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Three pecan pie bars stacked on a white plate, with a bowl of pecans and more bars in the background.

Pecan Pie Bars

A gooey pecan pie bar with a shortbread crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 bars

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • Saucepan
  • 9x13 Baking pan

Ingredients
  

For the crust:

  • 3/4 cup butter
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt

For the pecan pie filling:

  • 3 cups chopped pecans
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 teaspoon salt plus extra for topping, optional
  • 1/4 cup heavy cream

Instructions
 

  • Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper or lightly grease it.
  • Prepare the crust. In a large bowl, mix the butter with the flour, sugar, and salt, breaking it up little by little until it forms a dough.
  • Press the dough evenly into the bottom of the prepared pan to form a firm crust. Use a fork to pierce holes on top of the crust.
  • Bake for 18 to 20 minutes or until the edges are lightly golden. Remove from the oven and let cool slightly.
  • Prepare the filling. In a saucepan over medium heat, add the chopped pecans, brown sugar, vanilla extract, honey, salt, and butter, stirring until a caramel forms and everything is combined. It should take about 2 minutes.
  • Then add the heavy cream and stir into the mixture.
  • Remove from heat, let cool slightly, and add the eggs. Mix just until combined, don't overbeat the eggs.
  • Pour the pecan filling over the prebaked crust, spreading it evenly. Bake for 20-25 minutes more, or until the center is barely set and the top is golden brown.
  • Optional: Sprinkle with a pinch of flaked sea salt immediately after baking to enhance the flavor.
  • Let the bars cool completely in the pan.
  • Once cool, remove them using the parchment paper and cut them into squares or bars.

Notes

  • Let the sugar and butter mixture cool slightly before adding the eggs to prevent it from cooking on contact.
  • To cut cleanly and evenly, let the bars cool completely and use a large knife. Refrigerate the bars before cutting if you want firmer, more defined slices.
Keyword Pecan pie bars with shortbread crust
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