Pecan Pie Bars

November 9, 2015

Author Notes: The same pecan pie you know and bar form! I highly recommend using brown rice syrup in place of the traditional corn syrup. The texture is so much creamier and the sweetness is tamed, allowing the nuttiness of the pecans to come through. Keep in mind, the recipe is enough to make 2 - 9" pies instead. Who could resist?Samantha Ardry

Makes: 1 - 9 x 13" pan (12 - 2 3/4 x 3 1/8" bars)


Pastry Crust

  • 8 ounces unsalted butter, softened
  • 4 ounces granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 12 ounces cake or pastry flour
  • 1/4 teaspoon salt


  • 9 ounces unsalted butter, cubed
  • 16 ounces brown sugar
  • 13 1/2 ounces brown rice syrup (or light corn syrup)
  • 1 teaspoon salt
  • 6 large eggs
  • 2 tablespoons vanilla extract
  • 12 ounces whole pecans, lightly toasted
In This Recipe


Pastry Crust

  1. Cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat until well incorporated. Sift the flour and salt together, then add to the creamed mixer until combined. Wrap in plastic and chill while you make the filling


  1. Combine the butter, sugar, syrup and salt in a saucepan. Melt the butter over low heat, then turn up the heat and bring the mixture to a boil. Let it boil for about 3 minutes, remove from the heat and let cool for 25-30 minutes.
  2. While the caramel mixture is cooling, spray a 9 x 13 x 2 1/4" pan generously. Remove the pastry crust from the fridge and roll it out to a rectangle about the size of the pan. Transfer the dough to the pan and press it evenly over the bottom and half way up the sides of the pan. Chill the crust in the freezer for 15 minutes.
  3. Preheat a conventional oven to 350 F.
  4. Whisk together the eggs and vanilla extract. Pour the eggs in a very slow stream into to the cooled caramel mixture while whisking vigorously. The eggs should not curdle! If the mixture is cool enough, they will incorporate smoothly.
  5. Remove the crust from the freezer and sprinkle the pecans evenly over the bottom. Pour the filling over the pecans. Bake on the center rack for about 45 minutes, or until the filling no longer jiggles and the crust is golden brown.
  6. Let the bars cool completely on a rack. Chill them well in the fridge or freezer before cutting for clean edges.

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Reviews (7) Questions (0)

7 Reviews

Kate B. October 10, 2016
Hi Sam-- I made this and the filling never set up! I baked it for a full 45-minutes and let it cool on the counter and the fridge. The center was still completely liquid when we cut into it. Any tips? The pastry on the bottom was great, but I was worried if I left it in the oven for long enough to get the center to set, it would have burned. Thanks!
Author Comment
Samantha A. October 11, 2016
Hi Kate! I am so sorry to hear that. Unfortunately I'm not sure exactly how to advise you since both myself and my tester never ran into this problem. If you aren't too discouraged, I would try it again, ensuring you incorporated every ingredient correctly. If the filling is still pretty liquid when you're closing in on the 45 minute mark, tent the pan with foil and let it go a little longer. My suspicion is that they just needed a bit more oven time. Let me know how it goes!
beejay45 February 24, 2016
Looks yummy. I'd prefer to use can syrup. Would this be a 1 to 1 sub?<br /><br />Excellent idea, thanks!
Author Comment
Samantha A. February 24, 2016
By can syrup, do you mean corn syrup? If so, yes - it would be a 1:1 substitution. I would recommend using light as opposed to dark corn syrup :)
beejay45 February 24, 2016
Note to self: Proofread before posting. That was supposed to be "cane"syrup! ;) Thanks for your patience, Sam.
beejay45 February 24, 2016
Note to self: Proofread before posting. That was supposed to be "cane"syrup! ;) Thanks for your patience, Sam.
Robert A. November 16, 2015
I love this. I might add semi-sweet dark chocolate to the top though :)