Chunky Pecan Pie Bars
Indulge in the rich, nutty decadence of Chunky Pecan Pie Bars—an irresistible twist on the classic Southern dessert that combines the buttery crunch of pecans with a sweet, gooey filling and a tender shortbread crust. Perfectly portioned into handheld bars, this recipe features layers of flavor built from wholesome ingredients like brown sugar, light corn syrup, and a generous helping of vanilla. With just 20 minutes of prep and simple baking steps, these bars are an effortless way to impress at holiday gatherings, potlucks, or as a make-ahead treat for your next snack break. Serve them as is, or elevate them with a dollop of whipped cream or a scoop of vanilla ice cream. Easy to make, but impossible to resist, these pecan pie bars bring the ultimate in comfort and indulgence to your dessert table.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 1 cup light brown sugar, packed
- 1 cup light corn syrup
- 0.5 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 4 large eggs
- 2.5 cups pecans, roughly chopped
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing the paper to hang over the sides for easy removal later.
In a medium bowl, combine the softened butter, granulated sugar, flour, and salt. Mix together with a pastry cutter or your hands until the mixture resembles coarse crumbs.
Press the mixture firmly into the prepared pan to form an even crust. Bake in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the filling by whisking together the brown sugar, corn syrup, melted butter, and vanilla extract in a large mixing bowl.
Add the eggs one at a time, whisking after each addition until smooth. Stir in the chopped pecans until evenly distributed.
Pour the pecan filling over the partially baked crust, spreading it out evenly with a spatula.
Return the pan to the oven and bake for an additional 30 minutes, or until the filling is set and golden brown.
Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cool, use the parchment paper to lift the bars out of the pan.
Cut into 16 squares or bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 30.9 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
