pecan pie bars on a board
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crust mix in a bowl
crust mix and nuts in a bowl
partially baked crust
all liquids mixed in a bowl

Add in 1 1/2 cups of chopped pecans and stir to combine.  Spread evenly over the cooled, partially baked crust.  Put in the oven and bake for 30-35 minutes or until the filling is set and a toothpick inserted in the middle comes out clean.  That’s how you know it is done.

nuts added to liquid mixture
wet ingredients poured on top of partially baked crust

Run a knife around the edges between the pan and the bar loosening it from the pan.  Let it cool completely.

Cut three rows horizontally and four rows diagonally to create 12 bars.  Plate the bars and using a powdered sugar canister dust them with confectioner’s sugar for the perfect finish.

baked pan of bars
stacked pecan pie bars
pecan pie bars on a board

Pecan Pie Bars

Turning a delicious holiday dessert, Pecan Pie, into a year round treat in the form of a dessert bar, couldn't be easier. This recipe uses easy to find ingredients, is loaded with pecans and serves 12.
5 from 1 vote
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine General
Servings 12 Served
Calories 139 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1 3/4 Cups All-purpose flour
  • 3/4 Cup Unsalted butter, room temperature
  • 1/3 Cup Sugar
  • 1/3 Cup Chopped pecans


  • 2/3 Cup Firmly packed brown sugar
  • 6 Tbsp. All-purpose flour
  • 1 Tsp. Salt
  • 1 1/2 Cups Light corn syrup
  • 4 Large eggs
  • 2 Tsps. Vanilla extract
  • 1 1/2 Cups Coarsely chopped pecans
  • Sifted powdered sugar to garnish (garnish)


  • Preheat oven to 350°F.
  • Combine the 1-¾ cups of flour, butter and sugar in a mixing bowl. Beat with either a hand mixer or standing mixer until mixture resembles course crumbs. You’ll need to scrape down the bowl several times. Stir in the 1/3 cup of chopped pecans.
  • Press crust mixture evenly onto bottom of ungreased 13×9-inch baking pan. Bake 20-25 minutes or until edges are very light golden brown. Remove from the oven.
  • Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups of chopped pecans. Spread evenly over the warm, partially baked crust. Bake 30-35 minutes or until filling is set and a toothpick inserted in center comes out clean.
  • Run a knife around the edges to loosen it from the pan and cool completely. Cut into bars. (Three horizontal rows by four diagonal cuts to produce 12 bars) Sift some confectioner’s sugar on top for the perfect garnish. (Optional)


Calories: 139kcalCarbohydrates: 26gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 30mgPotassium: 47mgFiber: 1gSugar: 6gVitamin A: 2IUVitamin C: 0.05mgCalcium: 7mgIron: 1mg
Keyword dessert
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