Pecan Bars with Shortbread Crust
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These pecan pie bars are a modern twist on the classic pecan pie, featuring a buttery shortbread crust and a rich, gooey pecan filling, and there’s no corn syrup in sight! They’re easy to make, slice beautifully, and are perfect for Thanksgiving, gifting, or anytime you’re craving something sweet and nutty.
Pecan pie bars have been a beloved Southern classic for decades, especially during the holidays. This version keeps all the nostalgia but swaps out corn syrup for a natural mix of butter, brown sugar, and honey. It gives the filling a deeper, caramel-like flavor without preservatives, and also makes this recipe easy for my international readers to enjoy!
If you love these pecan pie bars, you’ll also enjoy my Chewy Nut Tart for something elegant and nutty, Pumpkin Cheesecake Bars for that cozy fall flavor, Key Lime Cheesecake Bars when you’re craving something bright and tangy, and Butterscotch Blondies for a warm, buttery treat any time of year. You can find even more inspiration in my full collection of Holiday Recipes.
Why You’ll Love This Recipe
- You can easily make it your own: swap in different nuts, add a drizzle of chocolate, or adjust the crust thickness for just the right balance of buttery and sweet.
- It uses simple, wholesome ingredients you likely already have on hand, giving you that classic pecan pie flavor without any processed shortcuts.
- The method is wonderfully simple: no pie dough, no special tools, just mix, press, and bake for a foolproof dessert that looks impressive with minimal effort.
Ingredients:
- Unsalted Butter: For the crust and the filling, giving these bars their signature rich flavor. If using salted butter, omit the added salt in the crust.
- White Sugar: Sweetens the shortbread crust and helps it bake to a golden, crisp finish.
- Egg: Binds the crust together and adds a touch of richness. A room-temperature egg works best for even mixing.
- Vanilla Extract: Enhances the flavor of both the crust and the filling, bringing out the warmth of the pecans and honey.
- Salt: Balances the sweetness and deepens the buttery flavor.
- Orange Zest: Adds a bright, citrusy note that lifts the sweetness of the filling. It’s such a great combination with the pecans! And adds to its holiday appeal.
- All-Purpose Flour: Provides structure to the shortbread crust and helps it hold up to the gooey filling.
- Light Brown Sugar: Adds the filling’s caramel flavor and chewy texture. Dark brown sugar can be used for a deeper molasses flavor.
- Honey: Adds a natural sweetness and shine to the pecan filling.
- Heavy Cream: Adds creaminess to the filling and helps it set smoothly once baked.
- Pecan Halves: The star of the recipe, providing crunch and rich flavor. Be sure to buy them raw, not roasted or salted. Trader Joe’s is a great place to find these affordably!
No Corn Syrup!
- This is one of the reasons why I love this recipe so much! There’s no need for corn syrup; you’ll use a combination of butter, brown sugar, and honey instead.
- Best of all, you’ll get the same kind of sticky, candy-like topping that the corn syrup provides, but without all the additives.
- This also makes it easier for my international readers who have a hard time finding corn syrup!
- For a fancier-looking nut dessert, try my Chewy Nut Tart, which also uses a similar filling without corn syrup.
What Type of Pan Is Best for Pecan Bars?
Pecan bars can be pretty sticky, so I really recommend using a 9 x 9-inch removable-bottom cheesecake pan. It makes releasing the bars so much easier and gives you those nice, clean edges when slicing. If you don’t have one, no problem—line your pan with two sheets of parchment paper placed in opposite directions. Once the bars have chilled, you can lift them right out of the pan in one piece.
Step#1: Make the Shortbread Crust
- The shortbread crust makes these pecan bars so delicious. It’s buttery and chewy and just the perfect complement to the sticky pecans.
- I like a thick crust to balance the sweetness of the pecans, but for a thinner crust, cut the shortbread recipe in half and leave the pecan mixture as is.
- Beat together the butter and sugar until light and fluffy, then add the egg and vanilla. Mix in the salt and orange zest, then add the flour in thirds, stirring until a soft dough forms.
- Press the dough evenly into a greased or parchment-lined 9 x 9-inch pan. Bake at 350°F (176°C) for 25 to 30 minutes, until the crust is golden brown and fully set.
Step #2: Make the Pecan Filling
- In a large saucepan, melt the butter with brown sugar, honey, and salt over medium heat, stirring until smooth.
- Remove from heat and whisk in the heavy cream and vanilla extract.
- Pour the mixture over the pecan halves in a large bowl and toss until the nuts are evenly coated.
Step #3: Assemble and Bake
- Pour the pecan filling over the baked crust, spreading it evenly with a spatula so every corner is covered.
- Place the pan on a foil-lined baking sheet to catch any drips, then bake for another 25 minutes until the filling is bubbling and just set.
Why This Recipe Bakes Twice
The double-bake is what makes these bars so good. It sets the crust first, then toasts the pecans and caramelizes the filling for perfect flavor and texture.
Step #4: Cool and Slice
- Let the bars cool completely, then refrigerate for at least 2 hours, or overnight, for the easiest slicing.
- Once chilled, lift the bars out of the pan and slice into neat squares or rectangles.
Refrigerating the Bars is Key
- Once the bars have baked and thoroughly cooled, keep them in their tin, uncovered, in the refrigerator for at least 2 hours; overnight is even better.
- The refrigeration will allow them to be fully set and be easily cut into nice, clean slices.
- This is important since cutting into nut bars can be difficult if they are not set well. They can crumble and fall apart.
- But I find once refrigerated, they cut like a breeze!
Substitutions and Variations
- You can mix up the nuts if you’d like. Try a blend of pecans, walnuts, and almonds for a good variety of texture and flavor.
- For a festive twist, drizzle a little melted dark chocolate over the cooled bars before slicing. It pairs beautifully with the buttery shortbread and caramelized nuts.
- I like a thick crust to balance out the sweetness of the pecans, but for a thinner crust, simply cut the shortbread recipe in half and leave the pecan mixture as is.
- Add a pinch of cinnamon or a splash of bourbon to the filling for a warm, spiced variation that feels extra special for the holidays.
How Do I Know When Pecan Bars Are Perfectly Set?
The filling should look glossy and softly set in the center when you take it out of the oven. It’s fine if it jiggles a little; that’s what you want. Just let the bars cool completely, then pop them in the fridge for a few hours, or overnight if you can. That extra chill time helps the filling firm up beautifully and makes slicing so much easier.
The Game Plan
1 DAY AHEAD
- These bars are one of my favorite make-ahead desserts because they actually taste better the next day.
- Once cooled, cover and refrigerate for up to five days.
- Remove from the refrigerator, and slice. Allow the bars 30 minutes to come to room temperature before serving.
- They also make a wonderful edible gift, just wrap the bars in parchment paper, then pop them into a festive cellophane bag or gift bag for a simple, homemade treat.
Serving/Storage Suggestions
- Store the bars in the refrigerator, in an airtight container layered with wax paper in between each layer.
- They’ll keep in the freezer for up to three months.
- When you’re ready to serve, thaw them overnight in the fridge and bring them to room temperature before serving.
Tips For Success
- Use a sharp knife and press straight down when slicing instead of sawing. It keeps the layers intact and gives you those perfectly clean edges.
- For the neatest presentation, slice the bars while they’re cold, then let them come to room temperature before serving for the best flavor and texture.
- If you’re serving these for a party, cut the square diagonally to create smaller triangles or bite-sized squares. They look beautiful on a dessert tray and make it easy for guests to sample a few treats if there are multiple things being offered.
More Thanksgiving Desserts
Pecan Bar Recipe with Shortbread Crust
Yield:
18 bars
Prep Time:
2 hours
Total Time:
2 hours
Buttery shortbread meets a rich, honey-sweetened pecan filling in this easy Pecan Pie Bars Recipe - no corn syrup needed! Perfect for Thanksgiving or holiday gifting.
Ingredients
For the Crust:
- 1 ½ cups (360 g) of unsalted butter, room temperature
- 1 cup (200g) white sugar
- 1 egg
- 2 tsp (10 ml) vanilla extract
- ½ tsp (2.5ml) salt
- 4 tsp (20 ml) orange zest
- 3 1/3 (400g) cups of all-purpose flour
For the topping:
- ½ cup (120 g) of unsalted butter
- 1 cup (180g) light brown sugar
- 1/3 cup (80 ml) honey
- pinch of salt
- 1 tbsp (15 ml) heavy cream
- ½ tsp (2.5 ml) vanilla extract
- 3 ½ cups (525 g) of raw pecan halves
Instructions
- Preheat Oven to 350F (176C)
- To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, and vanilla and beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.
- Turn dough out and fit it into a 9" x 9" x 3" pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 9" x 9" brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.
- Bake crust for 25-30 minutes or until fully set and golden brown.
- Meanwhile prepare the pecan bar filling.
- In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla.
- In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.
- Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.
- Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.
- Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.
- Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.
- Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.
- 30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!
Notes
Notes:
- Slice the bars while cold, then let them sit at room temperature before serving for the best flavor and texture.
- Use a sharp knife and press straight down for clean edges.
- Place the pan on a foil-lined baking sheet before baking to catch any drips.
Storage & Make Ahead
- Store covered in the fridge for up to 5 days.
- To freeze, cut into bars and layer in an airtight container, separating each layer with wax paper. Freeze for up to 3 months.
- Thaw overnight in the fridge and bring to room temperature before serving.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 712Total Fat: 15gSaturated Fat: 9gUnsaturated Fat: 6gCholesterol: 55mgSodium: 230mgCarbohydrates: 135gFiber: 3gSugar: 64gProtein: 10g
This recipe sounds so good. I would like to make these now but not serve until Christmas. Could I bake them and once after cooling in refrigerator freeze the bars? I don’t want the taste to be altered after freezing and coming to room temperature later. What do you think?
Ah I actually think they would be ok in the freezer for up to a month! I wouldn’t go longer than that though. Hope you enjoy!
Hi Beth,
Fat Daddios does not currently make the 10 X 10 (interior dimensions of the removable bottom pan. Were you referring to the interior or exterior dimensions? They do make a 9 X 9 (interior dimension) pan but sure if that would work with this recipe?
So sorry! I just checked my Amazon order and is in fact the 9″ x 9″ x 3″ pan! Just updated the recipe too. Thanks for checking!
Beth, I asked this question well over a year ago. I do not have a 10 x 10″ square pan. What other size would you recommend? I hope you answer me.
Oh so sorry to have missed it! If you don’t have a 10 x 10 square pan, you could use a 9″ cheesecake pan or cake pan, but you may want to only use 3/4 of the crust (save the rest for making a few cookies) since the smaller pan may create too much crust underneath. The cheesecake pan if you have it would be my choice since they would be easier to remove after they are baked, just be sure to the grease the pan well, line the bottom with a parchment paper round, and run a sharp knife around the perimeter before releasing the spring. I hope you enjoy them!
Beth, thank you for answering me. By cheesecake pan, I am assuming you are referring to a spring form pan? If so, wouldn’t that make it difficult to cut even squares… what am I missing?
I could buy a 10×10 pan, however, haven’t found one. Do you have a source?
I am a Wm Sonoma gal and generally use their gold touch baking pans.
Oh yes I love those Gold Touch WS pans too! But my favorite pan for these squares is this one! From Fat Daddio you can also use it for my Blueberry Crumb Cake Recipe and my Banana Cake Recipe too!
I make this pecan bar recipe in a 9″x12″ pan; works great..
Beth, of all of the many baking pans I do not have a 10×10 square pan…
What other size would you recommend? Thanking you in advance.
I made this recipe this ThanksGiving and it was a hit, easy to make.
Thank you
Oh yes I made this one too! It’s my total favorite for TDAY so easy and yummy! 🙂 So glad you enjoyed it!
Beth!! Merci a thousand times for this amazing recipe! I thought I knew how to make pecan bars here in Texas where they grow in my front yard. But these take it up to a whole new level. Served them for Thanksgiving and had multiple requests for the recipe. Thank you! Happiest of Holidays! 🥰
PS! I made these in a square fluted tart pan with a removable bottom. The fluting was so pretty.
Oh wow! That’s such a great idea! I’m totally doing that next time! 🙂 So glad it was a hit!
Ha! Oh wow coming from a Texan that is meaningful ha! It’s the orange zest! Gets people every time :). They can’t figure out what makes them so good and I think it’s that! And the absence of corn syrup, you get more pure flavors without it!
Oh my word, I made these for thanksgiving this year and everyone raved about them! 2 family members asked me for the recipe they loved them so much. I almost got lazy and didn’t zest the Orange for the shortbread and I’m SO happy I decided to include it! I really think that’s what makes these bars extra delicious. I will definitely be making these for thanksgiving every year! Thank you!
Ha! I’m SO glad you put the orange zest in! It’s really hard to describe how good it is until you taste it! It’s definitely the secret ingredient that makes me can’t stop eating them LOL! I’m so glad they were a hit!
I’m not a huge fan of pecan pie, but my dad is, so I made these for Thanksgiving. They were DELICIOUS! I definitely agree with keeping them in the fridge overnight to make cutting easy, it would have been quite a chore otherwise. I might try halving the recipe next time just because they were SO thick, but they really are better than pecan pie! Thank you for the yummy recipe!
I’m so glad you enjoyed them! I know what you mean about the thickness but every time I try and half the recipe on the crust I miss it ha! Because it does cut the sweetness of the nuts, but try it halved next time and let me know if you like it better? 🙂
Tried making these for thanksgiving and they didn’t turn out at all. I wish the language and verbiage of these recipes was more broad for people who are new to baking. Like for the butter- room temp? melted? Cold? And a description of what the dough should look like when it’s fully mixed and ready to go in the pan.
Maybe I’m trying to offset blame onto the recipe for my mistakes. 🙁 Anyways thought this input could be helpful for the way things are written.
Oh no! Thanks for the feedback. You’ll find on all my recipe posts there is a video demo, which is really helpful for beginners 🙂 Next time watch the video first or watch it as you bake, and that way I bet you’ll have better success! Since you’ll be able to see what everything should look like. But I will definitely update the note on the butter, that’s a good note 🙂
I made these and they were delicious! Thanks for the recipe.
How best do you recommend storing them?
Can they be stored at room temperature in an airtight container? If so, how long?
Or are they best stored in the refrigerator?
So glad you enjoyed them! I find they are best stored in the refrigerator 🙂 Then remove 30 mins before serving. So glad they were a hit!
How many serves would a 9×13 pan serve? I’m thinking about making it for thanksgiving this year! They look delish!!
Oh sure I bet you could get 12 squares out of it (approx 3″ x 3″ squares) You may need to double the filling or 1.5 it in order to have enough to reach across 13 inches, the crust should be enough since it’s pretty thick in my 9×9 version or you could 1.5 the recipe to have the same thickness 🙂 Hope you enjoy!
Oh my goodness! These are absolutely amazing!!! Pecans are insanely expensive here in Germany, so I used half pecans and half walnuts. I plan to make these for my next cookie swap party. Thank you!!
I’m so glad you enjoyed them! They are so addictive too ha! Love the idea of splitting the nuts, you really can use any nut you like, as long as you keep the same quantity. And yes great for a cookie swap! 🙂
What can I replace the heavy cream with? Peanut butter will work?
Hmm that might work? The heavy cream softens the caramel and makes them pliable and easier to chew but come to think of it the peanut butter might just do the same thing? I haven’t tried it before so I don’t know for sure, but I’d say it’s worth a try! Let me know how it turns out!
Can the crust be made ahead & refrigerated until I’m ready to make? I have other cookie doughs to make to bake everything a day or two before party.
Yes of course! No problem you can make the crust at least 3 days ahead of time and keep refrigerated. I hope you enjoy!
Thx U…. i’m far away from indonesia and really like ur recipe. i made them just exactly ur recipe and found them soooooo delicious. Thanks so much for ur sharing with us
I’m so glad they were such a hit! They are my favorites too! YAY!
I made this last year and they were a huge hit — better than pecan pie. I’m making them again today for a party tomorrow and just pulled them out of the oven. I bought the pan with the removable bottom and it’s very handy. I want to make them in a 9 x 12 pan as well. I might leave the crust as is and make extra filling.
I am using a 9×13 and doing exactly that. Just winging it. The pecans weighed more than 3 1/2 cups on my scale, more like 4cups and I addedd for d another 1/2c. Increase butter, sugar and honey my 1tbls. In the oven now🤗
Beth,
Your recipes are insanely scrumptious. Several nights a week, I try something new, and I collect almost every recipe you post. Thank you so much for sharing your practical knowledge. I’ve been collecting recipes—and even wrote a cookbook for my family—for years, from places like Mallorca, Athens, Greece, Paris, Siena, Italy, and my late mother’s kitchen.
I was raised in a pecan orchard in Georgia. While many Southerners pronounce the word pecan as “pee-can,” my family, which was an old, gentile Southern family, preferred the softer pronunciation puh-cahn’. The “puh” was softly enunciated as if making the sound of the consonant P, and the emphasis was on the “cahn.” Who knows if we were correct, but I was immersed in pecans for the first twelve years of my life.
Again, thanks so much for sharing your recipes, including your shortbread pecan bars, which I intend to make in the next few days before Thanksgiving.
Happy holidays to you and your family.
Best regards,
John Drew
Oh course! My pleasure! I hope you enjoy them as much as we do! These are a popular family favorite at Thanksgiving! Growing up on a pecan orchard sounds just lovely! I hope you approve of the bars! Ha!
Can you use an already made crust?
Oh sure you could if you needed to, but the homemade crust if you can spare the ingredients 🙂 is so much better!
Hi,
Instead of homey could I substitute dark corn syrup?
Thank you
Oh sure that would work too 🙂 Hope you enjoy!
I made these last year — they were delicious! Was thinking about them again and planning to make them again this year for Thanksgiving. Thank you for delicious recipe. They are better than pecan pie.
Hi Beth. I made these bars yesterday and they’re delicious. I was wondering if you’ve ever made them in a larger pan so that the crust is not quite as thick. If I tried that I may need to make more topping. What do you think. Everything I’ve made from your recipes has been so good! Trying the Tarte du Soleil for Thanksgiving.
Oh sure you could make them in a larger pan and maybe just double the filling, OR cut the crust recipe in half 🙂 . That would work too! So glad the recipe have been a hit! You’ll love the Tarte au Soleil guests are always so impressed by that one! Ha! 🙂 Enjoy!