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Best Ever Pecan Bars

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Best Ever Pecan Bars offer all the rich, gooey flavor of classic pecan pie in an easy, portable bar. A buttery shortbread crust meets a sweet and sticky filling packed with pecans, making these perfect for sharing at parties, holidays, or whenever you’re craving something sweet and nutty. No need for fancy techniques—just reliable, crowd-pleasing dessert bars that slice up beautifully.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the crust
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon sea salt
  • 1 cup unsalted butter cold, cut into cubes
For the filling
  • 1/3 cup all-purpose flour
  • 2/3 cup dark brown sugar
  • 1/2 teaspoon sea salt
  • 4 large eggs room temperature
  • 1 1/2 cups corn syrup
  • 2 teaspoons vanilla extract
  • 2 1/2 cups pecans chopped

Equipment

  • 9x13-inch cake pan or baking dish
  • Medium mixing bowl
  • Pastry cutter or your hands
  • Whisk
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Glass (for pressing crust)

Method
 

Prepare the crust
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch cake pan or baking dish.
  2. In a medium bowl, whisk together the flour, powdered sugar, and sea salt. Add the cold cubed butter and work it in with a pastry cutter or your fingers until the mixture looks like damp, crumbly sand.
  3. Evenly press the crumbly crust mixture into the bottom of your prepared pan and slightly up the edges, using a glass to smooth it out. Bake for 15–20 minutes, until the crust is just starting to turn golden.
Make the filling & bake
  1. While the crust is baking, combine the flour, dark brown sugar, and salt in a medium bowl. Stir until well mixed.
  2. Add the eggs, corn syrup, and vanilla extract to the bowl, whisking until the filling is completely smooth.
  3. Fold in the chopped pecans until evenly distributed through the filling.
  4. Pour the pecan filling over the hot, baked crust. Spread it out evenly, then bake for 25–35 minutes more, or until the center is set and not liquid when gently shaken.
Cool and serve
  1. Let the bars cool completely in the pan. Once cool, refrigerate until chilled and ready to cut. Store covered in the fridge for up to 6 days.

Nutrition

Calories: 320kcal

Notes

For a deeper flavor, you can use either dark or light corn syrup, though dark adds more caramel notes. The pecans toast while baking, so you don’t need to toast them beforehand unless you want a more pronounced roasted flavor. Always chill the bars fully before slicing to get neat, clean squares. These bars keep best tightly covered in the fridge for up to six days, and they travel well for potlucks or parties. Serve with whipped cream or ice cream if you’d like, and use a warm knife for the cleanest cuts.

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