Pecan Pie Bars

Pecan Pie Bar with a happy helping of whipped cream
     Every Thanksgiving, I bake a homemade pecan pie as one of our desserts. Everyone at our meal also usually opts for a slice, so there usually are not too many leftovers. This year I decided to try something different and baked pecan pie bars. Not only did they taste great, but we also ended up with what was probably TOO many leftovers!
     Although I originally found this recipe on, I made many changes to switch things up. First of all, I substituted brown sugar for a large amount of the granulated sugar. I also added pure vanilla extract to the crust and extra extract to the filling. Lastly, I topped the pecan pie bars with a generous serving of whipped cream.
      The bars taste just like pecan pie, except for the thinner filling and shortbread base. I actually preferred the base because I have never been a fan of pie crust anyway. Plus, it’s like getting an extra cookie as part of your dessert!
a view of the jelly roll pan with a piece cut out
Serve these bars warm or at room temperature.
I prefer mine topped with a nice dose of fresh whipped cream!
Pecan Pie Bars
Prep time
Cook time
Total time
Serves: 32
  • For Base:
  • 3 cups all-purpose flour
  • ¼ cup white sugar
  • ¼ cup packed light brown sugar
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon milk
  • ------------
  • For topping:
  • 4 large eggs
  • 1&1/2 cups light corn syrup
  • ¾ cup white sugar
  • ¾ cup packed light brown sugar
  • ¼ cup butter, melted
  • 1 Tablespoon vanilla extract
  • 2&1/2 cups chopped pecans
  1. Preheat oven to 350 degrees. Grease a 10"x15" jelly roll pan with cooking spray.
  2. Begin by making base. In a large bowl, stir together the flour, white sugar, brown sugar, and salt. Use a pastry blender to mix in the butter. Mix in the vanilla and milk. Mixture should be moist and crumbly. Press into prepared jelly roll pan and bake for 20 minutes.
  3. While base is baking, prepare topping. In a large bowl beat the eggs with a whisk. Add the corn syrup, white sugar, brown sugar, melted butter, and vanilla. Beat well with the whisk. Stir in the pecans.
  4. When the base comes out of the oven after the 20 minutes, immediately pour the topping ingredients on top. This will spread to sides on its own. Return to oven and bake for 25 more minutes or until set. Allow to cool on a wire rack.
  5. Slice into squares and serve with vanilla ice cream or whipped topping, if desired.
Pin ItFollow Me on Pinterest


  1. I would drool if I looked at this any longer. Cream and nuts..they are my weakness for sure!  Vanilla extract in the crust as well? Gosh, too yummy

  2. Those look so yummy.  Great photos!  Come visit us. We have a terrific giveaway from The Shabby Apple.  A beautiful party dress.

Speak Your Mind

Rate this recipe: