Best Pecan Pie Bars
These Best Pecan Pie Bars capture all the magic of pecan pie in an easy-to-make, easy-to-share dessert bar. With a buttery shortbread crust and gooey caramel pecan filling, they’re the perfect treat for the holidays — or any day you want something sweet, nutty, and nostalgic.
Equipment
- 9x13 Baking Pan
- Parchment Paper
- Saucepan
- Mixing Bowls
- Food Processor or Pastry Cutter
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp fine sea salt
- 1 cup unsalted butter cold and diced
For the Filling
- 1 cup light brown sugar packed
- 1/3 cup honey
- 6 tbsp unsalted butter
- 1/4 cup heavy whipping cream
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 2 cups pecans coarsely chopped
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on sides for easy lifting.
- In a food processor or large bowl, mix flour, powdered sugar, and salt. Add cold butter and pulse or cut in until the mixture resembles coarse crumbs.
- Press crust mixture evenly into the prepared pan. Bake for 18–20 minutes until lightly golden around the edges.
- While crust bakes, combine brown sugar, honey, butter, cream, and salt in a saucepan. Bring to a gentle boil, then simmer for 2 minutes. Remove from heat and stir in vanilla and pecans.
- Pour hot filling evenly over the warm crust. Return to the oven and bake for another 20–25 minutes, until bubbling and golden.
- Cool completely in pan on a wire rack. Once set, lift bars using parchment and slice into squares or rectangles.
Notes
Toast the pecans before adding them for extra depth of flavor. Chill slightly before slicing for cleaner cuts. These bars also make excellent gifts wrapped in parchment and ribbon.