Pecan Pie Bars

By Meghan McGarry
Classic pecan pie gets transformed into an irresistible hand held treat with a golden shortbread crust and delicious pecan pie filling. Topped with chocolate and a sprinkle of sea salt, these bars are sure to be the talk of the holiday table!
  • Yield: 12-16 bars


  • All Purpose Flour
  • dark chocolate
  • For the Pecan Pie Filling:
  • For the Shortbread:
  • heavy cream
  • Light brown sugar
  • light corn syrup
  • Pecans
  • pinch of salt
  • Salt
  • Sea salt for garnish
  • unsalted butter
  • Vanilla Extract


  1. Prepare the shortbread: Preheat oven to 325°F and spray a 9x13-inch pan with nonstick cooking spray. Line with parchment paper and set aside.
  2. In the bowl of an electric mixer, cream the butter and light brown sugar on medium speed until light and fluffy, about 5 minutes. Add the salt and flour and continue to mix just until combined.
  3. Press shortbread dough evenly into the prepared pan and chill for at least 25 minutes.
  4. Bake shortbread for 18-20 minutes, rotating once halfway through. Remove from the oven, set on a cooling rack and raise the oven temperature to 350°F.
  5. For the filling, chop pecans and set aside. In 2-quart saucepan, melt butter over medium heat.
  6. Add brown sugar, salt, light corn syrup and heavy cream, and simmer for one minute. Pour filling over shortbread and bake at 350°F for 20 minutes, until bubbling around the edges.
  7. Remove from the oven and cool completely, then refrigerate bars for a minimum of 6-8 hours, preferably over night. When ready to cut the bars, lift them out of the pan by the parchment paper and cut into squares.
  8. If drizzling with chocolate, melt chocolate over a double boiler or microwave in 30 second increments until melted. Using either a spoon or a piping bag, drizzle chocolate across bars. Garnish with sea salt if desired.