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These Pecan Pie Bars are one of the best things you will ever eat. Gooey, caramely, buttery goodness all on top of a simple homemade shortbread crust, these pecan bars are sure to be a hit at your holiday party, but you're not going to want to share them!

This recipe was originally published in November 2017. It has been updated for photos and content. For a good laugh, scroll down below the recipe card and see what the old picture looked like!

These pecan bars are SO DAMN INCREDIBLE. Seriously guys, I'm not lying. Made with a shortbread crust and a gooey caramel pecan topping, this is my best ever dessert. They are amazing. Truly, truly amazing.

I made these pecan bars on a whim to bring to the boyfriend's parents house for dinner one weekend. The plan was to bring the whole batch over and leave what was left over.

I hate having leftover treats in my house during the week because I ~~like~~ LOVE to eat them.

But then I tasted them. And there was no way in hell that I wasn't keeping these for myself. The boyfriend agreed. Yes, we are selfish. I'm ok with that.

So we brought the appropriate amount so that everyone could have some dessert. Then we proceeded to binge eat them for the rest of the weekend in secrecy.

side view of 3 pumpkin pie bars on a plate

If you like these Pecan Pie Bars, you'll also fall in love with these Pumpkin Pie Bars - they also have a delicious shortbread crust!

Jump to:

Why This Recipe Works
The Ingredients
Step By Step Instructions
Expert Tips
Frequently Asked Questions
Favorite Thanksgiving Desserts
Recipe
💬 Comments

Why This Recipe Works

A buttery shortbread crust allows the pecan pie filling to soak in just the right amount for a firm but soft crust;
The pecan pie filling takes less than 5 minutes to make on the stove;
Cut into squares, they are the perfect holiday dinner or potluck treat;
They are incredibly easy to make ahead and/or freeze for the future!

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The Ingredients

Normal grocery store stuff here guys. Either take a trip or avoid the crowds and running up and down the aisles and buy these pecan pie ingredients through these Amazon links (affiliate links):

You can substitute honey for the maple syrup if you don't have any. I've used them both and always have great results.

For the pecans, you can use halves or pieces. I don't recommend using whole pecans.

Step By Step Instructions

Shortbread has become my new go-to crust for bar recipes. It's super easy to make and is absolutely DELICIOUS. In this recipe, we bake it and then add the pecan pie filling right on top of the hot shortbread so it soaks in just a little bit. It's so awesome.

How to Make Shortbread Crust

They key is to make sure the butter stays cold. If the butter gets too warm, your shortbread will not set right. First, preheat the oven to 350 degrees and line a 9 x 9" pan with parchment paper.

Combine the flour salt and sugar in a food processor (or a bowl if you're not going to use a food processor).

Add in the cut butter, one piece at a time, pulsing in between, until a dough forms.

*NOTE: you can also make the dough by hand by cutting in the butter with a fork until a dough forms. This is how I did it due to a recent fight between me and my food processor that resulted in it being discarded.

ingredients for shortbread crust in a bowl

Once it just starts to form, add the vanilla extract. The dough should be crumbly.

Press it into the lined pan and bake for 15-17 minutes, until it starts to lightly brown on top.

shortbread crust in a parchment paper lined pan

How to Make Pecan Pie Filling

While the shortbread bakes, we make the pecan pie filling (topping). This part is SUPER easy. Put all the ingredients in a saucepan and bring to a simmer.

Pour the pecan pie filling right on top of the browned shortbread crust while it is still hot.

You want the filling to soak into the crust a bit. It makes these pecan pie bars SO GOOD. I'm drooling again just thinking about them.

pecan pie filling in parchment lined pan

Place the pan back in the oven and bake another 15 minutes. Remove from the oven and let the pecan bars cool (about 20 minutes). Place in the fridge and chill for an hour, or until pecan pie bars are firm.

How to Cut Pecan Pie Bars

Once chilled, remove the parchment paper from the pan and slice the pecan bars in squares. Use a large, sharp knife to cut them in 2" squares.

Try not to eat them all. You won't succeed, but you can try.

Expert Tips

Always make sure the butter stays cold. If the butter gets too warm, your shortbread will not set right.
You can substitute honey for the maple syrup if you don't have any. I've used them both and always have great results.
I don't recommend using whole pecans. For best results, use pecan pieces.
When you make the dough, it's important to add the butter in small pieces one at a time, pulsing the food processor in between. I recommend only using the pulse setting. Once all butter is added, the texture should be crumbly. DO NOT OVER PROCESS.
Pouring the pecan pie mixture onto hot shortbread allows the mixture to seep into the shortbread, which is what we want.
It is extremely important to let these cool and set properly. Otherwise you will have a goopy mess. I highly recommend storing them in the fridge.
To make it easier to slice the bars, use a very sharp knife and run it under hot water to heat the blade. The warm blade should slide through the bars easier.

pecan pie bars on a plate with tray of bars and bowl of pecans in the background

Frequently Asked Questions

Storing Options

Pecan bars should be stored in the fridge to keep them from melting. Place on a plate, wrap in plastic wrap ad store in the fridge for up to 4 days. They won't last this long. For freezer instructions, see bottom of post.

Freezing Options

Place the sliced pecan bars on a baking sheet and place them directly in the freezer for 6-8 hours, or until frozen through. Wrap each bar in plastic wrap and place in a freezer bag to store in the freezer for up to 4 months.

To defrost, place the bars on a plate or baking sheet and defrost in the fridge overnight.