Pecan Pie Bars are one of the best pecan recipes you’ll try and they are easier than pie. It’s a cross between a classic Pecan Pie and a cookie.

Loaded with pecans in a homemade caramel sauce filling and baked over a shortbread crust, these pecan squares are a crowd-pleasing, easy dessert. Add these to your holiday cookie platter!

Pecan Pie Bars stacked on each other

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We love dessert casseroles from Strawberry Pretzel Salad to Classic Tiramisu and ofcourse Baklava. If you are looking for a crowd-pleasing party or potluck dessert that fits into a 9×13 casserole, this Pecan Pie Bars recipe is a must-try!

Pecan Pie Squares Video

Watch Natasha make these Pecan Pie Bars. You will be surprised at how easy it is. We will never stop loving this Pecan dessert. Now go forth and bake!

Easy Pecan Pie Bars Recipe

The first time I tried this was at a wedding in Washington. My husband’s cousin’s wife, Tanya, made them for the dessert buffet and after trying them, I just knew I had to recreate them.

I made a batch of these and sent some home with my sister. Her words exactly – “that’s the best pecan recipe I’ve ever tried!” She was smitten. These pecan bars have that effect on people. Here’s why you’ll love this recipe.

  • Amazing Texture – Pecan Pie Bars are gooey, chewy, and crunchy with a soft caramel filling that doesn’t get stuck to your teeth.
  • Quality Ingredients – This recipe uses all-natural ingredients (no corn syrup).
  • Big Batch – This recipe fills a 9×13 casserole dish and you can cut anywhere from 16 to 28 pieces which is great for holiday parties and feeding a crowd.
Piece of pecan bar

Ingredients for Pecan Pie Bars

These have just the right balance of textures and flavors, and are so satisfying. The ingredients are simple and consist of the crust and the filling.

For the Crust:

  • All-purpose flour – creates the perfect sturdy base for the crust. I recommend unbleached, organic flour if you can get your hands on it.
  • Powdered sugar – lightly sweetens the crust (most of the sweetness comes from the caramel topping).
  • Salt – fine sea salt balances the sweetness
  • Butter – use unsalted, cold butter which creates a rich buttery crust

For the Pecan Filling:

  • Light Brown Sugar – has molasses which adds rich color and flavor to the caramel
  • Honey – creates a soft caramel base
  • Unsalted butter – adds richness to the caramel and buttery flavor
  • Heavy whipping cream – make sure to use HEAVY cream which has a higher fat content to help the filling thicken up properly
  • Salt – we use a bit of fine sea salt to balance the sweetness
  • Vanilla extract – we recommend homemade vanilla extract for the best flavor.
  • Pecans – coarsely chopped pecans add great crunch and texture to the filling
Ingredients for Pecan Bars

Pro Tip: If you don’t have pecans on hand or have an allergy, you can substitute pecans with walnuts or cashews which have a similar crunchy and chewy texture.

How to Make a Shortbread Crust

You can use either a food processor or a bowl and pastry cutter to make the crust. You want the butter to cut into the flour until it looks like a coarse meal with some pea-sized crumbs forming.

Press the crumbs into a parchment-lined 13×9 baking pan and press the crumbs evenly into the bottom then bake at 350˚F until set and lightly golden at the edges. Transfer to a parchment-lined

Step by step how to make shortbread cookie crust

Pro Tip: Lining the pan will make it much easier to lift the bars out of the pan and serve. Once it has cooled, I transfer it to a cutting board and cut into squares or bars.

How to Make Pecan Pie Bars

  1. Prep – preheat the oven to 350˚F and coarsley chop the nuts if they aren’t pre-chopped.
  2. Prepare the crust – see instructions above. While crust is baking, I make the filling.
  3. Make the Caramel – In a large saucepan, combine brown sugar, honey, butter, cream and salt. Bring to a boil then simmer 2 minutes. Remove from heat and stir in vanilla and pecans.
  4. Spread pecan filling over your warm baked crust.
  5. Bake – return to the oven for another 20-25 minutes or until the top is bubbling and turns caramel color.
  6. Cool and Serve – once the bars are fully cooled to room temperature, remove from the pan, cut and serve.
Step by step how to make pecan filling for bars

Common Questions

How To Buy Pecans?

You can use pecan halves or coarsely chopped pecans. I would buy whichever is less expensive and if you buy them pre-chopped then you can save yourself the step of chopping nuts.

Do Pecan Squares need to be refrigerated?

Since there aren’t any highly perishable ingredients in the baked pecan pie bars, you can store them in an airtight container at room temperature for several days.

Can I make this in a pie dish?

You will need to cut the recipe in half to fit a traditional pie pan or use the recipe to fill 2 pie pans. I also suggest lining the pie pans with parchment paper for easier serving and removal from the pan.

Can I double the recipe?

Yes! You can double the recipe, divide into two separate pans and bake them side-by-side in the oven.

Pecan Pie Bars cut into squares on parchment paper

Make-Ahead

  • Storing: Once these pecan bars are cooled completely to room temperature, transfer to an airtight container and store at room temperature for 3-4 days.
  • Freezing: You can freeze for longer storage. Transfer to a freezer safe zip bag, remove any excess air and freeze for up to 3 months. Thaw at room temperature before serving. 
Baked Pecan Squares stacked on a serving plate

Pecan Pie Bars are such a decadent treat for the holidays and are a dessert everyone loves. Make them once and they will probably make it to your holiday rotation.

More Pecan Recipes to try

If you love these Pecan Pie Bars, then you won’t want to miss these recipes with pecans. Pecans are so versatile for sweet or savory dishes.

Pecan Pie Bars Recipe

4.98 from 485 votes
Pecan Pie Bars cut into squares and stacked
These easy Pecan Pie Bars are loaded with pecans in a homemade caramel over a shortbread crust. Add Pecan Squares to your holiday cookie platter!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients 

Servings: 28 people

For the Crust:

For the Filling:

Instructions

To Make the Crust:

  • Preheat the oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper (leave some paper hanging over the sides of the pan for an easier lift later. Spray with non-stick cooking spray and set aside.
  • In the bowl of a food processor, pulse together the flour, powdered sugar, and salt and pulse a couple of times to combine. Add diced cold butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces forming. Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350˚F for 18-20 minutes or until the crust has set and the edges are just lightly browned. Remove from the oven and set aside while you finish the filling.

Make the Pecan Pie Bars:

  • In a large saucepan, combine the brown sugar, honey, butter, cream and salt. Bring to a boil then reduce heat and simmer for 2 minutes. Remove from heat and stir in vanilla and pecans, mixing until incorporated.
  • Pour hot pecan filling over your warm crust. Return to the oven and bake for another 20-25 minutes until the top is bubbling and turns caramel color. Set the baking pan on a wire rack and cool completely to room temperature before cutting.
  • Once the pecan squares are at room temperature, loosen the edges if needed and use the parchment paper or foil to lift the bars out of the pan. Transfer to a cutting board and cut into 2-inch squares. Serve at room temperature.

Nutrition Per Serving

261kcal Calories22g Carbs2g Protein19g Fat7g Saturated Fat3g Polyunsaturated Fat8g Monounsaturated Fat0.4g Trans Fat28mg Cholesterol46mg Sodium76mg Potassium1g Fiber13g Sugar338IU Vitamin A0.2mg Vitamin C20mg Calcium1mg Iron
Nutrition Facts
Pecan Pie Bars Recipe
Amount per Serving
Calories
261
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Cholesterol
 
28
mg
9
%
Sodium
 
46
mg
2
%
Potassium
 
76
mg
2
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
13
g
14
%
Protein
 
2
g
4
%
Vitamin A
 
338
IU
7
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: pecan pie bars, pecan squares
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 261
Natasha's Kitchen Cookbook
4.98 from 485 votes (376 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Christine
    February 9, 2025

    Fabulous! I like these bars even better than my pecan pie and they are much less work. A friend who doesn’t eat dessert decided to take a bit after everyone raved about them – he loved them and ate two small bars.
    Thanks for a great recipe.

    Reply

  • Cheryl Stevens
    February 8, 2025

    Absolutely a family and friend favorite now. Always being asked to make them. Made them several times and they always turn out perfect.

    Reply

  • Debbie
    January 28, 2025

    I’ve made these bars a couple of times. I had to double the recipe this time because they’re gone so fast. Quick and easy and so very tasty.

    Reply

    • NatashasKitchen.com
      January 28, 2025

      Hi Debbie! That’s great to hear. So glad they’ve been a hit.

      Reply

  • Christine
    January 23, 2025

    This is the best cookie I’ve ever baked and I’ve been baking for over 50 years! The flavors just meld together so deliciously. I didn’t change anything in this recipe. Please try this, you’ll be so glad you did. I will making this for every Christmas. Maybe for Thanksgiving, too!

    Reply

  • Marie
    January 9, 2025

    Amazing recipe and so easy to put together! I used Bob’s Red Mill GF flour and it came out perfect. No one could tell the difference. We freeze the bars and love eating it from the freezer. 🙂 Thank you for a wonderful recipe!

    Reply

    • NatashasKitchen.com
      January 9, 2025

      That’s wonderful. Thank you so much for sharing, Marie.

      Reply

  • Kathryn
    December 25, 2024

    Goodness gracious, these pecan bars are probably one of the top 3 desserts we have right now. Followed recipe, which was easy to do. At first it seemed like not enough caramel for the amount of pecans but it turned out perfectly. They taste incredible and had no problem cutting into squares. Thank you for this fantastic recipe.

    Reply

  • Julie Zapapas
    December 24, 2024

    Your pecan pies are so delicious!! TY 💕🥳

    Reply

    • NatashasKitchen.com
      December 24, 2024

      So happy you loved the bars, Julie!

      Reply

  • Molly
    December 20, 2024

    Would these work with almond flour? Look so yummy!! 😍

    Reply

    • Natashas Kitchen
      December 20, 2024

      Hi Molly, I have not tried this with almond flour to advise. I think it could work with GF flour but you’d have to experiment with it. I don’t know how almond flour pulled up in a crust made with butter. Let us know how it turns out if you try.

      Reply

  • Karen Berger
    December 19, 2024

    These are great, and they’re not messy! Thank you, Natasha!

    Reply

  • Linda
    December 19, 2024

    Love love love your recipes and videos… keep up the great work… thank you

    Reply

  • Carol
    December 19, 2024

    I don’t know if I did it right because the bottom of the pan is so oily. I have to put it on the paper towel after I cut it in squares. It’s good though.

    Reply

    • Natasha's Kitchen
      December 19, 2024

      Hello! Make sure that you are using the correct measurement of butter in the recipe as using too much can cause an oily bottom. Also make sure that you press the crust mixture firmly and evenly into the pan to prevent the butter from melting out and pooling at the bottom. Hope that helps next time you try it!

      Reply

    • Tela
      January 24, 2025

      I know I’m about a month late, but please make sure to use real butter and not the vegetable oil spread in tubs, such as Country Crock etc- that is all fake butter. The butter in sticks that say ‘Butter’ is what you want.

      Reply

  • Liz
    December 19, 2024

    These are so good, but I’ve made them twice now and can’t get the crust to come together at all without some help. I used less flour this time, but still added a couple tablespoons more butter and a couple drizzles of heavy cream to get it to clump a little when squeezed. Maybe it’s just our dry winter air that’s the issue. 🙂

    Reply

    • NatashasKitchen.com
      December 19, 2024

      Hi Liz! Yes, a dry climate can definitely have an impact causing the flour to absorb more moisture. It sounds like you’re on the right track. You can add more cream, or a few tablespoons of ice water to help it come together. Alternatively you could also use slightly softer butter to help the ingredients bind (not too warm and not melted), but this could affect the texture. I would also ensure you’re measuring your flour correctly by fluffing and spooning it into your measuring cup and leveling it off. Don’t scoop it out of the container with your measuring cup. Let us know if any of these tips helped.

      Reply

  • MJ
    December 19, 2024

    These are excellent. My family could not eat them fast enough!

    Reply

    • NatashasKitchen.com
      December 19, 2024

      I’m so happy to hear they were a hit, MJ!

      Reply

      • Deepthi
        December 28, 2024

        Made this today! Lovely recipe and so easy to do. Thank you!

        Reply

        • NatashasKitchen.com
          December 28, 2024

          You’re very welcome!

          Reply

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