Chewy Pecan Pie Bars

I could eat shortbread all day, so these Chewy Pecan Pie Bars with a buttery crust and a gooey pecan filling are right up my alley.

You get all of the flavor of a classic pecan pie without rolling out a pie crust. They’re easy to slice and easy to carry, so they’re a great choice for the holiday season!

To make this recipe, I press a simple shortbread crust into a pan and bake it until it’s lightly golden. Then I pour on a filling of pecans, brown sugar, corn syrup, eggs, butter and vanilla, and bake it until it’s set.

Why You’ll Love It

These bars taste like pecan pie, only you can pick them up with your hands. The filling is sweet and chewy, and the crust is crisp and buttery underneath.

This easy pecan pie bars recipe uses pantry staples you can grab at any grocery store. There’s nothing fancy here, which is just how I like it.

They also freeze well, so you can make them ahead for Thanksgiving or Christmas. If you love sweet, chewy desserts like these, try my Caramel Pecan Cinnamon Rolls or my Caramel Apple Cookies.

Chewy Pecan Pie Bars Ingredient Notes

Here are the ingredients that make the biggest difference in these bars.

Cold butter: It has to be cold for the crust. Cut into the flour, it gives you that tender shortbread texture.

Powdered sugar: It sweetens the crust without making it gritty, so the texture stays tender and cookie-like.

Light corn syrup: This gives you the glossy, chewy filling of a classic pecan pie.

Brown sugar: It deepens the caramel flavor of the filling.

Pecans: Chopped pecans fit better in a bar, and they make it easy to cut clean squares. Toast them lightly if you want even more flavor.

How to Make Chewy Pecan Pie Bars

I preheat the oven to 350°F. In a medium bowl, I stir together the dry ingredients, which are the all-purpose flour, powdered sugar and salt. Then I cut in the cold butter with a fork or pastry cutter until it looks like coarse crumbs.

Next, I press the crust mixture firmly into an 11×7 baking pan and bake it until it’s lightly golden brown. While it bakes, I stir together the eggs, pecans, brown sugar, corn syrup, melted butter and vanilla extract in another bowl.

I pour the filling over the hot crust, spread it evenly and bake it until the filling is set. Then the pan goes on a wire rack to cool completely before I cut it.

Pull up the recipe card below before you start the crust, because it has all of the amounts and bake times.

My Best Tips

• Press the crust firmly: A firm, even layer holds together when you cut the bars.
• Pour on a hot crust: The filling and crust bake together this way, so the layers don’t separate.
• Line the pan: Parchment paper with a little overhang lets you lift the whole batch out for easy cutting.
• Wipe the knife: Clean your knife between cuts, and you’ll get neat bars for a holiday cookie tray.

Substitutions & Variations

Walnuts: They work in place of pecans if that’s what you have on hand. The flavor is a little more earthy.

Maple syrup: It can stand in for the corn syrup, but the filling may be softer. I haven’t tested this.

Ice cream: Warm a bar for a few seconds and top it with vanilla ice cream or whipped cream.

How to Store Pecan Pie Bars

Room temperature: Keep the bars in an airtight container for up to 3 days.

Refrigerator: They stay fresh for up to 1 week. Let them sit out for a bit before serving.

Freezer: Wrap each bar tightly and freeze them for up to 3 months. Thaw them overnight in the refrigerator or on the counter.

Chewy Pecan Pie Bars FAQs

Why are my pecan pie bars soggy?

The crust probably didn’t bake long enough before the filling went on. Bake it until it’s lightly golden, and pour the filling over while it’s hot.

How do I cut pecan pie bars cleanly?

Let them cool completely first. Warm bars are soft and sticky, so patience really helps here. A sharp knife wiped between cuts does the rest.

Do pecan pie bars need to be refrigerated?

No, they keep at room temperature for a few days. The refrigerator just keeps them fresh for longer.

Can I bake these in a glass dish?

Yes. Glass holds heat differently, so start checking the crust and filling a little sooner.

Make a pan for the dessert table this year, and don’t be surprised if they go before the pie does!

More Fall Treats

• Apple Pie Bites
• Pumpkin Crunch Cake
• Pumpkin Sopapilla Cheesecake Bars
• Pumpkin Cheesecake Bars with Streusel Topping
• Pumpkin Spice Snack Mix
• Melt-In-Your-Mouth Pumpkin Cookies
• Soft Ginger Molasses Cookies