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Pecan Pie Bars Recipe

Heather Baird
These Pecan Pie Bars taste just like classic pecan pie only easier, more portable, and just as buttery and rich. A brown sugar shortbread crust is topped with a gooey pecan filling sweetened with a touch of molasses for extra depth and warmth. Perfect for Thanksgiving, Friendsgiving, potlucks, or Christmas cookie trays.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
2 hours cooling time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

  • 9x13 pan
  • aluminum foil

Ingredients
 
 

For the Crust

  • 3/4 cup unsalted butter, room temperature 1 1/2 sticks
  • 1/3 cup light brown sugar packed
  • 1 3/4 cups all-purpose flour
  • 1/8 teaspoon fine grain salt or table salt

For the Filling

  • 2/3 cup light brown sugar packed
  • 1 1/2 cups light corn syrup see note for alternative
  • 1/2 tablespoon molasses
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon fine grain sea salt or table salt
  • 1 1/2 cups coarsely chopped pecans

Instructions
 

  • Preheat the oven to 350°F. Line a 9x13-inch baking pan with aluminum foil, making sure it hangs over the edges so you can lift the bars out easily later. Lightly grease the foil with butter or nonstick spray.

Make the crust:

  • In a large bowl or stand mixer, mix the butter and brown sugar together until smooth and creamy. Add the flour and salt and mix on low speed until the dough looks crumbly. Scrape down the bowl and mix again until large clumps form and hold together when pressed. The mixture will be dry.
  • Press the crust mixture evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until lightly golden brown.

Make the filling:

  • While the crust is baking, whisk together the brown sugar, corn syrup, molasses, eggs, and vanilla in a large bowl until smooth. Add the flour and salt, and whisk again until fully combined. Stir in the pecans.
  • As soon as the crust comes out of the oven, pour the pecan filling evenly over the hot crust. Use a spatula to spread out the pecans if needed.

Bake again:

  • Return the pan to the oven and bake for 30–35 minutes, or until the center is set and the top is golden brown. If you jiggle the pan and the center doesn't move - it's ready.
  • Let the bars cool completely in the pan at room temperature. For clean slices, refrigerate for 1–2 hours before cutting into squares or rectangles.
  • Keep your Pecan Pie Bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Notes

Freezing: These bars freeze beautifully. Wrap individual pieces in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Corn Syrup Alternative: You can replace the light corn syrup with 1 cup pure maple syrup or 1 cup honey. The flavor will be slightly different - softer with the maple syrup and a bit more honey flavor-foreword if using honey - but still sweet, sticky, and delicious.
Use Foil, Not Parchment: Use foil to line the pan. Parchment paper can lift during baking these bars, and the gooey filling will slip under the crust. Foil will more tightly adhere to the pan and prevent any seeping from occurring. 
This recipe was adapted from Classic Pecan Bars from Land-o-Lakes website. 
Keyword brown sugar, chopped pecans, easy pecan pie bars, Friendsgiving dessert, molasses, pecan pie bars, portable desserts, Thanksgiving dessert
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