Easy Pecan Pie Bars

Here’s a tasty and fairly simple recipe for Easy Pecan Pie Bars. You get all the flavor of a pecan pie in bar form — easier to slice and serve.

🥧 Easy Pecan Pie Bars

Ingredients

For the crust (shortbread/press-in type):

• 1 cup unsalted butter, softened

• ⅔ cup packed brown sugar

• 2⅔ cups all-purpose flour

• ½ teaspoon salt

For the filling:

• ½ cup unsalted butter

• 1 cup packed light brown sugar

• 1/3 cup honey (or corn syrup)

• 2 tablespoons heavy cream

• 2 cups chopped pecans

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

Instructions

1. Preheat & prep
   Preheat oven to 350°F (≈ 175°C). Line a 9×13‑inch baking pan with foil or parchment paper (leave an overhang for easy lifting) and grease lightly.

2. Make the crust

   • In a bowl, cream together the softened butter and brown sugar until smooth.

   • Add flour and salt, mixing until the mixture becomes crumbly but is holdable.

   • Press the crust mixture evenly into the bottom of the prepared pan.

   • Bake for about 20 minutes or until it’s lightly golden.

3. Make the filling

   • While the crust bakes, melt together the butter, brown sugar, and honey in a saucepan over medium heat.

   • Once melted and combined, stir in heavy cream, salt, and vanilla. Let it simmer or bubble gently for about 1 minute (just enough to meld the flavors).

   • Remove from heat and stir in the chopped pecans, making sure they are well coated.

4. Assemble & bake

   • Once the crust is done, remove it from the oven and immediately pour the pecan filling over the hot crust, spreading evenly.

   • Return to oven and bake for ~20 minutes (or until the filling is set around the edges and slightly jiggly in the center).

5. Cool & slice

   • Let the bars cool completely in the pan (on a wire rack).

   • After cooling, chill in the refrigerator for at least an hour (this helps the filling firm up so slices are clean).

   • Use the foil overhang to lift the bars out. Remove paper or foil, and slice into bars with a sharp knife (wipe between cuts for clean edges).

6. Serve / store

   • Serve at room temperature or slightly chilled.

   • Store in an airtight container in the refrigerator for up to 3–4 days.

   • You can freeze bars (wrapped individually) for longer storage; thaw in the fridge before serving.

Tips & Variations

• Crust texture: Don’t over-press the crust. You want it firm but not too dense.

• Sweetener swap: If you don’t like honey, you can use corn syrup or maple syrup, but the texture and flavor may shift slightly.

• Nut options: You can mix pecans with walnuts or use only one type of nut if desired.

• Chocolate twist: Add a layer of chocolate chips over the crust before pouring pecan filling for a chocolate-pecan bar.

• Don’t overbake: The center should jiggle slightly when you take it out. It will set as it cools.

• Clean slices: Chill well before cutting, and use a serrated or sharp knife.