Pecan Pie Bars

These rich and delicious pecan pie bars served “a la mode” with ice cream and caramel sauce are a fun alternative to classic pecan pie! They’re made with a handful of basic pantry ingredients, and honey instead of corn syrup.

With their buttery shortbread crust and gooey pecan filling, these bars are indulgent and irresistible. If you like pecan pie, then you’re going to love this pecan pie bars recipe!

They’re easier to make than a whole pie— no chilling or rolling required. And these bars are perfect for a crowd, or transporting to Holiday parties and potlucks, where they’re sure to be a hit!

Table of Contents

• Ingredients you’ll need
• How to make pecan pie bars
• Tips for making these pecan pie bars
• More pecan pie desserts to love
• Get the recipe

Ingredients you’ll need

Let’s get baking! Here’s what you’ll need to make these pecan pie bars (full recipe at the bottom):

• All-purpose flour
• Butter (salted butter preferred)
• Powdered sugar
• Light or dark brown sugar
• Honey
• Pecans (whole or chopped)
• Heavy cream
• Salt
• For serving: vanilla ice cream or whipped cream and caramel sauce

How to make pecan pie bars

These bars are so easy to make!

1. Prepare crust. Mix flour, powdered sugar, and salt. Cut butter into the dry ingredients with a pastry blender until mixture resembles coarse sand. It will still be quite loose.
2. Bake. Press into an even layer in a 9×13-inch pan lined with parchment paper. Bake at 350°F until edges are golden brown, 20 minutes.
3. Prepare filling. Whisk together the melted butter, honey, brown sugar and heavy cream until mixture is smooth. Add pecans and stir until all pecans are coated. Spread on top of crust.
4. Bake. Bake at 350°F until filling bubbles in the center of the pan, about 20-25 minutes.
5. Cool. Let bars cool completely before slicing and serving.
6. Top with ice cream or whipped cream and caramel. Serve by themselves, or add toppings as desired. Bars are delicious both ways!

Tips for making these pecan pie bars

• I like to shop for pecans in the bulk section of the grocery store. They’re typically cheaper per pound than packages found in the baking aisle. Pecan halves or chopped pecans/pecan pieces will both work for this recipe.
• Use parchment paper! Baking these bars in a parchment-lined pan is highly recommended. It prevents the caramel filling from sticking to the sides of the pan, and makes it easy to remove the bars from the pan for easier slicing. If you don’t have parchment paper, greased foil will also work.
• For thicker bars, bake in a 9-inch square baking pan. Baking time will be about an additional 5-10 minutes for both the crust and filling.
• Make homemade caramel sauce or use store-bought. Both options will be delicious!
• If serving with ice cream, Tillamook’s Old-Fashioned Vanilla is my favorite.
• Make-ahead and storage instructions: These bars are perfect for making ahead, and will keep at room temperature in an airtight container for several days. If stacking in a container, place a sheet of parchment or wax paper between the bars.

More pecan pie desserts to love

• Classic Pecan Pie
• Pecan Pie Brownies
• Chocolate Coconut Pecan Pie

Get the recipe