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Better than your Mama's Pecan Pie Bars The best Pecan Pie Bars
4.88 from 8 votes

Pecan Pie Bars almost too good to be true


  • 2 C. flour
  • 1/2 C. powdered sugar
  • 1/4 tsp. salt
  • 1 C. butter cold
  • 2/3 C. brown sugar packed
  • 1/3 C. + 1 Tbsp. flour
  • 4 large eggs
  • 1 Tbsp. vanilla extract
  • 1 1/2 C. corn syrup I prefer dark for this recipe
  • 1/2 tsp. salt
  • 1/4 C. heavy whipping cream
  • 3 C. roughly chopped pecans


  1. 1. Preheat oven to 350 degrees and lightly grease a 9X13 inch pan.
  2. 2. Shortbread Crust: Using a food processor or pastry blender combine flour, powdered sugar, salt and cold butter until the mixture is crumbly. It will look very dry, but don't worry! Dump into pan and spread out evenly and then press flat using the bottom of a glass or measuring cup. Bake for 20 minutes.
  3. 3. Filling: White the crust is baking in the oven, combine brown sugar and flour. Mix well. Add eggs, vanilla extract, corn syrup, salt and heavy whipping cream. Let sit while crust bakes and stir every few minutes. Roughly chop your pecans and add just before the crust is done baking, stir well.
  4. 4. Once the crust is done, pour the pecan filling over the crust. Shake the pan to evenly distribute and use a spoon to spread out the pecans evenly! Bake for 40-50 minutes or until the filling it set. It will still have a little jiggle to it like jello but it shouldn't be liquid! Let cool completely before keeping in the fridge until read to serve!