Pecan Pie Bars are one of my favorite treats to bake when I want something that tastes fancy but doesn’t require all the fuss of a traditional pie. These buttery, nutty little squares disappear faster than you can say “seconds, please!”
What makes these bars so special is how the rich brown sugar and butter filling clings to those gorgeous chopped pecans, creating layers of flavor in every bite. I love that you can make the whole batch in a regular baking pan—no pie dish needed—and the texture comes out just perfect every time.
I’ve been bringing these to church potlucks and family gatherings for years, and they always steal the show right alongside the main dishes. My grandchildren fight over the corner pieces, and I secretly love watching their faces light up when they bite into that buttery, pecan-packed goodness.
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Pecan Pie Bars
Ingredients
- 2.5 cup Pecans
- 2 cup All-Purpose Flour
- 0.875 cup Butter
- 0.5 cup Brown Sugar
- 0.125 teaspoon Salt
- 0.5 cup Butter
- 1 cup Brown Sugar
- 0.33333333333333 cup Honey
- 2 tablespoon Cream
Instructions
- Chop the pecans in a food processor.
- Roast in a jelly roll pan in 350 degree oven for 5 to 7 minutes.
- Watch carefully do not let burn.
- Take out and let cool.
- Whiz the next four ingredients in a food processor until it forms small lumps.
- Spread into a 13 by 9 inch pan and press into an even layer with a spatula (or your fingers).
- Bake in a 350 degree oven until it is just starting to color, about 20 minutes.
- Meanwhile melt the butter in a saucepan and stir in the brown sugar, honey and cream.
- Simmer for a minute and stir in the nuts.
- Pour over the hot shortbread base and return to the oven for another 15 to 20 minutes.
- Cool completely before cutting into bars.
