Classic Pecan Pie Bars Recipe with Buttery Shortbread Crust

These are the best Pecan Pie Bars — an easy, crowd-pleasing dessert with a buttery shortbread crust and a sweet, nutty pecan filling. Perfect for holiday gatherings or any time you want a rich, shareable treat.

Pecan pie bars cut into individual squares sprinkled with flakey salt.

These Southern-style Pecan Pie Bars are nutty, buttery, and satisfyingly rich. They deliver the familiar flavor of pecan pie in an easier-to-serve bar form. Because they’re cut into bars, they’re ideal for parties and potlucks: easier to portion, simpler to serve, and just as indulgent as a classic pie.

The Best Pecan Pie Bars Recipe

This recipe is built on a tender shortbread crust topped with a gooey pecan filling. It’s based on a long-loved family pecan pie flavor, updated for a 9×13 pan so it feeds a crowd. The bars are great for Thanksgiving and Christmas but are equally welcome year-round. If you want a dessert that’s nostalgic, easy to make, and easy to share, these pecan pie bars fit the bill.

Stack of pecan pie bars on a wooden board.

How to Make The Best Pecan Pie Bars

Ingredients

Butter – softened butter for the crust; melted butter for the filling.
All-purpose flour – for the shortbread crust.
Sugar – used in both crust and filling (granulated and brown sugar).
Eggs – room temperature eggs produce a smoother filling.
Maple syrup – can be substituted with light or dark corn syrup if preferred.
Vanilla extract – pure vanilla enhances the filling. Homemade or store-bought both work.
Pecans – use halves or roughly chopped nuts according to preference.

Optional Ingredients

Sea salt flakes – a light sprinkle over the slightly warm bars adds a pleasant contrast.

Step-by-Step Instructions

For the Pecan Pie Bar Crust:

Prep: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment paper for easy removal.
Mix: Combine the sugar, softened butter, and all-purpose flour with an electric mixer until just combined to form a shortbread dough.
Bake: Press the crust evenly into the prepared pan and bake until the edges are lightly golden, about 20 minutes. Remove from the oven and set aside while you prepare the filling.

For the Pecan Pie Bar Filling:

Adding maple syrup to sugar and egg mixture in a glass bowl.

Ingredients for pecan pie bar filling in a glass mixing bowl.

Mix: In a large bowl, beat together the eggs, brown sugar, maple syrup (or corn syrup), vanilla extract, melted butter, and salt until smooth. Fold in the pecans.
Assemble & Bake: Pour the filling over the pre-baked shortbread crust and return to the oven. Bake until the top is golden and the center is set, about 30 minutes.
Cool & Serve: Remove from the oven and let cool completely before lifting the bars from the pan and cutting into squares. If you like, sprinkle a few sea salt flakes on top while the bars are still slightly warm.

Unbaked pecan pie bars in a baking dish.

Do You Have to Refrigerate These Bars?

Yes. Because the filling contains eggs and a syrupy component, I recommend refrigerating the bars to keep them firm and extend their shelf life. For a softer texture, remove the bars from the refrigerator 10–15 minutes before serving. If you prefer them warm, reheat individual pieces in a 300°F oven for about 5 minutes.

Pecan Pie Bar square on a piece of parchment paper.

Can You Freeze Pecan Pie Bars?

Yes. These bars freeze very well—up to 3 months—making them ideal for make-ahead entertaining. Allow the bars to cool completely before freezing.

Freeze as Individual Bars

Cut into individual portions and layer them in a freezer-safe container, separating layers with parchment paper. Seal tightly and freeze for up to 3 months. Thaw in the refrigerator overnight or reheat in a 300°F oven for about 15 minutes.

Freeze the Full Pan

Cover the cooled pan with parchment and then wrap tightly with foil or plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F oven for 20–30 minutes if desired.

Pecan pie bar with flaky sea salt sprinkled on top on a marble counter.

More Dessert Bars We Love

S’mores Bars

Peanut Butter Bars

Park Avenue Bars

Fudge Brownies

Lemon Bars

Pecan pie bar on a wooden board with a bite out of it.

Here is the Southern Pecan Pie Bars recipe in a concise format. I hope you love them!

Southern Pecan Pie Bars — Recipe Summary

Prep Time: 15 minutes • Cook Time: 45 minutes • Total Time: 1 hour • Servings: 24 bars

Ingredients

Pecan Pie Bar Crust

1/3 cup (66 g) granulated sugar
3/4 cup (170 g) butter, softened
1 3/4 cups (210 g) all-purpose flour (spoon and level)

Pecan Pie Bar Filling

3 large eggs, room temperature
1/2 cup (107 g) brown sugar (or cane sugar)
1 cup (312 g) maple syrup (or corn syrup)
1 1/2 teaspoons vanilla extract
4 tablespoons (57 g) butter, melted
1 teaspoon kosher salt
2 cups (228 g) pecans — halves or roughly chopped
Sea salt flakes for sprinkling (optional)

Instructions

Preheat oven to 350°F. Line a 9×13-inch baking dish with foil or parchment.
For the crust: Beat together sugar, softened butter, and flour until combined. Press evenly into the prepared pan and bake about 20 minutes, until the edges are light golden.
For the filling: Whisk together eggs, brown sugar, maple syrup (or corn syrup), vanilla, melted butter, and salt until smooth. Stir in pecans.
Pour the filling over the hot crust and return to the oven. Bake about 30 minutes, until the top is golden and the center is set.
Cool completely, then remove from pan and cut into bars. Sprinkle with sea salt flakes if desired. Store chilled or freeze for longer storage.

Notes

Freezer instructions: Cool completely, then wrap tightly or store bars in a freezer-safe container layered with parchment. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition (per bar, approximate)

Calories: 232 kcal • Carbohydrates: 24 g • Protein: 3 g • Fat: 14 g • Fiber: 1 g

Enjoy!
Robyn xo

More Favorite Pecan Recipes:

Pecan Chewies

Cinnamon Pecans

Toasted Pecans