Easy Pecan Pie Bars: The Perfect Make-Ahead Thanksgiving Dessert
These irresistible Pecan Pie Bars feature a buttery shortbread cookie crust and a delightfully chewy pecan pie topping, crafted without corn syrup. This easy Thanksgiving dessert has garnered rave reviews since its original debut. One of the best aspects? You can prepare these bars up to 48 hours before the big feast, allowing you to tick dessert off your holiday to-do list well in advance.
Table of Contents
- The BEST Pecan Pie Bars
- Ingredients
- For the Crust
- For the Pecan Filling
- Note from the Test Kitchen
- How to Make Pecan Pie Bars
- Kelly’s Recipe Tips
- Make-Ahead and Storage Instructions
- Frequently Asked Questions
- More Thanksgiving Desserts You’ll Love
- Pecan Pie Bars Recipe
The BEST Pecan Pie Bars: A Thanksgiving Tradition
With Thanksgiving approaching, menu planning is in full swing. For my family, the one dessert that consistently earns its place on the table is Pecan Pie Bars. They capture all the beloved flavors of classic pecan pie but eliminate the chilling, rolling, and blind-baking associated with a traditional crust. Instead, a buttery shortbread base creates a semi-soft cookie-like foundation. This is topped with a simple pecan pie mixture sweetened with honey instead of corn syrup, enhancing the natural flavors.
It’s been over a decade since I originally shared this recipe, and it remains a Thanksgiving favorite. These bars are always a highlight, and I’m thankful for all the 5-star reviews! The convenience of these pecan pie bars is unmatched. They can be prepared in advance and transport easily, making them ideal for Thanksgiving dessert tables, potlucks, and holiday cookie trays.
I wish you all a joyous Thanksgiving filled with cherished family moments, dear friends, and an abundance of your favorite dishes! These pecan pie bars are the perfect complement to all of your holiday feasting!
Ingredients: The Key to Perfect Pecan Pie Bars
Countless pecan pie bar recipes exist, but what distinguishes this one is the use of honey instead of corn syrup or maple syrup. Honey imparts a unique sweetness and a chewier texture to the filling, making it irresistible.
For the Crust:
- Butter: Use unsalted butter, softened to room temperature. Properly softened butter is essential for achieving the desired tender shortbread texture. If you’re short on time, check out my foolproof trick for how to soften butter quickly.
- Brown sugar: Light brown sugar is used to introduce a subtle molasses flavor. If a richer taste is preferred, dark brown sugar can be substituted.
- Flour: All-purpose flour provides a strong base for the luscious pecan topping.
- Salt: Just a pinch of salt balances the sweetness and enhances the buttery flavor.
For the Pecan Filling:
- Honey: Honey is chosen for its distinct sweetness and flavor. Maple syrup can be used here, as well!
- Butter: Combined with brown sugar and honey, it creates the caramel-like base of the filling.
- Light brown sugar: This adds rich flavor and color to the caramel.
- Heavy cream: The high fat content of heavy cream is critical for thickening the filling. Milk or half-and-half won’t produce the same consistency!
- Pecans: The star of the show! You can use pre-chopped pecans or coarsely chop them yourself. Halved pecans can also be used in this recipe.
Refer to the recipe card for complete information on ingredients and quantities.
Note from the Test Kitchen: Avoiding a Hard Filling
Over the years, a common question I’ve received about this recipe is why the filling sometimes turns out hard instead of chewy. Here’s my top tip for success:
The key is to cook the filling until it gently bubbles, not boils. If the mixture reaches a full boil, the sugar begins to caramelize, causing the topping to harden as it cools. Think of it like making caramel candy versus caramel sauce—one sets firm, the other stays chewy.
Keep the heat at medium and stir constantly for just 1 minute, until the mixture looks glossy and coats the back of a spoon. This indicates that the sugar has dissolved and the filling will remain perfectly gooey.
How to Make Pecan Pie Bars: Step-by-Step
- Make the shortbread crust. Cream together softened butter and brown sugar until light and fluffy. Then, mix in the flour and salt just until a crumbly dough forms. The dough should hold together when pressed.
- Par-bake the crust. Press the shortbread mixture evenly into a foil-lined 9×13-inch pan and bake at 350ºF for about 20 minutes until the edges are pale golden. The crust will appear slightly soft, which is ideal because it will finish baking once the pecan topping is added.
- Make the filling. While the crust bakes, combine the butter, brown sugar, honey, and heavy cream in a saucepan over medium heat. Simmer for just 1 minute, then stir in the chopped pecans.
- Pour the warm filling over the hot crust and bake. Use a spatula to spread the pecan mixture into an even layer on top of the shortbread. Return the pan to the oven and bake for an additional 20 minutes, or until the filling is bubbling and set.
- Allow the bars to cool completely in the pan before slicing. Use the foil overhang to lift them out of the pan onto a cutting board. Peel away the foil, slice into bars, and serve.
Kelly’s Recipe Tips for Perfect Pecan Pie Bars
- Line your pan like a pro. Grease the pan first, then line it with parchment or foil, leaving a 2-inch overhang on the long sides. This prevents the liner from sliding around while you press in the crust and makes it easy to lift the bars out after they’ve cooled.
- Get the crust texture just right. The shortbread cookie batter should be crumbly and slightly sandy, not smooth or sticky. Press it gently into the pan, so it stays tender rather than dense once baked.
Make-Ahead and Storage Instructions
These pecan pie bars taste best within the first 3 days. However, I recommend making them up to 48 hours in advance for the freshest flavor and texture. Once completely cooled, store them in an airtight container at room temperature, with parchment paper between the layers to prevent sticking.
While I haven’t personally frozen these (I worry the honey-based filling might change texture after thawing), readers have reported success freezing them for up to 2 months. If you try it, wrap the cooled bars tightly in plastic wrap, then seal them in a freezer-safe bag or container. Thaw at room temperature before serving.
Note: These bars are one of those rare desserts that taste even better the next day—so don’t stress about baking them right before the big feast!
Frequently Asked Questions About Pecan Pie Bars
Can I use maple syrup instead of honey in pecan pie bars?
Absolutely! Maple syrup is a great option for those who prefer its taste over honey.
Can I use corn syrup instead of honey?
I’ve never tried making this recipe using corn syrup, so I can’t say with certainty if the bars would still turn out.
Can I use half and half instead of heavy cream?
No, you’ll want to use heavy cream, as the consistency won’t be the same if you use half and half. However, you can make your own heavy cream by combining 2/3 cup whole milk plus ⅓ cup melted, unsalted butter. I’ve never tried this substitution in this recipe, so I cannot say for certain if this will work.
Why did my pecan pie bars turn out too hard?
Pecan pie bars can turn out too hard if the pecan topping overcooks. To prevent this, watch the filling closely when simmering. It should be gently bubbling but not boiling.
If you love pecan desserts as much as I do, don’t miss my fudgy pecan pie brownies! They’re the perfect blend of gooey pecan pie and ultra-fudgy brownies.
More Thanksgiving Desserts You’ll Love
- Muffin Tin Mini Apple Pies
- Pumpkin Cheesecake Bars
- Mini Cherry Pies with Streusel
- Pumpkin Pie Rice Krispies Treats
- Easy No-Bake Cheesecake
- Crescent Roll Apple Dumplings
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Pecan Pie Bars Recipe
Kelly Senyei
112 votes
