Best EVER Pecan Pie Bars recipe! Buttery shortbread crust. Ooey gooey, caramel-y pecan pie filling. Easy, make-ahead recipe. Finger licking goodness in every bite! These pecan pie bar cookies will be your go-to, easy dessert recipe for sure!


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold, unsalted butter
  • 4 large eggs
  • 1.5 cups light corn syrup
  • 1.5 cups sugar
  • 3 tablespoons unsalted butter, melted
  • 1.5 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2.5 cups chopped pecans


  1. Preheat oven to 350 degrees. Grease a 10″ x 15″ Jellyroll Pan (see notes 1 & 2) and line with parchment paper being sure to have parchment hanging over all sides of the pan.
  2. In the bowl of your Food Processor combine 3 cups all-purpose flour, 1/2 cup sugar, and 1/2 teaspoon salt. With the Food Processor running, feed 1 cup cold, diced butter through the tube. Once all the butter is processed with the flour mixture it will resemble coarse crumbs. Press the mixture evenly into the prepared pan, and bake in the pre-heated oven for 20 minutes. (see note 3)
  3. In a mixing bowl add 4 eggs, 1 1/2 cups light corn syrup, 1 1/2 cups sugar, 3 tablespoons melted butter, 1 1/2 teaspoons pure vanilla extract, and 1/2 teaspoon kosher salt.
  4. Beat using a stand or hand mixer until smooth, then fold in 2 1/2 cups chopped pecans.
  5. Spread the filling evenly over the baked shortbread crust (see note 4).
  6. Bake for 30-40 minutes in preheated oven. When done, the filling will be set nicely – no jiggles!
  7. Cool completely.
  8. Once cooled, chill in the fridge for 30 minutes for easier slicing. Enjoy!

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