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Easy Pecan Pie Cookie Bars
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5 from 1 vote

Pecan Pie Cookie Bars

If you enjoy Pecan Pie, you will love these scrumptious Pecan Pie Cookie Bars!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Cookie
Cuisine: American
Servings: 2 dozen bars
Author: Adapted from Martha Stewart


  • Shortbread Crust
  • 1 1/2 cups flour
  • 1 stick of cold butter 1/2 cup, cut into pieces
  • 1/4 cup sugar
  • Pinch of salt
  • 1 large egg lightly beaten
  • Topping
  • 3/4 cup brown sugar packed in
  • 1/4 cup light corn syrup
  • 1/4 cup heavy cream
  • 2 cups chopped pecans
  • 1 stick butter


  • Preheat oven to 375 degrees.
  • Line a 9-inch square baking pan with parchment paper, allowing the paper to come up two of the four sides for easy "pick up" after baking.
  • Make the crust by first pulsing your flour, sugar <g class="gr_ gr_116 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="116" data-gr-id="116">and</g> salt once or twice, just to blend it and then adding in the butter chunks and pulsing until crumbly.
  • Add in the egg and pulsing until a dough forms.
  • Turn out the dough mixture into your parchment paper lined pan and press with your fingertips to line the pan evenly with the dough.
  • Bake shortbread crust for 20 minutes, remove from the oven and allow it to cool for 10 minutes or so.
  • In a saucepan, combine butter, brown sugar and corn syrup. Bring to a boil over med-high heat whisking almost constantly. (mixture will grow a bit as it bubbles up so use a large enough pan). The mixture will become smooth, continue whisking over the heat for another 2-3 minutes. The mixture will darken slightly.
  • Remove pan from heat and carefully whisk in the cream and the pecans.
  • Quickly turn out the mixture onto your shortbread crust and spread it evenly with a silicone spatula, pressing down firmly once it's even.
  • Bake until bubbly and golden, about 18-20 minutes.
  • Cool for an hour and then lift it using the parchment paper, transferring it to your counter or pastry board. Using a sharp chef's knife, cut into bars or squares. Press firmly in long cuts to cut cleanly and evenly.
  • Make sure bars are completely cool before placing them in a container (I line it with parchment paper). Store in a cool place for up to a week. I store in a parchment paper lined container, if you have 2 layers, place a piece of parchment paper in between.