If pecan pie has always been your favorite, these Chewy Pecan Pie Bars give you the same flavor with a little less fuss and a lot more chewy goodness. These buttery, gooey dessert bars have a crisp shortbread base, a rich pecan mixture baked to a golden brown, and the nostalgic flavors of pecan pie in every bite.
Why You’ll Love This Recipe
If you’re a fan of pecan pie but don’t want to deal with rolling out pie crust, this pecan pie bars recipe is the best of both worlds. You get that gooey pecan pie filling layered on top of a simple shortbread crust that bakes to buttery perfection. These bars are easy to make, slice cleanly, and travel well for family gatherings or bake sales.
Plus, the ingredients are mostly pantry staples you can grab at any grocery store, so there’s no need for anything fancy. It’s a good thing these bars freeze well, because you’ll want to make them ahead for Thanksgiving, Christmas, or any time you’re craving an easy dessert that tastes like home.
If you love cozy fall flavors, try my Caramel Apple Cookies — soft, chewy cookies with bits of apple and sweet caramel baked right in.
Ingredient Insights
- All-purpose flour: Creates the structure for your crust ingredients and helps the filling stay firm when cut into bars.
- Powdered sugar: Sweetens the shortbread base without making it gritty, giving you that soft cookie texture.
- Salt: Just a teaspoon salt helps balance the sweetness and enhances flavor.
- Cold butter: Key for achieving a tender crust that resembles shortbread cookies. Dice it before mixing to make blending easier.
- Eggs: Large eggs bind the pecan mixture and create that chewy, custard-like texture in every bite.
- Brown sugar: Deepens the caramel flavor and works perfectly with the corn syrup.
- Light corn syrup: Adds the sweetness and glossy consistency of classic pecan pie. Maple syrup also works if you prefer a richer flavor.
- Melted butter: Combines with the sugar mixture for a smooth, gooey pecan pie filling.
- Vanilla extract: Adds warmth and enhances the nutty flavor of the pecans.
- Chopped pecans: Fresh pecans are the key to texture. Toast them lightly for more flavor before baking.
You can make this recipe entirely by hand, but if you’d rather not use a pastry cutter, a food processor or the bowl of a stand mixer works beautifully to cut the butter into the flour. Either way, you’re aiming for a coarse meal that holds together when pressed into the pan.
For more classic spice flavor, my Soft Ginger Molasses Cookies are full of warm molasses and holiday spices that taste like Christmas in cookie form.
How to Make Chewy Pecan Pie Bars
Step one: Preheat the oven to 350°F. Grease an 11x7x1½-inch baking pan with cooking spray or line it with parchment paper, making sure it covers the sides of the pan for easy lifting later.
Step two: In a large bowl, combine the flour, powdered sugar, and salt. Cut in the cold butter with a fork, pastry cutter, or food processor until the mixture looks like coarse crumbs. The texture should resemble damp sand and hold its shape when pinched.
Step three: Pat the crust mixture evenly into the bottom of the prepared pan, pressing it gently with the back of a spoon. Bake crust for 15 to 20 minutes, or until lightly golden. This baked crust forms the perfect shortbread base for your pecan mixture.
Step four: While the crust bakes, make the filling. In a separate bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, and vanilla until smooth. Then stir in the chopped pecans. The mixture should look glossy and slightly thick.
Step five: Once the crust is ready, pour the pecan filling over the warm crust. Spread it into an even layer, making sure it reaches the edges and sides of the pan.
Step six: Return to the oven and bake for 20 to 25 minutes, or until the top is golden brown and the filling looks set in the center. If you gently jiggle the pan, it should move slightly but not look runny.
Step seven: Let the bars cool completely on a wire rack. It’s tempting to cut them right away, but cooling helps the filling firm up. When ready, use a sharp serrated knife to cut bars cleanly into squares or rectangles.
This easy recipe makes rich, chewy dessert bars that slice neatly and keep their shape — a good reason to make extra for your next gathering.
Substitutions & Variations
- Chocolate pecan pie bars: Stir ½ cup of chocolate chips into the pecan mixture before baking for a chocolate twist.
- Maple syrup: Replace part or all of the corn syrup with maple syrup for deeper flavor.
- Nut mix: Add walnuts or almonds for texture variety.
- Mini version: Use an 8×8-inch pan for thicker bars, or double the recipe for a 13×9 pan to feed a big crowd.
- Crust flavor: Swap a tablespoon of flour for finely ground shortbread cookies for a more buttery crust.
Each variation highlights the familiar flavors of pecan pie but adds a little something new. It’s an easy recipe to adjust based on what you have on hand.
Crissy’s Chewy Pecan Pie Bars Tips
- Use cold butter: Cold butter keeps your crust flaky and helps the shortbread base hold together.
- Line your pan: Parchment paper makes it easy to lift the baked bars out in one piece for cleaner slicing.
- Don’t skip cooling: If you cut bars while the crust is warm, the gooey pecan pie filling can slide out.
- Avoid overbaking: The filling should be just set when you remove it. Overbaking leads to dry edges.
- Mix carefully: Combine the sugar mixture until smooth before adding pecans for an even filling.
- Try a different pan: If you prefer thinner bars, use a larger pan and reduce bake time slightly.
- Cut cleanly: Use a sharp knife and wipe between cuts for bakery-style presentation.
- Reheat for serving: A few seconds in the microwave brings back that fresh-from-the-oven taste.
The chewy filling, buttery crust, and toasted nuts create a dessert that’s part cookie, part pie — and completely irresistible.
Storing Chewy Pecan Pie Bars
Room temperature: Store Chewy Pecan Pie Bars in an airtight container lined with parchment or wax paper for up to 3 days. Keep them in a cool, dry spot away from sunlight.
Refrigerator: These bars stay fresh for up to a week when refrigerated. For the best flavor, let them sit at room temperature before serving.
Freezer: Wrap each bar tightly in plastic wrap, then store them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
Make-ahead tip: Because the flavors of pecan pie deepen over time, these bars taste even better the next day. It’s a good thing they hold up beautifully — just store them covered at room temperature until ready to serve.
Serving tip: For an extra-special touch, warm a bar in the microwave for a few seconds and top it with vanilla ice cream or whipped cream.
Frequently Asked Questions
Can I use dark corn syrup instead of light?
Yes. Dark corn syrup adds a richer flavor that’s closer to classic pie, so use it if you prefer a deeper caramel taste.
Can I make these without corn syrup?
You can replace it with pure maple syrup or golden syrup. The result will be slightly softer, but the flavor is incredible.
Can I make Chewy Pecan Pie Bars in a food processor?
Yes, a food processor makes cutting the butter into the crust ingredients quick and consistent. Just pulse until the mixture forms coarse meal — don’t overmix, or your crust will be tough.
Can I use pecan halves instead of chopped pecans?
You can, but chopped pecans spread more evenly across the filling and make the bars easier to cut.
What if my crust sticks to the pan?
Make sure to line the bottom of the pan with parchment paper or coat it lightly with cooking spray. This helps the shortbread base release cleanly.
Why is my filling runny?
If your bars aren’t set, they may have needed a few extra minutes of baking. The filling thickens as it cools, so give it time to rest before cutting.
Can I double this Chewy Pecan Pie Bars recipe?
Yes, double all ingredients and use a 13×9-inch baking pan. It’s the best way to feed a big crowd during the holidays.
I hope you love this autumn treat as much as my family does, and if pumpkin’s your go-to fall flavor, you’ll love my Melt-In-Your-Mouth Pumpkin Cookies — soft, light cookies with that classic pumpkin spice aroma.
More Fall Treats
- Apple Pie Bites
Rate this Recipe
Chewy Pecan Pie Bars
Pin
Rate
SaveSaved!
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup butter cold
- 2 eggs slightly beaten
- 1 cup pecans chopped
- ½ cup brown sugar packed
- ½ cup light corn syrup
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
Instructions
-
Preheat the oven to 350°F.
-
In a medium bowl, combine the flour, powdered sugar, and salt. Cut in the cold butter with a fork or pastry blender until the mixture resembles coarse crumbs.
-
Press the crust mixture evenly into the bottom of an 11x7x1½-inch baking pan. Bake for 15 to 20 minutes, or until lightly golden.
-
While the crust bakes, stir together the eggs, pecans, brown sugar, corn syrup, melted butter, and vanilla in another bowl until well combined.
-
Pour the mixture over the hot crust, spreading it evenly. Return to the oven and bake for another 20 minutes, or until the filling is set.
-
Let the bars cool completely on a wire rack. Cut into squares or bars to serve.
Save This Recipe?
Enter your email and we’ll send it straight to you + get all our latest recipes.
Nutrition
Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!