Fall has always been my favorite season—not just for the crisp air and golden leaves, but for the flavors. And nothing screams fall quite like pecan pie. But let’s be honest—making an entire pie from scratch can feel a little intimidating (and time-consuming).

That’s where these Fall Pecan Pie Bars come in. I still remember the first time I brought them to a cozy get-together with friends. Within minutes, the buttery crust and gooey pecan topping had everyone reaching for seconds—and begging for the recipe.

These bars give you all the nostalgic, nutty, caramel-like goodness of pecan pie, but in a much easier, portable, and bite-sized form. I make them every year, and they never last more than a day in our house.

Whether you’re baking for Thanksgiving, a fall potluck, or just want something sweet with your coffee—this one’s a keeper.

Why You’ll Love This Recipe

This recipe captures all the rich, nutty goodness of classic pecan pie—without the hassle of making a full pie. It’s easy, crowd-pleasing, and perfect for fall gatherings or cozy nights in.

No rolling or fussing with pie dough—just a press-in crust.
They slice beautifully and are perfect for serving at gatherings.
Classic pecan pie flavor in handheld form.
Make-ahead friendly and freezer-friendly!
You only need pantry staples and no fancy tools.

Ingredients

1- For the shortbread crust:

1 cup (2 sticks) unsalted butter, melted
½ cup granulated sugar
2 cups all-purpose flour
¼ tsp salt

2- For the pecan topping:

¾ cup light brown sugar, packed
½ cup light corn syrup
2 large eggs
2 tbsp unsalted butter, melted
1 ½ tsp vanilla extract
¼ tsp salt
2 cups pecans, roughly chopped

Step-by-Step Instructions

Follow these simple, foolproof steps to make perfect pecan pie bars at home. Each stage—from buttery crust to gooey topping—is carefully outlined to ensure delicious results with zero guesswork.

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
Make the crust: In a mixing bowl, stir together melted butter, sugar, flour, and salt until a soft dough forms. Press evenly into the prepared pan. Prick the crust with a fork a few times.
Par-bake the crust: Bake for 18–20 minutes until the edges are lightly golden. Remove and let it slightly cool while preparing the topping.
Prepare the filling: In a bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
Assemble and bake: Pour the pecan mixture evenly over the slightly cooled crust. Bake for another 30–35 minutes until the center is set and no longer jiggles.
Cool completely: Let the bars cool in the pan, then refrigerate for at least 1 hour before slicing.
Slice and serve: Lift out using the parchment paper and cut into squares or bars.

Expert Tips for Perfect Pecan Pie Bars

These expert tips will help you achieve bakery-style pecan pie bars every time. From enhancing flavor to getting clean slices, these small tweaks make a big difference in texture, taste, and presentation.

Toast your pecans before adding for an even deeper flavor.
Chill before slicing for clean, neat cuts.
For a twist, swap maple syrup for half the corn syrup.
A sprinkle of flaky sea salt on top adds a gourmet touch.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

FAQs

1. Can I make pecan pie bars ahead of time?
Yes! These bars actually taste better the next day. You can make them up to 3 days in advance and store them in an airtight container at room temperature or in the fridge.

2. Can I freeze pecan pie bars?
Absolutely. Once cooled and cut, wrap the bars individually in plastic wrap and freeze in a container for up to 2 months. Thaw in the fridge overnight.

3. What can I use instead of corn syrup?
You can substitute with maple syrup or honey for a more natural sweetener, though it may slightly alter the texture and flavor.

4. Do I need to toast the pecans first?
Toasting the pecans isn’t required, but it enhances their flavor and adds a subtle crunch. Just roast them in the oven at 350°F for 6–8 minutes.

5. How do I know when the bars are done baking?
The center should no longer jiggle when gently shaken. The top will be golden and slightly puffed—don’t overbake or the bars may become dry.

6. Can I use a different pan size?
A 9×13-inch pan is ideal for even baking. You can use a slightly smaller pan for thicker bars, but adjust the bake time and check for doneness.