These Gooey Pecan Pie Bars take everything I love about a traditional pecan pie and turn it into a more manageable, sliceable, and easy-to-make dessert. With a buttery, tender shortbread base and a rich, gooey pecan topping made without corn syrup, these bars are the perfect option when I want the essence of pecan pie without the hassle of rolling out pastry or blind baking. They’re make-ahead friendly, simple to store, and perfect for holiday gatherings or any time I need to feed a crowd with minimal effort.

Why You’ll Love This Recipe

I love how this recipe balances rich flavor with ease of preparation. The crust is a simple shortbread that presses into the pan—no rolling, no fuss. The filling is gooey and sweet without being cloying, thanks to a touch of apple cider vinegar that adds balance. Using golden syrup instead of corn syrup gives the filling a richer, deeper taste. These bars also slice cleanly once cooled and make excellent gifts or party tray additions. The recipe yields 20 pieces, so there’s plenty to share—or keep for myself!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Toasted Pecans:

• 200 grams pecan halves

Shortbread Crust:

• 200 grams unsalted butter, at room temperature

• 85 grams powdered sugar, sifted

• ½ teaspoon vanilla bean paste or vanilla extract

• 235 grams all-purpose flour

• 20 grams corn starch

• ¼ teaspoon kosher salt (omit if using salted butter)

Pecan Pie Topping:

• 165 grams golden syrup (or substitute with corn syrup or liquid glucose)

• 100 grams dark brown sugar

• 70 grams unsalted butter, melted and cooled

• 2 large eggs, about 100 grams without shells, at room temperature

• 20 grams heavy cream

• 5 grams apple cider vinegar

• 1 teaspoon vanilla bean paste or vanilla extract

• ¼ teaspoon kosher salt

• 200 grams toasted pecans from earlier step, finely chopped

Directions

Step 1: Toast The Pecans
I start by preheating the oven to 350°F (180°C). I spread the pecan halves out on a sheet pan and toast them for 10 minutes, shaking the tray halfway through. I remove them when they’re slightly darkened and fragrant, then let them cool fully before chopping finely.

Step 2: Make The Shortbread Crust
Once the pecans are toasted, I reduce the oven temperature to 300°F (150°C). I grease and line a 9×13 inch (20×30 cm) pan with parchment paper, making sure to leave some overhang for easy removal later.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand mixer, I cream together the room temperature butter, sifted powdered sugar, and vanilla until the mixture is light and fluffy. I add the flour, cornstarch, and salt, mixing until everything is just combined.

I then crumble the dough evenly across the pan and press it in gently using my hands. I smooth it out with the bottom of a measuring cup or an offset spatula to create an even layer. I dock the base with a fork, then bake it for 30 minutes until the edges are lightly golden and the center looks set.

Step 3: Prepare The Filling
While the crust is baking, I increase the oven temperature back to 350°F (180°C).

In a medium bowl, I whisk together the golden syrup, dark brown sugar, and melted butter. I add the eggs one at a time, whisking well after each addition. Then I stir in the heavy cream, apple cider vinegar, vanilla, and salt.

I fold in the finely chopped toasted pecans using a spatula, making sure they’re evenly distributed in the mixture.

Step 4: Assemble And Bake The Bars
Once the crust is out of the oven and still warm, I gently pour the pecan filling over it. I spread it out carefully to make sure it covers the entire surface evenly without disturbing the base.

I return the pan to the oven and bake the bars for 25 minutes, checking them after 20 minutes. The edges should look golden and the center should appear set, though it may puff up a bit. That puffiness will settle as the bars cool.

Step 5: Cool And Slice
After baking, I let the bars cool completely in the pan. Once fully cooled, I lift them out using the parchment paper overhang and transfer them to a cutting board. I use a sharp knife to slice them into bars, wiping the blade between cuts for neat edges.

Servings And Timing

• Yield: 20 bars

• Prep Time: 20 minutes

• Bake Time: 55 minutes total (30 for crust, 25 for filling)

• Cooling Time: At least 1 hour

• Total Time: Approximately 2 hours

Variations

• Different Nuts: I sometimes swap in chopped walnuts or macadamia nuts for the pecans. Both work well, though walnuts have a slightly more oily texture.

• Flavor Twist: A small amount of cinnamon or nutmeg can be added to the filling for a subtle spiced flavor.

• Chocolate Finish: I occasionally drizzle melted dark chocolate over the cooled bars for a touch of extra indulgence.

• Mini Version: For bite-sized treats, I bake the recipe in mini muffin tins lined with parchment squares for individual portions.

Storage/Reheating

I keep these bars in an airtight container at room temperature for up to five days. If I want them to last longer or it’s particularly warm, I refrigerate them—they stay fresh and slice beautifully even when chilled. I’ve also successfully frozen them by wrapping individual bars in plastic and storing them in a freezer-safe container. I let them thaw at room temperature or overnight in the fridge. I don’t reheat these, as they’re best served at room temperature.

FAQs

What Can I Use Instead Of Golden Syrup?

If I can’t find golden syrup, I use light corn syrup or liquid glucose. These give a similar consistency and sweetness. I avoid using molasses or treacle, as their flavors are too intense for this recipe.

Can I Make These In Advance?

Yes, and I often do. These bars store very well and actually slice more cleanly after they’ve been chilled. I usually make them a day ahead and keep them in the fridge until I’m ready to serve.

Is It Necessary To Toast The Pecans?

I always toast the pecans because it enhances their nutty flavor and brings out a depth that raw pecans lack. It’s a quick step that makes a big difference in taste.

Can I Make A Smaller Batch?

Absolutely. I’ve made a half batch in an 8×8 inch or loaf pan. I just cut the ingredients in half and keep an eye on the baking time—usually, they’re done a few minutes earlier than the full batch.

How Do I Cut The Bars Neatly?

I cool the bars fully—sometimes even chill them in the fridge—before cutting. I use a sharp knife and wipe it clean between each cut. This gives me sharp, clean edges and makes the bars look professionally done.

Conclusion

These Gooey Pecan Pie Bars are everything I want in a dessert—rich, buttery, gooey, and simple to make. The shortbread crust is tender yet sturdy, the filling is deeply flavorful without being overwhelming, and the bars slice beautifully for serving. Whether it’s the holidays, a potluck, or just a treat for myself, I always reach for this recipe when I want something nostalgic, delicious, and shareable.