Pecan Pie Bars Golden Squares

Nothing says holiday season at my house quite like a platter of golden pecan pie bars cooling on the kitchen counter. These bars capture everything wonderful about classic pecan pie but in an easy-to-share and finger-friendly format. They are my tried and true solution for big gatherings potlucks and any time I want to spoil my family without fussing over a fussy pie crust.

I first made these during a chaotic Thanksgiving with too many cooks in the kitchen. They disappeared faster than the actual pie and now everyone requests a pan every year.

Ingredients

• All-purpose flour: gives structure to the sturdy shortbread crust For the best results use unbleached flour and measure with care
• White sugar: sweetens both the crust and filling Opt for cane sugar if you want a more mellow sweetness
• Salt: brightens the crust and keeps the bars from tasting flat Use fine sea salt for even seasoning
• Butter: delivers richness and helps the crust stay melt in your mouth Always use good quality unsalted butter and keep it cold for best texture
• Eggs: are the magic behind the filling setting up into that classic pecan pie texture Large eggs at room temperature mix best
• Light corn syrup: creates the syrupy chewy filling and helps with shine Fresh syrup makes a difference in consistency
• Vanilla extract: adds warmth and depth Splurge on pure vanilla for incredible aroma
• Chopped pecans: bring earthy crunch and signature flavor Look for fresh pecans with no bitterness

Instructions

Prepare the Pan:

Line a ten by fifteen inch jelly roll pan with parchment paper leaving enough extra for easy lifting later Spray or grease lightly to prevent sticking

Make the Crust:

Combine flour white sugar and salt in a large mixing bowl Use a pastry cutter or two forks to work cold butter into the dry ingredients until you get coarse crumbs Press this mixture evenly and firmly into the prepared pan to cover every inch from edge to edge Bake in the preheated oven for twenty minutes until just turning golden but not browned

Mix the Filling:

While the crust bakes whisk eggs corn syrup sugar melted butter and vanilla extract together in a large bowl until completely smooth and silky Stir in chopped pecans making sure they are well coated and evenly distributed

Assemble and Bake:

After crust is baked remove the pan from the oven and immediately pour the pecan filling over the hot crust Use a spatula to spread the nut mixture to every corner so all pieces get even coverage

Final Bake:

Return pan to the oven and bake for twenty five minutes or until the top is golden and the center looks set but with just a slight jiggle The aroma will be incredible

Cool and Slice:

Let the bars cool fully right in the pan on a wire rack This takes at least one hour Use the parchment to carefully lift the slab out Place on a cutting board and use a sharp knife to slice into perfect squares or bars

I always use way more pecans than a regular pie since I love a super chunky filling My kids try to sneak the golden edges as soon as they cool just like I did as a kid

Storage Tips

Once cool keep the cut bars in an airtight container at room temperature for up to four days They stay freshest with parchment between layers For longer storage freeze individually wrapped bars for up to two months Thaw at room temp

Ingredient Substitutions

If you are out of light corn syrup you can use maple syrup or golden syrup for a slightly different but still delicious flavor Dark corn syrup gives a deeper caramel taste Try walnuts if you need a pecan alternative for allergies

Serving Suggestions

Arrange bars on a platter with fresh whipped cream or a few berries for special occasions For a cozier treat serve warm with a scoop of vanilla ice cream There is no need for forks and plates which makes these perfect for parties and holiday buffets

Cultural and Historical Notes

Pecan pie bars are inspired by the classic Southern pecan pie a staple at Thanksgiving tables across the United States By turning this beloved dessert into a tray bake you get all the nostalgia with less stress and cleanup

Seasonal Adaptations

• Toast pecans before using for extra flavor depth
• Stir in some orange zest for a holiday twist
• Use dark brown sugar in the filling for a stronger molasses note

Success Stories

These bars have become the signature bake for my youngest whenever their school has a bake sale There is never a crumb left and everyone always asks for the recipe

Freezer Meal Conversion

Bake and cool the bars Cut and freeze individually wrapped for easy portioning Perfect for last minute desserts or when guests surprise you

With every batch I get the holiday spirit in the kitchen These bars are perfect for gatherings or any time you crave classic pecan pie flavor with less effort

Recipe FAQs

→ How do I know when pecan pie bars are done baking?

The filling should be set and slightly firm to the touch in the center. Light browning on top is a good indicator.

→ Can I use dark corn syrup instead of light?

Yes, dark corn syrup brings a deeper flavor and works well. Expect a slightly richer color and taste.

→ How should pecan pie bars be stored?

Once cooled, store them in an airtight container at room temperature for up to three days or refrigerate for freshness.

→ Can I freeze pecan pie bars?

Yes, wrap tightly in foil or plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.

→ What's the best way to cut clean squares?

Use parchment overhang to lift out the bars and slice with a sharp, lightly oiled knife for neat edges.