Pecan Pie Bars

These luscious and buttery Pecan Pie Bars are the perfect treat to make for the holidays! 

If you’re not a fan of pie crust, but love that pecan pie filling, this recipe is for you.

Pecan Pie Bars

A few weeks ago I had a group of ladies over for lunch to celebrate the start of school. It was pot luck style and my girl’s did not disappoint.

My friend Heather brought these insanely delicious Pecan Pie Bars for dessert, and e.v.e.r.y.o.n.e. loved them.

We were pulling the- “What’s that over there?” then swipe the last bar when they’re not looking maneuver.

I had to get the recipe. HAD TO. I mean, for the blog… of course.

Pecan Pie Bars

It came as no surprise that the recipe calls for a full pound of butter.

Ingredients for Pecan Pie Bar Crust:

The crust for these pecan pie bars is like a delicious shortbread cookie crust. It’s flakey and not overly sweet. The lemon juice adds the perfect brightness, so don’t skip it!

  • Butter
  • Brown Sugar
  • All Purpose Flour
  • Egg
  • Lemon Juice

Pecan Pie Bars

Ingredients for Pecan Pie Filling:

The topping is filled with caramel lathered pecans, oh so gooey and sweet.

  • Butter
  • Honey
  • Brown Sugar
  • Whipping Cream
  • Pecans – toasted pecans will add an extra depth of flavor!

These make a full 9″ x 13″ pan, and are perfect for bringing to any holiday party or gathering. They’ll be gone quick, so make sure you keep some at home for yourself.

How To Make Pecan Pie Bars –

Start by mixing up your crust. You can either do this in a food processor or by using a pastry cutter to create a crumb texture.

Press this crumb mixture into the bottom of a greased 9×13″ baking dish and bake the crust for just 15 minutes.

Meanwhile mix up the pecan pie filling by combining the butter, honey and brown sugar in a large pot over medium-high heat. Let the mixture boil for just 5 to 7 minutes (the longer you let it boil, the more firm the finished pecan filling will be).

Remove the mixture from the heat and carefully add in the heavy cream. Finally stir in the pecans and pour mixture over the prepared crust.

Finish off the bars in the oven for another 20 minutes, and let them cool completely before slicing.

plate full of pecan bars

How To Store Pecan Pie Bars

These pecan pie bars can be stored covered at room temperature for up to 1 week.

If you’d like to freeze them, you can do so, but they will need to be thawed at room temperature again before enjoying.

More Pecan Pie Recipes To Try:

Craving more delicious pecan pie recipes? I’ve got you covered with these delicious pecan treats…

Pecan Pie Bars
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Pecan Pie Bars

Pecan Pie Bars have an easy crust and are filled with caramel lathered pecans. Yum! recipe adapted from White Water Cooks Cookbook
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12
Calories: 728 kcal
Author: Shawn



  • 1 cup butter, cut into tiny pieces
  • 6 tbsp brown sugar
  • 3 cups flour
  • 1 egg
  • 1 tsp lemon juice


  • 1 cup butter
  • 2/3 cups honey
  • 1 cup brown sugar
  • 4 tbsp whipping cream
  • 3 cups pecan


  • Preheat oven to 350 degrees F. Lightly spray a 9"x13" baking dish with cooking spray, set aside.
  • In a large bowl combine the ingredients for the crust. Use your hands or a pastry cutter to combine, until the mixture is crumbly. Pour into the baking dish, and press into an even layer. Bake for 15 minutes. Remove from oven and set aside.
  • Meanwhile in a large (3 quart size) pot combine 1 cup of butter with 2/3 cups honey and 1 cup of brown sugar over medium high heat. Stir and bring to a boil. Boil for 5-7 minutes. Remove from heat and immediately, but slowly, stir in the whipping cream. It will begin to sputter, so use caution.
  • Add the pecans to the pot and stir to coat. Pour the mixture over the crust and spread to an even layer. Bake for an additional 20-22 minutes or until the caramel is soft set in the middle. Remove from oven and let cool completely before cutting into bars. Enjoy!


Calories: 728kcal | Carbohydrates: 67g | Protein: 6g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 102mg | Sodium: 285mg | Potassium: 195mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1053IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Keywords: bar cookies, Brown Sugar, Butter, pecan
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
23 Responses
  1. Gloria Edmonds

    Do you have a shortbread crust recipe for a whole pecan pie? or, would this recipe work, just by putting the crust in a pie pan?

  2. Linda

    These are amazing ! I took them to Thanksgiving dinner. My family has requested them for Christmas as well and want the recipe as well. Thank you for sharing.

  3. wendy

    I made these for a Thanksgiviing desert in place of Pecan pie and they are sooo delicious and easy and the only change I made was to add a half tsp of salt to the crust portion of the recipe. Thanks for this recipe.

  4. Jess

    Hi! Literally JUST about to make these but I’ve forgotten to buy whipping cream – is it an essential ingredient or can I manage without?

    1. Shawn

      Yikes! I’ve been there. But yes, I think it’s pretty necessary because it will soften up the caramel mixture on top. Without it, the top will be hard and probably brittle. Can you ask your neighbor? It’s only 4 tbsp… tell them you’ll bring them a slice! 😉 Good luck!

      1. Heather

        Just throw in some milk or sweetened condensed milk. I don’t think it will change it too much. I’m curious.
        Who knows? What did you do Jess?

  5. Lois

    I made the bars and they are delicious. I will not insult you by changing your recipe but I do think baking the crust 10 minutes instead of 15 would be better and only boiling the filling 4 to 5 minutes.

  6. Sommer @ ASpicyPerspective

    This seriously looks like one of the most perfect desserts, ever! I’ll definitely be making this – thanks for sharing! 🙂

  7. Ala

    I love potluck-success posts–I’m convinced that it’s a failproof assurance of baked goods awesomeness, so I always feel 10000% compelled to try treats when I see them trial-tested this way 😉 not that everything else you’ve posted hasn’t looked completely delicious of course, but I’ve been dying to make a nut bar anyway. Can’t wait to give these a go for my own next potluck!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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