Sometimes I just wanna grab a slice of pecan pie with my hands and eat it like a brownie. That’s where my Pecan Pie Bars came from. I keep that signature gooey vibe intact plus add my secret ingredient of heath bars in the mix. I also add some chocolate, toast the pecans and pour it over a shortbread bottom. After I finish them in the oven, I add a little salt sprinkle and gobble these bad boys down. I love how easy they are plus you don’t have to fuss with pie dough. My pecan pie is bomb but these are EASY and bomb, ya dig?
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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.
How to Make Pecan Pie Bars
Step 1: In the bowl of your stand mixer, add the butter, brown sugar, flour and salt together. Mix everything together on low speed, about 1-2 minutes then increase to medium until a dough forms.
Step 2: Press the dough mix into the bottom of the pan, trying to spread it as evenly as possible.
Step 3: Bake for 25-30 minutes or until lightly browned. Let cool for 10 minutes.
Step 4: Spread the pecans on a lined baking sheet. Bake for 8-10 minutes or until fragrant and lightly toasted. Let cool down.
Step 5: After cleaning out your stand mixer bowl, add the eggs, corn syrup, and brown sugar. Beat on low for about 2 minutes. Add molasses and vanilla then mix it all up again.
Step 6: Fold in the pecans, chocolate and heath bars. Make sure everything is perfectly combined.
Step 7: Pour the mixture over the top of the baked crust.
Step 8: Bake for 25-35 minutes, or until the center is almost set. Immediately sprinkle flakey sea salt over the top, let them cool for an hour and serve them up!
Pecan Pie Bars Recipe
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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!
Notes
Storage
Pecan pie bars can be stored in an airtight container at room temperature for up to 1 week. Alternatively, you can extend the life of your bars by freezing them. Prepare and slice the bars as directed, then double wrap each one in a layer of plastic wrap and aluminum foil. Place the wrapped bars in a freezer-safe airtight container or ziploc bag. Freeze for up to 3 months. Thaw the chocolate pecan pie bars in the fridge overnight before serving.Nutrition
Recipe Tips
- 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: Press 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.
Ingredient Notes
- Nuts: You can swap out the pecans for walnuts or hazelnuts.
- Corn syrup: You can use maple syrup also.
- Heath Bars: Chopped toffee or any caramel candy bar also work.
- 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.
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I'll email this recipe to you, so you can come back to it later!
Recipe Help
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.
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
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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.