Why You’ll Love This Recipe
- Buttery, tender crust that melts in your mouth.
- A gooey, pecan‑studded topping reminiscent of pecan pie, but in bar form.
- Easier to slice and serve than a pie, making it ideal for gatherings or potlucks.
- Makes ahead well and travels nicely.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- All‑purpose flour
- Vanilla extract
- Salt
- Chopped pecans
Directions
- Preheat oven to around 350°F (175 °C). Grease or line a baking pan (e.g. 9×13 inches) with parchment paper, leaving an overhang for easy removal.
- Make the crust: cream together half of the butter with a portion of the granulated sugar until light and fluffy. Add in vanilla and a pinch of salt. Gradually mix in flour until a soft dough forms. Press this dough evenly into the bottom of the prepared pan. Bake the crust for about 15–20 minutes, or until edges are lightly golden.
- Prepare the pecan topping: while the crust bakes, combine the remaining butter, brown sugar, a small amount of granulated sugar, and eggs in a bowl. Stir until smooth and well combined. Fold in chopped pecans.
- Pour topping over crust: once the crust is prebaked, carefully spread the pecan mixture over it in an even layer.
- Bake for an additional 20–25 minutes (or until the topping is set and golden). Be careful not to overbake — the center should still have a slight jiggle.
- Cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out. Chill if needed so slicing yields clean cuts.
- Cut into bars or squares and serve.
Servings and timing
- Servings: about 24 small bars (or 12 larger bars)
- Prep time: 20 minutes
- Bake time (both layers): 35–45 minutes
- Cooling time: 1 hour (or more)
- Total time: approximately 1.5 to 2 hours
Storage/Reheating
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving so they soften slightly. You can warm individual bars briefly in a microwave (10‑15 seconds) to bring out a gooey texture, but avoid overheating.
FAQs
What kind of pecans should I use?
Use raw, unsalted pecans. Toast them lightly in a dry skillet or in the oven before chopping — this enhances their flavor.
Can I make this gluten‑free?
Yes — substitute a 1:1 gluten‑free flour blend for the all‑purpose flour in the crust, but be mindful the texture may differ slightly.
Can I use salted butter instead of unsalted?
You can, but reduce or omit the added salt in both crust and topping so the bars don’t become overly salty.
Can I use other nuts?
Certainly — walnuts, almonds, or a nut mix can work as substitutes. Keep the same quantity and toast them first.
How do I get clean slices?
Ensure the bars are completely cooled (and ideally chilled) before slicing. Use a sharp knife wiped clean between cuts. A warm, wet knife also helps.
Can I make these ahead?
Yes — the flavors often deepen after sitting overnight. Just store properly as described above.
Can I freeze them?
Yes — wrap in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator or on the counter before serving.
My topping is too runny. What happened?
You may have underbaked it or used eggs that were too cold. Bake until it’s just set and allow full cooling time.
Can I reduce the sugar?
You can reduce some of the sugar, but it will affect texture and sweetness. For best results, reduce by small amounts (e.g. 10 %) and test.
Could I turn these into a pie?
Yes — using the crust and pecan filling, you could adapt into a pecan pie, but you might need to adjust baking time and filling depth.
Conclusion
These Butter Pecan Bars bring together a tender, buttery base and a luscious, nut‑filled topping for a dessert that’s both comforting and elegant. Easy to slice and share, they’re perfect for potlucks, holidays, or whenever you want a rich, nutty treat. Serve slightly warm or at room temperature, and enjoy their melt‑in‑the-mouth goodness.
Print
Butter Pecan Bars
- Total Time: 1 hour 30 minutes
- Yield: 24 small bars
- Diet: Vegetarian
Description
Butter Pecan Bars are rich, gooey dessert bars featuring a buttery shortbread crust and a caramelized pecan topping. Like a portable version of pecan pie, they’re easy to slice, transport, and enjoy anytime you crave something nutty and sweet.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened and divided
- 1/2 cup granulated sugar (for crust)
- 1/2 cup granulated sugar (for topping)
- 1 cup packed brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving some overhang.
- In a bowl, cream together 1/2 cup butter and 1/2 cup granulated sugar until light and fluffy. Mix in 1 tsp vanilla and 1/4 tsp salt. Add flour gradually and mix until dough forms.
- Press the dough evenly into the bottom of the prepared pan. Bake for 15–20 minutes until the edges are lightly golden.
- While the crust bakes, melt the remaining 1/2 cup butter. In a separate bowl, combine melted butter, brown sugar, remaining granulated sugar, eggs, 1/2 tsp vanilla, and 1/4 tsp salt. Whisk until smooth, then fold in chopped pecans.
- Spread the pecan mixture evenly over the hot crust.
- Return pan to oven and bake for another 20–25 minutes, or until topping is golden and just set in the center.
- Let bars cool completely in the pan. Chill for cleaner cuts if desired.
- Lift bars out using parchment overhang and cut into squares or bars. Serve at room temperature or slightly warm.
Notes
- Use toasted pecans for deeper flavor. Toast in a dry skillet or oven before chopping.
- Chilling the bars before slicing yields neater pieces.
- Store in an airtight container at room temp for 3 days or refrigerate for a week.
- You can freeze these bars for up to 2 months — wrap tightly and thaw before serving.
- Swap pecans with other toasted nuts like walnuts or almonds if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 17g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
