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Favorite Pecan Pie Bars Recipe

Favorite Pecan Pie Bars Recipe

This pecan bar recipe is the perfect little gift this winter. Send your favorite holiday travelers on their way with a package of these nutty little bars to eat when they get home. —Sylvia Ford, Kennett, Missouri
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling YIELD:48 servings


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 4 large eggs
  • 1-1/2 cups corn syrup
  • 1-1/2 cups sugar
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups chopped pecans


  • 1. Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes.
  • 2. For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust.
  • 3. Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars. Yield: 4 dozen.

Recipe Note

Test Kitchen Tips

  • To cut in butter quickly and easily, pulse it in your food processor.
  • Calling all chocoholics! For a delicious treat, scatter a handful of mini chocolate chips over the crust before adding the pecan mixture.
  • Reviews for Favorite Pecan Pie Bars

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    Average Rating
    Reviewed Jan. 15, 2018

    "My problem was that I used the right size pan. Lost half of topping in the oven while baking! Omg how do I get baked Karo syrup cleaned up????? Otherwise it is tasty what is left."

    Reviewed Dec. 28, 2017

    "These are delicious and addicting. The crust is buttery goodness and the filling is rich and nutty. I made these to give away and attached the recipe. I will definitely make them again."

    Reviewed Nov. 23, 2017

    "Hands down the BEST dessert ever!! WARNING !!!! Highly addictive!!! Didn't Change a thing with the recipe and were even better the next day. Cold right out of the refrigerator made them even more ooey goey!!! So good!!!"

    Reviewed Mar. 27, 2017

    "Absolutely a family favorite!!"

    Reviewed Feb. 28, 2017

    "These are delicious. They are not as sweet and gooey as traditional pecan pie. It also worked well for me as I struggle with rolling pie crusts. I baked it on the large Pampered Chef bar pan. We will definitely make this again.

    Taste of Home Volunteer Field Editor"

    Reviewed Feb. 19, 2017

    "Excellent recipe! Everyone loved them! Followed recipe exactly as written, except I unintentionally used 4 Tbsp butter in the filling. I cooked it for 33 minutes in a convection oven. Edges were slightly crunchy when cooled but I love that!"

    Reviewed Oct. 25, 2016


    Reviewed Jun. 12, 2016

    "Perfect results just as written! The potluck crowd went for seconds and I saw several being tucked away in napkins to take home, always an indication of a winner! Solution to pan cleanup problem: lightly spray pan, then line with parchment big enough to hang over on at least 2 sides. Spray the paper and proceed. When cooled, lift the uncut bars out of pan using the overhanging parchment for handles. The bars are easier to cut, and no sticky pan!"

    Reviewed Mar. 1, 2016

    "Very good. If I don't over bake them, then I like these bars better than pecan pie--easy for me to overbake though, so I need to watch the crust and the bars very closely. I think I overbake because they look runny so I let them go too long and then I overdo them. I have a hard time telling when the filling is "set"."

    Reviewed Nov. 30, 2015

    "These are fantastic loved them just as they are."

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