecan pie but in bar form. The crust melts in your mouth. They’re really sweet but aren’t all pecan pies?

Pecan Pie Bars - just like the pie but in easy to eat bar form!

Pecan Pie Bars



  • 2 cups all-purpose flour
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter (, cold (10 2/3 Tablespoons))


  • 3 eggs
  • 1 cup light corn syrup
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 tablespoons butter (, melted)
  • 1 teaspoon vanilla extract
  • 1 2/3 cups chopped pecans


  1. Preheat oven to 350 degrees. Line a 9X13 baking dish with heavy foil and spray with cooking spray.
  2. In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
  3. Bake for 20 minutes in the preheated oven.
  4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons butter and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
  5. Bake for 25-30 minutes in the preheated oven, or until set. I usually like things on the rare side and a little gooey but these you want cooked all the way through so make sure the middle is set. If the top starts getting to browned cover with aluminum foil.
  6. Allow to cool completely on a wire rack before slicing into bars with a sharp knife.


Source: adapted from Allrecipes


Pecan Pie Bars - just like the pie but in easy to eat bar form!

Speak Your Mind



  1. these look delicious and i love your pictures!

  2. These look irresistible! πŸ™‚ Am a big fan of pecan pie.

  3. I make a recipe really similar to this. I’m excited to try yours!

  4. Now that is a recipe I am super excited to try! I am so enjoying your blog. So glad that you take the time to bring us all these yummy treats!!!

  5. Love bars! Anything that I can eat with my hands automatically gets a one-up!
    That crust sounds great πŸ™‚

  6. Sounds wonderful. Have you tried halving this? Just wondering if it turned out well in a 9×9 or even 8×8 pan.

  7. @SusanAnn,
    I actually already reduced it down. It originally was supposed to be in a jellyroll pan. I think you could have this and put it in a 9X9 pan. You don’t want them too thick or the filling won’t set in the middle. Go with the bigger pan and I think you are good…

  8. I love things in bar form(: They’re much easier to make and eat!

  9. I love pecan pie, and I love seeing it transformed into a bar. These look delicious! I’ll definitely have to give them a try.

  10. A bar version of the pecan pie! Very nice! i love it πŸ™‚

  11. These look wonderful and as an added bonus, you wouldn’t have to mess with pie crust! Thanks for sharing these!

  12. I thought I would let you know that I made 2 pans (9×9) and they are excellent! In the second one, I added a handful of chocolate chips and a splash of bourbon because I love Bourbon Chocolate Pecan Pie. THANKS.

  13. These look so delicious!!

  14. Those look so yummy! Love your photos!

  15. Just made these for tomorrow. Wow. Yum. I am not sure they will make it until tomorrow. Thanks for sharing.

  16. These were FANTASTIC! Thanks for sharing the recipe! So much better than pie because we don’t eat enough of it to justify making the whole thing. I cut these up and froze a bunch to have over the next few weeks … the kids loved them!

  17. Earlier this week, I gave my sister a list of pecan pie bar recipes to choose from for Thanksgiving. She chose yours and is the whole family glad she did. They’re fabulous! Thanks for sharing such a great recipe–we’ll be using it from now on. πŸ™‚

  18. These look absolutely YUMMY!

  19. great idea using a pecan pie recipe in a different level, these pecan pie bars really looks delicious and appetizing. great work thank you. πŸ™‚

  20. I just made these today and they are great! Thanks πŸ™‚

  21. I made these a few months ago because my grandma loves pecan pie. she’s from the south (well, southern Indiana, which might as well be Mississippi) so knows a good pecan pie when she has one and these bars knocked her socks off! I love it when my 87 pound grandma has 2 desserts! These bars even turned me (formerly not a fan of nuts in my desserts) into a pecan fan! Thanks, Christy…you continue to be my recipe guru!

  22. Tried this recipe and it came out AMAZING. So delicious it should be illegal. Although I ran out of corn syrup so I subtracted it with regular pancake syrup and it definitely gave it a little twist. Yummy and super easy treat to make!

  23. These are truly AMAZING! I took these to a work potluck and had coworkers emailing and instant messaging me all afternoon long with praise and requests for the recipe!

  24. Looking forward to trying these. Do you use unsalted butter or salted? Also, for the crust, do you cut in cold butter or mix in softened butter? Thanks!

  25. @Anonymous,
    I always use unsalted butter (I’ll change it in the recipe) and just cut it in cold for the crust. These are the bomb!

  26. Do you store these at room temp or in the fridge?

  27. This is my 4th or 5th time making these. They’re EXCELLENT!

  28. This looks sooo good! I love pecan pie! I’m going to have to try this. πŸ™‚

  29. Does anyone know if these freeze well? I’d love to make them now for Thanksgiving dinner.

  30. I made these for Christmas and I must say that they are the best pecan pie bars ever, my family loves them! I have to make them again for New Years!!!

  31. Colleen Vargas says:

    I made these last night and they are the BEST pecan pie bars I’ve ever made. I’ve tried several recipes and by FAR these are the most like pecan pie. Thanks for the recipe:)

  32. These look amazing! I’m new to baking so I was wondering how to “cut” the butter into the crust mixture. Thanks!

    • Christy {The Girl Who Ate Everything} says:

      You can use a pastry blender or two forks. You basically want to get the butter incorporated until it looks like smalls peas. You could also use a food processor. Sometimes I just use my hands to blend it and scrunch it together until the texture of sand. That’s supposedly a no-no because it warms your butter. I don’t think it’s that big of a deal.

  33. I made these bars and they were amazing! I wanted to make them a bit healthier so I used half whole wheat pastry flour and half oatmeal in the crust. I also used egg substitute instead if real eggs! They turned out great!

  34. Can you make these without corn syrup? It’s not usually something I keep on hand

    • Christy {The Girl Who Ate Everything} says:

      I’m not sure what you would substitute for it. Most if not all pecan pies have corn syrup in them so in order for it to taste like it, I’m thinking it should be in there. I could be wrong though!

  35. I was wondering if this can be accomplished without the dish lined in heavy foil?

  36. How many servings does this recipe make?

  37. I made these this morning and they turned out great. Thanks for the recipe!

  38. I don’t typically remember to come back and write reviews after trying recipes, but this bar version of pecan pie is amazing. I made it this year for Thanksgiving and with several different choices for desserts it was the perfect way to offer “pecan pie” without committing to a whole slice of pie. It has a wonderful crust to filling to pecan ratio, easy to pick up, and can be cut as desired for size. Three days later the crust is still tender and the bars are fresh. Actually it has taken an immense amount of will power to not have polished them off by now! Thank you very much for sharing this excellent recipe. I highly recommend it πŸ™‚

  39. These were a huge hit at Thanksgiving and will now be in my annual rotation. Thank you! Super easy and delicious. Everyone gushed over them.

  40. Awesome! Looked exactly as pictured, tasted even better. My son the, schooled chef, said they were the best bar he ever tasted!

  41. Hello
    Please explain what this part of the recipe means:
    2/3 cup unsalted butter, cold (10 2/3 Tablespoons)

    I’m confused as to what 10 2/3 means??!!

    • Christy {The Girl Who Ate Everything} says:

      1/3 cup butter is 5 1/3 Tablespoons. You know how the butter has the lines on the wrapper showing you the tablespoon marks. So 2/3 cup is 10 2/3 tablespoons.

  42. I stumbled across this recipe and decided to make these for Thanksgiving instead of pecan pie, and I’m so glad I did! They were absolutely delicious, and simple to put together. I agree with Robin that even after several days, they tasted just as good as the first day. This recipe is definitely a keeper; thanks, Christy! I will keep coming back for more recipes! πŸ™‚

  43. Can these be frozen?

  44. The recipe says unsalted butter for the crust and just butter for the filling. Is the filling unsalted as well?

    • Christy {The Girl Who Ate Everything} says:

      You’re right! Shoot. I would just use what you had on hand. It’s such a little amount it shouldn’t matter either way.

  45. yummy – I used dark Karo, since that’s what I had, but it’s really good so would use the dark next time.

  46. Did you use light brown sugar or dark?

  47. So, if I’m making these to serve 4 days from now, should I freeze them or store at room temperature? Thanks!

  48. I made these last week for an early thanksgiving dinner and everyone loved them. Super easy to make and a crowd favorite

  49. Nicole in Tucson says:

    These bars turned out perfect! Just make sure you press the crust evenly in the pan or the filling will be thicker in some areas while leaving other areas with very little filling.

  50. Absolutely amazing better then pecan pie .

  51. In your ingredients you don’t mention margarine but you Day to add it on the filling. I’m assuming you meant butter, not margarine. Right?