These pecan pie bars have all the rich delicious flavor of pie, but the ease of a bar. They are perfect to bring to a party because they are easy to serve, and each batch makes a nice 9×13 pan full. Bring them to your next holiday gathering, they’ll be gone fast!
Simple hacks on my favorite holiday treats are my favorite! You’ll love our gingerbread cookie bars—no rolling or cutting!
My husband loves pecan pie and these pecan pie bars are the perfect finger food variation! They are easy to serve and easy to eat—no fork necessary. While pie is a staple at any Thanksgiving dinner, I think if these bars made an appearance that nobody would complain! Or how about a holiday cookie exchange! It’s a good thing that they make a full 9×13 pan because they go quickly. I brought them to a church potluck and didn’t even get one!
The BEST Pecan Pie Bars
Pecan pie bars start out with a simple shortbread-like crust. You combine sugar, flour and salt. When you cut in butter it will resemble a crumb mixture, not a dough. That’s what you want!
Press the crumbs into the bottom of a 9×13 pan and bake. While the crust is baking it’s time to make the pecan pie filling. The filling is the same as homemade pecan pie; corn syrup, eggs, sugar, vanilla and butter.
Once the delicious filling has been poured over the crust, bake an additional 40 minutes. Absolute perfection!
And last, but not least, chopped pecans (that you toast ahead of time)
3 More Desserts To Bring To Thanksgiving
Pecan Pie Bars
- 3 cup flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup butter
- 4 eggs
- 1 1/2 cup corn syrup
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 3 Tbsp. melted butter
- 1 1/2 teaspoon vanilla
- 2 cup pecans
- Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet and toast for 5 minutes, just until they become aromatic. Set aside.
- Grease (or spray) a 9x13 pan.
- In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. It will not look like dough. Pour into 9x13 pan and press FIRMLY, covering the entire bottom. Bake for 20 minutes.
- While crust bakes, prepare filling. Mix eggs, corn syrup, sugars, vanilla and melted butter in a large bowl until incorporated.
- Chop pecans and add to pie filling.
- Pour over hot crust and spread evenly. Return to the oven for 40 minutes, turning pan at 20 minutes.
- Allow to cool COMPLETELY before cutting bars.
What are your favorite desserts to eat this time of year? I just can’t get enough of holiday baking between October and December!