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Easy Pecan Pie Bars Recipe with Buttery Shortbread Crust

Easy Pecan Pie Bars

These easy pecan pie bars feature a buttery shortbread crust and a sweet, tender pecan filling. The recipe makes 24 bars in a 9 × 13-inch pan, perfect for holidays, potlucks, cookie trays, and everyday desserts.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Shortbread Crust
  • 2 cups (250 g) All-purpose flour
  • 1/2 cup (100 g) Granulated sugar
  • 1 cup (226 g) Unsalted butter, softened
  • 1/4 teaspoon Salt
Pecan Filling
  • 4 Large eggs
  • 1 1/2 cups (300 g) Granulated sugar
  • 1 1/2 cups Light corn syrup
  • 1/4 cup (57 g) Unsalted butter, melted
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
  • 1 1/2 to 2 cups (170-225 g) Pecan halves or coarsely chopped pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 × 13-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the cooled bars out.
  2. Mix the flour, granulated sugar, salt, and softened butter until the mixture is crumbly and evenly combined. Press it firmly into the bottom of the prepared pan.
  3. Bake the crust for 18–20 minutes, until it is lightly golden around the edges. While it bakes, whisk the eggs, sugar, corn syrup, melted butter, vanilla, and salt until smooth.
  4. Stir the pecans into the filling mixture. Pour the filling over the hot, partially baked crust so the layers adhere properly.
  5. Bake for another 25–35 minutes, until the filling is puffed and the center is nearly set with a slight jiggle. Cool completely in the pan for 1–2 hours before lifting out and cutting.

Notes

For especially clean cuts, refrigerate the cooled bars for 30–60 minutes and use a sharp knife. Do not overbake; the center should still have a slight wobble when the bars come out of the oven.