Are you fan of pecan pie but dread the hard work? These bars are your answer! Made with a nutty shortbread crust and without corn syrup these taste just as good as the pie! Whether you need a classic pecan pie recipe for Christmas Dinner or Thanksgiving dinner or even if it's not that time of year, these delicious treats are as easy as they as amazing!
Jump to:
Why choose this recipe...
- Made without light corn syrup! Honey does the trick without adding the extra sugar corn syrup!
- Easier than making a traditional pecan pie.
- These delicious bars are easily shared with friends and neighbors!
Ingredient Notes
- Butter - Both unsalted butter and salted butter work.
- Pecans - You buy pecan halves and pulse some of them in a food processor to get the ground pecans and chopped pecans instead of buying 3 separate bags of pecans.
- Honey - Use regular honey, not creamed.
- Heavy Cream - It's best not to substitute anything for the heavy cream. The fat content keeps it from separating and flavor it adds is unbeatable.
- Brown Sugar - I just used light brown sugar but dark brown sugar would work as well is that suits you taste preference more.
- Flour - All purpose flour, not pastry flour.
How to Make Step by Step Recipe Instructions
- Gather your ingredients.
- Preheat your oven to 350 degrees.
- Line an 8x8 baking dish with aluminum foil so you can lift the pecan bars out of the pan easier to cut them. Line both the bottom and the sides of the pan.
- Lightly spray the foil with non-stick cooking spray.
- I like to use my food processor for the buttery shortbread crust.
- Start by pulsing ½ to ⅔rds cup of pecans to grind them up. You'll need ⅓ cup of ground pecans.
- Important tip! If you find you've got a bit more pecans ground up then ⅓ cup just set the extra aside. You can just mix them in with the pecan filling part.
- Pulse the flour, butter, ground pecans and brown sugar together in your food processor until crumbly and press the crumb mixture into the prepared baking pan.
- Set the shortbread pie crust aside while you prepare the pecan pie filling to go on top.
- In a medium pot, over medium heat, bring the brown sugar, butter and honey for the filling to a boil.
- Boil for 3 minutes then whisk in the heavy cream and chopped pecans.
- Pour the pecan mixture over the crust.
- Take some pecan halves and arrange them in a 4x4 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 lifting the entire dessert out of the pan and cutting into 16 bars.
- Store in an air-tight container at room temperature or in the fridge if you prefer.
Recipe FAQs and Expert Tips
If you find you've got a bit more pecans ground up then ⅓ cup just set the extra aside. You can just mix them in with the pecan filling part.
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.
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.
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.
You sure can! Just make sure they are completely cooled before wrapping them tightly in saran wrap and tin foil or placing them in a freezer-safe container. Then pop them in the freezer. Thaw and eat within 2 months.
Related Pie Recipes
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Print
Amazing Pecan Pie Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Are you fan of pecan pie but dread the hard work? These bars are your answer! Made with a nutty shortbread crust and without corn syrup these taste just as good as the pie! Whether you need a classic pecan pie recipe for Christmas Dinner or Thanksgiving dinner or even if it's not that time of year, these delicious treats are as easy as they as amazing!
Ingredients
Crust:
- ⅓ cup Ground Pecans
- 1 cup Flour
- ⅓ cup Brown Sugar
- ⅓ cup Butter
Pecan Filling:
- ⅓ cup Butter
- ⅔ cups Brown Sugar
- 3 Tbs. Honey
- 2 ½ cups Chopped Pecans
- ⅓ cup Heavy Cream
Instructions
- Preheat your oven to 350 degrees.
- Line an 8x8 baking dish with aluminum foil so you can lift the pecan bars out of the pan easier to cut them. Line both the bottom and the sides of the pan.
- Lightly spray the foil with non-stick cooking spray.
- I like to use my food processor for the buttery shortbread crust.
- Start by pulsing ½ to ⅔rds cup of pecans to grind them up. You'll need ⅓ cup of ground pecans.
- Important tip! If you find you've got a bit more pecans ground up then ⅓ cup just set the extra aside. You can just mix them in with the pecan filling part.
- Pulse the flour, butter, ground pecans and brown sugar together in your food processor until crumbly and press the crumb mixture into the prepared baking pan.
- Set the shortbread pie crust aside while you prepare the pecan pie filling to go on top.
- In a medium pot, over medium heat, bring the brown sugar, butter and honey for the filling to a boil.
- Boil for 3 minutes then whisk in the heavy cream and chopped pecans.
- Pour the pecan mixture over the crust.
- Take some pecan halves and arrange them in a 4x4 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 lifting the entire dessert out of the pan and cutting into 16 bars.
- Store in an air-tight container at room temperature or in the fridge if you prefer.
Notes
- If you want to make a 9x13 pan of these instead of an 8x8, one & a half the recipe. Doubling it will be too much.
- 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.
- 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.
Keywords: pecan pie bars, pecan pie bars without corn syrup, easy pecan pie bars, southern pecan pie bars
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.
Erika
These pecan pie bars sound fabulous. Adding this to my Thanksgiving menu!
★★★★★
Nathan
I love how simple this pecan pie bars are! It's so much work sometimes to bake an actual pecan pie but these are just as good, and so perfect for the holidays!
★★★★★
Claudia Lamascolo
This pie was better than any other pecan pie we ever had so glad we tried it!
★★★★★
L.S.
These are so delicious, I can’t eat just one. Mmmmmmm!
Try them, you will be hooked!
★★★★★
Amanda Cammack
Can't wait to try these!
Jeff
Very good
★★★★★