Love pecan pie but dread the hard work? These Pecan Pie Bars give you all the satisfaction of pecan pie with an easy recipe you’ll love!

This recipe was featured first at The Salty Marshmallow!

There is so much food to make at Thanksgiving that everyone needs a few good shortcut recipes. You know, the ones at are just as good as their labor intensive originals. These Pecan Pie Bars are exactly that and maybe even better than an actual pecan pie. Plus, these are sooo easy to make. If you need a couple other easy pie recipes then check out my no bake Pumpkin Pie recipe and my Chocolate Pie recipe. Both are no bake cream pies that are easy enough for kids to make.

How make these Pecan Pie Bars:

Gather your ingredients, preheat your oven to 350 degrees, and line an 8×8 baking dish with foil and lightly spray it with non-stick cooking spray.
I like to use my food processor for the crust. Start by pulsing some pecans to grind them up. You’ll need 1/3 cup of ground pecans.
Important tip! If you find you’ve got a bit more pecans ground up then 1/3 cup just set the extra aside. You can just mix them in with the pecan filling part.
Pulse the crust ingredients together in your food processor until crumbly and press them into the prepared baking dish.
In a small pot, over medium heat, bring the brown sugar, butter and honey for the filling to a boil. Boil for 3 minutes then stir in the heavy cream and pecans. Pour over the crust.
Take some pecan halves and arrange them in a 4×4 square pattern on the top of the filling if you want to add a fancy touch.
Bake your pecan pie bars at 350 for 30 minutes. Cool completely on a wire rack before cutting and serving.

How to tell when your pecan pie bars are done:

When your pecan pie bars are done you will notice that the bubbly filling has turned a deep golden brown color and the edges look a tiny bit crispy.

How to cut pecan pie bars:

Lift the pecan pie bars out of the pan by the foil. Use a sharp knife to cut into squares. These are much easier to cut if they have been well chilled before cutting.

How to store pecan pie bars:

You can store these in the fridge or not. Up to you. They will be good 3-4 days on the counter top and 7-8 days if refrigerated.

Can I freeze pecan pie bars?

You sure can! Just make sure they are completely cooled before wrapping them tightly in saran wrap and tin foil. Then pop them in the freezer. Thaw and eat within 2 months.

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Pecan Pie Bars Recipe

★★★★★ 5 from 1 reviews

Author: Mindee
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 Bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Description

Love pecan pie but dread the hard work? These Pecan Pie Bars give you all the satisfaction of pecan pie with an easy recipe you’ll love!

Scale

Ingredients

Crust:

1/3 Cup Ground Pecans
1 Cup Flour
1/3 Cup Brown Sugar
1/3 Cup Butter

Pecan Filling:

1/3 Cup Butter
2/3 Cups Brown Sugar
3 Tbs. Honey
2 1/2 Cups Chopped Pecans
1/3 Cup Heavy Cream

Instructions

Gather your ingredients, preheat your oven to 350 degrees, and line an 8×8 baking dish with foil and lightly spray it with non-stick cooking spray.
I like to use my food processor for the crust. Start by pulsing some pecans to grind them up. You’ll need 1/3 cup of ground pecans.
Important tip! If you find you’ve got a bit more pecans ground up then 1/3 cup just set the extra aside. You can just mix them in with the pecan filling part.
Pulse the crust ingredients together in your food processor until crumbly and press them into the prepared baking dish.
In a small pot, over medium heat, bring the brown sugar, butter and honey for the filling to a boil. Boil for 3 minutes then stir in the heavy cream and pecans. Pour over the crust.
Take some pecan halves and arrange them in a 4×4 square pattern on the top of the filling if you want to add a fancy touch.
Bake your pecan pie bars at 350 for 30 minutes. Cool completely on a wire rack before cutting and serving.

Notes

If you want to make a 9×13 pan of these instead of an 8×8, one & a half the recipe. Doubling it will be too much.

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

Last Updated on December 2, 2019