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Homemade pecan pie bars with buttery shortbread crust and gooey pecan topping stacked on a wooden cutting board.

Easy Pecan Pie Bars with Shortbread Crust

Homemade pecan pie bars with a buttery shortbread crust and rich, gooey pecan filling. An easy holiday dessert made in a 9×13-inch pan.
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Ingredients Method Notes

Ingredients
  

  • Crust
  • 1½ cups all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup cold unsalted butter cubed
  • Filling
  • 3 large eggs
  • ¾ cup light corn syrup
  • ¾ cup granulated sugar
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans

Method
 

  1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper.
  2. Combine flour, brown sugar, and cold butter until crumbly.
  3. Press mixture evenly into the pan and bake for 15 minutes.
  4. Whisk eggs, corn syrup, sugar, melted butter, and vanilla until smooth.
  5. Stir in chopped pecans.
  6. Pour filling over the hot crust.
  7. Bake for another 20–25 minutes, until the filling is set.
  8. Cool completely, then slice into 16 bars.

Notes

Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.