I’m obsessed with these gooey Pecan Pie Bars you’ll crave all year

I’m obsessed with these gooey Pecan Pie Bars you’ll crave all year. If you love rich, buttery treats with a perfectly gooey center, these Pecan Pie Bars are just the dessert to satisfy your sweet tooth anytime. The combination of crunchy pecans and a caramel-like filling makes these bars irresistible.

Whether it’s the holidays or a random Tuesday afternoon, this recipe will have you coming back for more. Pecan Pie Bars bring all the flavors of classic pecan pie in a convenient, handheld form that’s easier to make and share.

Why I Can’t Stop Making These Cookies

• They bake up with a perfectly gooey, chewy center that melts in your mouth.
• The crunchy pecan topping adds a satisfying texture twist to every bite.
• Pantry-friendly ingredients mean you can whip them up without a special trip.
• Kid-friendly and mess-free, making them a hit for school snacks and lunchboxes.
• Perfect for every season, especially fall and winter when pecans and warming spices shine.

What Type of Pecans Should I Use?

For the best flavor and crunch, use fresh, raw pecans if you can find them. Fresh pecans have a bright, buttery taste that really pops. If you’re using store-bought shelled pecans, check the sell-by date for freshness.

Avoid using pecans that look dry or shriveled, as they may taste rancid and affect the overall flavor. You can use toasted pecans to intensify the nutty flavor, but don’t over-toast them or they’ll taste bitter. For frozen pecans, thaw completely and pat dry to avoid excess moisture in your bars.

Options for Ingredient Alternatives

• Butter can be swapped with coconut oil, but chill the dough for 30 minutes before baking to firm it up.
• Use dark or semi-sweet chocolate chips instead of milk chocolate for a richer taste.
• Substitute whole milk with almond, oat, or any plant-based milk to make them dairy-free.
• Vanilla extract can be replaced with maple extract for a subtle warmth.
• Swap fresh pecans with dried or caramelized nuts, but reduce added sugars slightly to prevent over-sweetness.

The Biggest Challenges While Baking

• Folding pecans gently at the end keeps them from breaking and losing texture.
• Use softened, not melted butter to ensure the dough comes together properly.
• Avoid overmixing the batter; overworking develops gluten and makes bars tough.
• If the dough feels dry, add 1 tablespoon of milk at a time until it holds together.
• Chill the dough for at least 30 minutes before baking to prevent spreading and achieve gooey centers.

Storage & Freezing Instructions

Keep these bars fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week just bring to room temperature before serving for the best gooey texture.

To freeze, layer bars between parchment paper in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. You can also freeze the unbaked dough in a block, wrapped tightly; thaw in the fridge overnight before slicing and baking.

Estimated Nutrition

For the whole batch, expect roughly 2200 calories total, with about 300 grams of carbs, 100 grams of fat, and 25 grams of protein. Per serving (assuming 12 bars), that’s approximately 180 calories, 25 grams of carbs, 8 grams of fat, and 2 grams of protein.

Ingredients

• 1 cup unsalted butter, softened (225 g)
• 1 cup packed brown sugar (220 g)
• 1 cup granulated sugar (200 g)
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups all-purpose flour (180 g)
• 2 cups chopped pecans (240 g)
• 1 cup light corn syrup (240 ml)
• 1/2 cup heavy cream (120 ml)

Step-by-Step Instructions

1. 
   

   Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch pan with parchment paper, leaving overhang on the sides for easy removal.

   
   
2. 
   

   In a large bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy and light in color.

   
   
3. 
   

   Beat in the eggs one at a time, then stir in vanilla extract and salt.

   
   
4. 
   

   Gently fold in the flour until just combined; avoid overmixing to keep bars tender.

   
   
5. 
   

   Spread the dough evenly in the prepared pan, pressing lightly to form an even layer.

   
   
6. 
   

   In a separate bowl, whisk together corn syrup and heavy cream until smooth, then fold in chopped pecans.

   
   
7. 
   

   Pour the pecan mixture evenly over the dough layer and bake for 30–35 minutes or until the edges are golden and the top is set but the center remains gooey. Let cool completely before slicing into bars.

   
   

Tips, Variations & Serving Ideas

• Toss in mini chocolate chips with pecans for an extra sweet hit.
• Drizzle melted white chocolate on top for a pretty finishing touch.
• Store bars in the fridge during warm months for firmer slices.
• Slightly underbake bars by 3–5 minutes for an even gooier center.
• Serve warm with a scoop of vanilla ice cream for a decadent dessert.
• Add a pinch of cinnamon or nutmeg to the filling for a spicy twist.
• Use maple syrup instead of corn syrup for a natural sweetener variation.

FAQs

Q: Can I use a different nut instead of pecans?
A: Absolutely! Walnuts or almonds will work well, but the classic pecan flavor is hard to beat.

Q: How do I know when the bars are done baking?
A: The edges should be golden brown, and the center should look set but slightly jiggly this ensures gooey perfection.

Q: Can I double the recipe?
A: Yes, just bake in two pans or a larger pan and adjust the baking time accordingly.

Save This for Later (Pinterest)

Love these gooey Pecan Pie Bars? Save this recipe to your Pinterest board so you can easily find it whenever a sweet craving hits. Sharing is caring, especially when it comes to magic bars like these!