Pecan Pie Bars

Pecan pie without the rolled crust, the fluted edges, or the wedges that fall apart when you cut them. These pecan pie bars deliver the same gooey filling on a buttery shortbread base, baked in a sheet pan and sliced into tidy squares that travel well to holiday parties.

The shortbread crust is the structural genius. Unlike pie crust that can go soggy under wet pie filling, this crumb-style base bakes for 20 minutes alone first, setting it firm and golden before the corn-syrup filling pours over. That partial pre-bake is what keeps the bottoms crisp.

Four eggs in the filling is generous, giving the bars a richer custard-like body than traditional pecan pie. The corn syrup keeps them gooey at the center, while the high sugar content gives the tops that signature glassy crackle when cooled.

Two and a half cups of chopped pecans is more than most pecan pie recipes call for, but bars need higher nut density so every square gets its fair share. Cut into 36 pieces from a 15×10 pan, perfect for cookie trays.

Pro Tips

• Toast the pecans for 5 minutes before chopping for deeper, nuttier flavor.
• Press the crust firmly into the pan. Loose crumbs mean a crumbly base.
• Pour the filling slowly over the hot crust so it doesn’t slosh under the edges.
• Cool completely (preferably overnight) before cutting. Warm bars fall apart.

Variations

• Add 1 tablespoon of bourbon or dark rum to the filling for grown-up flavor.
• Drizzle cooled bars with melted dark chocolate for chocolate pecan pie bars.
• Swap half the pecans for chopped walnuts or hazelnuts.