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Pecan Pie Bars

Pecan Pie - in bar form! Gooey, salty sweet, seasonal, and nutty, these are the perfect way to welcome in Fall!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 45 mins
Servings: 9
Author: Vicki | Passionate Baker


for the base:

  • 170 grams salted butter
  • 255 grams plain flour
  • 60 grams light brown sugar

for the filling:

  • 95 grams light brown sugar
  • 40 grams plain flour
  • 1 teaspoon salt
  • 330 grams honey or golden syrup
  • 3 eggs
  • 1.5 teaspoons vanilla extract
  • 100 grams pecans, coarsely chopped


for the base:

  • Preheat the oven to 180C. Grease & line a 9 x 9-inch brownie tin with baking parchment; set aside.
  • Place the butter in a saucepan over a medium/high heat & leave to brown. Swirl occasionally. After about 5 minutes, the foam will subside & you'll start to see a light brown colour. It should smell nutty and luscious. Remove from the heat, pour into a different bowl, and cool to room temperature. Alternatively, pop it into the fridge for a brief stint.
  • In a large bowl, combine the flour and brown sugar. Using a spatula, add in the brown butter & mix until a ball of dough forms. Using your fingers or an offset spatula, neatly press the dough into the prepared tin. Bake in the pre-heated oven for 15-18 minutes, or until lightly golden.

for the filling:

  • While the base cooks, make the filling. In a large bowl, whisk together the sugar, flour, and salt. Add in the honey/golden syrup, the eggs, & the vanilla extract, and whisk together until thoroughly combined. Using a spatula, stir in the pecans - ensuring they get totally coated with the mixture.
  • Pour the filling evenly over the hot par-baked base as soon as it comes out of the oven & bake in the pre-heated oven for 25ish-minutes, or until the filling is jiggly in the centre but set.
  • Leave to cool completely in the tin before using a sharp knife to slice into 9 large, or 16 small, squares.


I always use homemade vanilla extract, and I really do think it adds a little extra flavour!
These bars keep wonderfully wrapped in the fridge for 4-days, or baked & in the freezer for up to 3-months. 
We like to enjoy our with a little dollop of whipped cream, and I highly encourage you to do the same!