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Favorite Pecan Pie Bars Recipe

Favorite Pecan Pie Bars Recipe

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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    keverha User ID: 8070363 263972
    Reviewed Mar. 27, 2017

    "Absolutely a family favorite!!"

    Lorri User ID: 9085586 261933
    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"

    Nancy User ID: 9084630 261517
    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!"

    kathycox844 User ID: 8592704 255911
    Reviewed Oct. 25, 2016


    Mimigail13 User ID: 7684961 249357
    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!"

    jeanemed User ID: 1512060 244752
    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"."

    [email protected] User ID: 6692599 238419
    Reviewed Nov. 30, 2015

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

    mmmsmith User ID: 8510755 237664
    Reviewed Nov. 19, 2015

    "the pecan pie bars were great . went by the recipe , making it again for holidays"

    Angelinhealing27 User ID: 8105326 235570
    Reviewed Oct. 24, 2015

    "Would you be able to make this with a pie crust from the store and put on bottom ?"

    twinkiedog User ID: 8053636 229751
    Reviewed Jul. 18, 2015

    "We couldn't stop eating it! Fantastic!!"

    Roselynnwitvoet User ID: 8028867 226241
    Reviewed May. 12, 2015

    "They turned out a little gooier than I expected but were ABSALUTELY delicious! They will turn out a little better if you let them set in the refrigerator a few hours before cutting. Definitely going to make again!"

    martylb User ID: 1456305 225938
    Reviewed May. 5, 2015

    "Very yummy. Tastes just like pecan pie. Also very easy to make. I think the only thing I would change is to have a little bit thicker crust. Even in spite of that , this is a keeper."

    HamiltonK User ID: 8320290 224303
    Reviewed Apr. 6, 2015

    "BJ6751 You might have not baked it long enough or used to much liqued. Next time you make them make sure you let them bake to the recommended time. I love this Recipe I use dark corn syrup for a richer tasting filling You can also substitute brown sugar for the white. or use half white half brown. Hope they turn out better for you next time."

    carolynbent User ID: 8169179 220391
    Reviewed Feb. 13, 2015

    "I have found that using cooking spray{Pam} makes cleanup very simple. I also have found that if these are taken out of the oven too soon they are difficult to cut. The first time I made them they bubbled when ready but i tried to rush them once and they did not bubble and were sticky. Now that i always wait for the bubble stage and therefore the full cooking time, they are easy to cut. they are a huge hit with everybody I have made them for. They are addictive so be careful!"

    [email protected] User ID: 2454144 217683
    Reviewed Jan. 12, 2015

    "Wow! This was great! If you have trouble getting it to set up... cool-then put the pan in the frig. Then I was able to cut into bars to put on server. I will most definitely make this again!"

    [email protected] User ID: 1345147 214737
    Reviewed Dec. 13, 2014

    "What a great recipe! I had to give some away just to keep from snacking on them and wonder if they can be frozen."

    GrandMawMaw User ID: 7998381 214206
    Reviewed Dec. 7, 2014

    "They were delicious warm and relatively easy to bake. I agree with a previous review, your cookie sheet is hard to clean-up."

    amyanddarrell User ID: 2382346 214160
    Reviewed Dec. 6, 2014

    "These were delicious!! And easy."

    Deepdiver User ID: 7048171 214035
    Reviewed Dec. 5, 2014

    "I made a this before Thanksgiving and my husband, who loves pecan pie, ate one piece and then took two more telling me they were addictive and requested that I make another batch. Every one loved them!"

    pharm1640 User ID: 1008559 4662
    Reviewed Nov. 30, 2014

    "Made this for Thanksgiving this year. I used half light corn syrup and half 100% maple syrup. They were a HUGE hit. They earned a spot on the menu for every Thanksgiving from here on out."

    Bjay6751 User ID: 3758738 6623
    Reviewed Nov. 27, 2014

    "I made these yesterday for Thanksgiving. The taste is nice but my filling was WAY to watery, ran off the crust. IF I make these again I might reduce the eggs to 2 and use less Karo syrup & sugar. Anyone else have this trouble ? Overall pretty disappointed."

    renaenae2 User ID: 1547939 6594
    Reviewed Nov. 23, 2014

    "These are great but if you use half light corn syrup and half dark the are even better!"

    angelic0w User ID: 7083663 4659
    Reviewed Nov. 21, 2014

    "These bars are very simple to make. They taste a little less sweet then a pecan pie. Will definitely make them again."

    carnivallady User ID: 6204523 3940
    Reviewed Nov. 10, 2014

    "Made this for a funeral lunch today. Did not have corn syrup so used maple syrup. Used my large bar pan from pampered chef. They came out perfect and the taste was out of this world. Will be using this again for sure. Already sent recipe to my daughter to try."

    barbararist User ID: 7869446 199013
    Reviewed Nov. 4, 2014

    "Please tell me how to adjust this recipe for high altitude...6800 feet above sea level. I really want to make these! Thank you!"

    Sandyc6348 User ID: 6239356 2375
    Reviewed Nov. 4, 2014

    "This is a great recipe. I use white karo. If I want to do something different, I will use ribbon cane, or maple syrup. This is a family favorite. When making the filling, DO NOT WHIP OR BEAT. YOU WANT TO STIR. I hope you will enjoy it."

    rllewis7 User ID: 7124309 4495
    Reviewed May. 22, 2014

    "Bars are a really simple way to serve a crowd and make for easy travel or gift ideas. This recipe allows you do just that with all the classic flavors of a pecan pie."

    jessmonteith User ID: 943259 4621
    Reviewed Feb. 7, 2014

    "Better than pecan pie!"

    mommillerds User ID: 4421586 6589
    Reviewed Dec. 7, 2013

    "I made these for Thanksgiving instead of making a pecan pie and they were yummy. Everyone kept going back for more. By the end of the evening there were only a couple left. Will definitely make these again."

    Becca1955 User ID: 7347242 6588
    Reviewed Dec. 6, 2013

    "I've made this with a twist. I added a cheese cake filling!

    It was like two in one and it was a big hit with my coworkers."

    dschultz01 User ID: 1076910 4594
    Reviewed Nov. 16, 2013

    "Excellent! Do yourself a favor though, and make them in a disposable aluminum pan. My nice sheet pan will never be the same again. : ("

    TNbluffbaker User ID: 46423 1682
    Reviewed Nov. 6, 2013

    "Just like pecan pie, but with more servings:)"

    sgronholz User ID: 1473861 1649
    Reviewed Jul. 28, 2013

    "I've been making these bars ever since the recipe was first published in Taste of Home in 1993. My family loves them!"

    Worshipguy User ID: 6391761 3485
    Reviewed Jan. 27, 2012

    "Great tasting, but didn't set up very well for me so they were gooey. Still good enough though that I'll make again and hopefully they'll set up next time."

    vvg User ID: 5709102 3937
    Reviewed Dec. 18, 2010

    "These are delish and my son's favorite!"

    vvg User ID: 5709102 3936
    Reviewed Dec. 18, 2010

    "These are my son's favorite!"

    pmill895 User ID: 4211877 3867
    Reviewed Jun. 21, 2010 Edited Oct. 25, 2016

    "these are the best ever......not just my opinion, but also my guests!!!!"

    kushii59 User ID: 3487321 2961
    Reviewed Feb. 24, 2010

    "This was wonderful. A co worker made these for the office. All the ladies LOVED them. They are buttery, nutty and just plain wonderful. Tastes like pecan pie without too much filling gooey filling. Definitely a winner."

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