Easy Pecan Pie Bars With Shortbread Crust (Perfect For Thanksgiving)

If you love traditional pecan pie but don’t love all the work that goes into making it, then you are going to absolutely LOVE these easy pecan pie bars! They’re rich, gooey, buttery, and packed with all those delicious pecan pie flavors we know and love. But the best part?! They’re so much easier to make than a classic pecan pie!

With Thanksgiving right around the corner, I thought it would be the perfect time to share one of my all-time favorite Thanksgiving dessert recipes. I’ve been making these homemade pecan pie bars for several years now, and they are always a huge hit whenever I bring them to our Thanksgiving gatherings!

And honestly, I can see why! Who doesn’t love a delicious, gooey pecan pie filling?!

I’ve always been a huge fan of traditional Southern pecan pie, but I’ll be the first to admit that making an entire pie can sometimes be a little frustrating. Between preparing the pie crust, getting the filling just right, and hoping the center actually sets properly, it can be a lot of work!

And don’t even get me started on how many times I’ve made a pecan pie only for the filling to turn out way too runny! 🤣

Thankfully, that’s where these easy pecan pie bars come in!

They have all the sweet, nutty, buttery goodness of a classic pecan pie, but in a much more convenient dessert bar form. And in my experience, this recipe turns out perfectly every single time!

Another reason I love making pecan pie bars for Thanksgiving is that they’re perfect for serving a crowd. Instead of slicing up one pie and hoping everyone gets a piece, you can cut these bars into smaller squares and get plenty of servings out of one batch.

And trust me, since they’re so rich and indulgent, a little square goes a long way!

These homemade pecan pie bars are also a great option for Thanksgiving potlucks, Friendsgiving celebrations, Christmas parties, or anytime you’re craving a delicious Southern-inspired dessert.

Plus, they’re easy to slice, serve, and share, which makes them especially convenient during the busy holiday season.

So if you’re looking for an easy Thanksgiving dessert that tastes just as delicious as traditional pecan pie without all the extra hassle, you’ve come to the right place!

Keep reading to learn how to make my favorite easy pecan pie bars. I have a feeling this recipe might just become a new holiday tradition in your home too!s to be tried and true and comes out perfectly every time I make it!

This post contains affiliate links. Click here to read my disclosure policy.

Recipe Notes for the Best Pecan Pie Bars

Before we get started making these delicious homemade pecan pie bars, I wanted to share a few helpful tips and tricks I’ve learned from making this recipe over the years!

I originally discovered this recipe from Rock Recipes, but I’ve made a few adjustments over time to make it work better for me. Feel free to check out the original recipe as well if you want to compare the two!

But trust me, these easy pecan pie bars really are just that… EASY! You don’t need any fancy baking skills or hours of preparation to make a delicious Thanksgiving dessert that everyone will love.

How to Make the Shortbread Crust Without a Food Processor

One thing worth mentioning is that this pecan pie bars recipe calls for a food processor to combine the flour, butter, and sugar for the homemade shortbread crust.

And here’s the thing… I don’t actually own a food processor! 🤣

But that definitely wasn’t going to stop me from making these delicious pecan pie bars!

Instead, I decided to use my handy dandy Ninja blender since it has a pulse function. And guess what?!

It worked perfectly fine!

I simply used the pulse setting to combine the shortbread crust ingredients until they reached the right crumbly consistency. Then, I continued with the recipe as usual.

So if you’re wondering whether you can make pecan pie bars without a food processor, the answer is yes! At least, that’s been my experience using my Ninja blender.

Just be sure to pulse the ingredients in short bursts rather than continuously blending them. You want a crumbly mixture for the buttery shortbread crust, not a completely smooth dough.

I’ll link a Ninja blender similar to the one I use below in case you don’t have a food processor either!

And honestly, that’s one of the reasons I love this easy pecan pie bars recipe so much. You can make a delicious homemade Thanksgiving dessert without needing a kitchen full of fancy equipment!

Because when it comes to holiday baking, I’m all about keeping things as simple and stress-free as possible! 😉

Ingredients for Easy Pecan Pie Bars

One of my favorite things about these homemade pecan pie bars is that you only need a handful of simple baking ingredients to make them!

The recipe consists of two delicious layers: a buttery homemade shortbread crust and a rich, gooey pecan pie filling. And when you combine the two, you get the perfect Thanksgiving dessert!

Here’s everything you’ll need to make these easy pecan pie bars.

For the Buttery Shortbread Crust

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 3/4 cup cold butter

For the Gooey Pecan Pie Filling

• 2/3 cup packed brown sugar
• 1/3 cup all-purpose flour, plus 1 additional tablespoon
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups corn syrup (I recommend dark corn syrup for this recipe!)
• 2 1/2 cups chopped pecans

A Few Notes About the Ingredients

Dark Corn Syrup: I personally prefer using dark corn syrup when making these pecan pie bars. It gives the filling a rich, classic pecan pie flavor that pairs perfectly with the buttery shortbread crust.

Extra Pecans: The original recipe calls for 2 cups of chopped pecans, but I like my pecan pie bars with a little extra crunch! So I always add another 1/2 cup, bringing the total to 2 1/2 cups. And trust me, if you’re a pecan lover like me, you won’t regret it!

Cold Butter: Make sure your butter is cold when preparing the shortbread crust. This helps create that delicious, crumbly shortbread texture that makes these homemade pecan pie bars so good!

Extra Flour: I also add an additional tablespoon of all-purpose flour to the pecan pie filling, bringing the total to 1/3 cup plus 1 tablespoon. This is one of the adjustments I make to the original recipe.

And that’s it! With these simple ingredients, you’re well on your way to making one of my favorite easy Thanksgiving desserts!

How to Make Easy Pecan Pie Bars With Shortbread Crust

Now that we have all our ingredients ready, it’s time to make these delicious homemade pecan pie bars!

One of my favorite things about this recipe is that you get all the rich, gooey flavors of traditional pecan pie without having to make a traditional pie crust.

Instead, we’re using a buttery homemade shortbread crust topped with a sweet pecan pie filling. And trust me, the combination is absolutely delicious!

Here’s exactly how I make my easy pecan pie bars for Thanksgiving and Christmas every year!

Step 1: Preheat Your Oven and Prepare the Baking Pan

First, preheat your oven to 325°F if you’re using a glass baking dish or 350°F if you’re using a different type of baking pan.

Next, thoroughly coat your 9×13 baking dish with cooking spray.

Then, line the pan with a large piece of parchment paper, leaving enough extra parchment hanging over the sides to easily lift the finished pecan pie bars out later.

Trust me, this little trick makes cutting and serving the bars SO much easier!

Step 2: Make the Homemade Shortbread Crust

In a food processor, combine 1 3/4 cups of all-purpose flour and 1/2 cup of granulated sugar.

Then, add 3/4 cup of cold butter and pulse until the mixture resembles very fine crumbs.

As I mentioned earlier, I don’t actually own a food processor, so I use my Ninja blender with the pulse function instead. And it works great for me!

Once the ingredients are combined, transfer the crumb mixture into your prepared baking dish.

Press it firmly and evenly into the bottom of the pan to create your homemade shortbread crust.

Try to make the crust as even as possible so the pecan pie bars bake consistently.

Step 3: Bake the Shortbread Crust Until Golden Brown

Place the baking dish into your preheated oven and bake the shortbread crust for approximately 25 minutes, or until it turns a beautiful golden brown.

Now, the original recipe calls for baking the crust for only 20 minutes, but I’ve found that 25 minutes works much better in my oven.

I actually tried baking it for just 20 minutes once, and the bottom of the crust turned out a little too doughy for my liking.

And nobody wants a doughy shortbread crust underneath their pecan pie bars! 🤣

Of course, every oven is a little different, so I recommend keeping an eye on your crust and adjusting the baking time as needed.

You want a lightly golden, baked shortbread crust before adding the pecan pie filling.

How to Make the Gooey Pecan Pie Filling

While your shortbread crust is baking, you can go ahead and prepare the delicious pecan pie filling!

This is where all that rich, sweet, nutty goodness comes together.

Step 4: Combine the Dry Ingredients

In a large mixing bowl, combine 2/3 cup of packed brown sugar with 1/3 cup plus 1 tablespoon of all-purpose flour.

Mix these ingredients thoroughly until they’re well combined.

This step is important because you want to break up any lumps before adding the wet ingredients.

And remember, that extra tablespoon of flour is one of my personal adjustments to the original recipe!

Step 5: Add the Wet Ingredients

Next, whisk in the following ingredients:

• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups dark corn syrup

Continue whisking until everything is completely combined and you have a smooth pecan pie filling.

I personally recommend using dark corn syrup because I love the rich flavor it adds to these homemade pecan pie bars.

Once everything is mixed together, let the filling sit for approximately 15 minutes while your shortbread crust finishes baking.

Give it an occasional stir during this time.

Step 6: Add the Chopped Pecans

Now it’s time for my favorite part… the pecans!

Add 2 1/2 cups of chopped pecans to the filling mixture and stir until they’re evenly distributed.

The original recipe only calls for 2 cups of pecans, but I always add an extra 1/2 cup.

Because if I’m making pecan pie bars, I want PLENTY of pecans in every single bite! 🤣

I love the extra nutty flavor and texture they add to the finished dessert.

Step 7: Pour the Filling Over the Hot Shortbread Crust

Once your shortbread crust has finished baking, carefully remove it from the oven.

While the crust is still hot, pour the prepared pecan pie filling evenly over the top.

Use a spatula if needed to help distribute the chopped pecans throughout the pan.

Then, carefully return the baking dish to the oven.

Step 8: Bake the Pecan Pie Bars Until Set

Bake the pecan pie bars for approximately 50 minutes, or until the filling is mostly set.

Now, here’s another important tip I’ve learned from making this recipe over the years!

The original recipe recommends baking the pecan pie layer for approximately 40 minutes, but I’ve found that 50 minutes works much better for me.

When I’ve taken them out too early, the filling hasn’t been quite as set as I prefer.

You want the center to have just a slight jiggle when you gently move the pan, but it shouldn’t look excessively loose or liquid.

Remember, the filling will continue to firm up as the bars cool.

And since every oven is different, be sure to keep an eye on your pecan pie bars toward the end of the baking time.

Step 9: Cool and Refrigerate the Pecan Pie Bars

Once your pecan pie bars have finished baking, remove the pan from the oven and allow them to cool completely to room temperature.

Then, place the entire pan in the refrigerator for several hours or even overnight.

I personally love making these pecan pie bars the day before Thanksgiving because it gives them plenty of time to chill and makes holiday preparation so much easier!

Refrigerating the bars also helps the filling firm up, making them much easier to slice into neat squares.

Step 10: Slice and Serve Your Homemade Pecan Pie Bars

Once your pecan pie bars are completely chilled, it’s finally time to enjoy them!

Using the extra parchment paper hanging over the edges, carefully lift the entire batch out of the baking dish.

Place it onto a cutting board and use a serrated knife to cut the bars into your desired serving sizes.

I personally like cutting mine into smaller squares because these bars are incredibly rich and indulgent!

Plus, smaller portions mean you can get more servings out of one batch, which is perfect when you’re feeding a crowd at Thanksgiving.

And that’s it!

You now have a batch of delicious homemade pecan pie bars with a buttery shortbread crust and a rich, gooey pecan filling.

Seriously, how good does that sound?!

Can You Make Pecan Pie Bars Ahead of Time?

Absolutely! In fact, that’s one of my favorite things about this easy Thanksgiving dessert recipe.

These pecan pie bars are perfect for making ahead of time because they need several hours to cool and chill before slicing anyway.

I personally love preparing them the day before Thanksgiving so I have one less thing to worry about on the actual holiday.

Simply bake the bars according to the instructions, allow them to cool completely, and refrigerate them until you’re ready to slice and serve.

It’s such an easy way to get ahead on your holiday baking!

Can You Freeze Pecan Pie Bars?

Yes! These homemade pecan pie bars freeze beautifully, which makes them an excellent make-ahead dessert for Thanksgiving, Christmas, or any other holiday gathering.

And honestly, this is another reason I love this recipe so much!

You can prepare a batch ahead of time, freeze the bars, and have a delicious homemade dessert ready whenever you need it.

How to Freeze Pecan Pie Bars

First, allow your baked pecan pie bars to cool completely.

Then, cut them into individual squares. You can make them as big or small as you prefer!

Next, wrap each individual bar tightly in plastic wrap or Press’n Seal wrap.

Once all the bars are wrapped, place them inside a freezer-safe storage bag.

Remove as much excess air as possible before sealing the bag to help protect the bars from freezer burn.

Then, place them in the freezer for up to 3 months.

It’s really that simple!

How to Thaw Frozen Pecan Pie Bars

When you’re ready to enjoy your frozen pecan pie bars, simply remove the amount you need from the freezer.

I recommend transferring them to the refrigerator the night before you plan to serve them so they have plenty of time to thaw.

And since they’re individually wrapped, you don’t have to thaw the entire batch at once!

You can take out just one or two whenever you’re craving a little sweet treat.

Which, let’s be honest, is pretty often around here! 🤣

This is also such a convenient option if you’re hosting Thanksgiving or Christmas and want to get some of your holiday baking finished ahead of time.

Tips for Making the Best Pecan Pie Bars

After making this recipe for several years, I’ve learned a few tricks that help my pecan pie bars turn out delicious every time!

Don’t Underbake the Shortbread Crust

One of the biggest things I’ve learned is to make sure the shortbread crust is fully baked before adding the pecan pie filling.

I prefer baking mine for approximately 25 minutes because I love a buttery crust that isn’t doughy on the bottom.

Use Dark Corn Syrup for a Richer Flavor

Although corn syrup is a classic ingredient in pecan pie filling, I personally love using dark corn syrup.

It gives these bars a deeper, richer flavor that pairs perfectly with the pecans and shortbread crust.

Add Extra Pecans

If you’re a pecan lover like me, don’t be afraid to add a little extra!

I use 2 1/2 cups of chopped pecans instead of the original 2 cups, and I think it makes these bars even more delicious.

Allow Plenty of Time for Chilling

I know it’s tempting to cut into these bars as soon as they come out of the oven.

But trust me, letting them cool and refrigerating them for several hours makes such a difference!

Not only does this help the filling set, but it also makes slicing and serving much easier.

Use Parchment Paper for Easy Removal

This is probably one of my favorite baking tricks!

Leaving extra parchment paper hanging over the sides of your baking dish allows you to lift the entire batch out once the bars are chilled.

That way, you can cut them into beautiful, even squares without struggling to remove them from the pan.

Frequently Asked Questions About Pecan Pie Bars

Are Pecan Pie Bars Easier to Make Than Traditional Pecan Pie?

In my opinion, absolutely!

One of the reasons I prefer these easy pecan pie bars is that you don’t have to worry about making or rolling out a traditional pie crust.

Instead, you simply press the homemade shortbread crust into your baking dish, bake it, and add the pecan pie filling.

It’s a much more approachable way to enjoy all those classic pecan pie flavors!

How Do You Know When Pecan Pie Bars Are Done Baking?

You’ll know your pecan pie bars are getting close to being done when the filling is mostly set and the center has just a slight jiggle.

You don’t want the filling to look overly liquid or runny.

Keep in mind that the filling will continue to firm up as the bars cool and chill in the refrigerator.

Why Are My Pecan Pie Bars Runny?

If your pecan pie bars turn out too runny, the filling may not have baked long enough or may not have had enough time to cool and set.

I’ve personally found that baking the pecan pie layer for approximately 50 minutes works better in my oven than the original 40-minute recommendation.

And don’t skip the refrigeration step!

Giving the bars several hours to chill helps them firm up before slicing.

Can You Freeze Pecan Pie Bars With Shortbread Crust?

Yes! These pecan pie bars can be individually wrapped and frozen for up to 3 months.

Simply thaw them overnight in the refrigerator before serving.

This makes them a great make-ahead dessert for holiday gatherings!

Are Pecan Pie Bars Good for Thanksgiving?

Definitely!

These homemade pecan pie bars are one of my favorite Thanksgiving dessert recipes because they’re rich, delicious, easy to serve, and perfect for feeding a crowd.

Plus, you can make them ahead of time, which is always a bonus during the busy holiday season!

Enjoy These Easy Homemade Pecan Pie Bars!

Well, there you have it, y’all! One of my absolute favorite Thanksgiving dessert recipes!

If you love traditional pecan pie but want something a little easier to make, I definitely recommend trying these homemade pecan pie bars with shortbread crust.

They’re buttery, rich, gooey, packed with pecans, and absolutely delicious!

And after making them for several years now, I can confidently say they’re always a hit whenever I bring them to our Thanksgiving gatherings.

I especially love that you can make them ahead of time, freeze them for later, and cut them into smaller squares to serve a crowd.

Because let’s be honest, the last thing we need during the holidays is another complicated recipe! 🤣

If you’re looking for even more delicious Thanksgiving side dishes to add to your holiday menu, be sure to check out my Homemade Broccoli Casserole and Sweet Potato Casserole recipes too!

And if you make these easy pecan pie bars for Thanksgiving or Christmas, be sure to let me know how they turn out in the comments below!

I’d also love to know… are you team pecan pie, pumpkin pie, or apple pie when it comes to Thanksgiving desserts?!

I personally love them all, but these pecan pie bars definitely have a special place in my heart!

Happy Thanksgiving baking, y’all! 🤎