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Pecan Pie Bars


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Rate this recipe 4.4/5 (7 Votes)
Pecan Pie Bars 1 Picture


  • 2 1/2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 3/4 cup chopped toasted pecans
  • 1/2 teaspoon kosher salt
  • 1 cup butter, cubed
  • Vegetable cooking spray
  • 3/4 cup cane syrup
  • 1/2 cup firmly packed dark brown sugar
  • 6 tablespoons heavy cream
  • 6 tablespoons butter
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3 cups coarsely chopped toasted pecans


Adapted from


Step 1

1. Prepare Crust: Preheat oven to 350°. Pulse flour and next 3 ingredients in a food processor 8 to 10 times or until thoroughly combined and pecans are finely chopped; add butter, and pulse 8 or 9 times or until mixture resembles coarse meal. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture onto bottom of prepared pan.

2. Bake at 350° for 20 to 25 minutes or until lightly browned. Cool completely on a wire rack (about 25 minutes).

3. Prepare Filling: Bring syrup and next 4 ingredients to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla and 3 cups coarsely chopped toasted pecans. Pour hot filling over cooled crust.

4. Bake at 350° for 14 to 16 minutes or until filling bubbles in center. Cool bars completely in pan on a wire rack (about 1 hour). Chill bars 1 hour before cutting.

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