This recipe for Pecan Pie Bars has been a holiday staple in my kitchen for years. I first stumbled upon the combination during a frantic December baking marathon when I wanted the flavors of pecan pie but needed something easier to stack and share. The result — a tender, buttery shortbread base layered with a warm, honey-brown-sugar caramel and a generous handful of toasted pecans — quickly became the item guests hunt for on my cookie platter. The bars slice neatly into two-inch squares that store well and travel beautifully.

What makes these bars particularly special is the contrast between textures: the shortbread gives a crumbly, buttery backbone while the caramel-pecan topping delivers the familiar chew and crunch we expect from pecan pie. I remember one Thanksgiving when my aunt asked me for the recipe before dessert was even finished; that’s when I knew this combination needed to be part of my annual baking rotation. These squares are great for gifting because they hold their shape and keep their glossy caramel top when cooled to room temperature.

Ingredients

• All-purpose flour: 2 cups. Look for a standard 1-to-1 all-purpose flour such as King Arthur or Gold Medal; it creates a sturdy shortbread without being tough.
• Powdered sugar: 1/2 cup. Contributes to a fine, tender crumb in the base; sift if you notice clumps.
• Fine sea salt: 1/4 teaspoon. A small amount brightens the flavors throughout both layers.
• Unsalted butter: 12 tablespoons (1 1/2 sticks), cold and diced for the crust; additional 12 tablespoons for the filling. Use a good-quality butter like Plugra or Kerrygold for a rich flavor.
• Light brown sugar: 3/4 cup, packed. Provides depth and a molasses note to the caramel — don’t substitute with dark unless you want a stronger molasses flavor.
• Honey: 1/2 cup. Adds shine and subtle floral sweetness; mild clover or orange blossom are good choices.
• Heavy whipping cream: 1/4 cup. Creates a silky caramel; bring to room temperature to reduce splatter when added to hot sugar.
• Vanilla extract: 1 teaspoon. Use pure extract for the cleanest flavor.
• Pecans: 3 1/2 cups coarsely chopped (about 14 ounces). Fresh, lightly toasted pecans give the best texture and flavor; avoid pre-toasted nuts that may be oily.

Instructions

Preheat and Prepare Pan: Preheat oven to 350°F. Line a 9x13-inch baking pan with foil or parchment, leaving an overhang on two sides to lift the finished bars. Lightly spray the paper with nonstick spray so the crust releases cleanly after baking. Make the Shortbread Base: In a food processor pulse 2 cups flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt until combined. Add 12 tablespoons cold, diced unsalted butter and pulse until the mixture resembles coarse meal with some pea-sized lumps. Transfer to the prepared pan and press evenly into the bottom using your fingertips or the bottom of a measuring cup to create a compact, uniform layer. Bake at 350°F for 18 to 20 minutes until set and edges are just lightly golden. Remove from oven and leave oven on. Prepare the Pecan Caramel: In a medium saucepan combine 3/4 cup packed light brown sugar, 1/2 cup honey, 12 tablespoons unsalted butter, 1/4 cup heavy cream, and 1/4 teaspoon fine sea salt. Heat over medium, stirring until the butter melts and the sugar dissolves. Bring to a gentle boil, then reduce heat and simmer for 2 minutes to slightly thicken the mixture. Remove from heat, stir in 1 teaspoon vanilla extract, then fold in 3 1/2 cups coarsely chopped pecans until evenly coated. Assemble and Finish Baking: Pour the hot pecan filling evenly over the warm shortbread crust, spreading gently if needed. Return the pan to the oven and bake for 20 to 25 minutes more, until the top is bubbling and turns a deep caramel color. Set the pan on a wire rack and cool completely to room temperature; chilling briefly in the refrigerator will firm the filling for cleaner slicing, but allow the bars to come to room temperature before serving for the best texture. Cut and Serve: Once completely cooled, use the parchment overhang to lift the bars from the pan. Transfer to a cutting board and cut into two-inch squares using a sharp knife; wiping the blade between cuts helps keep edges neat. Serve at room temperature and store any leftovers in an airtight container.

Storage Tips

Store cooled squares in an airtight container layered with parchment to prevent sticking. At room temperature they remain tender for up to three days; refrigeration extends freshness to about a week but can slightly firm the shortbread — simply bring to room temperature before serving to restore ideal chew in the caramel. For longer storage, freeze individual squares in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag or container with parchment between layers; thaw overnight in the refrigerator or at room temperature for a few hours. To reheat, warm in a 300°F oven for 5 to 8 minutes to refresh the caramel sheen.

Ingredient Substitutions

If you don't have heavy cream, you can substitute full-fat evaporated milk in a pinch, though the caramel will be slightly less rich. Swap up to half the pecans with walnuts for a different texture or add 1/2 cup chocolate chips sprinkled over the filling before baking for a chocolate-nut variation. For a slightly lighter crust, replace 2 tablespoons of butter with cold vegetable shortening, which will make the base crisper. Avoid using low-fat dairy in the filling; the reduced fat content can cause the caramel to seize or be less glossy.

Serving Suggestions

Serve two-inch squares on a holiday dessert platter garnished with a light dusting of powdered sugar or a few whole toasted pecans for contrast. These pair beautifully with a small scoop of vanilla ice cream or a dollop of lightly whipped cream for an elegant dessert plate. For coffee service, offer alongside a bright, medium-roast coffee or a nutty brown ale to echo the caramel and pecan notes. They also make thoughtful edible gifts wrapped in parchment and tied with twine.

Cultural Background

Pecan-based desserts are quintessentially Southern in the United States, with pecan pie being a classic holiday staple in regions where the pecan tree thrives. Transforming the familiar pie into portable bars is a modern convenience that retains the same flavor profile while making serving and storage simpler for gatherings. Shortbread-style bases paired with nutty caramel appear across American baking traditions, reflecting both European buttery pastry techniques and the local use of abundant pecans.

Seasonal Adaptations

In winter, add 1/2 teaspoon ground cinnamon and a pinch of ground cloves to the pecan mixture for a festive twist; in autumn, fold in 1/4 cup dried cranberries for color contrast. During the summer months, lighten the sugar by reducing brown sugar by two tablespoons and increasing honey by the same amount for a brighter sweetness. For holiday gift boxes, consider wrapping squares individually in wax paper to keep them tidy and easy to share.

Meal Prep Tips

To streamline holiday baking, prepare the shortbread crust and chill it overnight in the pan, then bake and complete the filling the next day. Alternatively, bake the full pan and freeze whole; thaw before cutting. For large batches, double the filling ingredients but make two separate pans to ensure even baking and proper caramel set — a single overloaded pan can bake unevenly. Measure pecans by weight when possible for consistency: 14 ounces equals about 3 1/2 cups chopped pecans.

These Pecan Pie Bars are one of those recipes that reward small adjustments: a different brand of butter, a swap of pecans, or a hint of spice can personalize them without losing the core texture and flavor. I hope these tips help you create the perfect tray for your next gathering.

From my kitchen to yours, enjoy the buttery shortbread, the sticky-sweet caramel, and the satisfying crunch of pecans. Make a double batch — they disappear fast.