If you enjoy the taste of classic pecan pie but want something easier, these pecan bars are your new go-to treat. Growing up in Georgia, pecan pie was always a given at our holiday table, but over time, I discovered something even better, which are these Southern pecan pie bars. 

These have all the gooey, nutty sweetness of classic pecan pie but are so much easier to make, serve, and share. Perfect for make-ahead baking or serving a crowd, they bring that same Southern warmth and spirit of hospitality to every bite.

A plate stacked with pecan pie bars, featuring a golden shortbread crust topped with a thick layer of chopped pecans and caramelized filling. The bars are cut into squares and arranged neatly on a white plate.
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Pecan Bars

These are the perfect blend of simple and special. The buttery shortbread crust bakes up tender and crisp, ready to hold a rich brown sugar and corn syrup topping packed with toasted pecans. The filling bubbles up like caramel and sets into the perfect chewy layer. They’re easy pecan bars for a crowd, so you can slice them into neat squares for passing at potlucks, family reunions, or after-church coffee. Even better, they’re make-ahead friendly, so you can bake them the day before and let them rest; the flavors deepen overnight, making them even more irresistible. For more classic sweets, be sure to explore all my favorite dessert recipes, where you’ll find plenty of old-fashioned favorites and easy make-ahead treats.

Overhead view of various baking ingredients in bowls, labeled as: corn syrup, brown sugar, pecans, sea salt, vanilla extract, butter, salt, granulated sugar, all-purpose flour. Items are arranged on a white surface.

Ingredient Notes

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

  • All-purpose flour: The base of the crust; spoon and level for accuracy.
  • Granulated sugar: Adds a touch of sweetness and helps the crust brown beautifully.
  • Table salt: Balances the sweetness; don’t skip it! Choose fine salt for even mixing.
  • Unsalted butter: Melted for easy mixing; use quality butter for the best flavor. If using salted butter, reduce added salt slightly.
  • Light brown sugar: Adds caramel richness to the topping; gently pack it into the cup for accurate measuring.
  • Light corn syrup: Gives that classic glossy pecan pie texture. Substitute honey or maple syrup if you prefer a natural sweetener.
  • Vanilla extract: A pure vanilla extract adds warmth and balances the sweetness. Avoid imitation for the best flavor.
  • Pecan pieces: Choose fresh, high-quality pecans and toast them first to deepen their flavor and crunch.
  • Flake sea salt: Optional, but adds a lovely finishing touch on top and balances the sweetness.

How To Make Pecan Bars

Prepare Crust

Heat your oven to 350°F and lightly spray a 13×9-inch pan with nonstick spray. In a medium bowl, whisk together flour, sugar, and salt. Stir in the melted butter until the dough forms soft clumps.

A white mixing bowl filled with flour, with a light blue-handled whisk resting inside on a white background.
A white bowl containing flour and melted butter, with a wooden spoon resting in the mixture, viewed from above on a white background.

Press and Bake

Scatter pieces of dough into the pan and press them evenly with your fingertips. Bake on the lowest rack until lightly golden around the edges.

Pro Tip: Use the palm of your hand to smooth the crust evenly. It helps everything bake up with the perfect texture.

A white mixing bowl containing crumbly dough, with a portion forming a soft, smooth ball and the rest remaining loose and powdery. The bowl is set on a white surface.
A rectangular white baking dish filled with an even layer of unbaked dough, pressed flat across the bottom, on a white background.

Toast Pecans & Make Topping

Spread pecan pieces on a baking sheet and toast in the oven for 8 to 12 minutes, shaking the pan halfway through. You’ll know they’re ready when the kitchen smells heavenly and they’ve darkened just slightly.

Pro Tip: Always toast your nuts to deepen the flavor and make the bars extra fragrant.

In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth. It may look separated at first, but keep whisking and it’ll come together. Fold in the toasted pecans until they’re evenly coated.

A white mixing bowl containing a yellow-orange liquid being whisked with a metal whisk that has a light blue handle, placed on a white surface.
A white mixing bowl filled with a sticky pecan mixture, being stirred by a wooden spoon, on a white surface.

Bake & Cool

Pour the pecan mixture over your crust, spreading it evenly into the corners. Bake for 23 to 25 minutes, until the topping is bubbling all over.

Pro Tip: The filling will look glossy and slightly puffed when it’s ready.  That’s your cue to pull it out.

Let the bars cool completely in the pan, about 1½ hours. Sprinkle with flake sea salt before cutting into neat squares. Serve at room temperature or chilled.

A white rectangular baking dish filled with a pecan mixture, topped with chopped pecans, with a teal silicone spatula resting on the edge of the dish.
A white baking dish filled with a baked dessert topped with chopped pecans, set on a white cloth background. The topping appears golden brown and slightly crisp.
What’s the best way to cut clean pecan bars?

Use a sharp knife, wipe it between cuts, and chill the bars before slicing for perfect edges.

How should I store pecan bars for a potluck or crowd?

Stack them with parchment between layers in a lidded container. These are the perfect easy pecan bars for a crowd since they travel so well.

Variations, Substitutions, and Recipe Tips

Dietary Modifications: Swap gluten-free all-purpose flour and dairy-free butter for a simple adaptation.
Flavor Enhancements: Add a splash of bourbon or maple extract to the filling for a deeper Southern flavor.
Add-In Options: Sprinkle chocolate chips or drizzle melted chocolate after cooling for a sweet twist.
Simple Substitutions: Replace corn syrup with honey or maple syrup if you prefer natural sweetness.
Tips for Recipe Success: Toast your pecans, bake on the lower rack, and let the bars cool completely before cutting; patience rewards you with clean, beautiful slices. If you love all things pecan, you’ll definitely want to try these Roasted Buttery Pecans: Classic Southern Snack, Honey Roasted Pecans, and for the ultimate holiday classic, don’t miss my Rich And Nutty Pecan Pie Without Corn Syrup; it’s the recipe that inspired these bars.

Hospitality Challenge

Invite a few friends, neighbors, or families over after church for a simple supper; maybe a pot of soup like this Slow Cooker Chicken Pot Pie Soup: Creamy, Cozy, and Comforting with a basket of warm Southern Recipe For Sweet Potato Cornbread. End the meal with these pecan bars drizzled with a touch of Easy Caramel Sauce: Microwave Recipe for that extra-sweet Southern finish. As you enjoy dessert, ask everyone, “Who around us could use a touch of God’s kindness this week?” After sharing, let everyone pack up one bar with a short note of encouragement. End the evening with a brief prayer for the names mentioned and read together Acts 2:46 about sharing meals with glad and generous hearts.

More Easy Irresistible Desserts

These Southern pecan bars are rich, buttery, and easy to make ahead, perfect for serving a crowd or any time you want to share a little sweetness and warmth. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!

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A white plate with several stacked pecan bars, featuring a golden crust and a generous layer of chopped pecans in a caramel topping. The plate rests on a light-colored cloth.
by Gina Dickson

Gooey Pecan Bars With Buttery Shortbread Crust

Servings: 24 bars
These pecan bars are a Southern favorite featuring a buttery shortbread crust, rich brown sugar-pecan topping, and a sprinkle of flake sea salt. Perfect for make-ahead entertaining or gifting, they’re easy to bake, slice, and share with friends and family.

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Ingredients
 

Crust

  • 1¾ cups all-purpose flour, 8 ounces
  • 6 tablespoons granulated sugar, 2¾ ounces
  • ½ teaspoon table salt
  • 8 tablespoons unsalted butter, melted

Topping

  • ¾ cup packed, 5¼ ounces light brown sugar
  • ½ cup light corn syrup
  • 7 tablespoons unsalted butter, melted and hot
  • 1 teaspoon vanilla extract
  • ½ teaspoon table salt
  • 4 cups pecan pieces, 1 pound, toasted

Garnish

  • 1/2 teaspoon flake sea salt

Instructions
 

Make the Crust

  • Adjust oven rack to lowest position and heat oven to 350 degrees Fahrenheit.
  • Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray.
  • Whisk flour, sugar, and salt together in a medium bowl.
    1¾ cups all-purpose flour, 6 tablespoons granulated sugar, ½ teaspoon table salt
  • Add melted butter and stir with a wooden spoon until dough begins to form.
    8 tablespoons unsalted butter
  • Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in your palm.
  • Evenly scatter tablespoon-size pieces of dough over the pan.
  • Press and smooth dough into an even layer across the bottom of the pan using your fingertips and the palm of your hand.

Toast the Pecans

  • Spread pecans in a single layer on a rimmed baking sheet.
  • Toast in a 350-degree Fahrenheit oven until fragrant and slightly darkened, 5 to 10 minutes, shaking the sheet halfway through baking. Keep an eye on them; if they look done, pull them out.

Make the Topping

  • Whisk brown sugar, corn syrup, melted butter, vanilla, and salt in a medium bowl until smooth (mixture will look separated at first), about 20 seconds.
    ¾ cup packed, ½ cup light corn syrup, 7 tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon table salt
  • Fold pecans into the sugar mixture until evenly coated.
    4 cups pecan pieces
  • Pour topping over crust and spread with a spatula, pushing to edges and corners (some bare spots may remain).
  • Bake until topping is evenly distributed and rapidly bubbling across the entire surface, 23 to 25 minutes.

Finish the Bars

  • Transfer pan to a wire rack to cool and lightly sprinkle with flake sea salt
    1/2 teaspoon flake sea salt
  • Let bars cool completely in the pan, about 1½ hours.
  • Cut into 24 bars and serve. (Bars can be stored at room temperature for up to 5 days.)

Gina’s Notes and Tips

Storage and Reheating
  • Room Temperature: Store tightly covered for up to 3 days.
  • Fridge: Keep in an airtight container up to 5 days.
  • Freezer: Wrap well and freeze for up to 3 months. Thaw overnight in the fridge.
  • Reheat: Warm in a 300°F oven for 5 to 10 minutes for that just-baked aroma.
Serving: 1bar, Calories: 263kcal, Carbohydrates: 18g, Protein: 4g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 171mg, Potassium: 97mg, Fiber: 2g, Sugar: 9g, Vitamin A: 233IU, Vitamin C: 0.2mg, Calcium: 18mg, Iron: 1mg
Author: Gina Dickson
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A white plate with stacked pecan bars featuring a crumbly, golden crust and a dense topping of chopped pecans and caramelized filling, set on a white cloth background.