Let’s be real: sometimes you want pecan pie but don’t feel like committing to the whole pie situation. Rolling dough, blind baking, praying it doesn’t crack—it’s a lot. Enter pecan pie bars: all the gooey, buttery, nutty goodness of pecan pie, but in an easier, handheld, snack-anytime form. Basically, it’s pecan pie without the stress (and with way better crust-to-filling ratio).
Why This Recipe is Awesome
These bars are chewy, crunchy, buttery, and just plain addictive. They’re portable, which means no one will look at you sideways if you sneak one for breakfast. Plus, they store beautifully, so you can make them ahead of time for holidays, bake sales, or, you know, “just because.” Also, no one is mad about an extra layer of shortbread crust under their pecan filling.
Ingredients You’ll Need
For the crust:
- 1 cup unsalted butter, softened
- 2/3 cup brown sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the filling:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/3 cup honey or maple syrup
- 2 tablespoons heavy cream
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Make the crust: beat butter and brown sugar together until fluffy. Mix in flour and salt until crumbly. Press into pan and bake 20 minutes, until lightly golden.
- Make the filling: in a saucepan, melt butter, brown sugar, and honey over medium heat. Stir until smooth. Add cream, pecans, and vanilla. Mix well.
- Pour filling over baked crust and spread evenly.
- Return to oven and bake 20–25 minutes, until bubbly and set.
- Cool completely before cutting into squares (if you don’t wait, you’ll have pecan lava situation—ask me how I know).
Common Mistakes to Avoid
- Not lining the pan. Unless you like chiseling bars out of metal, parchment is your friend.
- Cutting too soon. These need to cool, or you’ll end up with sticky chaos.
- Overbaking. The filling should be bubbly but not rock-hard. Think gooey, not jawbreaker.
Alternatives & Substitutions
- Swap honey for maple syrup if you want that fall vibe.
- Add a splash of bourbon or rum to the filling for grown-up flair.
- Try walnuts instead of pecans if that’s what’s in the pantry.
- Sprinkle a little flaky sea salt on top for sweet-salty magic.
FAQ
Do these taste like real pecan pie?
Yes—just with more crust-to-filling goodness in every bite.
Can I freeze them?
Absolutely. Wrap tightly and freeze up to 2 months. Thaw at room temp.
Do I have to use parchment paper?
You don’t have to, but it’ll save your sanity.
Can I double the recipe?
Yep, just use a larger sheet pan. Baking time may need a slight adjustment.
Are they messy?
Not if you let them cool properly. If you cut them warm, grab a spoon and call it pecan pie crumble.
Final Thoughts
Pecan pie bars are the perfect cheat code for when you want pie flavor without pie fuss. They’re rich, nutty, and just the right amount of sweet. Whether you’re serving them at Thanksgiving, gifting them to a friend, or hoarding them in your freezer, they’re guaranteed to disappear fast.