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Pecan pie bars with glossy pecan tops and a buttery shortbread base, one bar lifted on a spatula

Pecan Pie Bars

Pecan pie bars with a buttery shortbread base and a gooey brown-sugar pecan top — all the flavour of the pie, sliced for a crowd, no pie dish needed.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the base
  • 2 cups all-purpose flour 250 g
  • 1/2 cup granulated sugar 100 g
  • 1/4 tsp fine salt
  • 3/4 cup unsalted butter, melted 170 g
For the filling
  • 1/2 cup unsalted butter 115 g
  • 1 cup packed light brown sugar 200 g
  • 2/3 cup light corn syrup (or golden syrup) 160 ml
  • 3 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp fine salt
  • 2 1/2 cups pecan halves, roughly chopped about 280 g

Method
 

  1. Heat the oven to 350°F / 175°C. Line a 9x13-inch (23x33 cm) pan with parchment, leaving an overhang on the long sides.
  2. Make the base: stir the flour, sugar and salt together, then mix in the melted butter until it looks like damp sand. Tip into the pan and press firmly and evenly into the base and slightly up the sides.
  3. Bake the base 18–20 minutes until pale golden at the edges.
  4. Meanwhile make the filling: melt the butter in a medium saucepan, take off the heat and whisk in the brown sugar and corn syrup until smooth. Whisk in the eggs one at a time, then the vanilla and salt, until glossy.
  5. Scatter the pecans evenly over the hot base. Pour the filling slowly over the nuts so it settles level, nudging any dry pecans under the surface.
  6. Bake 28–32 minutes, until the edges are set and the centre has only a slight jiggle when the pan is shaken gently. Do not overbake — the centre firms as it cools.
  7. Cool completely in the pan (at least 2 hours, or chill for cleaner cuts). Lift out by the parchment and slice into 16 bars with a large sharp knife, wiping the blade between cuts.

Notes

Why are my pecan pie bars runny?
Usually underbaking or slicing warm. The centre should jiggle only slightly in the oven and must cool fully (chilling helps) before slicing.
Can I make pecan pie bars ahead of time?
Yes — they are better made a day ahead. Chill uncut and slice before serving.
Do pecan pie bars need to be refrigerated?
For storage beyond 2 days, yes, because of the egg filling; bring them back to room temperature before serving.
Can I use dark corn syrup or dark brown sugar?
Yes: the bars will be darker and more molasses-flavoured, which many people prefer.
Can I halve the recipe?
Yes: use an 8x8-inch (20x20 cm) pan and reduce the bake times slightly (base ~15 minutes, filled ~22–25 minutes), watching the jiggle cue.