Amazing 280-Calorie pecan pie bars

I don’t know about you, but sometimes I crave that deeply satisfying, caramelized sweetness of a classic pecan pie, but the thought of dealing with a traditional flaky crust and trying to slice it on a plate feels like so much fuss. That’s why I developed what I truly believe are the easiest pecan pie bars you will ever make. Seriously, these bars deliver everything you want—the rich, gooey pecan filling, plus a thick, buttery shortbread crust—but in a neat, sliceable square.

This recipe is pure joy for me because it proves that impressive desserts don’t require complicated techniques. Within about an hour, you have these gorgeous, nutty treats ready to go, which means more time spent relaxing and less time stressing in the kitchen. These pecan pie bars are perfect for sharing, and they always disappear first at any gathering!

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Why You Will Love These Easy Pecan Pie Bars

When I’m looking for something that feels special but doesn’t eat up my whole Saturday, this is my go-to recipe. These aren’t just any bars; they are engineered for maximum happiness with minimum effort. Trust me when I say these are going straight into your special rotation!

• The Buttery Shortbread Crust is Everything: Forget fussy pie dough! This simple mix creates a thick, rich base that is crisp on the bottom but still miraculously tender. It’s the perfect foundation for the filling.
• Perfectly Sliceable and Portable: Unlike liquid-y pie slices you have to eat with a fork, these bars hold their shape beautifully. They’re ideal for potlucks or shipping to friends because they travel so well.
• Quick Prep Time: Seriously, you can have the crust mixed and in the oven in under 15 minutes. It’s one of those quick dessert bars that really saves the day when you need a last-minute treat.
• Gooey, But Not Messy: That filling sets up perfectly! You get that deep, caramelized sweetness you crave in a classic pecan dessert, but it stays nicely contained within the bar structure.
• Crowd-Pleasing Holiday Dessert Bars: These are absolute magic on a holiday platter. They look impressive, taste traditional, but they are so much easier than managing a whole pie shell.
• Make Ahead Dessert Friendly: You can mix these up a day or two ahead of time, which takes so much pressure off the day of a big event.

Gathering Ingredients for Your Buttery Shortbread Crust and Gooey Pecan Filling

Okay, the beauty of these pecan pie bars is that they use mostly pantry staples, but we need to be a little specific about the butter situation, especially for that fantastic shortbread base. Getting the ratio right here is what makes the crust sturdy enough to support all that caramel goodness.

I always pull my butter out about an hour before I start if I’m making the crust. That’s my little secret—it needs to be softened, not melted. Softened butter is key because you need it to cream properly with the sugar to create those tiny air pockets. If it’s too cold, your crust will be crumbly; if it’s oily, it’ll spread too much. You want that perfectly pliable texture!

For the Buttery Shortbread Crust

Make sure you keep these three main ingredients measured out and ready to go. Precision matters here more than elsewhere in the recipe.

• 1 cup unsalted butter, softened (don’t forget this needs to be soft!)
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt

For the Gooey Pecan Filling

This is where all that rich, deep flavor comes from. The corn syrup acts just like magic to keep things perfectly gooey and chewy after baking.

• 1 cup packed light brown sugar
• 1/2 cup light corn syrup (this is non-negotiable for that classic sticky texture)
• 1/4 cup unsalted butter, melted (this is mixed in separately)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves

Step-by-Step Instructions for Perfect Pecan Pie Bars

This is where the magic happens, and trust me, it’s far simpler than shaping a pie dough! When I first attempted this recipe, I was worried about the crust burning or the filling staying liquid forever. But once I followed these careful steps, the crust came out this amazing, deep gold color—it was so satisfying! I swear, seeing that shortbread base looking golden and firm made me feel like I’d finally mastered baking, right up there with the feeling I got when I finally made great bread!

Just follow the order, and you’ll have these delicious, sliceable treats ready in no time.

Prepping the Pan and Baking the Crust

1. First things first: set your oven to 350°F (175°C). You want it nice and hot when the crust goes in.
2. You absolutely must line your 9×13 inch pan with parchment paper. Make sure you leave an overhang on the sides; that’s your built-in handle later for lifting the whole batch out!
3. For the crust, just mix that soft butter, white sugar, flour, and salt until it looks crumbly, like wet sand. Press it down firmly and evenly into the bottom of your prepared pan.
4. Bake that shortbread base for 15 minutes. We want the edges just starting to look lightly golden before we move on to the filling.

Creating the Gooey Pecan Filling

While that crust is pre-baking, grab a separate bowl for the filling. This mixture needs to be totally smooth so your bars set up nicely later.

4. In that new bowl, gently whisk together the brown sugar, light corn syrup, melted butter (the 1/4 cup portion), your eggs, and the vanilla. Whisk it well until it looks completely uniform and glossy—no dry spots of sugar allowed!
5. Once it’s whisked, stir in all those lovely pecans. Just fold them in gently until they are all coated in that sweet caramel sauce.

Assembling and Finishing Your Pecan Pie Bars

We’re almost done! This part goes quickly, so have your filling ready right when the crust comes out of the oven.

6. Pour that pecan mixture right over the hot, pre-baked crust. Spread it out carefully with a spatula so it covers everything.
7. Pop it back into the oven for another 25 to 30 minutes. You’re looking for the filling to be set—it shouldn’t wobble too much if you gently shake the pan—and the edges should have a nice, deeper shade of brown.
8. This step is the hardest part, but it’s crucial: You must let these bars cool completely on a wire rack. I usually leave them for a few hours, or even chill them for an hour. If you cut them warm, they will run everywhere!
9. Once they are totally cool and firm, use those parchment paper handles to lift the whole slab out, and then cut them into squares. Easy!

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Tips for Success: Making the Best Pecan Bars

You know, I get asked all the time how to get those perfectly clean squares when people cut their slices. It all comes down to a few little tricks that turn a good batch of pecan pie bars into what I call the Best Pecan Bars on the block. Don’t skip these steps if you want truly impressive, sliceable pecan treats!

My number one piece of advice is patience during the cooling phase. Resist the urge to dive in with a knife while the filling is still warm. If you cool them completely on the counter, they’ll be better, but if you really need them fast—or you’re prepping ahead for a big party—transfer the whole pan to the fridge for at least an hour after they’ve cooled down slightly.

Another flavor booster I love is toasting the pecans lightly before stirring them into the gooey filling. Just toss them on a dry skillet over medium heat for about five minutes until you can really smell their deep, nutty aroma. This small step gives the finished bars so much more depth. You can find more ideas for boosting flavor in my classic comfort food recipes!

And remember that parchment paper overhang we talked about? Make sure you use it! That’s your ticket to lifting the entire slab out cleanly, so you’re slicing on a cutting board, not wrestling the pan. If you do that, your cuts will be perfect every single time.

Simple Variations for Your Pecan Pie Bars Recipe

While this recipe for our buttery shortbread crust and gooey topping is my absolute favorite, I know sometimes you need a little twist! Or maybe you’re having one of those days where even mixing flour and sugar feels like too much effort. We all have those days, right? Don’t worry, these easy baking recipes are super adaptable. You can customize these pecan pie bars without wrecking the magic balance.

Here are a few ways I like to switch things up when I’m feeling creative or need to use up what I have lurking in the pantry. If you love exploring different types of easy cookie bars, you’ll appreciate how simple these changes are!

A Little Chocolate Boost: This is a crowd-pleaser, especially around the holidays. After you pour the pecan filling over the hot crust, gently sprinkle about one cup of semi-sweet chocolate chips right over the top. Let them melt while it bakes. When you pull it out, gently spread the melted chocolate into a thin, gorgeous layer across the top. The chocolate hardens slightly as it cools, giving you a decadent little layer above the caramel.

Swap the Syrup for Maple: If you want a deeper, warmer flavor profile that screams autumn, try substituting half of the light corn syrup with pure dark maple syrup. Make sure it’s the real stuff, not the pancake syrup! You might need to slightly reduce the brown sugar by about two tablespoons since maple syrup is already quite sweet. This gives you the most wonderful caramelized pecan topping with an earthy note.

The “Lazy Genius” Shortcut: Now, I much prefer making my homemade crust because that buttery flavor is just unbeatable—it’s why I put so much detail into that base. But I get it. If you’re truly short on time, you can press out an entire tube of refrigerated sugar cookie dough (the kind you roll out) onto the bottom of your pan as the base. Bake it for the 15 minutes as directed, then proceed with the gooey filling instructions. It’s certainly faster, but I think you’ll find the homemade version (the one we made above) is worth the extra ten minutes of mixing!

Storage and Make Ahead Desserts for Pecan Pie Bars

One of the best things about turning a classic pie into these sweet little squares is that they automatically become fantastic make ahead desserts! If you’re prepping for a big holiday gathering or you just bake better when you don’t have ten other things going on, these bars are your answer. They are sturdy, which means cleanup and transport are a breeze.

The key, as we discussed, is cooling them *completely* before you even think about wrapping them up. If you wrap them warm, you trap moisture, and that can make the shortbread crust soggy faster than you can say “corn syrup.” Nobody wants a soggy bottom on their bar!

For room temperature storage, which is often perfect for traveling to a party, keep them in a single layer in an airtight container. If you stack them, make sure you put a piece of parchment or wax paper between the layers. Stored this way, mine stay delightfully fresh and chewy for about three to four days. That’s how fast they usually disappear around here, anyway.

If you’re worried about having leftovers, or if your kitchen tends to run warm, you can absolutely pop these beauties into the fridge. Chilling them firms up the gooey filling even more—some people actually prefer them chilled! They’ll last closer to a week in the refrigerator, though honestly, I think the flavors actually deepen slightly after 24 hours. I have a whole trick for making things ahead for brunch, which you can check out in my burrito guide, but the same principle applies here: prep early, enjoy later!

And yes, you can freeze them! If you wrap individual squares tightly in plastic wrap first, and then place them all into a freezer-safe container or zip-top bag, they freeze beautifully for up to three months. When you want one, just pull it out about an hour before you plan to eat it, and it thaws perfectly. It’s like having a secret stash of perfect, easy treats ready to go!

Frequently Asked Questions About Pecan Pie Bars

I always love hearing what you all are wondering when you’re baking! It just goes to show how many ways we can enjoy these simple baked goods. Here are a few questions that pop up most often when folks are trying to make the absolute best pecan bars.

Can I use store-bought cookie dough for the crust in these pecan pie bars?

I totally see the appeal! When you’re after the absolute quickest fix, grabbing that refrigerated dough sounds perfect. Listen, you *can* use store-bought sugar cookie dough as a shortcut for the crust, and it will certainly work in a pinch for some super quick pecan pie bars. However, I have to be honest with you: the payoff just isn’t the same!

That buttery shortbread crust we make from scratch provides a texture that is uniquely crisp and flavorful—it truly forms the backbone of what makes these bars so good. The commercial dough tends to steam a bit more than bake, leading to a softer base. If you’re making these for a special gathering, please, give the homemade crust a try! You deserve that perfect texture.

What is the secret to a truly gooey pecan filling?

Ah, the coveted goo factor! If you’ve ever had pecan pie bars that end up tasting dry or cakey, it’s usually one of two things: too much baking, or not enough sticky syrup. The secret here, as written in the recipe, is relying on the light corn syrup.

Corn syrup doesn’t crystalize like granulated sugar does when baked, which keeps that sugary mixture liquid and flowing, resulting in that wonderfully gooey pecan filling. The second part of the secret is not to overbake. You want the center to still have a slight *jiggle* when you pull the pan out, because continuing to cook on the residual heat is what sets it perfectly. I always check them right at the 25-minute mark to make sure I don’t lose that delicious melt.

If you’re looking for more ways to make these quick dessert bars shine during your busy weeknights, check out my guide for easy weeknight cooking!

What happens if I substitute pecans with walnuts or almonds?

That’s a great question about substitutions! Nuts are definitely interchangeable if you have an allergy concern or just prefer a different crunch. Walnuts are the most common swap, and they work beautifully in these bars. They have a slightly more earthy, less sweet flavor profile than pecans, but they hold up well to the syrup.

Almonds work too, but they are much smaller, so you might want to use slivered or roughly chopped almonds instead of halves, just so you get good coverage across the top of the filling. Any of these options result in delicious nutty bar recipes, so feel free to experiment!

How can I ensure these bars slice cleanly?

For those pristine squares you see in pictures—the hallmark of good sliceable pecan treats—it all comes down to temperature! This is my most important non-negotiable tip for any bar cookie recipe, especially ones this gooey.

You must let them cool completely to room temperature first, which usually takes about two hours. But for the absolute cleanest cut, chill them in the refrigerator for at least an hour after they’ve cooled down on the counter. When they are cold, the fat in the crust and the set corn syrup in the filling firm right up, allowing you to run a long, sharp knife through them without dragging or sticking. It makes presenting these simple baked goods so much nicer!

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Estimated Nutritional Snapshot for These Pecan Pie Bars

When we talk about comfort food favourites, we’re usually not worried about counting every single calorie, but I think it’s important to know what we’re enjoying! Since these pecan pie bars are rich because they are loaded with that delicious butter and corn syrup, they definitely count as a special treat that’s made for sharing, not for snacking while doing paperwork.

Here is a look at the estimated nutrition breakdown per bar, based on the measurements in the recipe. Remember, this is calculated for 24 servings, so if you cut them smaller (I won’t tell!), your numbers will look different. I always try to be transparent about what goes into these recipes, so check out my full disclosure policy for more on how I pull these numbers together.

For reference, these numbers are based on the assumption you follow the recipe instructions exactly and get 24 decent-sized squares from your 9×13 pan.

• Serving Size: 1 bar
• Calories: 280
• Sugar: 25g
• Fat: 17g
• Saturated Fat: 7g
• Carbohydrates: 30g
• Protein: 4g
• Sodium: 110mg

Now, a quick word of trust and transparency—this is a homemade recipe, not something manufactured in a lab! These values are estimates derived from the average nutritional content of the ingredients listed. Because the exact brands of corn syrup or the specific fat content in your butter can vary slightly, your actual nutritional values may shift a little bit. But hey, the joy these bring is definitely 100%!

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Share Your Simple Baked Goods Experience

Alright, my friends, that’s the lowdown on making what I think are the absolute best, no-fuss Pecan Pie Bars around! I poured so much joy into developing this recipe for you, and honestly, the best part of sharing something like this is hearing about your kitchen successes.

If you made a batch of these Simple Baked Goods—whether they were for a neighborhood potluck or just for a quiet Sunday afternoon treat—please let me know how they turned out! Did that buttery shortbread crust hold up perfectly? Did your filling turn out gooey or did you try one of the maple variations?

Don’t keep all that gooey goodness to yourself! Head down to the comments section below, leave a star rating, and tell me all about your baking adventure. I read every single comment, and your feedback truly makes my day here at Pure Cooking Joy. It helps me know what you want to see next on the blog!

And if you snap a picture of those perfectly squared-off bars cooling on your counter, I would absolutely love to see it! Tag me on social media or come say hello over on Facebook at Pure Cooking Joy. Seeing you find that simple peace in creating something delicious is exactly why I started this whole thing. Happy baking, everyone!

Easiest Ever Pecan Pie Bars with Buttery Shortbread Crust

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You get all the rich, gooey flavor of classic pecan pie in simple, sliceable bars. This recipe features a buttery shortbread crust and a sweet, nutty filling, making it perfect for potlucks or quick holiday treats.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup packed light brown sugar
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Prepare the shortbread crust: In a medium bowl, combine the 1 cup softened butter, 1 cup granulated sugar, and 2 cups flour. Mix until crumbly.
3. Press the shortbread mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until the edges are lightly golden.
4. While the crust bakes, prepare the gooey pecan filling: In a separate bowl, whisk together the brown sugar, corn syrup, 1/4 cup melted butter, eggs, and vanilla extract until smooth.
5. Stir in the pecan halves until they are coated in the filling mixture.
6. Pour the pecan filling evenly over the hot, pre-baked shortbread crust.
7. Return the pan to the oven and bake for 25 to 30 minutes, or until the filling is set and lightly browned around the edges.
8. Let the bars cool completely in the pan on a wire rack. This step is important for clean slicing.
9. Once fully cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares.

Notes

• For the cleanest slices, chill the cooled bars in the refrigerator for at least one hour before cutting.
• You can toast the pecans lightly before adding them to the filling for a deeper flavor.
• These sliceable pecan treats are great for making ahead of time for gatherings.

Nutrition

• Serving Size: 1 bar
• Calories: 280
• Sugar: 25
• Sodium: 110
• Fat: 17
• Saturated Fat: 7
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 1
• Protein: 4
• Cholesterol: 45