Pecan Pie Bars

If you’re looking for a dessert that’s crowd-pleasing, rich, and easy to make ahead, these Pecan Pie Bars are a must-try. They combine the gooey, nutty flavor of traditional pecan pie with the simplicity of a bar—perfect for potlucks, holidays, or just a weekday treat that feels special.

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Pecan Pie Bars

Why You'll Love These Pecan Pie Bars

• Make-ahead friendly: Chill or freeze until needed for stress-free entertaining

• Minimal prep time: Just 20 minutes of hands-on work

• One-pan dessert: Baked in a 9x13 pan for easy cleanup and slicing

• Feeds a crowd: Makes 24 servings, perfect for parties or gatherings

• Indulgent but simple: No rolling pins, pie crusts, or special tools required

• Customizable: Easy to swap in ingredients based on taste or dietary needs

• Portable: Great for bake sales, lunchboxes, or sharing

• Freezer-friendly: Store in the freezer for up to 3 months without compromising taste.

Baking Tips & Tricks

• Line the pan with parchment: This makes lifting and cutting the bars easier

• Toast the pecans: Don’t skip this step—it enhances the flavor and crunch

• Cool completely before cutting: This prevents a sticky mess and helps them set

• Use room-temperature ingredients: This helps your batter mix evenly and bake consistently

Pecan Pie Bars Recipe

Prep: 20 mins. | Cook time:  1 hr. and 30 mins.  | Serves: 24

Ingredients:

Crust

• 1 c. butter, room temperature

• ½ c. brown sugar

• 2-1/3 c. all-purpose flour

• 1 tsp. salt

Filling

• 2 c. pecan halves or pieces

• 3 large eggs

• ½ c. brown sugar

• ¾ c. maple syrup

• 2 tsp. molasses

• 1 T. vanilla extract

• ½ c. semisweet chocolate chunks

• ½ c. heath bars, chopped into chunks

• sea salt, optional

Let's Get Started!

Crust:

1. Preheat the oven to 350 degrees. Grease a 9x13 pan and line with parchment paper. Leave a few inches on the sides so that you can lift the bars out.

2. In a large bowl, using a mixer beat butter, brown sugar, flour and salt together on a low speed for 1-2 minutes. Then increase the speed to medium and continue mixing until almost dough like crumbs form. Press the dough into the bottom of the pan, spreading it as evenly as possible.

3. Bake for 25-30 minutes until lightly brown. Let dough cool for 10 minutes.

Filling:

4. Spread pecans on a baking sheet. Bake for 8-10 minutes until lightly toasted. Remove from oven and let cool completely.

5. In a medium bowl, add eggs, maple syrup and brown sugar. Beat on low speed until smooth, about 2 minutes. Add in molasses and vanilla, then mix until combined.

6. Use a spatula to fold in the pecans, chocolate and heath bars. Pour the mixture over the top of the baked crust.

7. Return the mixture to the oven and bake for 25-35 minutes, or until the edges are set and the center is mostly set (a little jiggle is ok). After removing from the oven, immediately sprinkle with salt.

8. Let bars cool completely (one hour is best). Then slice into squares and serve.

*Store bars in an airtight container for one week or freeze for up to 3 months.