New This Month

Pecan Bars


These buttery treats are made with an easy press-in-the-pan shortbread crust.

  • Prep:
  • Total Time:
  • Yield: Makes 24

Source: Everyday Food, December 2004


For The Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten

For the Filling

  • 3/4 cup packed light-brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 8 ounces (about 2 cups) pecans
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces


  1. Make the crust: Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil. In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.

  2. Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.

  3. Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

  4. Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.

  5. Remove pan from heat. Whisk in cream and salt; mix in pecans.

  6. Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).

  7. Bake until bubbling and amber-colored, 18 to 22 minutes. Cool completely in pan.

  8. Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.

Reviews Add a comment

  • kvnsgrl
    3 OCT, 2013
    This tastes just like pecan pie, but is much easier to make.
  • Karatlover
    7 JAN, 2012
    I made the above recipe & have to agree with Camery...too greasy. Then I found original one from original air date. Someone has changed the proportions. A lot more butter vs other indredients in this one. Cooking heat higher and time not as long. The topping would not set & kept puddling in the pan when I removed cut pieces. Guys need to fix this. Still tastes good though. This batch got devoured too.
  • jennchristensen
    27 DEC, 2011
    I have made these for Christmas giveaways for three years, and they are the best treat on the platters. My sister has now asked for them for her birthday. Super, super yummy. This year, I tripled the recipe and made a full sheet pan. Still not enough to go around!
  • Karatlover
    18 DEC, 2011
    Wish there was way to make this into candy w/o cookie part. Still excellent. I'm from Calif. so I use toasted, salted almonds and I use honey in this recipe. If I don't include this in my Christmas food gifts, I get reactions like they got a lump of coal in their stocking. :D
  • camery
    11 DEC, 2011
    I made these today and not happen with he out come, way to oiley with all the butter broke apart and pecan did not stick to the pastry. I was very disappointed. I read the reviews before to check and only saw one negative one and so happen that's what happen with my batch, I say a no to this one.
  • MS11529932
    23 NOV, 2011
    I've been making this recipe for at least five years now--every Thanksgiving. I can't not make it or people in my family get upset. If you follow the recipe, they will turn out perfect and the taste is impressive--like something from a high-end bakery. I actually make mine in an 8x8 pan instead of the 9x9, but they always turn out perfect.
  • chamula
    6 NOV, 2011
    I cannot recommend this recipe. Too much butter, the final product is very greasy. Also the pastry broke apart before I could cut the squares.
  • Syrup4Me
    23 DEC, 2010
    My family and I absolutely love these - they are delish! I made the crust nearly a week in advance (refrigerated it, in the pan, unbaked) and made the topping today. I used 1/4 cup honey instead of corn suryp (I didn't have any). The crust melts in your mouth and the topping isn't too sweet/rich - just a perfect balance of flavor
  • mochamad
    9 DEC, 2010
    They are so delicious! As far as cooling them a llittle quicker, I put them down my basement where it's alot cooler.
  • melrod
    10 NOV, 2010
    these are so yummy and easy to do, my kids make them all the time. they do require a looooong cooling time so plan accordingly :-)