These gooey pecan pie bars are upgrading classic pie to boss moves. We start with a crazy delish buttery shortbread base then we top that off with toasted pecans, sticky caramel filling, melty chocolate and a salt sprinkle for good measure! These pecan bars take indulgence to new heights. Whether you serve these up for a bake sale or Friendsgiving, you will change the dessert game.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“Would give these scrumptious bars 6 stars if possible. They are delicious and easy to make – a real crowd pleaser!! Thanks for sharing the recipe with us.”
—TONI A.
Pecan pie is my fave pie in existence, hands down. And if you add some chocolate, it ain’t even close. It’s buttery, crisp, nutty, sugary, and filled with melty chocolate. When I crave it but ain’t got time for all the pie dough fuss, I make these pecan pie bars.
This recipe from Grandbaby Cakes assistant Leidi Rodriguez is made for those of us who need that slice served a little quicker or for those who are just looking to change things up a bit.
The Lowdown of this Pecan Pie Bars recipe
Cuisine Inspiration: Southern Comfort with a Twist
Primary Cooking Method: Baking
Dietary Info: Contains Nuts and Gluten
Key Flavor: Caramelized Nutty and Chocolatey Sweetness with a Hint of Saltiness
Skill Level: Easy (No Sweat Fam!)
Textures on Textures
With a shortbread cookie crust, gooey filling, crunchy pecans, and that chocolate layer, every bite is giving bomb flavors and unique textures.
Make It Ahead
Got a busy week ahead? These bars keep beautifully, making them the legit choice for prepping ahead of busy holidays or potlucks.
No-Fuss Crowd Pleaser
These pecan pie cookie bars are the ultimate sweet treat that brings all my peeps to the yard. Plus, forget the hassle of slicing a pie! These handy bars offer perfect portion control when feeding a ton of folks.
Ingredients you’ll need to make pecan bars
Unsalted Butter: This rich creamy base gets the cookie crust party started right.
- Brown Sugars: Those deep molasses undertones give that addictive, caramelized flavor we all chase in a pecan pie bar recipe.
- All-Purpose Flour: This is our foundation for holding everything together, literally.
- Kosher Salt: This balances and enhances all the sweetness.
- Eggs: The binder keeps our filling structure strong.
- Corn Syrup: This stays giving that gooey, indulgent texture in every bite.
- Molasses: Those dark, rich notes give that flavor some complexity and nuance.
- Vanilla: Use that pure extract to provide that perfect aromatic throughout the filling.
Semi-sweet Chocolate: Sweet but not too sweet to balance everything.
- Heath Bars: This is a secret ingredient that shows up and shows out. It’s crunchy with toffee-like vibes that create a nice flavor surprise.
- Pecans: We toast these babies up so you get the ultimate nutty goodness.
How to make pecan pie bars
What to serve with this pecan bar recipe
- Go Classic: Just a dollop of whipped cream or a scoop of homemade vanilla ice cream over a warm bar is all you need boos.
- Drizzle it On: You can definitely make this bar even more indulgent with a drizzle of chocolate ganache or easy caramel sauce.
- With Coffee or Hot Chocolate: A chocolate pecan pie bar is a perfect pairing with a cup of Jo or French hot chocolate.
- Easy Southern Supper: An easy weeknight with fried pork chops, stovetop candied sweet potatoes, and Jiffy cornbread is perfectly completed with these pecan bars y’all.
- Thanksgiving Dessert Spread: Create a real deal dessert buffet filled with caramel cake, chess pie, and sweet potato cheesecake.
Recipe Substitutions
- Nuts: You can swap out the pecans for walnuts or hazelnuts for a different nutty texture.
- Corn syrup: You can use maple syrup as a replacement here.
- Heath Bars: Switch these out for chopped toffee or caramel candy bars.
- Brown Sugar: I use light brown sugar in this recipe but feel free to use dark if you want. You can also make brown sugar with granulated sugar and molasses.
- Chocolate: Dark chocolate or bittersweet chocolate work great too boos.
Recipe Variations and Additions
- Gluten-Free: Swap out the all-purpose flour in this recipe for your fave GF alternative. I’d recommend either Bob’s Red Mill or King Arthur’s cup-for-cup option.
- Liquor it Up: Add some bourbon to the mix. Just two or three tablespoons can give a nice sophisticated flavor boost for my adult boos.
- Spice it Up: Just sprinkling a bit of warm spice like ground nutmeg, ground ginger or ground cinnamon to the filling can punch up some nuance.
- Zest It Up: Adding a tablespoon of lime or orange zest to the filling can brighten up the flavors and make that chocolate pop more.
- S’more Vibes: Topping the filling with mini marshmallows right at the end of baking will give a delish gooey layer to the crunchy nutty mixture.
Expert Tips and Tricks for making the best ever pecan pie bars
- Use Parchment Paper: I like to line the baking pan with parchment leaving a few inches of paper hanging off the sides. This helps you easily lift the bars out of the pan when they are done baking.
- Press and Pre-Bake: Make sure you press that crust into the pan evenly so it bakes up evenly. I also blind bake so the crust doesn’t get soggy from the filling.
- Toast it Up: I add an extra step of toasting the pecans because it enhances their flavor making these bars even more delish y’all.
- Don’t Overbake: You don’t want to dry these babies out. If there is still a slight jiggle, that’s all good. They will continue to firm up when you take them out of the oven.
How to store & reheat chocolate pecan pie bars
Pop the pecan pie bars in an airtight container or wrap tightly in plastic wrap then in foil. They can sit at room temp for up to 3 days.
How long will pecan bars last in the fridge?
These bars keep in the fridge for up to a week if stored properly.
Can I freeze pecan pie dessert bars?
Yep for sure boos. Double wrap leftover individual bars in a layer of plastic wrap then in aluminum foil. Add to a freezer-safe airtight container or ziploc bag and label with the date. They can stay frozen up to 3 months. Thaw the chocolate pecan pie bars in the fridge overnight before you serve them up.
Frequently asked questions
Yep for sure boos. Just bake them up, cool to room temp, wrap tightly with plastic wrap and pop in the fridge for up to 2 days for the best flavor and texture. Bring back to room temp when you want to serve them up.
The edges should be good and set and the center should have the slightest jiggle. They will continue to firm up as they cool.
It’s totally optional boos but it really adds some nice texture and a balance to the sweetness in the bars.
This pecan pie bar recipe is beyond delish and no fuss boos. Layers of shortbread, toasted pecans, and decadent chocolate all come together to create a dessert perfect for get-togethers, potlucks, bake sales, and anything else you can dream up. Or, you can do like me and hoard the whole lot to yourself. That ain’t nobody’s business but your own y’all.
More pecan recipes
- Southern Pecan Pralines
- Candied Pecans
- Bourbon Pecan Sticky Buns
- Turtle Candy
- Pecan Pie Upside Down Cake
- Chocolate Bourbon Pecan Pie
- Classic Pecan Pie
- Sweet Potato Pecan Pie
Pecan Pie Bars
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Equipment
Ingredients
For the Crust
- 1 cup unsalted butter room temperature
- 1/2 cup light brown sugar
- 2 1/3 cup all-purpose flour
- 1 tsp kosher salt
For the Filling
- 2 cups pecan halves and pieces
- 3 large eggs room temperature
- 3/4 cup corn syrup
- 1/2 cup light brown sugar
- 2 tbsp molasses
- 1 tbsp vanilla extract
- 4 oz semisweet chocolate chopped into chunks
- 4 oz heath bars 1/2 cup chopped into chunks
- Flaky sea salt
Instructions
For the Crust
- Preheat the oven to 350 degrees. Grease a 9×13 pan and line it with parchment paper. Leave a couple inches of paper hanging over the sides to easily lift out the bars.
- In the bowl of your stand mixer, or using a bowl and a hand mixer, beat the butter, brown sugar, flour, and salt together, on low speed. After about 1-2 minutes, increase the speed to medium and continue to beat until coarse, almost dough-like crumbs form.
- Using your hand, or a spatula/large spoon, press the dough mix into the bottom of the pan, trying to spread it as evenly as possible.
- Bake for 25-30 minutes, or until lightly browned. Let cool for 10 minutes. In the meantime, prepare the filling.
For the Filling
- Spread the pecans on a rimmed baking sheet. Bake for 8-10 minutes or until fragrant and lightly toasted. Remove from the oven and let cool completely.
- Wipe out the bowl of the stand mixer. To that bowl, add the eggs, corn syrup, and brown sugar. Beat on low speed until smooth, about 1-2 minutes.
- Add in the molasses and vanilla, then briefly mix again until just combined.
- Use a spatula to fold in the pecans, chocolate and heath bars. Pour the mixture over the top of the baked crust.
- Return to the oven and bake for 25-35 minutes, or until the edges are set and the center is mostly set (a tiny jiggle is fine as it will continue to set as it cools). Once out of the oven, immediately sprinkle flakey sea salt over the top. Add as much or as little salt as you’d like.
- Let cool completely, about an hour. Slice into squares and serve!
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Would give these scrumptious bars 6 stars if possible. They are delicious and easy to make – a real crowd pleaser!! Thanks for sharing the recipe with us.
Nice post
I’d love to try these but I am wondering if I can omit the chocolate and heath bars? A family member is mildly allergic to chocolate…
These look amazing and can’t wait to make them!! I was just wondering about your pan. What kind is it and where did you get it? I’ve been looking for one like it. Most 13×9 pans have rounded corners but I want one with sharp corners. Thank you.
Jennifer
Calphalon makes a good one. I’ve had mine for years.
Search Amazon or King Arthur Flour if you can’t find one locally.
I am drooling over these pecan pie bars. Can’t wait to make one of my favorite pies into a bar!
Wow do these bars look amazing! A handheld way to enjoy my favorite pie? Yes, please!
These are dangerously good! Wow! Tey are indulgent and full-on overly delish!
I love making bars, and this pecan version was outstanding! Adding it to my repertoire!
These are so insanely good! Love the addition of chocolate chips too – much prefer pecan pie with a little chocolate involved to break up the sugary caramel vibe.