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Ooey, gooey, and absolutely irresistible, these Pecan Pie Bars take everything you love about classic pecan pie — that caramel-sweet filling, toasty pecans, and buttery crust — and turn it into a handheld treat that’s perfect for holidays, potlucks, or anytime you want something sweet and rich without the fuss of rolling out pie dough.
Why this recipe is so delicious: the crust bakes up tender and buttery (almost shortbread-like), the filling sets perfectly without becoming overly sticky or hard, and the bourbon + vanilla give the bars a warm depth of flavor that tastes bakery-level. Plus, these bars slice beautifully once cooled — no gooey mess or collapsing centers.
If you love easy bar cookies like these, don’t miss my Cake Mix Cookie Bars and 7 Layer Bars — both are wonderfully simple and always a crowd-pleaser. And for something a little different but just as crave-worthy, try my Classic Blondies or my gooey, chocolate-caramel Carmelitas, longtime reader favorites that never last long on the plate.
💗 Let’s bake something cozy today, friend.
✨ Before You Begin
✨ Use toasted pecans. Toasting deepens their buttery flavor and keeps them crunchy after baking.
✨ Line the pan with foil. This guarantees clean removal and easy slicing.
✨ Don’t over-mix the filling. Gentle mixing prevents air bubbles and helps it set beautifully.
✨ Pour filling over a hot crust. This ensures even absorption and perfect texture.
✨ Let them cool fully. The bars continue to set as they cool — patience is key!
✨ Use real butter. Cold butter in the crust = tender, melt-in-your-mouth texture.
Pecan Pie Bars Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements, head down to the recipe card.
Crust
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All-purpose flour — Creates structure without becoming tough.
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Brown sugar — Adds moisture and caramel depth.
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Toasted pecans — Blended right into the crust for extra buttery richness.
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Salt + baking powder — Balanced flavor and slight lift.
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Cold unsalted butter — The key to a tender, shortbread-like crust.
Filling
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Brown sugar — Sweetness + moisture.
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Light corn syrup — Keeps the filling smooth and chewy (won’t crystallize).
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Butter — Melted to blend smoothly with the sugar.
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Bourbon — Optional, but adds warmth and complexity.
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Vanilla — Balances the sweetness.
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Salt — Keeps the filling from tasting flat.
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Egg — Sets the filling as it bakes.
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Toasted pecans — The star! Toast for maximum flavor + crunch.
🔬 Baking Science: Why These Bars Set Perfectly
Corn syrup plays a vital role here — unlike granulated sugar, it prevents crystallization, which keeps your filling gooey without becoming gritty or hard.
The egg provides structure as it bakes, while the melted butter enriches the filling and helps it form that signature crackly top.
And the hot crust? Pouring the filling over it helps the layers bond so the bars slice cleanly with zero separation.
How To Make Pecan Pie Bars
These bars are wonderfully simple — just make the crust, whisk up the filling, and bake again until golden and crackly on top.
Make the crust:
Pulse the flour, brown sugar, pecans, salt, and baking powder in a food processor until sandy. Add the cold butter and pulse until crumbly, then press firmly and evenly into a foil-lined 8×8 pan. Bake at 350°F until lightly golden.
Mix the filling:
Whisk together the brown sugar, melted butter, corn syrup, bourbon, vanilla, and salt. Whisk in the egg just until blended.
Assemble + bake:
Pour the filling over the hot crust and sprinkle with the chopped pecans. Bake until the top is golden and lightly cracked. Cool completely before slicing into neat bars.
⭐ Pro Tips
⭐ Toast the pecans — always. Raw pecans taste flat in bars. A quick 8 minutes at 350°F brings out rich, buttery flavor that makes a huge difference.
⭐ Use the foil sling. Not optional! It keeps the edges sharp and ensures the bars lift out in one perfect slab.
⭐ Don’t rush the cooling. These bars need to cool completely to set. Cutting too early leads to oozing.
⭐ Choose light corn syrup. Dark corn syrup overwhelms the flavor and makes the bars overly sweet.
⭐ Try the bourbon. It doesn’t make the bars taste boozy — it deepens the caramel flavor beautifully.
Troubleshooting Guide
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Bars too runny: Not baked long enough — add 3–5 minutes.
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Filling separated from crust: Crust wasn’t hot when filling was added.
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Bars too hard: Overbaked; check at the early time next round.
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Pecans burned: Make sure they’re chopped and fully nestled into the filling.
✦ Frequently Asked Questions
✦ Can I leave out the bourbon?
Absolutely. You can omit it entirely or replace it with ½ teaspoon bourbon extract.
✦ Can I use dark brown sugar?
You can, but the molasses flavor becomes much stronger. Light brown sugar keeps the bars balanced.
✦ Why toast the pecans?
Toasting awakens the oils in the nuts, giving you richer flavor and crisp texture.
✦ Why pour filling over a hot crust?
It helps the filling settle smoothly and bond to the crust so you don’t get separation.
✦ Can I double the recipe?
Yes! Use a 9×13 pan and increase bake times slightly.
Still have questions? Drop them in the comments — I love helping you bake with confidence! 💗
Storing + Freezing + Make-Ahead Tips
Storing
- Store fully cooled bars in an airtight container at room temperature for 3–4 days.
Freezing
- Freeze sliced bars in a single layer, then transfer to bags for up to 3 months. Thaw at room temperature.
Reheating
- Not typically needed, but you can warm bars for 10 seconds in the microwave to soften them slightly.
Make-Ahead
- These bars are excellent make-ahead treats — the flavor deepens overnight and the texture improves.
More Bar Cookies to Try
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⭐ Recommended Posts to Link
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Lemon Bars – bright, tangy, and the perfect contrast to rich pecan.
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Strawberry Bars – sweet, fruity, and gorgeous for spring and summer.
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Blackberry Pie Bars – juicy, bakery-style bars with a buttery crust.
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Cherry Custard Pie Bars – creamy, custardy, and beautifully tart.
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Coconut Cream Pie Bars – rich, tropical, and ultra-creamy.
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Peach Crumb Bars – warm, sweet fruit baked into a soft, buttery base.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
The Best Pecan Pie Bars
Ingredients
Crust:
- 1 cup all-purpose flour
- 1/3 cup brown sugar firmly packed
- 1/4 cup toasted pecans
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tablespoons cold unsalted butter cubed
Filling:
- 1/2 cup brown sugar firmly packed
- 1/3 cup light corn syrup
- 4 tablespoons (1/2 stick) cold unsalted butter, melted
- 1 tablespoon bourbon
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 large egg lightly beaten
- 2 cups pecans toasted and chopped
Instructions
Make the Crust:
- Preheat the oven to 350°F (177ºC). Line an 8X8-inch baking pan with aluminum foil, extending the edges of the foil on one side, 2 inches. Rotate the pan and line it with a second sheet of aluminum foil perpendicular to the first, extending the edges of the foil 2 inches on the other ends. Spray the foil with nonstick cooking spray.
- In the work bowl of a food processor, add the flour (1 cup), brown sugar (1/3 cup), pecans (1/4 cup), salt (1 teaspoon), and baking powder (1/4 teaspoon). Pulse ingredients about 5 times or until the mixture looks like coarse sand. Add the butter (6 tablespoons) and pulse again about 8-10 times. Pour the mixture into prepared baking pan and press in evenly. Bake in the preheated oven until the crust begins to brown, about 20 minutes.
Make the filling:
- In a medium mixing bowl, mix together brown sugar (1/2 cup), melted butter (4 tablespoons), corn syrup (1/3 cup), bourbon (1 tablespoon), vanilla (2 teaspoons), and salt (1/2 teaspoon) until just combined. Whisk in the egg (1) just until incorporated.
- Pour the filling mixture over the hot crust and then top evenly with pecans (2 cups).
- Bake until the top forms cracks and is brown, 22-25 minutes. Cool on wire rack completely. Cut into bars.
Fans Also Made:
Notes
- Toast the pecans — always. Raw pecans taste flat in bars. A quick 8 minutes at 350°F brings out rich, buttery flavor that makes a huge difference.
- Use the foil sling. Not optional! It keeps the edges sharp and ensures the bars lift out in one perfect slab.
- Don’t rush the cooling. These bars need to cool completely to set. Cutting too early leads to oozing.
- Choose light corn syrup. Dark corn syrup overwhelms the flavor and makes the bars overly sweet.
- Try the bourbon. It doesn’t make the bars taste boozy — it deepens the caramel flavor beautifully.
Nutrition
Source: Cook’s Illustrated
Hi. I haven’t made this yet but will do, however I can’t help but wonder why toast the pecan if you’re going to bake the crust beforehand anyway?
Hi Sylvia. I find that if you toast them first, you bring out their flavors more.
Getting ready to make these pecan pie bars and I will be the one and only sweet toohed chef/cook (there is a difference) Love the addition of the TBS bourbon in the filling .. that means the rest of the bottle of bourbon is also for the chef/cook
Lol, John! I hope you enjoy these bars!!
I love everything about this pecan bars!!
Wooot! Glad you like it, Marian!❤️
These are amazingly delicious and were a big hit this holiday season. I loved how easy they were to make. Instead of foil, I put 2 strips of parchment paper in the pan and it worked just fine to lift them out after cooling.
Great idea Jean. I’m so happy they were a huge hit for you! <3
Yum!! What an awesome recipe, a convenient way to eat Pecan Pie all year round!