Pecan Pie Bars


Pecan pie bars are all the deliciousness of pecan pie but without the mess of making pie crust.

I’ve been dying to share this recipe with you guys. I made these almost two weeks ago and it’s been so hard to hold off posting these until now.

These dessert bars are extremely simple to make – they literally take zero effort to make and they come out as if you just brought them home from a professional bakery.

The hardest part of making these is the chill time. You gotta let it chill long enough to get perfectly clean slices. I swear Jason and I were hovering over the pan for 6 hours straight. We kept smelling the pan and touching the top to see if maybe they have set. Oh, the torture!

Every person I had sample a piece of this all came to the same conclusion: so good. They all said they were afraid it’d be super sweet but they were happily surprised to find that it was the perfect balance of sweetness to the buttery crust.

Make this apart of your dessert table this Thanksgiving! You won’t be missing the pie ;)

Pecan Pie Bars
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

An easier alternative to pecan pie!

Servings: 12 -16
For the crust
  • 2 sticks unsalted butter, softened
  • 2/3 cup packed dark brown sugar
  • 2 2/3 cup all purpose flour
  • 1/2 tsp salt
For the topping
  • 1 stick unsalted butter
  • 1 cup packed dark brown sugar
  • 1/3 cup honey
  • 2 tbsp heavy cream
  • 2 cups chopped pecans
  1. Preheat oven to 350 degrees. Line your 9 x 13" pan with tin foil, leaving a 2 inch overhang on all sides.
  2. To make the crust, cream together butter and dark brown sugar until light and fluffy. Then add in the flour and salt until mixture is crumbly.
  3. Pour the crust mixture into the lined pan and press into an even layer. Bake for 20 minutes until nice and golden brown. Remove and set aside. Keep oven temperature.
  4. While the crust bakes, in a medium stockpot, melt butter, dark brown sugar, honey, and heavy cream. Bring to a boil then turn the heat down to a low simmer and pour the pecans in and stir to combine.
  5. When crust is ready, pour pecan mixture over the entire crust, using a spatula to make it a smooth, even layer.
  6. Return pan to oven and bake for another 20 minutes.
  7. When done, remove from oven and let cool completely before cutting into bars.
  8. Use the foil to lift out the bars and place on cutting board to slice. Peel down the foil sides and slice with a very sharp knife for a clean edge.
  9. Store in airtight container for up to 5 days.
Recipe Notes

Source: from Just a Taste


Posted on November 14, 2012

dinner for two by julie wampler



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  1. mayra
    11/24/2013 at 10:52 am

    This is caramel+nut paradise!
    I used cashew nuts, for they are cheaper and easier to find in Brazil, and salted cashews did especially great!
    Thanks for sharing this awesome recipe! :)

    • 11/24/2013 at 11:56 am

      Glad you enjoyed this, Mayra!

  2. Colleen
    12/04/2013 at 12:36 pm

    I made these for Thanksgiving and they were a HUGE hit! My husband even liked them and he is pretty picky about desserts. Will definitely make them again next year or maybe even before!

    • 12/04/2013 at 8:26 pm

      Yay! Oh this makes me so happy, Colleen :) thanks for coming back to tell me!

  3. 08/08/2014 at 12:27 pm

    No sharing…..after all it’s ONLY a 9X13 size pan!

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