This Pecan Pie Bars recipe has been my holiday lifesaver for years. I first stumbled on the combination of a tender shortbread crust and a pecan-packed caramel topping during a busy December when I needed something that tasted like traditional pecan pie but was easier to portion and transport. What I love most is how the shortbread gives a clean, crisp counterpoint to the sticky, toasted pecans — every bite delivers contrast in texture and a deep, nutty flavor. The bars cut into neat squares which makes them ideal for cookie platters, potlucks, and gifting to friends.

These squares are special because they travel well and keep their flavor when stored properly. I discovered the exact balance of honey and brown sugar in the filling after several batches; the honey adds depth without making the topping overly sweet, while a touch of cream keeps the caramel glossy and scoopable across the crust. Family and friends often ask for the recipe after trying them warm or at room temperature, stacked on a plate. I usually bake a double batch for holiday parties because they disappear faster than I expect.

Ingredients

• All-purpose flour: Use 2 cups for the shortbread base. I prefer King Arthur or a similar unbleached brand for consistent texture. The flour gives structure and a tender crumb when combined with cold butter.
• Powdered sugar: 1/2 cup helps create a fine, tender crust. It blends smoothly with the flour and keeps the base from feeling grainy.
• Fine sea salt: 1/4 teaspoon to balance sweetness. Use a fine grind so it disperses evenly.
• Unsalted butter: 12 tablespoons cold, diced. Cold butter yields a short, tender base; I cut it into small cubes and pulse briefly in the processor to keep pea-sized pieces for flakiness.
• Light brown sugar: 3/4 cup packed — the molasses notes deepen the caramel flavor and give the filling a classic pecan-pie profile.
• Honey: 1/2 cup adds complexity to the caramel; choose a mild honey so it does not overpower the pecans.
• Heavy whipping cream: 1/4 cup makes the filling glossy and slightly softer when cooled. Use full-fat cream for best texture.
• Vanilla extract: 1 teaspoon to round the flavor of the filling; pure vanilla is worth it here.
• Pecans: 3 1/2 cups coarsely chopped (about 14 ounces). I buy halves when possible and chop them by hand to preserve texture; raw or toasted both work, but toasting brightens the nut oil and intensifies aroma.

Instructions

Prepare the pan and preheat: Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with foil or parchment, leaving an overhang for easy lifting. Lightly spray the paper with non-stick spray. This step ensures you can lift the finished slab out intact and cut neat squares. Make the shortbread base: In a food processor combine 2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon fine sea salt. Pulse a few times to incorporate. Add 12 tablespoons cold unsalted butter, diced, and pulse until the mixture resembles coarse meal with some pea-sized butter pieces. Press evenly into the prepared pan with the bottom of a measuring cup for an even thickness. Bake at 350 degrees F for 18 to 20 minutes until set and edges are just beginning to brown. Prepare the filling: In a large saucepan combine 3/4 cup packed light brown sugar, 1/2 cup honey, 12 tablespoons unsalted butter, 1/4 cup heavy whipping cream, and 1/4 teaspoon fine sea salt. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Reduce heat and simmer gently for 2 minutes; this cooks the sugar slightly to develop the caramel without burning. Remove from heat and stir in 1 teaspoon vanilla and the 3 1/2 cups coarsely chopped pecans until thoroughly combined. Assemble and finish baking: Pour the hot pecan mixture evenly over the warm shortbread base, spreading with a spatula if needed. Return the pan to the oven and bake for an additional 20 to 25 minutes. Look for bubbling across the top and a deep golden caramel color. The bubbling indicates the filling has reached the right temperature to set when cooled. Cool and cut: Place the baking pan on a wire rack and cool completely to room temperature before cutting. Use the parchment overhang to lift the slab from the pan and transfer to a cutting board. Cut into 2-inch squares with a sharp knife. Serve at room temperature; warm slices will be gooier but still delicious.

Storage Tips

Store cooled squares in a single layer or stacked with parchment between layers in an airtight container at room temperature for up to three days. If storing longer, freeze the cooled bars in a single layer on a tray until firm, then stack with parchment in a freezer-safe container for up to three months. To thaw, move to the refrigerator overnight and bring to room temperature before serving. Reheat gently in a 300 degrees F oven for 5 to 8 minutes if you prefer them warm.

Ingredient Substitutions

For a gluten-free version, substitute a 1-to-1 gluten-free all-purpose flour blend for the shortbread base; expect a slightly different crumb. Swap maple syrup for honey in equal measure for a deeper, woodsy flavor. If you need dairy-free options, replace butter with a vegan stick butter and use coconut cream for the heavy cream, but note the flavor and texture will change. Toasted walnuts can replace pecans if desired, using the same volume.

Serving Suggestions

Serve the squares at room temperature on a holiday tray, or warm with vanilla ice cream and a drizzle of caramel sauce for a decadent dessert. They pair well with strong coffee or a nutty dessert wine. Garnish with a dusting of powdered sugar or a light sprinkle of flaky sea salt to accentuate the caramel notes. For a festive presentation, arrange squares in a circular pattern on a large plate and add fresh mint sprigs.

Cultural Background

The flavors here take direct inspiration from classic Southern pecan pie, a staple in American holiday baking. Pecan trees are native to North America and pecan pie became a regional favorite in the early 20th century as sugar and corn syrup became widely available. Transforming pie into bars is a practical adaptation for modern entertaining, making it easier to serve and portion while preserving the core caramelized pecan taste.

Seasonal Adaptations

In autumn and winter, add a pinch of ground cinnamon or 1/8 teaspoon ground nutmeg to the filling for warm spice notes. For a spring or summer twist, top cooled squares with a smear of lemon curd before serving to cut the richness. For holidays, fold in 1/2 cup dried cranberries with the pecans for color and tart contrast. Adjust baking time slightly if adding extra moisture-rich ingredients.

Meal Prep Tips

Make the base and the filling separately a day ahead. Store the baked shortbread wrapped at room temperature and keep the filling refrigerated in a covered container; warm the filling gently and pour over the base before the final bake. This staging speeds up assembly on busy entertaining days. Use a sharp chef's knife warmed under hot water and dried between cuts for the cleanest slices.

These pecan squares are one of those recipes that becomes part of family tradition. They are simple enough to make on a weekday but special enough for celebrations. Try making a double batch and gifting a box to neighbors — they will appreciate the homemade touch.