Go Back
+ servings
a stack of 3 pecan pie bars on a cooling rack

Pecan Pie Bars

Pecan Pie Bars are an adorable mini version of a classic dessert. Presented with a decadent, sweet, and creamy filling with crunchy pecans atop a buttery shortbread crust.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings 16
Calories 253kcal


For the Crust

  • ½ cup butter softened (1 stick)
  • ¼ cup brown sugar lightly packed
  • ½ teaspoon ground cinnamon
  • 1 ¼ cups all purpose flour
  • 2-3 tablespoons cold water if needed

For the Filling

  • 1 cup light corn syrup
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 cup chopped pecans
  • ¼ cup flour


For the Crust

  • Preheat oven to 375 degrees F.
  • Line an 8” square baking dish with parchment paper and lightly spray it with non-stick baking spray.
  • In mixing bowl, add the softened butter, brown sugar and cinnamon and beat together at a low speed. (a stand mixer with the paddle attachment works the best if possible)
  • Add the flour and beat on low speed for 1-2 ,minutes or until large clumps are formed. (If the dough seems too dry, add 1 tablespoon of cold water at a time until the large clumps form.)
  • Place the dough in the parchment paper lined dish and press it down firmly to form the smooth crust.
  • Bake for 12-15 minutes, or until it starts turning a golden brown along the edges.
  • Remove the crust from the oven and, using a fork, poke it about 10 times. Then set it aside to allow to cool slightly.

For the Filling

  • In a large bowl, add the corn syrup, brown sugar, eggs, vanilla extract, and salt and mix or whisk together until combined well.
  • In a smaller, separate bowl, add the chopped pecans and flour and mix together.
  • Add the pecans/flour mixture to the wet ingredients and gently stir them to combine.
  • Pour the filling over the crust and bake for approximately 30-35 minutes, or until the filling is firm and no longer moves when the pan is gently shaken.
  • Remove from oven and cool bars completely.
  • Place the cooled baking dish in the refrigerator for at least 1 hour before slicing.


Use Gluten free one to one flour (I prefer Bob’s Red Mill brand) if needed
For a more flakey crust vs the more shortbread crust, use frozen, cubed butter rather than softened butter.
Poking the the crust after it has been baked helps create a lighter crust.
For slightly thinner bar, bake in a 9x 13 pan
The bars need to completely cool and chill to be able to slice nicely.


Calories: 253kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 151mg | Potassium: 63mg | Fiber: 1g | Sugar: 27g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg