If you love the rich, nutty taste of pecan pie but dread rolling out a crust, these pecan pie bars are your dream come true. Pecan pie squares and pecan tart bars capture all the sweet, buttery goodness of classic pecan pie—without the fuss of dough or a pie tin. They’re simple, satisfying, and perfect for busy bakers or anyone craving a quick holiday dessert. Whether it’s Thanksgiving, a potluck, or a cozy Sunday treat, these golden, chewy no-crust pecan pie bars promise all the flavor of a traditional pie in a fraction of the time.

Pecan Pie Bars – Easy Pecan Pie Squares Without The Crust

The Memory Behind My First Batch of Pecan Pie Squares

I still remember the first time I made pecan pie bars. It was one of those chilly November afternoons when the air smelled like cinnamon and roasted nuts, and I wanted something sweet without tackling a full-on pie. My mom had always made a perfect pecan pie for Thanksgiving, but as a new baker, the idea of rolling out a crust felt intimidating. Then I stumbled upon the idea of pecan pie squares—the same golden filling, the same crunch from toasted pecans, but baked into simple, shareable bars.

I can still recall that first batch cooling on the counter—the glossy top of caramelized syrup setting just enough to slice neatly, the buttery base melting in my mouth with every bite. The kitchen smelled like brown sugar and toasted nuts, and when my family came home, they were instantly drawn in. From that day on, pecan pie bars became our go-to treat for bake sales, holiday dinners, and those last-minute dessert cravings. No pie dish, no rolling pin—just pure comfort baked into perfect squares.

Since then, these pecan pie squares have become part of our family tradition. Every Thanksgiving season, we bake a double batch—one for the dessert table, and one to nibble with morning coffee the next day. I’ve shared them at potlucks, tucked them into gift tins, and sent them in lunchboxes. Over time, I’ve experimented with a few variations—adding a touch of sea salt here, a drizzle of chocolate there—but no matter what, pecan pie bars always bring that same nostalgia and warmth. They’re proof that sometimes, the simplest baking shortcuts lead to the most delicious memories.

Pecan Pie Bars – Easy Pecan Pie Squares Without The Crust

Total Time: 1 hour 5 minutes
Yield: 16 bars 1x

Print Recipe

Description

These pecan pie bars offer the rich, nutty flavor of traditional pecan pie without the fuss of rolling dough. With a buttery shortbread base and gooey pecan topping, they’re perfect for busy bakers and holiday desserts.

Instructions

1. Combine flour, salt, and granulated sugar in a bowl.

2. Cut in softened butter until mixture resembles coarse crumbs.

3. Press crust mixture into a parchment-lined 9×13-inch pan and bake at 350°F for 15 minutes.

4. Whisk brown sugar, corn syrup, eggs, melted butter, and vanilla until smooth.

5. Stir in toasted pecans and pour filling over the warm crust.

6. Bake at 350°F for 25–30 minutes until filling is set and amber.

7. Cool completely on a wire rack for at least 1 hour before slicing.

8. Chill briefly in the refrigerator for clean edges, then cut into squares.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 bar

Keywords: pecan pie bars, pecan pie squares, pecan tart bars, no crust pecan pie, pecan pie alternative, holiday dessert, easy pecan bars

Why These Easy Pecan Pie Bars Work Every Time

There’s a reason these pecan pie bars have never failed me: they’re practically foolproof. Traditional pecan pie demands a delicate crust, careful rolling, and precise baking times to avoid sogginess or cracks. But pecan pie squares without the crust simplify everything. Instead of pastry, you build a sturdy, buttery shortbread base that bakes up golden and crisp, offering just the right balance to the gooey, nutty topping.

The magic lies in their balance—each bite combines that crisp, melt-in-your-mouth foundation with a luscious layer of caramel-like filling and crunchy pecans. The ratios are spot-on, ensuring that the bars hold together beautifully once cooled while staying irresistibly chewy inside.

And because they bake evenly in a rectangular pan, you skip the stress of underbaked centers or burnt edges. No rolling, no blind baking, no dough chilling—just whisk, pour, bake, and cut into perfect pecan tart bars. That’s what makes this recipe shine: it delivers all the comforting taste of your favorite no crust pecan pie in a fraction of the effort. Perfect for a busy baker, an impromptu dinner party, or anyone who just can’t resist the flavor of rich, buttery pecans made simple.

Essential Ingredients for Perfect Pecan Pie Bars

The beauty of pecan pie bars is that they use simple pantry staples you probably already have on hand. Each ingredient plays a key role in creating that signature contrast between the crisp base and the gooey pecan topping. Here’s what you’ll need for this pecan pie squares recipe and why each item matters.

Pecans: The star of the show. Choose fresh, raw pecan halves for the best flavor. Toasting them lightly before adding to the filling deepens their nutty aroma and gives the bars a pleasant crunch.
Butter: Real, unsalted butter delivers that rich, melt‑in‑your‑mouth texture and golden color for the base. It binds the crust and balances the sweetness of the filling.
Brown Sugar: Adds depth and a caramel‑like sweetness. Light brown sugar keeps the filling smooth and balanced, while dark brown sugar brings extra molasses flavor if you prefer a bolder taste.
Corn Syrup (or Maple Syrup): This classic ingredient gives pecan pie bars their signature glossy, gooey consistency. Pure maple syrup or honey works perfectly as a natural option.
Eggs: Essential for structure—they help set the filling without making it overly dense.
Vanilla Extract: Blends all the buttery and sugary notes together for a full, warm flavor.
Flour: Creates the crust foundation and slightly thickens the filling.
Salt: Balances the sweetness and enhances the toasted nut flavor.

Ingredient	Standard	Substitute Option
Corn syrup	1 cup	1 cup maple syrup
All‑purpose flour	2 cups	2 cups gluten‑free blend
Butter	1 cup	1 cup coconut oil

Each substitution slightly changes flavor or texture but still yields delicious results. Maple syrup adds gentle woodsy sweetness, while coconut oil brings delicate crispness and a hint of tropical aroma. These flexible swaps make it easy to personalize your pecan tart bars for any occasion or preference.

Tools and Preparation Setup

Mixing Bowls: Two medium bowls—one for the crust and one for the filling—keep prep simple.
Whisk or Hand Mixer: For smoothly combining wet ingredients.
9×13‑inch Baking Pan: The perfect size for balanced thickness and chew.
Parchment Paper: Leave an overhang for easy lifting and neat slicing.
Spatula or Wooden Spoon: For spreading and leveling the pecan mixture.
Cooling Rack: Ensures air circulation and prevents sogginess.

Toast pecans at 350°F for 6–8 minutes until fragrant.
Line and lightly grease the pan to prevent sticking.
Preheat the oven fully for an even, consistent bake.

Once organized, you’ll have everything ready in under twenty minutes—making these pecan pie bars one of the easiest desserts to prepare without any stress or special equipment.

Making the Buttery Base

In a bowl, whisk together flour, salt, and sugar for the base.
Cut in softened butter until crumbly or blend in a food processor until the mixture resembles coarse sand.
Press firmly and evenly into a parchment‑lined 9×13 inch pan, making sure the surface is smooth.
Bake at 350 °F (175 °C) for 15 minutes or until edges are lightly golden.
Brush with melted butter for extra richness if desired, then let cool five minutes before topping.

This shortbread‑like crust forms the buttery foundation of your no‑crust pecan pie bars—crisp enough to hold the filling, tender enough to melt in every bite.

Mixing and Baking the Pecan Filling

Whisk brown sugar, corn syrup (or maple), eggs, melted butter, and vanilla until glossy and smooth.
Fold in toasted pecans, coating evenly; reserve a few halves for the top.
Pour filling over the pre‑baked crust, gently spreading to the edges.
Bake at 350 °F for 25–30 minutes until the center is set but still slightly jiggly.
Cool completely before slicing; chill briefly for precision cuts.

Add flaky sea salt for a sweet-salty finish.
Drizzle cooled bars with dark chocolate for a decadent variation.
Swap half the pecans for walnuts or mix in mini chocolate chips.

Each tray of pecan pie bars emerges golden, fragrant, and beautifully layered—the perfect pecan pie alternative for any celebration or cozy night in.

Serving, Storing, and Freezing Tips

Fresh from the oven, these pecan pie squares are irresistibly rich, but they’re equally delightful the next day. Slice them neatly once fully cooled for serving at gatherings or making dessert platters.

Serving: Enjoy warm or at room temperature. Add whipped cream or a scoop of vanilla ice cream for an indulgent touch. For parties, cut into bite-size cubes and display on a tray.
Storage: Keep in an airtight container at room temperature up to three days. Refrigerate in humid environments; bring to room temperature before serving.
Freezing: Wrap individual bars in plastic wrap, place them in a freezer bag, and store up to two months. Thaw overnight in the fridge or for a couple of hours on the counter.

With a batch in your freezer, you’ll always have a quick no‑crust pecan pie ready for surprise guests or cravings.

FAQs and Conclusion

Can I make these Pecan Pie Bars gluten‑free?
Yes—substitute the flour with a 1:1 gluten‑free baking blend. The texture remains delicate and buttery, making this an easy gluten‑free pecan pie alternative.

How do I keep them from getting soggy?
Always pre‑bake the crust until set and cool the bars thoroughly on a wire rack. Add a sheet of parchment between stored layers to absorb moisture.

Can I make this recipe ahead of time?
Absolutely. Bake and cool the pecan tart bars up to two days ahead; store airtight at room temperature or refrigerate for freshness. They taste even better as the flavors meld.

These Pecan Pie Squares Without the Crust perfectly blend old‑fashioned flavor with modern ease. You get buttery richness, toasty nuts, and that signature caramel‑sweet filling—no rolling pin required. Ideal for a holiday dessert spread, a bake sale, or just to make your kitchen smell amazing, these pecan pie bars deliver every time. Quick, crowd‑pleasing, and endlessly adaptable, they’re proof that the simplest desserts often bring the biggest smiles—gooey, golden, and downright irresistible.