• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Subscribe
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Subscribe
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dessert Recipes

    Pecan Bars

    Published: Oct 21, 2018 · Modified: Aug 4, 2023 · by Debra with 2 Comments · 1848 words. About 10 minutes to read this article. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This easy pecan bars recipe gives you the flavor of pecan pie combined with a shortbread crust. Salty and sweet, and incredibly portable when cut into small squares! They are easy to make, and my favorite dessert recipe for fall.

    Several square pecan bars on a wooden cutting board.

    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    Oh fall, I adore you! Crisp mornings and the sound of leaves crunching under my feet! Fall is my favorite. I've told you this before. And fall means pecans galore!

    This pecan bars recipe helps you take full advantage of their nutty flavor with very little effort. They taste like pecan pie, but in the form of bars with a shortbread crust.

    Salty and sweet, I cut them into small bite-size pecan squares so you can just pop them in your mouth all day long and somehow feel less guilty about eating half the pan. And they also have rum in them, so there's that...

    Serve them instead of pecan pie for Thanksgiving dinner, or add them to your list of Christmas cookie recipes! I promise they'll be the best pecan bars you've ever tasted!

    Jump to:
    • Ingredients for pecan bars
    • How to make pecan bars
    • Pecan bars tips and variations
    • FAQ
    • Make-ahead, storage and freezing
    • More pecan dessert recipes
    • These pecan bars are easy, delicious, and portable!
    • Recipe
    Roughly chopped pecan halves on a wooden cutting board.

    Ingredients for pecan bars

    You only need a few pantry staples, so you can make decadent, salty-sweet pecan squares at a moment's notice!

    For the pecan pie filling

    • Coarsely chopped pecans: It’s important to use a high-quality pecan since they are the star of the show here. I recommend ordering from Millican Pecan. They use fresh, Grade 1 pecans harvested this season. Sometimes in the grocery store, you’re getting Grade 2 pecans that could be years old. Yes, years. (Like 2 - 4!)
    • Brown sugar: There's nothing like brown sugar to add the perfect, caramel flavor to these bars.
    • Dark corn syrup: I prefer dark corn syrup when I'm making these bars and any pecan pie filling. But if you have light corn syrup hanging around, that will work, too.
    • Eggs and unsalted butter: To help the filling set.
    • Vanilla extract: To smooth out the flavors and meld them together.
    • Dark rum: Totally optional ingredient in the filling, but it adds a great aroma. The alcohol will cook out, so no worries if the kiddies are eating these.
    • Kosher salt: You can't have a sweet pecan dessert with out a bit of salt to balance it out.

    For the shortbread crust

    • Unbleached all-purpose flour and baking powder: This is for our simple, press-in shortbread crust.
    • Butter: We'll need cold, cubed butter for the crust and melted butter for the filling.
    • Brown sugar: I like dark brown sugar, but light brown sugar works fine, too.
    • Salt: SO important for this recipe. The salt gives the savory balance to the crust and the filling so we don't get a sweet overload.
    • Chopped pecans: Yes! More pecans in the shortbread crust for extra nutty and delicious pecan squares.

    I am an affiliate for Millican Pecans and if you purchase through my links I may make a small commission. Thank you for supporting my blog and family farms.

    alt=""

    How to make pecan bars

    Pecan bars recipe adapted lightly from Fat Witch Brownies by Patricia Helding.

    Step 1: Make and bake the pecan shortbread crust

    Preheat oven to 350 degrees.

    Grease  a 9 x 9 inch baking pan with butter, dust with flour and tap out excess.

    Combine flour, baking powder, salt and brown sugar with a fork or whisk.

    A glass bowl sits on a wooden cutting board, the bowl contains flour and a pat of butter, and a pastry blender tool.

    Add the butter a piece or two at a time, combining with a fork or pastry blender until the mixture resembles coarse sand with some small bits of butter here and there.

    A glass bowl containing the crust mixture.

    Stir in ¼ cup coarsely chopped pecans gently by hand to combine.

    Unbaked crust in a square metal baking pan.

    Spread the mixture evenly in the pan and tamp down gently with your fingers. You just want it to hold together, you're not trying to make a smooth, flat dough.

    Bake for 15-20 minutes, until the crust is lightly golden and the edges are light brown. Remove from the oven and set aside.

    Step 2: Make the pecan squares filling

    While the crust is cooking, make the filling. Melt the butter in the microwave or in a small saucepan over low heat, set aside to cool.

    A glass bowl on a white surface contains the wet ingredients for pecan bars, a small whisk sits inside the bowl.

    In a small bowl, combine brown sugar, vanilla, corn syrup, rum (if using) and salt. Stir in the butter until just blended. Add the egg and mix until well incorporated.

    Step 3: Bake the pecan pie bars!

    Pour the pecan bar filling over the shortbread crust, and sprinkle the chopped pecans evenly on top. Bake for 20 - 25 minutes, or  until the top is brown and little bubbles and cracks start to form on the surface.

    Remove from the oven and let cool completely, at least 2 hours, before cutting into squares.

    alt=""

    Pecan bars tips and variations

    • Don't be tempted to overbake the shortbread crust. It should just be lightly golden, remember it is going back in the oven once you add the pecan topping.
    • Because I butter the pan and dust with flour, I find that the pecan bars come out of the pan very easily. However, if you would prefer to line the pan with parchment paper, that is also a good method for easy removal.
    • You'll know the pecan squares are done when little bubbles and cracks start to form on the surface, much like pecan pie. Remember, we've already par-baked the shortbread crust, so it's just a matter of finishing the filling, so it doesn't take long.
    • I always prefer to use dark corn syrup when making this pecan bars recipe because I like the extra molasses flavor, but you can absolutely substitute light corn syrup.
    • The rum in the recipe is completely optional and does not need to be substituted with anything else if omitted.

    FAQ

    Should I buy chopped pecans or pecan halves?

    Either one is fine. Get what is easy to find and fits your budget. If you buy them already chopped, that will save you a bit of time with prep.

    Do pecan bars need to be refrigerated?

    No, pecan bars do not need to be refrigerated. They can be stored at room temperature.

    Can I use a different sized pan for these pecan squares?

    If you don't have a 9"x9" baking pan, you can substitute an 11"x7" pan. An 8" square pan, or a 9" round pan will also work, but they are a bit smaller by volume. So your crust will be thicker, making baking times longer for both layers of the pecan bars. It's all about the math when it comes to changing pan sizes and King Arthur Baking has a great online resource if you need some assistance.

    Make-ahead, storage and freezing

    Make-ahead:

    This pecan bars recipe is a great make-ahead dessert. They last for about a week in an airtight container, so they're great for family dinners, potlucks, bake sales, and more!

    To store:

    Store pecan bars in an airtight container at room temperature for several days. (If they last that long...)

    To freeze:

    Pecan bars freeze well. You can freeze the whole pan tightly covered, or you can cut into squares and then stack, layered with parchment or wax paper, in an airtight container for up to two months.

    More pecan dessert recipes

    • Pecan Sandies Cookies are crispy, delicious, and extremely dunkable!
    • For a twist on the traditional version, Pecan Cream Cheese Pie has a luscious layer of cream cheese filling as well as that gooey pecan filling you love so much.
    • Cranberry Pecan Dark Chocolate Bark is fun to make for the holidays!

    These pecan bars are easy, delicious, and portable!

    • The press-in shortbread crust is simple and foolproof.
    • You don't need any kind of mixer to make them, just a couple of bowls.
    • They have a bit of dark rum in them for added flavor and aroma! (But you can leave it out if you prefer.)
    • They are the perfect balance of crispy, chewy, salty, and sweet.
    • You can cut them into small, bite-sized pecan squares and eat them with your hands, so they're perfect for bake sales, potlucks, and picnics. (Much more shareable than cutting up pecan pie!)
    • One of the greatest things about this recipe is that you put pecans in the shortbread crust as well as the filling. More nutty deliciousness!

    If you enjoy this recipe, please leave me a 5-star rating in the recipe card! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest! Thank you!

    Recipe

    Pecan bars arranged on a wooden cutting board.

    Pecan Bars Recipe

    These pecan bars give you the flavor of pecan pie combined with a shortbread crust. Salty and sweet, and incredibly portable when cut into squares, they are my favorite easy dessert recipe for fall.
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: pecan bars, Pecan pie bars, pecan squares
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12
    Calories: 350kcal

    Equipment

    • mixing bowls
    • cutting board
    • chef's knife
    • whisk
    • pastry blender
    • 9 x 9 baking pan
    • small sauce pan

    Ingredients

    For the crust:

    • 1 cup unbleached flour
    • ¼ teaspoon baking powder
    • 1 teaspoon salt
    • ⅓ cup packed brown sugar
    • 7 tablespoon unsalted butter cold
    • ¼ cup roughly chopped pecans

    For the filling:

    • 4 tablespoon unsalted butter
    • ½ cup packed brown sugar
    • ⅓ cup dark corn syrup
    • 2 teaspoon pure vanilla extract
    • 1 teaspoon dark rum optional
    • ¼ teaspoon salt
    • 1 large egg
    • 1 ¾ cups roughly chopped pecans
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees.
      Grease a 9 x 9 inch baking pan with butter, dust with flour and tap out excess.
    • Combine flour, baking powder, salt and brown sugar with a fork or whisk. Add the butter a piece or two at a time, combining with a fork or pastry blender until well blended. You should have a sandy texture with some small bits of butter here and there.
    • Stir in ¼ cup pecans gently by hand to combine.
    • Spread the mixture evenly in the pan and tamp down gently with your fingers. You just want it to hold together, you’re not trying to make a smooth, flat dough.
      Bake for 15-20 minutes, until the crust is lightly golden and the edges are light brown. Remove from the oven and set aside.
    • While the crust is cooking, make the filling. Melt the butter in a small saucepan over low heat, set aside to cool.
    • In a small bowl, combine brown sugar, vanilla, corn syrup, rum (if using) and salt. Stir in the butter until just blended. Add the egg and mix until well incorporated.
    • Pour the filling over the crust, and sprinkle the pecans evenly on top. Bake for 20 – 25 minutes, or until the top is brown and little bubbles and cracks start to form on the surface.
    • Remove from the oven and let cool at least 2 hours before cutting into squares.

    Notes

    • It’s important to use a high-quality pecan since they are the star of the show here. I recommend ordering from Millican Pecan. They use fresh, Grade 1 pecans harvested this season. Sometimes in the grocery store, you’re getting Grade 2 pecans that could be years old. Yes, years. (Like 2 - 4!)
    • I like to cut these into small, 2-inch squares. They make a perfect bite! 
    • Pecan bars do not need to be refrigerated. Store them in an airtight container for up to one week.
     
    This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 350kcal | Carbohydrates: 33g | Protein: 4g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 268mg | Potassium: 125mg | Fiber: 2g | Sugar: 23g | Vitamin A: 355IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 0.8mg

    More Dessert Recipes

    • Two small glasses of apple compote. Three apples are in the upper left, a red and white striped towel is in the bottom left, and three gold spoons are on the right.
      Apple Compote
    • An apple galette with a slice cut into on a piece of parchment paper. A silver server is underneath the slice, three forks, a blue napkin and three apples surround the galette.
      Apple Galette
    • Pumpkin scones with maple glaze on a gray surface.
      Pumpkin Scones
    • A no bake mango cheesecake topped with fresh mango slices arranged in a crescent moon shape, and fresh mint and basil leaves on a blue plate. There are three gold forks to the left and a blue napkin to the right of the plate.
      No Bake Mango Cheesecake

    Reader Interactions

    Comments

    1. Millican Pecan

      June 26, 2019 at 2:39 pm

      5 stars
      I am always looking for the ultimate pecan recipe and I am definitely making plans to make your pecan bars! Thank you for a great recipe and easy instructions, Great pictures, too!

      Reply
      • Debra

        June 27, 2019 at 12:43 pm

        Thanks so much! I do have to give credit where credit is due, as I adapted this recipe from the Fat Witch Bakery cookbook. If you make the recipe, be sure to let me know how it turns out for you!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • A large bowl of slow cooker chicken cacciatore with a wooden spoon in it. A red and white striped napkin is on the left.
      Slow Cooker Chicken Cacciatore
    • Shakshuka with feta and cilantro in a blue pan with a wooden spoon in it. A blue and white striped towel is on the right.
      Shakshuka with Feta
    • A bowl and a small glass of cold borscht with toppings including sliced cucumbers and radishes, fresh herbs, and a hard boiled egg. Fresh herbs, two spoons, a blue napkin, and a bowl of radishes surround the soups.
      Cold Borscht
    • A plate of mango slaw with two gold utensils on it. Two mangoes are in the upper right corner.
      Mango Slaw

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Pear and Blue Cheese Salad
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • A bowl of dill potato salad topped with chopped fresh dill. A red and white striped towel, a wooden spoon, and fresh dill have been placed around the bowl.
      Dill Potato Salad
    • A small plate of garbanzo bean salad with a gold fork in it.
      Garbanzo Bean Salad
    • Elote dip in a blue bowl topped with cotija cheese and garnished with lime wedges and fresh cilantro. The bowl is on a plate of blue corn tortilla chips resting on a blue and white striped placemat, with a wooden bowl of yellow tortilla chips in the upper left and a gold spoon in the lower right.
      Elote Dip
    • A pan of risotto with peas with a wooden spoon in it. Three lemons are in the upper left corner.
      Risotto with Peas

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Pear and Blue Cheese Salad
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Fine Foods Blog