• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert » Bar Cookies

    Pecan Pie Bars

    Published by Melissa on December 6, 2022 | Updated December 8, 2022 | 71 Comments

    Pin
    Share
    Tweet
    Jump to Recipe
    Pecan Pie Bars offer you all of the goodness of a pecan pie without all the mess. They are quick to make and you can eat them with your hands! via @barbarabakesPecan Pie Bars offer you all of the goodness of a pecan pie without all the mess. They are quick to make and you can eat them with your hands! via @barbarabakesPecan Pie Bars offer you all of the goodness of a pecan pie without all the mess. They are quick to make and you can eat them with your hands! via @barbarabakesPecan Pie Bars offer you all of the goodness of a pecan pie without all the mess. They are quick to make and you can eat them with your hands! via @barbarabakes

    This is a must try recipe if you’re a pecan lover. Pecan Pie Bars offer you all of the goodness of a pecan pie without all the mess. They are quick to make and you can eat them with your hands!

    I love this dessert for the holidays but don’t let that limit you. Pecan pie bars can be made year round. It features a shortbread crust with a delicious filling and then it is topped with pecans. Yum!

    stack of pecan pie bars

    Pecan Pie Bars

    The pecan squares are a delightful mix of pecan pie and cookie. The pecans are baked in a luscious caramel filling atop a crisp brown sugar crust. These pie bars are the easy, less complicated version of the pecan pie. They are a great addition to your holiday meal or a cookie plate to gift to neighbors. 

    The shortbread crust is the real MVP of this recipe. It is buttery and will melt in your mouth. Picture it like eating a shortbread cookie with pecan deliciousness on top.

    These lovely bars are great to make ahead of time. I like to prepare them the day before and then refrigerate them until I am ready to cut and serve. Easy Peasy.

    close up of pecans on pecan pie bars

    Ingredients

    • Unsalted butter 
    • Brown sugar 
    • Flour
    • Honey
    • Granulated sugar
    • Heavy cream
    • Pecan halves
    • Vanilla

    Recipe Instructions

    • To make the crust: Mix butter and brown sugar. Add salt, and mix to combine. Add flour 1 cup at a time.
    • Press dough into baking pan. Chill until firm, about 20 minutes. Bake until golden brown.
    • To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil. Remove pan from heat; stir in nuts and vanilla.
    • Pour filling onto the cooled crust and then Bake. Cut into 1×3 inch bars. Enjoy!
    close up of pecan pie bar but into squares

    Frequently Asked Questions

    How do you know when pecan pie bars are done?

    Pecan pie bars are cooked when the center of the bars is set and not jiggly. You also want to watch for the edges to crisp up a bit. 

    Should I refrigerate pecan pie bars?

    I tend to like them refrigerated because it makes them so much easier to cut into nice, uniform squares. You can either serve them chilled or at room temperature with vanilla ice cream.

    Can you freeze pecan pie bars?

    How do you know when pecan pie bars are done? Pecan pie bars are cooked when the center of the bars is set and not jiggly. You also want to watch for the edges to crisp up a bit. 

    Where do the majority of pecans come from?

    Pecan trees are native only to North America. 75% of the world’s pecan crop is grown in the sunbelt region of the U.S. (Southern/Southwest States).

    pecan pie bars in a baking dish

    More Recipes

    • Cranberry Pecan Pie Bites
    • Classic Pecan Pie
    • Brown Sugar Banana Bread with Pecans and Chocolate Chips
    • Homemade Samoa Bars
    • Homemade Pumpkin Pie

    If you’ve tried Pecan Pie Bars or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

    close up of pecan pie bar but into squares
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Pecan Pie Bars

    Pecan Pie Bars offer you all of the goodness of a pecan pie in a cookie bar form. They are quick to make and you can eat them with your hands!
    Prep Time1 hr
    Cook Time40 mins
    Course: Bar Cookies, Cookies, Dessert
    Cuisine: American
    Servings: 24 bars
    Calories: 233kcal
    Prevent your screen from going to sleep

    Ingredients

    Crust

    • 18 tablespoons unsalted butter room temperature
    • ¾ cup light-brown sugar firmly packed
    • ½ teaspoon salt
    • 3 cups all-purpose flour

    Filling

    • 8 tablespoons unsalted butter 1 stick
    • ½ cup light-brown sugar firmly packed
    • 6 tablespoons honey
    • 2 tablespoons granulated sugar
    • 2 tablespoons heavy cream
    • ¼ teaspoon salt
    • 2 cups pecan halves 8 ounces
    • ½ teaspoon pure vanilla extract

    Instructions

    • Place rack in center of oven. Heat oven to 375 degrees.
    • To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
    • Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
    • Press dough about ¼-inch thick into a 9-by-13-by-1-inch baking pan.
    • Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes.
    • Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
    • Reduce oven to 325 degrees.
    • To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
    • Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely.
    • Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up.
    • Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

    Nutrition

    Calories: 233kcal | Carbohydrates: 29g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 78mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 397IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg
    pin image of pecan pie bars with bite taken out of one

    After making these simple yet delicious Pecan Pie Bars you might not make the traditional pie version ever again. These bars taste so delicious and are way less work. Enjoy!

    Pin
    Share
    Tweet
    « Blueberry Lemon Layer Cake
    Cinnamon Coffee Cake »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. sally

      July 08, 2016 at 6:46 am

      Could you use milk instead of cream?

      Reply
      • Barbara Schieving

        July 08, 2016 at 8:00 am

        Hi Sally – yes, I think milk would work fine.

        Reply
    2. Danelle H

      December 06, 2014 at 5:44 am

      I am goi go to try these. So for the crust you use 10 tablespoons of butter?

      Reply
      • Barbara Schieving

        December 06, 2014 at 7:27 am

        Hi Danelle – No, 18 tablespoons which is 2 sticks of butter plus 2 tablespoons. Most cookie recipes use 2 sticks of butter, but this cookie base has 3 cups of flour so you need a little extra butter. Enjoy!

        Reply
    3. Karen

      December 03, 2014 at 11:47 am

      Whoever wrote this needs to divide up the ingredients into crust and topping, How much off all that butter is for the cookie crust and how much for the topping? None of it is detailed

      Reply
      • Barbara Schieving

        December 03, 2014 at 11:52 am

        Thanks for the input Karen – I added where the filling ingredients start in the recipe. Enjoy!

        Reply
    4. christine

      December 03, 2014 at 10:26 am

      How do you think walnuts would be? Has anyone tried that?

      Reply
    5. Aletriana

      January 12, 2011 at 8:08 pm

      This is the best recipe for Pecan Squares. I’m telling you once you try them you can’t stop making them. The are soooooo goooood. Barbara thank you so much for sharing this recipe with us.

      Reply
      • Barbara

        January 13, 2011 at 7:25 pm

        Aletriana – thanks for taking the time to let me know you loved the pecan squares. They definitely are addicting. I should make more soon!

        Reply
    6. shabs

      October 18, 2010 at 11:40 am

      oh barbarra….i love pecans n tis looks the best ever recipe that uses pecans….these looks just sinful….i am making these delectibles when i get some pecans on hand:)
      LOve,
      shabs.

      Reply
    « Older Comments

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.

    Key Lime Pound Cake

    Featured Image for Best Blueberry Streusel Muffins

    Best Blueberry Streusel Muffins

    6 easy cake pops on a plate made with a brownie mix, covered in chocolate and sprinkles

    Easy Brownie Cake Pops

    sliced snickerdoodle bread with cinnamon chips backed by two uncut loaves

    Snickerdoodle Bread with Cinnamon Chips

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.