Hey y'all! If you love classic pecan pie but crave something easy to share, these Mini Pecan Pie Bars are your new best friend. With their buttery shortbread crust and gooey, caramelized pecan topping, every bite delivers indulgent flavor in a perfectly portioned bar. These are ideal for holidays, potlucks, or anytime you want a sweet treat—no fork required! Let's get cooking!
Why You'll Love This Mini Pecan Pie Bars Recipe
- Easy to make ahead and serve—great for busy schedules and gatherings.
- All the classic pecan pie flavor packed into convenient, shareable bars.
- Perfectly balanced texture: crisp, buttery crust and gooey, nutty topping.
- No pie crust rolling required—just press and bake!
- Versatile treat for any occasion or dessert table.
Mini Pecan Pie Bars Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon salt
- 2 cups chopped pecans
How to Make Mini Pecan Pie Bars
Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, beat 1 cup butter with ⅓ cup sugar until light and creamy. Add 2 cups flour and ½ teaspoon salt; mix until a crumbly dough forms.
- Press dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes, until edges are lightly golden.
Step 2: Make the Pecan Pie Filling
- While the crust bakes, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a large bowl until smooth.
- Stir in chopped pecans.
Step 3: Assemble and Bake Mini Pecan Pie Bars
- Pour pecan filling over the hot crust, spreading evenly.
- Bake at 350°F (175°C) for 25-30 minutes, until the filling is set and golden brown.
- Cool completely in pan (about 2 hours), then use the parchment to lift out and cut into 24 mini bars.
Notes for Perfect Mini Pecan Pie Bars
- Let bars cool fully before cutting for clean edges and best texture.
- To toast pecans for deeper flavor, spread them on a baking sheet and bake at 350°F for 8 minutes before using (how to toast nuts).
- For gluten-free bars, substitute a 1:1 gluten-free flour blend—learn more about gluten-free baking at Bon Appétit.
Mini Pecan Pie Bars Variations
- Chocolate Chip Pecan Bars: Add ½ cup mini chocolate chips to the filling.
- Maple Pecan Bars: Substitute half the corn syrup with pure maple syrup for a richer flavor.
- Salted Caramel Pecan Bars: Sprinkle coarse sea salt on top just before baking for a sweet-salty twist.
Required Equipment for Mini Pecan Pie Bars
- 9x13-inch baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Knife for slicing bars
Storage Instructions
Store Mini Pecan Pie Bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze bars (well wrapped) for up to 2 months—thaw at room temperature before serving.
Mini Pecan Pie Bars Pairings & Serving Recommendations
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-indulgent treat.
- Pair with hot coffee, spiced tea, or a dessert wine like Sauternes.
- Great addition to a festive dessert platter with brownies and lemon bars.
Pro Tips for the Best Mini Pecan Pie Bars
- Line your pan with parchment for easy removal and clean slicing (learn how here).
- Cool bars completely before cutting to avoid a sticky mess.
- Use freshly chopped pecans for the most robust, buttery flavor.
Mini Pecan Pie Bars FAQ
- Can I make Mini Pecan Pie Bars ahead of time?
- Absolutely! These bars keep well for several days, making them ideal for prepping in advance.
- Can I use dark corn syrup instead of light?
- Yes, but dark corn syrup will give the bars a deeper, slightly more molasses-like flavor.
- Do I need to refrigerate Mini Pecan Pie Bars?
- Refrigeration helps extend freshness, but they're fine at room temperature for up to 3 days if stored airtight.
Prep time: 20 minutes
Total time: 1 hour (plus cooling)
Yield: 24 mini bars
Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup chopped pecans
- ⅔ cup light brown sugar, packed
- ½ cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
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2In a medium bowl, combine flour, granulated sugar, and softened butter. Mix until crumbly, then press evenly into the bottom of the prepared pan to form the crust.
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3Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and set aside.
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4In another bowl, whisk together brown sugar, corn syrup, eggs, vanilla extract, and salt until smooth. Stir in the chopped pecans.
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5Pour the pecan mixture over the pre-baked crust and spread evenly. Bake for 20 minutes, or until the filling is set and golden brown.
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6Allow the bars to cool completely in the pan. Lift out using the parchment overhang and cut into 16 mini bars before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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