Pecan Pie Bars
Pecan pie is a Southern classic—rich, sweet, and always a favorite, no matter the season. But there’s something about enjoying it in the form of grab-and-go bars that makes it even more irresistible. Perfect for holiday gatherings or just a cozy treat any time of year!
This recipe comes from a family friend who brought these pecan pie bars to a holiday party years ago. They were an instant hit, and I knew right away I had to get the recipe. With just a few simple ingredients, this dessert transforms into something truly special—simple yet indulgent, and always crowd-pleasing.
I make these bars every year for Thanksgiving and Christmas, and they’ve become a tradition in our home. They’re one of my husband’s favorites, too, so I’ll make them whenever he’s craving something different from the classic chocolate chip cookie. I hope you enjoy them as much as we do!
Who do I make these for?
I make this recipe for some of the most important men in my life—my dad, my husband and my father-in-law. There’s just something about pecan pie that seems to win over the guys every time. Rich, nutty, and perfectly sweet… this one’s for the boys.
Pecan Pie Bars
Prep: 15 min | Bake: 45 min | Total: 1 hr
Yields 24 bars
Ingredients
Crust
2 cups all purpose flour
½ cup powdered sugar
1 cup unsalted butter (cold)
Filling
1 14 oz. can sweetened condensed milk
1 egg1 tsp vanilla
1 6 oz. bag of toffee bits (almond brickle chips)
1 cup chopped pecans
Instructions
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
Make the crust: In a mixing bowl, combine 2 cups of flour and 1/2 cup of powdered sugar. Cut in 1 cup of cold unsalted butter until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan.
Bake the crust for 15 minutes, or until lightly golden.
Prepare the filling while the crust bakes: In a medium bowl, whisk together 1 can of sweetened condensed milk, 1 egg, and 1 teaspoon of vanilla extract until smooth. Stir in toffee bits (brickle) and 1 cup of chopped pecans.
Pour the filling evenly over the warm crust. Return the pan to the oven and bake for 25–30 minutes, or until the top is golden brown and set.
Cool completely in the pan. Once cooled, use the parchment to lift the bars out, then slice into squares.
Loved this recipe? I’d love to hear your thoughts!
