Pecan Pie Bars Recipe (VIDEO)
Pecan Pie Bars are one of the best pecan recipes you’ll try and they are easier than pie. It’s a cross between a classic Pecan Pie and a cookie.
Loaded with pecans in a homemade caramel sauce filling and baked over a shortbread crust, these pecan squares are a crowd-pleasing, easy dessert. Add these to your holiday cookie platter!
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We love dessert casseroles from Strawberry Pretzel Salad to Classic Tiramisu and ofcourse Baklava. If you are looking for a crowd-pleasing party or potluck dessert that fits into a 9×13 casserole, this Pecan Pie Bars recipe is a must-try!
Pecan Pie Squares Video
Watch Natasha make these Pecan Pie Bars. You will be surprised at how easy it is. We will never stop loving this Pecan dessert. Now go forth and bake!
Easy Pecan Pie Bars Recipe
The first time I tried this was at a wedding in Washington. My husband’s cousin’s wife, Tanya, made them for the dessert buffet and after trying them, I just knew I had to recreate them.
I made a batch of these and sent some home with my sister. Her words exactly – “that’s the best pecan recipe I’ve ever tried!” She was smitten. These pecan bars have that effect on people. Here’s why you’ll love this recipe.
- Amazing Texture – Pecan Pie Bars are gooey, chewy, and crunchy with a soft caramel filling that doesn’t get stuck to your teeth.
- Quality Ingredients – This recipe uses all-natural ingredients (no corn syrup).
- Big Batch – This recipe fills a 9×13 casserole dish and you can cut anywhere from 16 to 28 pieces which is great for holiday parties and feeding a crowd.
Ingredients for Pecan Pie Bars
These have just the right balance of textures and flavors, and are so satisfying. The ingredients are simple and consist of the crust and the filling.
For the Crust:
- All-purpose flour – creates the perfect sturdy base for the crust. I recommend unbleached, organic flour if you can get your hands on it.
- Powdered sugar – lightly sweetens the crust (most of the sweetness comes from the caramel topping).
- Salt – fine sea salt balances the sweetness
- Butter – use unsalted, cold butter which creates a rich buttery crust
For the Pecan Filling:
- Light Brown Sugar – has molasses which adds rich color and flavor to the caramel
- Honey – creates a soft caramel base
- Unsalted butter – adds richness to the caramel and buttery flavor
- Heavy whipping cream – make sure to use HEAVY cream which has a higher fat content to help the filling thicken up properly
- Salt – we use a bit of fine sea salt to balance the sweetness
- Vanilla extract – we recommend homemade vanilla extract for the best flavor.
- Pecans – coarsely chopped pecans add great crunch and texture to the filling
Pro Tip: If you don’t have pecans on hand or have an allergy, you can substitute pecans with walnuts or cashews which have a similar crunchy and chewy texture.
How to Make a Shortbread Crust
You can use either a food processor or a bowl and pastry cutter to make the crust. You want the butter to cut into the flour until it looks like a coarse meal with some pea-sized crumbs forming.
Press the crumbs into a parchment-lined 13×9 baking pan and press the crumbs evenly into the bottom then bake at 350˚F until set and lightly golden at the edges. Transfer to a parchment-lined
Pro Tip: Lining the pan will make it much easier to lift the bars out of the pan and serve. Once it has cooled, I transfer it to a cutting board and cut into squares or bars.
How to Make Pecan Pie Bars
- Prep – preheat the oven to 350˚F and coarsley chop the nuts if they aren’t pre-chopped.
- Prepare the crust – see instructions above. While crust is baking, I make the filling.
- Make the Caramel – In a large saucepan, combine brown sugar, honey, butter, cream and salt. Bring to a boil then simmer 2 minutes. Remove from heat and stir in vanilla and pecans.
- Spread pecan filling over your warm baked crust.
- Bake – return to the oven for another 20-25 minutes or until the top is bubbling and turns caramel color.
- Cool and Serve – once the bars are fully cooled to room temperature, remove from the pan, cut and serve.
Common Questions
You can use pecan halves or coarsely chopped pecans. I would buy whichever is less expensive and if you buy them pre-chopped then you can save yourself the step of chopping nuts.
Since there aren’t any highly perishable ingredients in the baked pecan pie bars, you can store them in an airtight container at room temperature for several days.
You will need to cut the recipe in half to fit a traditional pie pan or use the recipe to fill 2 pie pans. I also suggest lining the pie pans with parchment paper for easier serving and removal from the pan.
Yes! You can double the recipe, divide into two separate pans and bake them side-by-side in the oven.
Make-Ahead
- Storing: Once these pecan bars are cooled completely to room temperature, transfer to an airtight container and store at room temperature for 3-4 days.
- Freezing: You can freeze for longer storage. Transfer to a freezer safe zip bag, remove any excess air and freeze for up to 3 months. Thaw at room temperature before serving.
Pecan Pie Bars are such a decadent treat for the holidays and are a dessert everyone loves. Make them once and they will probably make it to your holiday rotation.
More Pecan Recipes to try
If you love these Pecan Pie Bars, then you won’t want to miss these recipes with pecans. Pecans are so versatile for sweet or savory dishes.
- Candied Pecans
- Baked Apples
- Russian Tea Cakes with Pecans
- Carrot Cake Cupcakes
- Roasted Sweet Potato Salad
- Sweet Potato Casserole
Pecan Pie Bars Recipe
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp fine sea salt
- 12 Tbsp unsalted butter, cold, diced
For the Filling:
- 3/4 cup light brown sugar, packed
- 1/2 cup honey
- 12 Tbsp unsalted butter
- 1/4 cup heavy whipping cream
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 3 1/2 cups coarsely chopped pecans, 14 oz
Instructions
To Make the Crust:
- Preheat the oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper (leave some paper hanging over the sides of the pan for an easier lift later. Spray with non-stick cooking spray and set aside.
- In the bowl of a food processor, pulse together the flour, powdered sugar, and salt and pulse a couple of times to combine. Add diced cold butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces forming. Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350˚F for 18-20 minutes or until the crust has set and the edges are just lightly browned. Remove from the oven and set aside while you finish the filling.
Make the Pecan Pie Bars:
- In a large saucepan, combine the brown sugar, honey, butter, cream and salt. Bring to a boil then reduce heat and simmer for 2 minutes. Remove from heat and stir in vanilla and pecans, mixing until incorporated.
- Pour hot pecan filling over your warm crust. Return to the oven and bake for another 20-25 minutes until the top is bubbling and turns caramel color. Set the baking pan on a wire rack and cool completely to room temperature before cutting.
- Once the pecan squares are at room temperature, loosen the edges if needed and use the parchment paper or foil to lift the bars out of the pan. Transfer to a cutting board and cut into 2-inch squares. Serve at room temperature.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Sadly I’m allergic to walnuts and pecans… Can substitute with maybe Pistachios and Cashews?
Hi Shelley! I think that’s like be fine. Let us know which you try.
This recipe sounds divine! Can’t wait to try it! I was wondering if I need to toast the pecans before preparing the recipe? Thanks!
Hi Cheryl! There is no need to roast them beforehand. I hope you love this recipe!
I want to bake this but ran out of vanilla extract 🙁 any idea if it will ruin the taste/ or texture by much if I don’t put it in??
Hi Erica! The vanilla extract helps to elevate the flavor and being a different dimension of flavor but I think it would be fine without too. You can also substitute with another extract of your choice if you’d like.
Wow! I impressed not only myself, but everyone who attended our Thanksgiving dinner!
I’m a pretty basic cook, not attempting new recipes often, especially when having company. I decided instead of making a pecan pie (with that gel-like center) I’d attempt to make Natasha’s Pecan Pie Bars! Pretty risky move… at least for ME!
So glad I did!!! These were easy to make, just follow her directions to a “T” and you’ll create a fabulous dessert! We topped with whipped cream and they were delicious! **do not cut until completely room temp. Refridge a bit prior to cutting, creating a perfect “bar”. Highly recommend these, far better than traditional pecan pie!! ⭐️⭐️⭐️⭐️⭐️
Hi Debi! That’s wonderful. Thank you so much for sharing your experience!
These were absolutely delicious!! I made them for our Thanksgiving celebration and everyone loved them! This recipe it a keeper for sure! When they came out of the oven, I sprinkled semi-sweet chocolate morsels on half of the pan. The heat melted the chocolate and I easily spread it. I left half of the bars uncovered for the traditional recipe. Both were delicious!! Thank you for this wonderful and easy to follow recipe!
Hi Laurie! I’m so glad they were a hit. Thank you so much for sharing your experience with the recipe!
These were SO yummy!!! Will be making them again. Quick question though, do you keep these out at room temperature or refrigerate them? I got nervous with the heavy cream being in them and kept them in the fridge. Thanks for the great recipe!
Hi Laura, I’m so glad you loved these pie bars! I have this section in the recipe that can answer your question: “Do Pecan Squares need to be refrigerated?” I hope this helps!
This recipe is truly easy to follow ! I am not usually a successful baker but OMG these pecan bars are delicious .
The clear & precise directions as well as the short video are perfect.
The flavor and texture of the bars are a perfect combination of sweetness and melt in your mouth buttery caramel & shortbread. I will definitely make these again!
I’m so glad to hear that, Melanie! Thanks for sharing.
These were delicious and easy to make. I added a little rum for a kick. They were a big hit and a nice crowd alternative to pecan pie.
Sounds wonderful! I’m so glad you enjoyed the recipe!
Delicious! I typically do pecan pie for Thanksgiving, but decided to give this recipe a try (much to the dismay of my pecan pie fans). Everyone loved them and requested them for next year! Thank you for a great recipe!
You’re so welcome, Jill. I’m glad that you decided to try out this recipe and loved it!
These are AMAZING. Turns out I actually forgot to bake a second time once the filling was in. Which explains why mine were so runny. But the taste was amazing. Literally one of the only pecan pie recipes without corn syrup. The honey adds such a nice flavor. Similar to baklava. And the salty finish makes them addicting. Going to try to make it a traditional pie next.
These bars are amazing! They are fairly simple and hold up very well. Definitely a keeper!
I’m so glad you enjoyed it, Abbie!
Hi Nat!
Made this and my parents loved it! They asked me to make again but if possible, to make it slightly less sweet for their health. If I reduce the amount of powdered sugar/ brown sugar by half, would that ruin the consistency of the bar?
Hi Lisa, most of the sweetness comes from the caramel topping, you can use less of that to help the sugar.
Delicious and easy! Plan on making them for our church family this week 🍁🧡🍂🙌 definitely a keeper and a must try!
Thank you for sharing, Janelle!
Hello Natasha,
I have been using and loving your recipes for several years and they all have been fabulous getting rave reviews from my family. I just made the pecan pie bars but sadly most of them fell apart when I cut them. I reviewed the recipe and used 3 1/2 cups of pecans which was way more than 14 oz 😳😔
Anyway to salvage them?
Have a happy Thanksgiving
Hi Denise, I wonder if the pecans were chopped to small resulting in too many of them? It’s hard to save if you can salvage them without being there, but I hope you find a way to make them work!
If you still have the “bars”. They would make a delicious topping for a crumb ! Pecans are so precious I would hate to waste them!!
Hello Natasha,
I was wondering if I could make these with a pie crust and not a shortbread crust. If the answer is yes, would I need to blind-bake the crust before adding the filling?
Hi Andrea! I haven’t tested it myself, but I think it could work. Let us know how it is if you experiment.
I have made pecan pie bars in the past but I loved your recipe. The crust was so delicious with powered sugar in it! I just love your recipes. They tend to be my go to when looking for a recipe. Thank you Natasha!
Thank you, Jackie for sharing that with us!
What kind of honey should I use? First time baking with honey and I’m not sure the difference in kinds if that matters! Tysm!!
Hi Amelia, store bought honey works great here.
Hi Natasha!
I LOOVE your recipes and was looking for your pecan pie recipe when the bars recipe popped up. Do you have a pecan pie recipe? Preferably with maple syrup? Thank you!!
Hi May, I don’t have a pecan pie recipe, yet, but that’s a great suggestion!
I just made this and it is currently cooling! We are doing an early thanksgiving tomorrow so I am wondering if I should refrigerate it overnight or if it is ok to leave out covered at room temp? And how long/how many days can they be left out at room temp? I want them to be room temp for serving.
I Jessica, I have notes on this under the Make-Ahead section of the recipe. I hope you love it.
Hi there-
I followed your recipe, but found that the bars were bubbling and dark caramel in color after only 10 minutes back in the oven. I was afraid they were burning so I took them out, but I’m wondering if I should’ve left them in longer.
Hi Morag! It’s hard to tell what went wrong without being there. Did you make any substitutions to the recipe? I wonder if your oven runs a bit too hot? This recipe was tested in a conventional oven on regular bake mode. If you are using a convection/fan oven, you’ll need to make modifications to the time and temperature. I encourage the use of an Internal oven thermometer (Amazon affiliate link) to see if your oven is heating correctly. I hope that helps.
Can I substitute corn syrup for the honey? Would it be the same ratio??
Hi Ally, I haven’t tested this but the corn syrup serves a different purpose – it helps the pecan pie topping to set properly. It may need other modifications – maybe a little flour mixed in but I haven’t tested that substitution to make a recommendation.
I want to make these pecan pie bars for Thanksgiving, can I freeze them ahead of time?
Love all your recipes. Thank you!
Yes, you see can! See my notes for instructions on this in the blog above.
I wonder if I can double the crust but not the entire recipe to have a thicker crust base.
Great question Jackie, I haven’t considered a double crust for this, if you experiment, let me know how you liked the recipe.
Your recipes are superb. Regarding your Pecan Pie Bars, can I half the recipe? Would I be able to use 8″x8″ pan? Thank you for excellent recipes.
Thank you so much. Halving the recipe should work well. You can halve all the ingredients and use a smaller pan. I hope you love it!
Wondering how I could use this recipe to make a traditional round pecan pie. Could I maybe just add in 2-3 eggs? What do you think?
THANKS!
Hi Ron! I’m sorry, I don’t have a suggestion for that. I haven’t tested it myself.
Living in an RV takes a wee longer but, these are yummy.
Love your cookbook, thank you. 🙏
Hi Glo! Thank you so much for purchasing my cookbook. That means a lot to me.
In your Pecan Pie Bars recipe can I use regular salt instead of 1/4 t. fine sea salt? Also, does the butter in the crust and filing have to be unsalted? I am anxious to try this as I love Pecans. Thanks for all the wonderful recipes.
Hi Luan. I prefer unsalted butter because it allows me to control the salt level. If you use salted I would omit the salt required in the recipe.
I haven’t made the squares yet but intend to as all your recipes have been great, I was wondering if the squares will freeze as I want to include them in my Christmas baking.
Thank you so much for all the wonderful recipes , 😍
Hi Jean, you sure can freeze this. I have a section on that in the recipe post – Freezing: You can freeze for longer storage. Transfer to a freezer safe zip bag, remove any excess air and freeze for up to 3 months. Thaw at room temperature before serving. I hope this helps.
Like all your recipes it is amazing!! I always bring the pecan pies for thanksgiving and know I’m wondering if I can use these ingredients to make my pecan pie filling instead of using corn syrup. It’s would be the best pecan pie ever!!!!! Oh and I love your new cookbook! Have a blessed day.
Hi Michelle! I’m so glad you loved the recipe! I haven’t tested this in a pie version, but please let us know how it turns out if you experiment.
This was delicious and simple to make. I halved the recipe and made it in a 9×9 dish.
Thank you for your great commens and feedback, Michele!
AMAZING!! Super easy! & everyone LOVED it!! Will be making again & again!!
That’s just awesome! Thank you for sharing your wonderful review, Jo Ann!
Absolutely delicious. My family (friends & neighbors) asked for me to make them again this year. I think this is a regular holiday sweet treat! Thanks for such a great recipe
You’re welcome! I’m so happy you enjoyed it, Sharon!
These are so good. I made them last year for the first time and now my family (neighbors & friends) insists this be a regular Thanksgiving & Christmas dessert. Thanks Natasha great recipe
That’s so great! It sounds like you have a new favorite, Sharon!
I just made these lovely squares today, but had to make them in a 7×11 inch pan as the croissant would not cover a 9×13 pan and I don’t think the filling would have been enough as well. This pan size worked beautifully!
Well you did it again Natasha!! Just made these and they are great!! I know they will be a hit!
Ah, that’s great to hear, Kathy!
Natasha, I made these pecan bars exactly as written and they were incredible. We had a neighborhood potluck and I have never had so many compliments. They were begging to take some home after the meal. Thank you!
Hi James! That’s great. I’m so glad they were a hit!
Natasha, This recipe is absolutely AWESOME!!! Especially when using our own “home grown & extracted” honey. Wow!! These squares will be a staple in our home & business forever! Thank You for offering it up to all of us, along with so many other delicious creations of yours!!
You’re so welcome, Denise! I’m so happy you loved this recipe.
Hi Natasha,
I don’t have honey, what can I substitute. Love all your recipes.
Monica
Hi Monica, I haven’t tried any substitution to advise.
I have the same problem, but I intend to use Karo syrup, just as is used for pecan pie!
Problem solved.
These are the best! I’ve made them three times now and everyone loves them. I’ve had some in the refrigerator for 3 weeks and the bottoms are still crunchy.
Thank you, Sharleen! I appreciate your excellent comments and feedback.
Just made these for the first time and used King Arthur gluten free flour for the crust, turned out perfectly! They are delicious!
I usually make Bourbon pecan pies and would like to add bourbon to these, but not sure how much? Pie calls for 1.5 ounces, would this possibly work?
Thanks!
Hi Rebecca! I’m so glad you tried and loved the recipe. I haven’t tried adding bourbon to this, so I can’t say exact. I think it would work. If you experiment with it, please let us know how it turns out.
I was looking for a pecan pie recipe and came across this recipe. I said why not…
Again is was a huge success, some even went for seconds they liked it so much.
Thanks for yet another delicious recipe.
That’s wonderful, Sylvie! Thank you for sharing.
Absolutely delicious! These were amazing. I’ve tried a lot of your recipes and they have all been delicious. Thanks for another winner!
Hi Melody! That’s great to hear. I’m so glad you loved the recipe. Thank you for the feedback.
Can I substitute the honey for corn syrup and if so
Light or dark? I’m allergic to honey and maple syrups.
Hi Lin, I haven’t tested that yet to advise. I think it will work but you’d have to try it as an experiment.
These turned out super delicious!! Thanks for the easy & delicious recipe! My only issue was that the shortbread was pretty crumbly. Any tips for helping that not fall apart as easily? Can’t wait to make these again!!
Hello Amy, happy to know that you loved it! It could be that you didn’t incorporate the butter enough into the flour, I hope you’ll have the perfect pecan pie bars next time!
I’ve had nothing but success with your recipes, this one included. I’ve grown fond of scaling rather than using volume measurements, and you already made the conversions. Thank you for including the option of viewing the recipe in metric.
That makes me happy. Thank you so much for sharing. I’m glad you enjoyed this recipe.
can u sub with walnuts? Cause i do not have enough pecans for the recipe.
That will work too, Mary. It has a similar crunch so that will be a great substitute.
I made these pecan bars with honey last weekend. WOW, these were amazing! The family loved them. Thank you for sharing your wonderful recipes with us. <3
That’s just awesome! Thank you for sharing your wonderful review, Susan!
I made this recipe specifically because I have an egg allergy and the recipe did not call for eggs or egg substitutes. My end product looked mostly like the picture. I found it to be top heavy with the pecan caramel. Shortbread was overpowered. I was shocked at the amount of sweeteners called for so used 1/3c honey and 1/2 c brown sugar. I melted 10 TB butter and added the last 2 off heat to smooth and thicken the caramel and added 1tsp maple syrup with pecans. The taste was good but so sweet that I could only eat a tiny bit at a time. I like the concept though. I will make again with a more robust shortbread base and less amount of topping with much less sweetener. I hope that by doing so the crust and topping will be more evenly balanced and I won’t get a sugar headache after eating a bar.
Hi Hattie, I always recommend making the recipe as written before modifications. It’s supposed to be sweet since it’s a dessert bar and caramel needs the sugar to help it thicken up properly, but it shouldn’t be overpoweringly sweet.
You must never have tried Pecan Pie; it’s delicious but oh, so sweet!….Perhaps that is why it is suggested you cut these into two inch bars?
I made these Pecan Bars for my residents in my retirement community and they love them! They are the best they’ve ever had. Thank you for giving my residents something to look forward to that’s not your same old same old treats.
I’m so glad they were a hit! Thank you for sharing.
Just have to say that these Pecan Bars were the best ever! The crust so light and the pecan filling just melts in your mouth. Being gluten free, I subbed the wheat flour in equal measurement with King Author GF blend. A keeper for sure! Thank you!
I’m so glad the wheat flour substitute worked great, Susan! Thank you so much for sharing that with me.
I was surprised that there were no eggs in the filling! Is that accurate? What makes up for the lack of eggs?
Hi Sharon, between the honey, heavy whipping cream, and butter, we believe we managed the perfect balance and texture. I hope you love this recipe.
Ok, thanks for the response. I’m going to try it this afternoon!
I’ve tried quite a few pecan pie bar recipes, all of them at least “OK.” But this one is the best! And I like not having to use eggs. The only thing I changed was to use a bit fewer pecans. Thank you for this great recipe.
That’s wonderful, Sharon! You’re very welcome. I’m glad you love it!
Can these be made in mini muffin tins? I’ve been asked to make them for a sweet table but I can’t cut them pretty to save my life! How can I make them individually? Is it as simple as cutting the dough in pieces & putting them in the muffin tin?
Hi Lily! I haven’t tested a mini version of this to advise. I think it could work but you’ll also have to watch them in the oven since they will most likely bake faster. Good luck! Let us know how they turn out.
(Also- you may find this article HERE helpful).
Hi Natasha, I would like to half the recipe since I’m just making it for 2 people. How long do you think I should bake the crust/bars?
Hi Wendy, halving the recipe should work well. You can halve all the ingredients and use a smaller pan. I hope you love it!
Could I use almond flour instead of AP flour? Making them for a neighbor who is gluten intolerant.
I have not tested this to advise. I think it could work with GF flour but you’d have to experiment with it. I don’t know how almond flour pulled up in a crust made with butter. Let us know how it turns out if you try.
Making these bars today. They sound delicious. Do these freeze well?
Hi Karin! Yes, they do. See my notes above under “make ahead” for instructions.
This recipe is delicious! And, I really love that you don’t use corn syrup like most pecan bar recipes. A keeper for sure. Thanks!
My pleasure, Suzy. Thank you for your good comments and feedback!
I made these today. They tasted good but the crust came out dry.
I just tried this recipe this past Thanksgiving. It is super delish! everyone loved it. I have since made it once more.
Thank you so much Natasha for all the great recipes.
Happy Holidays to you and your beautiful family!
I’m so glad it was a hit! Merry Christmas! Thank you for the love and support.
Natasha, I made the pecan pie bars and took them into my work place. They were a huge success!! Was told that I can bring them again next Christmas… Thank you!!
I’m so glad to hear that, Sharon! Thank you for the review.
I buy pecan bars in Comfort, TX whenever I’m driving from Houston to Austin. I absolutely love and crave them, so I was thrilled to find this recipe, thanks Natasha! I made them today and they were amazing, but…I find the crust is too thin. I like more shortbread. Next time I make them (tomorrow), I’m going to try it at 1-1/2 x the crust ingredients. I hope it bakes well! Wish me luck. What do you think Natasha?
Hi Vivian! I think that could work but it could take a little while longer to bake. You’ll have to experiment with it.
Is it possible to add chocolate chips to the recipe and it not mess it up?
Hi Dorothy! I have not tested it to advise. I think it can be done to top it off with chocolate chips as it cools.
They were a delicious disaster. The pecan top didn’t stick to the shortbread crust. I followed the recipe exactly. It was an expensive disappointing mess.
Hi Susan, I’ve never seen that happen before. The topping is liquid and coats the crust really well when you pour it on. The only thing I can think of that would have caused that is if you had let the filling cool and firm up before pouring it over. I highly recommend watching the video before attempting again to see what it should look like, also make sure not to make any substitutions or changes until you are comfortable making the recipe as written.
Thanks for your response Natasha. You are my go to person for all my recipes. Wish I could say I poured it on a cool crust but didn’t. Anyways you can’t win them all.
Just made this last night for the first time. I wanted something easy to make late at night for after dinners sweet cravings…so I tried this and it was delicious!!! I brought some to work and my coworkers loved it!
I didn’t have enough honey to make it but thought I could fill it in with pure maple syrup which I have on hand. -I read that you can sub it 1:1….and it worked!
Thank you for this yummy and easy recipe. I would definitely make it again!!!
I’m so glad you loved it! Thank you for sharing.
These turned out beautifully! My only suggestion would be to not bake the shortbread as long before adding the filling. It made the crust a bit harder than I prefer. And since it will be baked again with the filling you could reduce the first cooking time. Definitely a keeper though!
Thank you for sharing, Meg! So glad you loved them.
I’m talking about you so much friends think you’re a friend that I get great recipes from!
Recipe was simple and I enjoyed the aroma of the filling. However, I’m so over Christmas goodies I’m not going to taste these. Don’t you believe that for a minute.
Delicious.
Hi Natasha, Sorry to leave a negative but…These bars had so much butter in them that they made me sick to my stomach. My wife felt the same way. I wish I had tried a much smaller batch instead of wasting so many pecans. I ended up throwing them away. I like the idea of the pecan bars but will experiment with a hybrid recipe.
Made exactly as written, excellent recipe. Nice combination of flavors and crunch from the pecans
Thank you for your great comments and feedback!
Hi Natasha. I’d like to try making these in a large 2 inch deep cookie sheet. (Same way I’ve done your lemon squares). Would this recipe work as is or should I double? Would the outcome be better if it’s a thicker bar?
Many thanks for your delicious fail-proof recipes!
Hi Valentina! I think it could work but you’ll have to work with the recipe and see how much crust/filling you’ll need to fill your pan and then also experiment with the baking time. If it’s thicker, it will take longer.
Many thanks for the prompt reply. Can’t wait to give these a try.
Made for a Christmas party at work. It’s very good. Not overly sweet.
Thanks for your good comment and feedback, Diana!
Could I use maple syrup instead of honey? I know the consistency is different
Hi Shirley, I think you could, but I haven’t tested it.
Hi Natasha. I waited until the next day when I was able to purchase 35% cream. They have cooled and I have just tasted them; oh my goodness. Awesome!!! I’m taking them to the Senior Home for my Mother-in-law.
Thank you!❤️
Hi Laya! I’m so glad you loved it! Thank you for sharing.
These were delicious and very easy to make. Thank you for the wonderful recipe.
You’re welcome! I’m so happy you enjoyed it, Oweka!
I made these for a group of hunters coming to ranch. I used a cookie crust for the bottom layer, pecan sandies. They were a great hit. Will try your bottom layer next time.
Hi Pamela! That’s great. I hope you love the shortbread crust too!
Well even though I forgot to put in the heavy whipping cream in the mix, they still turned pretty good. Great flavor and crunchy!! Next time I won’t forget the cream. Lol
Thank you for sharing, Pierre! I’m glad they were still good.
I made the Pecan Pie Bars for Thanksgiving and they were a big hit! The only thing I did, partially, wrong, was that I didn’t incorporate the butter enough into the flour, making the crust fall apart a bit. I plan on making them again for Christmas, and make one batch gluten free. They are my go-to dessert now!
Hi Pennie! I’m so glad they were a hit! I hope the next batches are perfect. I would love to know how the GF batch turns out. 🙂
Hi Natasha❤️ I have loved ALL your recipes that I’ve tried. SO good! I NEED to make your PECAN BARS right now, and I only have 18% cream😔. Can I skip the HEAVY CREAM part?
Thanks Natasha.
Hi Laya! I have not tested this recipe without cream. The heavy cream helps the filling thicken up properly.
I forgot to add the heavy whipping cream!! I am so upset. So I hope they come out ok without it. 😩😩
Oh no! I’m sorry. I hope you get to try this recipe again without the error.
hello,
can i use regular sugar instead of brown sugar?
thank you
Hi Ira! The brown sugar has molasses which adds rich color and flavor to the caramel but you can test it with regular sugar.
I have never commented on a recipe before but had to after making these for Thanksgiving. They are AMAZING!!
Hi Kris! I’m so glad you loved them. Thank you.
Made these today and my husband and I ate two because they are so delicious. Thanks for all the great recipies. Gayle
You’re welcome, Gayle! Great to know that the recipe was a huge hit.
These were delicious yet a little too buttery for me…Almost like baklava. I think I’ll try 8-10 tablespoons for the crust and 6-8 for the topping next time.
Sounds good, feel free to experiment according to your preference. Thanks for sharing!
In the video, it looks like you are only adding about 6 or so tablespoons to the crust and 6 or so into the topping. I’m wondering if the amounts somehow got doubled on the recipe.
Hi Nora! I verified, but yes- the written recipe is correct. 🙂
Made these for thanksgiving and they were super easy and delicious . Big hit. Recipe
Is a keeper!!!
So glad to hear that!
Superb. Had so many doubts they’d become “bars”. They are the best. Great recipe
Thank you! I’m glad you loved the recipe. 🙂
It was delicious 😋 I made these for this Thanksgiving 😋 and my family loved it ❤️ thanks a million
You’re very welcome! I’m so glad they were loved. Happy Thanksgiving!
I did make these with GF cup for cup flour. The only problem was I made a few days ago for Thanksgiving… These bars are so DELICIOUS that I am making another batch today as they were hit pretty hard by taste testers when I was not watching! Super easy recipe and I don’t think I will ever make another pecan pie — it’s pecan bars going forward. Another flawless Natasha’s recipe…
I am so happy to hear that! Thank you for sharing that they work great with Gluten Free cup for cup flour. That’s wonderful to hear and I’m sure will help someone who is wondering about making these GF pecan pie bars. Happy Thanksgiving to you and yours!
I like a lot of your recipes, but these turned out too buttery for me like the crust part was too buttery and kind of crumbly don’t know if I did something wrong or that’s just how the recapie is. The feeling turned out great though.
HI Anna, it seems unusual that the filling would be too buttery – it’s should be like a coarse meal when you pulse in a food processor and when it’s asked up, it has a cookie consistency but I wouldn’t say overly buttery. Any less butter and the crust would not hold together. Did you possibly not add enough flour? Watch the video for hints of where things started to look different. I hope that helps!
Made these and they turned out fabulous. Thanks. Do they get stored in the fridge and can they be frozen? I thought I read about both but now can’t find it. TIA.
Hello Leisa, thank you for your awesome review! Yes you can make this 3-4 days ahead. Please read the part in the recipe “Make-Ahead” as I provided some tips there.
Yes of course. Sorry I knew it was there just looking in the wrong place. Thanks for the reply and amazing recipe. These are better than the pecan pie I make each year. Much better. Happy Thanksgiving.
That’s great! You’re very welcome, Leisa! 🙂
Great recipe – very good. One slight issue what causes the cookie layer be so crumbly that it cracked in a lot of places as I cut it. How to prevent that in the future. It was room temperature, but maybe refrigerating could help?
Hi Tonya, the cracks are normal and nothing to be concerned about. The filling conceals any cracks and doesn’t affect the bars in any way. Heavy cracks can also be an indication of overbaking the crust (make sure you are using conventional oven settings and not convection). I hope that helps!
I have been making these delicious Bars tor mygirls every year for the last 5 years! Never tire of them! Got a good thing hgoing
,,
I’m so happy to hear these are a favorite, Susan! We absolutely love them too!
Hi Natasha! Fantastic- it was gobbled up so fast. Thank you for another amazing recipe! Question- can I use this filling for a traditional pie as well?
You’re welcome! I’m so happy you enjoyed it, Heather! Thank you so much for sharing that with me.
Just made these Pecan Bars. Turned out great! Looking forward to serving them. Thank you!
I’m so glad you enjoyed it, Nicola! They’re perfect for this holiday!
These were great. It’s even better than a pecan pie! I added a full pecan on top for each square:-)
I’m so happy you enjoyed that. Thank you for sharing that with us, Don!
Absolutely delicious!! The crust is a bit crumbly so I may not have pressed it down enough. But it’s easy and everyone loved it! Thank you so much for this yummy recipe!! Happy Thanksgiving!! 🦃
Yes, you can try pressing it down more next time but I’m glad you all still liked it!
Hi Natasha I was wondering how I can do step 2 if I don’t have a food processor. Will it work with a hand mixer or magic bullet ?
Hi Jules, read the section of the post above titled “How to Make a Shortbread Crust” – this has alternate instructions for using a pastry cutter instead of a food processor. I hope you love the pecan pie bars.
How far ahead can you make this? Wondering if 2 days is to long. Also can you store in refrigerator? Thank you.
Hi Zamira, yes you can make this 3-4 days ahead. Please read the part in the recipe “Make-Ahead” as I provided some tips there.
So I have never made pecan pie with honey, I always use corn syrup. Do you think that will work instead of the honey?
Hi Marilyn, I have not tested that to advise.
Is it really 12 TB of butter in the crust AND filling? With the price of butter now a days…
Hi Tina, that’s right. I haven’t tried reducing the butter to advise if that’s okay.
It’s honestly worth it, Tina! So so good. Plus the rest of the ingredients are usually in the pantry anyway (maybe with the exception of the pecans).
The price of the butter?? You must not have shopped for pecans yet…
Just tried these for this Thanksgiving my family loved it ❤️
It was crunchy 😋 and very flavorful ❤️thanks alot ❤️
You’re welcome! I’m so glad they were a hit! Happy Thanksgiving!
We made it for thanksgiving dinner and it was very delicious. I am just thinking how to make them not so high in calories. 🙂
Good to know that you enjoyed this, Natalya. Feel free to do an experiment, I have not modified the recipe yet to advise.
Good evening
Could you use maple syrup instead of honey?
Thanks
I think it could work, but I haven’t tested to advise.
The food processor you used in this video looks different from your link to the one on Amazon.
Trying to buy a new processor, what one do you own that is your rec ? Thank you for all your wonderful recipes !
Hi Terissa, the kitchen tools and equipment are all added in my Amazon Affiliate Shop and these are the ones that I highly recommend at the moment.
Can you substitute maple syrup for the honey in this recipe?
Hi Katherine, I think you could but I haven’t tested it.
Hi… Love you by the way💕💕💕💕can I use store bought crust instead of making it??? 💕💕💕💕💕
I think you could but I haven’t tested it. This crust is a shortbread crust, so a bit different than your store-bought pie crust.
Can you make this pinnable?
Please? This happens sometimes on your recipes.
Hi Nancy, if you sign into your account, you can favorite the recipe by selecting the heart symbol! I hope this helps!
I would like to add chocolate chips to the pecan mixture. Would this hinder the recipe at all?
Hi Diane, without trying this myself it’s hard for me to say if that will work or not. If you experiment, let me know how you liked the recipe.
Can you use dark brown sugar instead if light? I’m not sure of the difference? Looks amazing!
Hi Munch, we prefer it with brown sugar and I haven’t tested that, but I think it could work with adjustments. If you experiment, let me know how you liked the recipe
Pecan pie is one of my all time favorite treats. I love how bar form makes it that much easier to feed a crowd.
That’s just awesome! Thank you for sharing your wonderful review, Katie!
Haven’t tried recipe tho I hope to they look delicious.
However, I do not like the new video format! I was going to throw up it went so fast and swirling around.
Ugh. I’m still nauseous!
But I plan in making the bars, just without viewing the video again!
Thanks for the recipe!!!!
Hi Patti! Thank you for the feedback. It’s helpful to know. I hope you love the bars! 🙂
My crust was floury, did not look like photo. Filling did not setup. In the garbage, waste of time.
Could be I live at high altitude.
This has always been such a hit with my family!! Way easier than pie!!
That’s so great!
These turned out so amazing! I made them for friendsgiving and we loved them!
That’s great! I’m so glad to hear that.
Love your recipes! So flavorful!
Is it possible to use molasses in place of the honey?
Hi Mindy, I haven’t tested that but I think it will be a good experiment. Let us know how it goes if you test it out!
Is it possible to use a gluten free flour like almond or coconut?
Hi Lyn! I have not tested this to advise. I think it could work with GF flour but you’d have to experiment with it. Let us know how it turns out if you try.
I have just made it with GF flour – the cup for cup one and it is amazing!
Hi Kvitka, I have some King Arthur Measure for Measure GF flour. Is that similar to what you used and had success?
Absolutely delicious!
I’m so excited to be able to share such deliciousness with my family and friends tomorrow. Thanksgiving
I’m so happy you loved the pecan pie bars! Thank you and I hope you have a wonderful Thanksgiving also!