Pecan pie bars use a press-in shortbread crust in a 9×13-inch pan, then a pecan filling that bakes until the center is just set. Cool the pan completely, lift the slab out with a parchment sling, and slice it into squares that travel better than a whole pie. The flavor is the same idea as how to make pecan pie, in a format that works for a potluck or how to host a Friendsgiving. If a filling comes out loose, the same cues in how to fix a runny pecan pie apply. More dessert options are in Thanksgiving desserts and the Thanksgiving guide.
Press in a shortbread crust
Heat the oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang on the long sides so you can lift the slab later. Mix 2 cups all-purpose flour, 1/2 cup packed brown or granulated sugar, and 1/2 teaspoon salt, then work in 1 cup (2 sticks) of cool cubed butter until the mixture looks like damp crumbs. Press it firmly and evenly into the pan, including the corners, and bake for 18 to 20 minutes, until the edges look dry and just golden. The crust should be hot when the filling goes on, so start the filling while it bakes.
Cook a filling that will actually set
In a saucepan, melt 6 tablespoons butter, then whisk in 1 cup packed brown sugar, 1/2 cup corn syrup or a mix of corn syrup and maple, 2 teaspoons vanilla, and 1/2 teaspoon salt. Let it cool for a few minutes so it is not scalding, then whisk in 3 large eggs until smooth and stir in 2 1/2 cups pecan halves or roughly chopped pecans. Pour the filling over the hot crust and bake at 350°F for 25 to 30 minutes, until the edges are set and the center still has a slight jiggle but is not liquid. A filling that is still soupy in the middle will not slice cleanly; see how to fix a runny pecan pie for why a pecan filling fails to set. Cool the pan on a rack until it is completely room temperature, at least 2 hours, or chill it briefly to firm the cuts.
Slice, pack, and make them ahead
Use the parchment to lift the slab onto a board and cut it with a sharp knife, wiping the blade between cuts. You can bake the bars a day ahead and keep them covered at a cool room temperature, or refrigerate them if your kitchen is warm. They pack in a single layer for a potluck and disappear faster than a pie that needs a server. Leftover bars keep, covered, for a few days; the leftover window in {LEFTOVERS} still applies once they have been out for a party.
Frequently asked questions
Can I use a pie-crust dough instead of shortbread?
You can, but a press-in shortbread is sturdier for bars and easier to slice. Save flaky dough for a round pecan pie.
Do pecan pie bars need corn syrup?
Corn syrup helps the filling set and stay glossy. You can use part maple syrup, but the center may be a little softer.
How do I keep the bars from sticking to the pan?
Use a parchment sling and let the pan cool completely before you lift and cut.
Helpful kitchen tools
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A deep 9×13-inch glass pan with a lid is the right size for the crust and makes leftovers easy to cover.
- HVH 9×13 Ceramic Baking Dish Set — A ceramic 9×13-inch dish also works if you prefer a sturdier baker.
- OXO Good Grips Slicing Knife — A sharp slicing knife gives cleaner cuts once the slab is cool.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A mixing bowl is handy for the shortbread crumbs and for tossing the pecans.
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