This recipe for Pecan Pie Bars has been a holiday staple in my kitchen for years. I first discovered the combination of a tender shortbread base and a buttery, honey-sweetened pecan topping during a busy December when I needed something that traveled well and stayed fresh on a cookie platter. The first time I brought these to a family gathering, the platter emptied before the coffee was ready—everyone loved the contrast of the crisp, sandy crust with the gooey, nutty topping. Since then, I make a double batch every holiday season and freeze half to keep my holiday baking stress-free.

What makes these bars special is how simple pantry ingredients transform into something that tastes indulgent and festive. The filling is a small caramel made with light brown sugar, honey, butter, and cream that clings to crunchy pecans, creating a satisfying chew. The crust is straightforward shortbread made with cold diced butter worked into flour and powdered sugar. The technique is forgiving, which is why this has become my go-to for both potlucks and last-minute dessert needs.

Ingredients

• All-purpose flour: For the crust use 2 cups. Choose a standard, reliable brand—King Arthur or Gold Medal—tap into the flour lightly for an accurate measure; this gives a tender, sandy shortbread texture.
• Powdered sugar: Half a cup adds a subtle sweetness and helps the crust stay tender. Sift if it’s lumpy to avoid streaks in the dough.
• Unsalted butter: 12 tablespoons cold and diced for the crust, plus another 12 tablespoons for the filling. Cold butter creates those perfect pea-sized pockets in the crust when pulsed in a food processor.
• Light brown sugar: 3/4 cup packed—this provides caramel depth in the filling. The molasses in light brown sugar balances the honey without overpowering the pecans.
• Honey: Half a cup brings a floral sweetness and sheen to the filling. Use a mild clover honey for a neutral note, or wildflower for more complexity.
• Heavy whipping cream: A quarter cup makes the filling silky and helps the caramel set while remaining slightly gooey.
• Vanilla & sea salt: One teaspoon vanilla and 1/4 teaspoon fine sea salt in the filling to brighten and balance the sweetness.
• Pecans: 3 1/2 cups coarsely chopped (about 14 ounces). Toast lightly if you want to intensify the nutty aroma—watch carefully to avoid burning.

Instructions

Prepare the pan and preheat: Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil or parchment, leaving an overhang to lift the bars out later. Spray the liner lightly with nonstick spray to ensure an easy release. Make the shortbread base: In a food processor, pulse together 2 cups flour, 1/2 cup powdered sugar, and 1/4 teaspoon fine sea salt until combined. Add 12 tablespoons cold, diced unsalted butter and pulse until the mixture resembles coarse meal with some pea-sized pieces remaining. Transfer to the prepared pan and press evenly into the bottom using the bottom of a measuring cup for an even, compact crust. Bake for 18–20 minutes until set and edges are just lightly golden. Prepare the pecan topping: In a heavy saucepan over medium heat, combine 3/4 cup packed light brown sugar, 1/2 cup honey, 12 tablespoons unsalted butter, 1/4 cup heavy whipping cream, and 1/4 teaspoon fine sea salt. Bring to a gentle boil, then reduce heat and simmer for 2 minutes, stirring constantly to prevent scorching. Remove from heat and stir in 1 teaspoon vanilla and 3 1/2 cups coarsely chopped pecans until evenly coated. Assemble and bake: Pour the hot pecan mixture over the warm crust, spreading evenly. Return to the oven and bake 20–25 minutes more until the top bubbles and turns a rich caramel color. Watch closely near the end so the topping doesn’t over-brown. Cool and cut: Set the pan on a wire rack and cool completely to room temperature—this can take 1–2 hours and is essential for clean squares. Use the foil or parchment overhang to lift the slab from the pan, then cut into 2-inch squares with a sharp knife, wiping the blade between cuts for neat edges.

Storage Tips

Store bars in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate to prevent the filling from becoming overly soft—bring to room temperature before serving for best flavor. For longer storage, wrap individual pieces in plastic wrap and place in a freezer-safe bag or container; freeze up to 3 months. Reheat frozen squares briefly in a warm oven (300°F for 5–7 minutes) to revive the caramel sheen, or let them thaw on the counter for several hours.

Ingredient Substitutions

If you need to swap ingredients: substitute pecans with walnuts for a different flavor profile (same volume). Replace heavy cream with evaporated milk for a slightly thinner filling and similar richness. Use maple syrup in place of half the honey to introduce a warm, autumnal note. For a dairy-free version, use vegan butter and canned full-fat coconut milk—expect a subtle coconut background and a slightly different set and mouthfeel.

Serving Suggestions

Serve two-inch squares on a cookie platter, stacked in layers with parchment between layers to prevent sticking. Garnish with a light dusting of powdered sugar or a drizzle of melted dark chocolate for contrast. Pair with strong coffee, a glass of cold milk, or a cup of spiced tea. For holiday dessert boards, combine with shortbread cookies, chocolate-dipped pretzels, and salted caramels for balance.

Cultural Background

The combination of pecans and a sugary syrup is deeply rooted in Southern American baking traditions. Pecan-based desserts—most famously pecan pie—date back to 19th-century Southern cookery, where regional nuts became centerpieces of holiday cooking. These bars are a portable evolution of that classic pie: the same flavors, simplified construction, and easier portioning. They capture the Southern emphasis on nuts, butter, and warm sweeteners as comfort foods in family celebrations.

Seasonal Adaptations

In fall, add a pinch of ground cinnamon and a dash of freshly grated nutmeg to the filling for spice. For winter holidays, stir in 1 tablespoon of bourbon or dark rum after removing the filling from heat for depth. In spring and summer, lighten the flavor by reducing the brown sugar by 2 tablespoons and using milder honey—this keeps the bars sweet but less intense for warmer weather.

Meal Prep Tips

Make the crust ahead and keep it unfilled in the pan for up to 24 hours in the fridge; when ready, heat the filling and pour it over the warm crust before finishing the bake. Alternatively, bake full bars, cool, cut, and freeze on a flat sheet tray before transferring to a container—this prevents sticking. Pack individually wrapped squares for easy grab-and-go desserts and workplace treats.

These bars are a reliable, crowd-pleasing dessert that combine accessible ingredients with a little bit of technique to produce something that feels luxurious. I encourage you to make them for your next gathering and tailor the sweetness or nuts to your family’s preferences—they tend to bring people together around the dessert table.