Irresistible Pecan Pie Bars — Gooey, Buttery & Easy (Full Recipe)

Gooey Pecan Pie Bars — buttery crust, caramel-like filling, and crunchy pecans

These pecan pie bars capture everything you love about classic pecan pie — a crisp, buttery crust topped with a gooey, caramelized filling studded with toasted pecans — but served in convenient, sliceable bars. Perfect for potlucks, holidays, or anytime you need a chocolate-free, nut-forward dessert that feels decadent but is surprisingly easy to make.

Ingredients (with roles explained)

Use the exact ingredients below for best results. Each item is followed by a short explanation of its role in the recipe.

For the crust:

2 cups all-purpose flour – The structure of your crust; creates a sturdy shortbread base that holds the gooey filling without becoming soggy.
½ cup granulated sugar – Adds just enough sweetness to balance the butter and lends slight crispness when baked.
¼ tsp salt – Balances the flavor and enhances the butter, preventing the crust from tasting flat.
1 cup (2 sticks) unsalted butter, cold and cubed – The fat that gives the crust its tender, flaky, and buttery texture. Cold butter helps create a shortbread-like crumb.
1 tsp vanilla extract – Adds warm aromatics that make the crust taste more complex and bakery-like.

For the filling:

3 large eggs – Binds everything together and adds richness; eggs help the filling set to sliceable bars.
1 cup light corn syrup – The key to that gooey pecan pie texture; provides shine and that caramel-like chewiness.
1 cup brown sugar (packed) – Brings a molasses depth and caramel flavor that defines classic pecan pie taste.
2 tsp vanilla extract – Rounds out the sweetness with a warm, floral note and enhances the caramel flavors.
4 tbsp (½ stick) unsalted butter, melted – Adds silkiness and richness to the filling, helping it set while staying gooey.
2 cups pecan halves or chopped pecans, toasted – Provide the signature crunch, buttery flavor, and textural contrast to the gooey filling.
¼ tsp salt (or to taste) – Enhances the sweet flavors and keeps the filling from tasting cloying.

Optional finishing

Powdered sugar for dusting – For a pretty finish and a hint of extra sweetness.
Flaky sea salt – Sprinkled lightly on top it creates a beautiful sweet-salty contrast.

Step-by-step Instructions

These directions assume a standard 9×13-inch pan. For a thicker bar, use an 8×8-inch pan and increase bake time slightly.

Preheat & prep: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang to lift the bars out easily. Lightly spray the parchment with nonstick spray.
Make the crust: In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, and ¼ tsp salt. Add the cold cubed butter and, using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add 1 tsp vanilla and press the mixture firmly and evenly into the bottom of the prepared pan to form a compact crust.
Blind-bake the crust: Bake the crust for 15–18 minutes or until it just begins to turn golden at the edges. Remove from oven and set aside while you prepare the filling. (This step prevents a soggy bottom.)
Toast the pecans: While the crust bakes, spread the pecans on a small baking sheet and toast in the oven for 6–8 minutes until fragrant. Toasting brings out their oils and intensifies flavor. Chop roughly if you prefer smaller pieces.
Make the filling: In a medium bowl whisk together 3 large eggs, 1 cup light corn syrup, and 1 cup packed brown sugar until smooth. Stir in the melted butter, 2 tsp vanilla extract, and a pinch (or ¼ tsp) of salt. Fold in the toasted pecans until evenly distributed.
Assemble: Pour the filling mixture evenly over the warm crust, spreading with a spatula if needed so the filling reaches all corners.
Bake until set: Return the pan to the oven and bake at 350°F (175°C) for 25–30 minutes or until the filling is mostly set and the center jiggles only slightly when nudged. The top should be glossy and a deep golden brown around the edges.
Cool completely: Remove from oven and allow bars to cool completely at room temperature, about 2 hours, or speed up by chilling in the refrigerator for 60–90 minutes. Chilling makes slicing cleaner.
Slice & finish: Lift the parchment out of the pan. Use a sharp knife warmed under hot water and wiped dry between passes to cut neat squares or bars. Optionally dust with powdered sugar and sprinkle a few flakes of sea salt on top of each bar.

Why this recipe is loved

These bars combine a buttery shortbread crust with a lusciously gooey filling that tastes like the center of pecan pie — but sliced into portable bars. They deliver texture (crisp base, chewy filling, crunchy pecans), balanced sweetness (brown sugar and corn syrup harmonize), and Aroma (toasted pecans and vanilla). Compared to a whole pie, these bars are easier to slice, share, and serve while producing the same nostalgic flavor everyone loves.

Pro Tips for Perfect Pecan Pie Bars

Don’t skip blind-baking: Partially baking the crust prevents a soggy bottom and ensures a firm foundation for the filling.
Use cold butter for the crust: This creates a tender, shortbread-like crumb. For an even flakier crust, pulse the mixture in a food processor.
Toast the pecans: Toasting intensifies flavor — don’t skip it. Watch them closely; they go from toasted to burnt quickly.
Chill before slicing: Cooling fully (or chilling briefly) ensures cleaner slices and a prettier presentation.
Adjust sweetness: Prefer less sweet? Reduce the brown sugar by 2–3 tbsp — the texture will remain excellent.
Make ahead: These bars keep well for 3 days at room temperature in an airtight container, or up to a week refrigerated. They also freeze nicely for up to 2 months — thaw in the fridge overnight.

Serving Suggestions

Serve these pecan pie bars warm or at room temperature. They pair beautifully with:

Vanilla ice cream — a scoop melts into the warm filling.
Whipped cream — adds lightness to each bite.
Espresso or strong coffee — cuts through the sweetness and complements the nutty notes.
Fresh berries — for brightness and color contrast on the plate.

Variations & swaps

Maple pecan bars: Replace half the corn syrup with pure maple syrup for a layered maple flavor.
Chocolate-studded: Add ½ cup dark chocolate chips on top of the filling before baking for a twist.
Nut-free: Substitute toasted sunflower seeds for pecans and add 1 tsp almond extract (if no nut allergy) or keep vanilla for the same texture without tree nuts.

gooey pecan pie bars