Go Back

Pecan Pie Bars

Pecan pie bars with a buttery shortbread base and a sticky amber pecan filling baked until set. Cut into 24 squares for a caramel-gloss top with pecans and flaky sea salt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For shortbread base
  • 2 cup all-purpose flour
  • 0.67 cup powdered sugar
  • 0.25 cup cornstarch
  • 0.5 tsp salt
  • 1 cup cold unsalted butter, cubed
For pecan filling
  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 0.5 cup honey
  • 0.25 cup heavy cream
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 4 cups whole pecans
  • 0.25 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and line a 9x13 pan with parchment so the bars lift out easily after baking.
Make the shortbread base
  1. Combine all-purpose flour, powdered sugar, cornstarch, and salt, then cut in cold unsalted butter until the dough just comes together, with no dry flour streaks.
  2. Press the dough firmly and evenly into the lined pan.
  3. Bake at 350F for 18-20 minutes until pale golden at the edges, then remove the pan.
Make the pecan filling and bake
  1. Melt unsalted butter, brown sugar, honey, and heavy cream over medium heat until smooth and steaming.
  2. Bring the mixture to a boil, then cook for 2 minutes, watching for a thickened amber color.
  3. Remove from the heat and stir in salt, vanilla extract, and whole pecans until the pecans are well coated.
  4. Pour the hot pecan filling over the hot shortbread, spreading evenly to the edges.
  5. Bake at 350F for 20-25 minutes until the filling is set and no longer looks loose in the center.
Finish and slice
  1. Sprinkle flaky sea salt over the warm bars for a salted caramel top.
  2. Cool completely before slicing so the filling firms up cleanly and holds its shape.

Notes

For the cleanest slices, cool the bars fully (or chill) before cutting; the caramel-pecan filling sets as it cools. Store airtight in the refrigerator for up to 5 days. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter swap, use light brown sugar and reduce the heavy cream to 3/16 cup while keeping bake times the same.