Golden, gooey, and gloriously nutty—Simple Pecan Pie Bars capture everything we adore about classic pecan pie, just in a quicker, hand-held form. These dessert bars are rich and buttery with a sweet filling that sets to chewy perfection, topped with crunchy pecans and nestled over a tender shortbread crust.

Whether you’re planning a fall get-together, holiday dessert tray, or just need a cozy kitchen project on a weekend, these bars deliver with very little fuss. No rolling pin, no pie dish, and no stress. Just bold flavor in every bite, making them a go-to treat for gatherings or gifting.

What Kind of Crust Works Best for Pecan Pie Bars?

For the base, a classic buttery shortbread crust is ideal. It’s tender yet sturdy enough to hold the gooey filling without getting soggy. It also adds a subtle richness that complements the pecans beautifully. Avoid graham cracker or flaky pie crusts here—shortbread is your best bet for that melt-in-your-mouth texture.

Ingredients for the Simple Pecan Pie Bars

Butter: Essential for both the shortbread base and the filling. It provides richness and that signature buttery flavor.

All-Purpose Flour: Gives structure to the crust so it stays crisp and holds up well to the gooey layer.

Brown Sugar: Used in both the crust and filling for a deeper, molasses-like sweetness that pairs perfectly with pecans.

Corn Syrup: This keeps the filling smooth and glossy. It’s key to that chewy, slightly sticky texture you want in a pecan pie bar.

Eggs: Act as binders in the filling, helping it set while baking.

Vanilla Extract: Just a splash brings warmth and balances out the sweetness.

Salt: Enhances flavor and keeps the sweetness in check.

Pecans: The star of the show. Use chopped pecans for even distribution and maximum crunch in every bite.

How To Make the Simple Pecan Pie Bars

Step 1: Prepare the Shortbread Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine melted butter, brown sugar, a pinch of salt, and flour. Stir until it forms a crumbly dough. Press this mixture evenly into the bottom of a parchment-lined 9×13-inch baking pan. Bake for 18–20 minutes or until lightly golden.

Step 2: Make the Pecan Pie Filling

While the crust bakes, whisk together eggs, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt in a large bowl until smooth. Fold in chopped pecans.

Step 3: Assemble and Bake

Once the crust is out of the oven, pour the pecan mixture over the hot crust and spread it evenly. Return to the oven and bake for another 30–35 minutes, or until the filling is set and slightly puffed.

Step 4: Cool and Slice

Allow the bars to cool completely in the pan. Once cooled, lift them out using the parchment paper and slice into squares or rectangles. For cleaner cuts, chill the bars in the fridge for about an hour before slicing.

How to Serve and Store Simple Pecan Pie Bars

Serve these pecan pie bars as-is for an easy grab-and-go dessert, or elevate them with a scoop of vanilla bean ice cream and a drizzle of caramel sauce for something a little more decadent. They’re perfect for holiday trays, potlucks, or tucked into lunchboxes as a sweet surprise.

To store, place the cooled bars in an airtight container. They’ll stay fresh at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 2 months—just layer them between parchment paper and thaw before serving.

Frequently Asked Questions

How do I know when the filling is fully set?

The center should be slightly puffed and no longer jiggly. It will continue to firm up as it cools.

Can I make these ahead of time?

Absolutely! These bars are great made a day or two ahead. Just keep them chilled for the best texture.

What if I don’t have corn syrup?

You can substitute with maple syrup or honey, but note that the flavor and consistency will be slightly different.

Can I use a different type of nut?

Yes, walnuts make a great substitute if you’re out of pecans or want a different flavor.

Should I toast the pecans first?

Toasting adds a deeper flavor, but it’s optional. The nuts will toast slightly as they bake on top of the bars.

How do I get clean slices without sticking?

Refrigerate the bars for at least an hour before cutting and use a sharp knife wiped clean between cuts.

Want More Bar Dessert Ideas?

If these Simple Pecan Pie Bars made your dessert table shine, try out a few more sweet bar treats from Life with Jam:

Condensed Milk Snow Cookies for a melt-in-your-mouth winter delight.
Lemon Raspberry Swirl Cheesecake Cups when you’re craving tangy and creamy.
Caramel Cheesecake Cookies for a cookie that doubles as a dessert bar.
Cherry Topped Coconut Macaroons with toasty coconut and a juicy cherry finish.
Salted Caramel Kentucky Butter Cake if you’re all about that deep caramel flavor.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you toast your pecans? Add chocolate chips? Try maple syrup instead of corn syrup?

I love hearing how you make these recipes your own. Questions welcome too—let’s bake better together.

For more cozy, everyday dessert inspiration, follow along on Pinterest at Life with Jam.