No need to take up room in your busy Thanksgiving oven with these no bake pecan pie bars! These easy no bake bars are made with a buttery shortbread crust and a salty-sweet, crunchy pecan topping.
This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands who help make Broma possible
No Bake Pecan Pie Bars
I think we can all agree that there are few things better than pecan pie. The combination of salty-sweet, crunchy pecan, buttery crust, and gooey filling… I mean, you’re drooling too right? And while I love a classic pecan pie, I’m all about quick and easy desserts, which is where these ridiculously easy no bake pecan pie bars come in. Oven space can be precious during Thanksgiving, so I love that you can just whip these up and set them to chill in the fridge. Made with a buttery, shortbread cookie crust and a perfectly sweet pecan pie topping, these no bake pecan pie bars will be the star of your Thanksgiving dessert spread.
Ingredients for no bake pecan pie bars
You’ll need just 7 ingredients to make these bars! AND if you’re baking for friends with dietary restrictions they’re easily made gluten free by using a gluten free storebought cookie for the crust and vegan if you swap out the butter for vegan butter! If pecan pie is on the menu, you know we’re using Karo® Light Corn Syrup. It’s perfect in traditional pecan pie because it provides sweetness AND moisture. It provides the perfect amount of gooey moisture to bind everything together and complement the crunchy pecans!
Here’s what else you’ll need:
Pecan Shortbread Cookies
Karo® Light Corn Syrup
Our tips for the best pecan pie bars
These no bake pecan pie bars are perfect for Thanksgiving, but really any occasion, because they are SO easy to make. But even the simplest desserts have a few insider tricks to ensure you get perfect results every time! Follow these tips and we guarantee these silky-smooth, salty-sweet pecan pie bars will knock your socks off!
Make sure you line your pan on all sides: The pecan topping is gooey and sticky, so to keep things clean we recommend you line your pan on all sides with parchment paper!
Pack in the crust well: You want your pecan pie bars to have a nice solid base to hold up the pecan pie topping, so make sure you pack your crust in really nice and tight. We like to use a flat bottomed measuring cup to really get out any air bubbles and create a nice even bottom.
Do not overcook the sugar and Karo® Light Corn Syrup: Be sure to only let the sugar and corn syrup boil for 30 seconds before taking it off the heat! If you let the sugar cook for too long it will be become candied and as it cools it will leave you with brittle pecan pie bars instead of ooey-gooey ones!
An 8 x 8 pan of pecan pie bars isn’t enough for me! Can I double this recipe?
You sure can! Simply double all of the ingredients and make the bars in a 9 x 13 sheet pan instead! They’ll require the same chill time because they’ll be the same thickness, so you can just follow the recipe as stated!
How to store no bake pecan pie bars
These bars keep best in the fridge in an airtight container or just tightly wrapped. The crust can get a little crumbly, so we recommend storing them in a single layer. Before eating, let the bars warm up a little – if you eat them straight from the fridge they are tasty, but very chewy!
Line a 8 x 8 square pan with parchment paper on all sides. Set aside.
In a food processor combine the pecan shortbread cookies, butter and salt and pulse until it clumps together and no large pieces of cookies remain. Press the mixture into your prepared pan, using a flat bottomed measuring cup to pack it into an even layer. Place in the fridge to set.
While the crust sets, make the pecan filling. Combine the brown sugar and corn syrup in a medium size, heavy bottom saucepan and stir to combine. Cook over medium-high heat and bring to a boil. Allow the mixture to boil for 30 seconds before removing from the heat. Stir in the vanilla extract, salt and pecan pieces, and fold together to fully coat the pecans in the mixture.
Quickly pour the mixture over your prepared crust, using a rubber spatula to spread into an even layer.
Place in the fridge to set for at least 1 hour or overnight. When ready to serve, use a sharp knife to slice into desired size pieces. Enjoy!