Pecan Pie Bars

Pecan pie bars put a sticky nut-and-chocolate filling over a baked shortbread base. Cool the pan fully before lifting and cutting neat squares.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.

• 1 cup unsalted butter, softened
• 1/2 cup light brown sugar for crust
• 2 1/3 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 cups pecan halves and pieces
• 3 large eggs
• 3/4 cup corn syrup
• 1/2 cup light brown sugar for filling
• 2 tablespoons molasses
• 1 tablespoon vanilla extract
• 4 ounces chopped semisweet chocolate
• 4 ounces chopped chocolate-covered toffee bars
• Flaky sea salt to finish

How to prepare it

Bake the shortbread base before adding the egg-and-pecan filling. Toast the nuts separately, then bake the filled pan until the center is almost set; cooling finishes the structure.

For safe food handling and leftovers, see FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then follow the sequence in the card. Check the final texture and seasoning before serving.

Serving and storage

Cut after full cooling. Store bars in a covered container and refrigerate if keeping beyond the day of baking.

Frequently asked questions

Why does the crust bake first?

Par-baking keeps the shortbread from becoming soggy under the filling.

When can I cut the bars?

Wait until the pan has cooled completely for cleaner squares.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Pecan Pie Bars

Print Recipe

Pecan pie bars put a sticky nut-and-chocolate filling over a baked shortbread base. Cool the pan fully before lifting and cutting neat squares.

• Author: Maya Collins
• Prep Time: 20 mins
• Cook Time: About 60 to 75 mins
• Total Time: About 1 hr 20 mins to 1 hr 35 mins plus cooling
• Yield: 24 bars 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1/2 cup light brown sugar for crust
• 2 1/3 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 cups pecan halves and pieces
• 3 large eggs
• 3/4 cup corn syrup
• 1/2 cup light brown sugar for filling
• 2 tablespoons molasses
• 1 tablespoon vanilla extract
• 4 ounces chopped semisweet chocolate
• 4 ounces chopped chocolate-covered toffee bars
• Flaky sea salt to finish

Instructions

1. Heat the oven to 350°F (175°C). Line a 9-by-13-inch pan with parchment, leaving a paper overhang.
2. Beat butter, crust sugar, flour and kosher salt into coarse crumbs. Press into the pan and bake about 25 to 30 minutes until lightly browned. Cool 10 minutes.
3. Toast the pecans on a separate tray for 8 to 10 minutes until fragrant, then cool.
4. Whisk eggs, corn syrup and filling sugar until smooth. Stir in molasses and vanilla, then fold in toasted pecans, chocolate and chopped toffee.
5. Pour over the baked crust. Bake another 25 to 35 minutes until the edges are set and the center barely moves. Sprinkle with flaky salt, cool completely, then lift and cut.