Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy and Delicious Pecan Pie Bars Recipe
These easy and delicious pecan pie bars combine a buttery shortbread crust with a rich, nutty filling for a perfect bite-sized treat
Thanksgiving is right around the corner, so today I’m sharing this recipe for these easy, delicious Pecan Pie Bars. They combine the best of traditional pecan pie with a buttery shortbread crust and a rich, nutty filling for a perfect, easy-to-make holiday dessert.
Imagine all the indulgence of pecan pie, but in a super simple, fuss-free recipe AND a handheld form that’s easier to make AND enjoy — almost like a pecan pie cookie!
With a gooey, caramelized filling and a thick, crumbly crust you simply press into the pan, these bars are a go-to for any pecan lover.
Perfect for your Thanksgiving dessert table, any holiday gatherings or anytime you crave a sweet, nutty snack, these bars can be cut into regular bars, or a smaller, irresistible version, ideal for one or two bites.
Another thing that I love about this recipe is that, unlike a traditional pie, you can slice these bars and enjoy your first taste right away—or, if you’re like me, sneak a few nibbles around the edges (no one will even notice!).
And one more thing I love about this recipe—these pecan pie bars are made from scratch without using any corn syrup! They offer all the sweet, gooey goodness of a traditional pecan pie, minus the high-fructose sweeteners. A hint of orange zest and a dash of cinnamon (if you wish to add!), add a festive warmth that makes your kitchen smell like the holidays.
Topped with golden, toasted pecans and a flaky, buttery crust, these bars are everything a pecan pie should be—rich, nutty, and delightfully easy. Just writing this has me craving a few more bites!
Here are a few recommendations when making this recipe:
Pan choice: For this recipe, I’m using this square pan from Amazon with a removable bottom. To protect the pan and for easy lifting and cutting, I recommend lining the pan with parchment paper; once cooled, just transfer to a cutting board and slice into neat squares, ready for sharing.
Which pecans to buy:
You can use either chopped pecans or pecan halves (and coarsely chop them), whichever is more affordable works,
How to store
Place the bars in an airtight container, and they’ll stay fresh for up to 3 days at room temperature. If you want to keep the bars for up to a week, refrigerate them in an airtight container. They’ll hold their texture and flavor well when chilled.
If needed you can also freeze by wrapping the bars individually in plastic wrap and then place them in an airtight, freezer-safe container or bag. This prevents freezer burn and helps keep their flavor fresh. They can be stored in the freezer for up to 3 months. When ready to enjoy, let them thaw in the fridge or at room temperature for a few hours.
More holiday dessert recipes you might like:
PRINTABLE RECIPE CARD: How to make easy and delicious pecan pie bars
Easy and Delicious Pecan Pie Bars Recipe
These easy and delicious pecan pie bars combine a buttery shortbread crust with a rich, nutty filling for a perfect bite-sized treat
Servings:
9
Prep Time
10 min
Cook Time
55 min
Resting Time
Total Time
1 hr, 5 min
Ingredients
- 1 1/2 cups (185 g) all-purpose flour
- 1/4 cup (50 g) sugar
- Pinch of salt
- 4 oz (115 g) unsalted butter, cold and cubed
- About 3 tablespoons chilled water
- 3 large eggs
- 1/2 cup (100 g) dark brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 oz (55 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- Zest of 1 orange (optional)
- 2 cups (200 g) chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a little overhang for easy removal later.
- In the bowl of a food processor, combine flour, sugar, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. If needed, add cold water one tablespoon at a time, pulsing between each addition. The dough will still be crumbly, but it comes together if you pinch it between two fingers. Do not overmix.
- Transfer the mixture to the prepared pan, spread it out, and press it evenly into the bottom using the flat bottom of a cup to ensure a smooth layer. Bake for about 18 minutes or until the crust is set and lightly golden at the edges.
- While the crust is baking, make the filling. In a large mixing bowl add the eggs, brown sugar, and granulated sugar. Whisk or beat with an electric mixer until creamy and slightly foamy. Add the melted butter, vanilla, salt, and orange zest (if using), and whisk well to combine. Fold in the chopped pecans.
- Once the crust is done, pour the pecan filling over the hot crust. Bake for 35 minutes or until the center is mostly set.
- Allow the bars to cool completely at room temperature before removing them from the pan. Cut into squares and enjoy!
