Classic Pecan Pie Bars

Classic Pecan Pie Bars
514
51 Reviews
Pecan pie in a bite-sized bar! These pecan pie bars boast a tender shortbread crust.
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

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

Rating

I made these at Easter and everyone said they were as good as my pecan pie and I'm known for my pecan pie! I even made them when we were traveling in our trailer. Believe me, that was a challenge as the oven is hard to regulate. Thank you for a great recipe.

Posted December 23, 2015 by Linda

Rating

Hi Elaine - you can freeze these bars for up to 2 months. We'd suggest cutting into bars, and place in an airtight container lined with plastic wrap or aluminum foil. Separate the layers of bars with plastic wrap or aluminum foil. Hope this helps - happy baking!

Posted December 16, 2015 by mallory

Rating

Can you freeze this after made?

Posted December 11, 2015 by Elaine

Test Kitchen Comment
From: mallory
Hi Elaine - you can freeze these bars for up to 2 months. We'd suggest cutting into bars, and place in an airtight container lined with plastic wrap or aluminum foil. Separate the layers of bars with plastic wrap or aluminum foil. Hope this helps - happy baking!
Posted December 16, 2015

Rating

So easy and delicious! A winner in my house!!

Posted November 25, 2015 by Raylene

Rating

Sweet treats

Posted November 08, 2015 by dawn

Rating

The best of the best! I have been looking for a good pecan bar recipe and this is it. I followed the recipe exactly and they turned out perfect. Now a favorite in the neighborhood. Everyone loves the buttery crust and the rich soft center. I sprayed the pan with cooking spray before cooking and they freeze well also. Thank You!

Posted October 16, 2015 by Karen

Rating

My first attempt to make a Pecan dessert. I choose this recipe because it uses a little less flour and I live in Colorado. I didn't have any problem with baking them. i decided to try someone's suggestion of lining the pan with foil and spraying it with Pam. That may have been a mistake. The crust baked beautifully, but after i baked it with the filling the crust all but disappeared. I put it in the fridge overnight and It did end up cutting into bars pretty easily. I took them to the office to celebrate a co-worker's birthday. Pecan pie is her favorite and I wanted a recipe i could get more servings out of. This recipe is excellent for that. People can get a smaller serving than a piece of pie and it is very rich anyway. I put the leftovers of this gooey dessert in the freezer for future snacks. I'm very pleased that i didn't ruin it because baking in Colo is very challenging!

Posted September 12, 2015 by Julie

Rating

Made two times. Used combined butter 1/2 cup, shortening 1/4cup, in crust and reduced corn syrup to 1cup in filling. Nuts were not measured exactly. Turned out more like bars than pies and that was what everyone who tried them liked. May have cooked a little longer, not a problem. Loved them!!

Posted August 31, 2015 by Harriet

Rating

Adore adore! This recipe is so awesome! Americans have the best recipes for deserts and sweets in the world!

Posted June 30, 2015 by Sarah

Rating

I made this with only 1/3 C flour and followed everything else exactly! The best! This recipe is definitely a keeper. Everyone loved it!

Posted April 07, 2015 by linda

Rating

Hi Sandy, Like a traditional Pecan Pie, the filling in these bars are meant to be a bit soft. If the texture is too soft for you, we would recommend refrigerating the bars after they have cooled - this will help the filling set up and not be as runny. Hope this helps - happy baking!

Posted February 25, 2015 by mallory

Rating

I baked these in a glass pan and didn't have any of the issues identified by others. These are very easy to make and my family loves them. I am getting ready to make them again.

Posted February 22, 2015 by Johanna

Rating

I made this 3 times and all three times it turned out the same. I followed the recipe exactly. Edges were hard and middle runny. It is very exspensive to make. land of lakes butter, sugar and pecans are very expensive.

Posted February 19, 2015 by Sandy

Test Kitchen Comment
From: mallory
Hi Sandy, Like a traditional Pecan Pie, the filling in these bars are meant to be a bit soft. If the texture is too soft for you, we would recommend refrigerating the bars after they have cooled - this will help the filling set up and not be as runny. Hope this helps - happy baking!
Posted February 25, 2015

Rating

It would be much better if ingredients were listed by weight instead of volume, especially amount of flour.

Posted February 08, 2015 by Chef James W

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