Pecan Pie Bars

What You’ll Need

Most of the ingredients in this recipe are pantry staples. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.

Crust Ingredients:

• Flour – All-purpose flour provides structure to the buttery shortbread base.
• Powdered sugar – Also known as confectioners’ sugar. This melts into the dough for a tender, melt-in-your-mouth texture when combined with the butter.
• Salt – I use Morton kosher salt in my baking.
• Orange zest – The little extra something in the crust! If you’re using orange juice for the filling instead of Cointreau, be sure to zest the orange first, then juice.
• Butter – Soften the unsalted butter so it mixes easily with the dry ingredients.

Filling Ingredients (no corn syrup!):

• Brown sugar – Light brown sugar adds sweetness, depth, and a subtle warm molasses flavor.
• Honey – This also adds sweet flavor and depth to the filling, and replaces the usual corn syrup in pecan pie recipes.
• Butter – To give the filling that signature creamy texture and buttery caramel taste.
• Heavy cream – Just like my grandma’s Chocolate Caramels recipe, heavy cream helps to create a creamy caramel filling in these bars.
• Cointreau – This orange liqueur boosts the orange zest flavor. Feel free to use another brand. Or for an alcohol-free version, use freshly squeezed orange juice instead.
• Cinnamon – The warmth of cinnamon complements both the pecans and the orange flavors in these bars. So lovely!
• Salt – This balances the sweetness of the filling, and adds a touch of contrast.
• Vanilla extract – For that classic caramel flavor. Be sure to use pure vanilla extract for the very best flavor.
• Pecans – Definitely use fresh, delicious pecans, as they are the star of the show. I use Trader Joe’s roasted and salted pecans.
• Sea salt – Lightly crushed flaky sea salt (like Maldon brand) is the perfect finishing touch.

How to Make Pecan Pie Bars

Let’s get started! Here’s a breakdown of what you’ll need to do, step by step.

• Prepare. Preheat the oven to 350°F and coat a 9×13 pan with nonstick spray, then line it with parchment paper.
• Make the shortbread. Whisk the dry ingredients in a bowl, then work in the butter with a pastry blender.

• Bake. Press the crust into the prepared pan, then bake for 15 minutes.
• Start the filling mixture. Combine the brown sugar, honey, butter, cream, cinnamon, and salt in a pan over medium heat to create a caramel mixture. Bring to a boil, then reduce the heat to medium/medium-low and simmer for 2 minutes. Remove from heat.

• Finish the filling. Stir in the vanilla, Cointreau, and pecans until the nuts are incorporated into the caramel mixture.
• Bake. Pour the pecan mixture over the warm par-baked crust and bake for about 25 minutes, or until the filling is bubbling and has a deep caramel color.
• Cool. Transfer the pan to a cooling rack. While the filling is still just a bit warm, sprinkle the salt flakes on top. Let the bars cool to room temperature.

• Slice and serve. Use a knife to loosen the bars from the pan, then lift them up using the parchment sling. Transfer to a cutting board and slice, then serve or store for later.

Tips & A Variation

Here are a few more notes on this recipe, along with a variation idea.

• Line the pan. For ease in lifting the bars out of the pan, first line the pan with parchment paper. Once the bars have cooled in the pan, use the parchment paper to lift them out and transfer them to a cutting board. It’s so much easier to cut them into bars this way!
• Don’t over-bake. If you do, the filling will take on the texture of brittle. Delicious, but not exactly what we want here.
• Chill before cutting. If you want neat, clean edges on the individual bars, pop the whole pan into the fridge after they’ve cooled to room temperature. After an hour or two, they’ll cut very nicely!
• Use a mix of nuts. Nope, they don’t have to be pecan pie bars! Any nuts would pair well with the caramel and shortbread crust. A mix of nuts would be fantastic, as would only walnuts or cashews. 

Make-Ahead & How to Store

• Room Temperature: Once the pecan bars have cooled completely to room temperature, store these pecan pie bars tightly covered in the pan or in an airtight container for 3-4 days. You can place parchment paper between the layers if you need to stack them.
• Refrigerator: Store for up to 1 week in an airtight container in the fridge. I like to let them come to room temperature before eating.
• Freezer: For longer storage, place sliced bars in a freezer bag or airtight container, and freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight before serving.