Classic Pecan Pie Bars

Classic Pecan Pie Bars
604
60 Reviews
Pecan pie in a bite-sized bar, perfect for a crowd! These pecan pie bars boast a tender shortbread crust and all the flavor of pecan pie.
15 min
Prep Time
1:30
Total Time
48 bars

Ingredients

Crust

1 3/4 cups
all-purpose flour
3/4 cup
Land O Lakes® Butter, softened
1/3 cup
sugar
1/3 cup
coarsely chopped pecans

Filling

1 1/2 cups
dark corn syrup
2/3 cup
firmly packed brown sugar
4
large Land O Lakes® Eggs
6 tablespoons
all-purpose flour
2 teaspoons
vanilla
1 teaspoon
salt
1 1/2 cups
coarsely chopped pecans

Directions

  1. Heat oven to 350°F.
  2. Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
  3. Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
  4. Combine all filling ingredients except 1 1/2 cups pecans in bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean. Cool completely; refrigerate. Cut into bars.

Recipe Tips

Variation:
Drizzled Pecan Pie Bars: Prepare and bake bars as directed above. Cool completely. Combine 1 cup powdered sugar and 4 teaspoons water in bowl; mix well. Drizzle over top of cooled bars.

Nutrition Facts (1 bar)

Calories
130
Cholesterol
25mg
Carbohydrates
17g
Protein
2g
Fat
7g
Sodium
95mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

I made it in an 11x 7 glass dish to make it thicker. I only used 1/2 cup of butter in the crust with no pecans. I made 1 1/4 recipies of the filling because I didn't want to have a little left over in the corn syrup bottle. I also didn't use any Pecans in the filling because I just wanted something sweet and gooey. I baked it for 32 mins. at 350*. I chilled it over night in the fridge. The first one is ALWAYS hard to get out. I didn't butter the dish because I worried that it would make it hard to push down the crust mixture because of it sliding around. 24 bars.

Posted May 05, 2017 by Cynthia

Rating

Followed the recipe. Bars were difficult to cut, filling stuck to knife and was very soft. Used ungreased pan and had trouble getting bars out of the pan. Next time I'll try parchment paper. They were a big hit when served...delicious.

Posted March 21, 2017 by Judith

Rating

I didn't have dark corn syrup so I improvised with 3/4c light corn syrup, 2 table spoons molasses, 1/4 cup maple syrup and (because pecan pie is not pecan pie without it) 1/4 cup bourbon. Delicious!

Posted February 05, 2017 by Kathy

Rating

Made these 100% to recipe, came out completely glued to my baking dish. So much for taking these bars anywhere. I knew I shouldn't trust the 'ungreased' 9x13. I guess at least they're delicious.

Posted January 11, 2017 by

Rating

I did not have dark syrup. As a previous reviewer suggested I used 1 cup light corn syrup and 1/2 cup real maple syrup. Great combination! They were the hit of Thanksgiving and will appear at Christmas, too. Definitely will be a go to recipe. I have been using my Land o Lakes Treasury of Country Recipes since 1988 and it has never failed me!

Posted December 17, 2016 by Marie

Rating

Delicious everyone loved them. Will be one of my favorite recipes.

Posted December 09, 2016 by Diane

Rating

Needed to reduce corn syrup to one cup because 1.5 cups was causing it too be too wet and take too long to bake and set. Also reduced pecans in filling to one cup so there's more of the chewy filling to contrast with the crunch of the nuts and crust. Otherwise, great recipe. Very simple and straightforward. Almost fool proof. I've made these again and again for friends and family for over three years now.

Posted November 28, 2016 by Ruby

Rating

Made these for Thanksgiving. My family loved them !

Posted November 25, 2016 by Jessie

Rating

This is such an easy and very high reward recipe for Pecan Pie Bars. I looked at several recipes and am very glad I settled on this one. If you have any doubts about the recipe -- especially going into Thanksgiving -- don't! These are outstanding. I used a glass pan and baked at 350 degrees for the suggested time. I didn't have dark corn syrup so I used 1 cup light syrup plus 1/2 cup pure maple syrup. These will travel tomorrow, but my husband was the taste tester today and pronounced them "out of this world" good. Make these perfect little pecan pie gems!

Posted November 22, 2016 by Cynthia

Rating

Hi Tina, we would suggest refrigerating the bars for best quality. Happy baking!

Posted November 17, 2016 by Mallory

Rating

Hi Cynthia, you could make these up to a week before, and store in the refrigerator. It would probably be easiest to keep them uncut while traveling, that way they won't slide into each other. 

Posted November 17, 2016 by Mallory

Rating

If made in advance, how long will these keep? Keep refrigerated or not? How about making these to travel -- travel in the pan or cut bars ahead to travel? Thanks so much -- this recipe looks like a keeper.

Posted November 14, 2016 by Cynthia

Test Kitchen Comment
From: Mallory
Hi Cynthia, you could make these up to a week before, and store in the refrigerator. It would probably be easiest to keep them uncut while traveling, that way they won't slide into each other. 
Posted November 17, 2016

Rating

Never made pecan anything before but I will give his a shot. I didn't make this yet but I have to rate it in order for my question to be posted so. . . Are you suppose to store any leftovers in the fridge? Thanks.

Posted November 14, 2016 by Tina

Test Kitchen Comment
From: Mallory
Hi Tina, we would suggest refrigerating the bars for best quality. Happy baking!
Posted November 17, 2016

Rating

Made this recipe for our friends 30th anniversary party. The husband loves pecans so I thought he would enjoy them. The wife called me yesterday and asked for the recipe so she could include it in her annual Christmas cookie exchange. How cool is that. Love the bars and the recipe was great. Thank you.

Posted October 05, 2016 by Nancy

Rating

These bars were absolutely amazing! I didn't have enough pecans, so I toasted some oats and tossed them it. My daughter loves pecans but does not care for oats, but she absolutely loved them too. Thank you for sharing.

Posted August 04, 2016 by Andrea

Rating

Buttery, and perfectly sweet - definitely not too sweet! These taste a lot like the pecan tassies I make for Christmas, but with a more buttery crust. I followed the recipe exactly except I used light corn syrup because that's what I had on hand. I baked these for the max time listed....Perfection! They didn't even need to be refrigerated to set up - we ate them warm.

Posted July 29, 2016 by Nina

Rating

I made this and while I was mixing the filling it seemed super runny.. I like pecan pie and it tastes great but it was really soft

Posted June 08, 2016 by Sierra

Rating

Made these for my husband, used pancake syrup instead of corn syrup. He loves them, wants them kept in the treat rotation.😀

Posted May 21, 2016 by Terri

Rating

I make these instead of pecan pie for Thanksgiving. They are so much better than pie! They have the perfect amount of sweetness and have a lovely texture. This recipe always works.

Posted February 06, 2016 by Sara

Rating

Love, love, love this recipe! Tastes exactly like pecan pie. I always read the comments before making a recipe and so I did reduce the initial crust bake to 15 mins, used a glass pan, refrigerated after it cooled. I initially tried to cut it right after removing from frig but it was too difficult. I let it come to room temperature and it cut beautifully. It was a huge hit. Definitely will make again

Posted December 26, 2015 by Laura

Comment on this Recipe

Please select a rating

Email address will not be published

Or
Sign In »
Learn More »

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.