Homemade Southern Pecan Pie Bars with a Shortbread Crust are not only super easy to make but they taste amazing and are simple to serve.
SOUTHERN PECAN PIE BARS
I have been craving pecan pie lately. Bad. Sometimes you just get a hankering for certain foods so you gotta make them to feed the craving. But, instead of a pie, I figured I'd go with some bars. I decided to go with a shortbread crust for this recipe for pecan pie bars. It makes it super easy to slice and serve. 
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THESE DESSERT BARS:
- Want to mix some sweet and salty? Try adding a little bit of crushed, salted pretzels. It really makes a tasty combination.
- Also, if you want a deeper flavor, try using a dark corn syrup or dark brown sugar. It adds a deeper, molasses flavor to the bars.
- Allow these to cool COMPLETELY before slicing. The filling will need additional time to set up as it cools. Also, they are easiest to slice if you put them in the refrigerator to cool.
- If you like to eat pecan pie warm, then just put a slice on a plate and microwave for a few seconds.
- This recipe can be doubled and made in a 9X13 baking pan.
- Don't want to take up precious holiday oven space, try making my CROCK POT PECAN PIE.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
for the shortbread crust:
salted butter
sugar
vanilla extract
all-purpose flour
for the filling:
chopped pecans
eggs
light brown sugar
light corn syrup
all-purpose flour
HOW TO MAKE SOUTHERN PECAN PIE BARS WITH SHORTBREAD CRUST:
Preheat oven to 300f degrees. Line the bottom of an 8x8 baking pan with parchment paper. In a small bowl, mix butter, sugar, vanilla, and flour until you have a thick, sticky dough. 
Press into the bottom of prepared baking dish in a single thin layer and bake at 300f degrees for 10-15 minutes.
In a large bowl, mix eggs, brown sugar, corn syrup, and flour until combined. Fold in chopped pecans.
When shortbread layer is done, remove from the oven and pour over your pecan mixture. Raise the oven temperature to 350 degrees, and bake again for 25-30 minutes or until top is golden and crispy.
Take out, allow to cool completely. These are easier to cut if you place it in the fridge and cool them. It also helps them to finish setting up.
Then cut into squares.
And serve!
Enjoy!
CRAVING MORE? GIVE THESE RECIPES A TRY!
FUDGE-FILLED PEANUT BUTTER BARS
CHOCOLATE CHIP CARAMEL BUTTER BARS
EASY PUMPKIN PIE BARS
HOMEMADE KIT KAT BARS
COCONUT CREAM PIE BARS
GRANDMA B'S CRANBERRY OATMEAL BARS
RED VELVET WHITE CHOCOLATE CHIP BARS
EASY HOLIDAY BLONDIE BARS
LAZY CHOCOLATE CHIP COOKIE BARS
HOMEMADE PECAN PIE CUPCAKES
SOUTHERN PECAN CAKE BARS
SOUTHERN PECAN PIE BARS WITH SHORTBREAD CRUST
Ingredients
For the shortbread crust:
- 1 stick ½ cup salted butter, melted
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
For the filling:
- 1 ½ cup chopped pecans
- 2 eggs
- ½ cup packed brown sugar
- 1 cup light corn syrup
- ¼ cup all-purpose flour
Instructions
- Preheat oven to 300f degrees. Line the bottom of an 8x8 baking pan with parchment paper. In a small bowl, mix butter, sugar, vanilla, and flour until you have a thick, sticky dough.
- Press into the bottom of prepared baking dish in a single thin layer and bake at 300f degrees for 10-15 minutes.
- In a large bowl, mix eggs, brown sugar, corn syrup, and flour until combined. Fold in chopped pecans.
- When shortbread layer is done, remove from the oven and pour over your pecan mixture. Raise the oven temperature to 350 degrees, and bake again for 25-30 minutes or until top is golden and crispy.
- Take out and allow to cool COMPLETELY. These slice up easier if you put them into the refrigerator and cool. It also helps the filling to finish setting up.
- Then cut into squares and serve!
Video
Nutrition
OMG...I don´t think it get´s better than this! these southern pecan pie bars look amazing, I could easily wolf down a bunch of those, and that shortbread crust recipe is a keeper for so many other dessert recipes...great stuff 🙂
I'm going to make these this weekend! They look delicious. I was wondering if these would still be good if I froze them after making them ahead if time?
Those look delicious , but what has happened to cause pecans to become a luxury item? A little 6 oz bag of pecans is $5.99 at my local store so not even a measuring cup full.
Yikes! That is expensive! A couple of suggestions. If you have an Aldi grocery store - buy your pecans there. Much cheaper. Also, think about maybe buying in bulk. It is also a cheaper alternative. Nuts can be stored in the freezer for up to 2 years. Hope that helps!
I went to Aldi yesterday and found the 6 oz cellophane bag was %.99 for whole pecans and $5.69 for chopped. I don't know if that is regional thing or what. I am in SE Ohio.I will save the recipe and hope for a better price somewhere down the line.
You might be right, it could be a regional thing for sure! If you see them go down in price, definitely buy in bulk, then freeze! 🙂
These look so good! I love pecans. My dad gets them when he drives through Georgia and shares with us. Aldi's is a great place to get pecans. I bought a lot there this past Christmas.
These look divine and the step by step photos are so helpful
They do look delicious! I love being able to press in the crust rather than roll and cut it too, so these are perfect!
Those look sooo good! I love pecan pie and must try these. Pinned.
do you think it is possible to put all the ingredients and directions into a normal copy or print format - scrolling through the pics and not being able to come back to is rather peculiar way of keeping a recipe unless I am missing something? Can you just print it?
Hi Trudy! At the bottom of every recipe post, there is a printable recipe copy. You'll see a smaller thumbnail photo and just beneath that, you'll see a button that says "print". Just click on that and you'll get a one page printable recipe that you can view and print. Hope that helps!
How do I substitute eggs in pecan pie bar recipe?
What do you normally use to substitute eggs? I'm sorry I don't have a suggestion for you as I've only ever made it this way. Maybe someone else on here will have a good suggestion! 🙂
I followed all the steps but sadly, mine turned out runny.
I had to cook mine longer. I ended up cooking for total of 45 minutes. I covered it with aluminum foil after 30 minutes and just checked it every 5 minutes until top didnt move
Light brown sugar or Dark brown sugar?
I liked the idea of this recipe but something was off. It was waaay too runny, even though I cooked it longer than recommended and I even tried to chill if afterwards to compensate. I would say more egg and even some butter. All pecan pies have melted butter in them. Any thoughts?
Thank!
Fabulous recipe - These turned out perfectly and were so easy for me to bring to a holiday pot luck without having to deal with a pan that needed to be brought home. This recipe is my new "go to" pecan pie recipe.
Help!!!
Love pecan pie like crazy. Decided to try the bars, which are delicious. However, this is my second batch, and the crust still seems undercooked. This time, I baked for 13 minutes, instead of 10 like last. Also, I doubled batch. Wouldn't matter on baking time, would it? And, I used dark karo and dark brown sugar. (Wouldn't think that would make a difference, either?)
I don't bake much, but trying new recipes.
Sincerely,
Desperate from Odessa
Hi Pamela,
The dark syrup and brown sugar have more molasses in them and it makes the batter more "wet" which seeps into the crust and therefore makes the crust more moist. Therefore, it'll take longer to bake and the for the crust to set up properly. Then you run the risk of burning the tops while waiting for the crust to set. :/
I baked my crust almost 30 min until it was a light golden brown. Mine turned out perfect.
You said we can add pretzel pieces for sweet n salty-- where would you put them in the crust or filling?
These look great. Quick question, I am cooking and baking the day before thanksgiving but have a bunch to get done. Is it possible for me to atleast bake the crust 2 days before? I expect leftover desserts so I don't want to bake the filling too far in advance. Thanks!
FYI I baked the crust the night before I baked the filling and it worked just fine. My family has never had pecan pie on thanksgiving so I thought these would something cool to try. Everyone loved these! I may have had 2 in one sitting. They are very rich but so good. Thanks for the recipe!
Two in one sitting - you are my kinda lady! Ha! Love hearing that Erin - thank you so very much for coming back to leave a review!
hi!
Have you ever used a 9x13 baking pan? I don't have an 8x8 and I am TERRIBLE at converting measurements. I am also making these for thanksgiving!
Hi Lauren, just double the recipe, then make in a 9x13 pan. You may have to add some time onto the recipe so make sure to cover it so the pecans don't burn while baking for a slightly longer time. I haven't tested it so I can't really tell you exactly how much time to add - I'm sorry!
Just made these. So easy and so delicious. I used a heaping
1/4 cup of flour in the filling and baked it 45 mins... the last 15 mins I turned the oven to convection and that sped up the consistency of the filling So that it was perfect. Popped the whole pan in frig for an hour, then cut in perfect squares. My husband declared it a keeper.
I made this recipe for a family gathering and it turned out amazing! I pressed the crust into a 9 inch pie plate baked it then topped it with the filling and baked it for an hour or so like you would with a pecan pie. I covered It with tinfoil towards the end so it wouldn’t burn and it came out looking and tasting just like pecan pie but minus all the hassle of a homemade pecan pie. Thanks so much for the recipe! It was delicious!!!
Yay! Thank you so much Bri! Thank you for such great feedback!
I doubled the recipe for a 9x13 pan. The crust was not done after 15 minutes. I put the filling in and praying the crust will finish cooking. Any suggestions? I will bake 45 minutes and cover with foil
These sound yummy! Do these have to be refrigerated or can I store them in air tight container. How long do they stay fresh after making them?